Are you on the lookout for a dish that’s both light and packed with flavor? Look no further than Peruvian ceviche. This seafood dish boasts fresh fish or shellfish bathing in lime juice and aromatics, resulting in a zesty and refreshing culinary experience.
Ceviche has long been a staple of Peruvian cuisine, dating back to pre-Columbian times. Its origins can be traced to the Moche civilization, as early as 2000 years ago. Since then, it has spread throughout Latin America and beyond, gaining popularity for its simple yet delectable flavors.
In this recipe article, I will walk you through creating a classic Peruvian-style ceviche that you and your guests are sure to love. We will use aromatics such as onion, garlic, and cilantro, paired with tangy lime juice and spicy Tabasco sauce to create a balance of flavors that will have your taste buds singing with happiness.
But don’t worry – this recipe isn’t just for seafood lovers. There are plenty of ways to substitute the fish or shellfish ingredients with vegetarian options such as tofu or sweet potatoes. So whether you’re vegan, pescatarian or simply looking to switch up your dinner routine, Peruvian-style ceviche has got you covered.
Get ready to transport your taste buds on a culinary journey with this easy-to-make yet impressive seafood dish. Bon appétit!
Why You’ll Love This Recipe
Peruvian Ceviche is a classic seafood dish that has gained international recognition for its unique blend of flavors. This Peruvian-style ceviche recipe is a must-try for seafood lovers who are looking for something different and delicious.
One reason why you’ll love this recipe is its fresh flavor profile. The combination of tangy lime juice, spicy Tabasco sauce, and the sweetness of sugar create a harmonious balance of flavors that will tantalize your taste buds. Additionally, the blend of ground cumin and coriander powder add that perfect depth of flavor to this dish that will keep you hooked.
Next, this recipe is incredibly versatile. You can easily switch up the seafood based on your preferences or availability. Shrimp and scallops are a classic choice, but you can also try using white saltwater fish like grouper or bass to add more variety to your dish. Alternatively, if you’re looking for a vegan option, you can use chopped sweet potatoes as an excellent substitute for seafood.
Moreover, this recipes’ incorporation of fresh ingredients makes it extra healthy and packed with nutrients. The plum tomato, yellow bell pepper, garlic, chives, cucumber all provide essential vitamins while adding color to the dish. The addition of fresh cilantro and oregano entices one’s palate while providing a nutrient boost.
Lastly, this recipe is relatively easy to put together and doesn’t require any cooking at all! It’s an ideal item for hosting occasions or when you are running short on time in the kitchen but want straight-up cuisine. Furthermore, the make-ahead suggestions make it an ideal meal prep choice-cook once and dine multiple times.
In conclusion, this Peruvian style ceviche is a crowd-pleaser and perfect for any occasion. It’s straightforward to modify based on one’s preference, budget or availability making it a barely-have-to-think worthy experience with every bite. Whether vegetarian or seafood lover, this recipe will become a staple in your food repertoire.
Before we embark on this Peruvian culinary journey, let’s take a quick look at the ingredients required to create this Peruvian-style Ceviche. Our recipe requires 2 lbs of white saltwater fish which can either be grouper, bass or any firm white saltwater fish. However, if you’re vegetarian, feel free to use mushrooms as an alternative to fish. Other seafood that you can include in the recipe are shrimps and scallops, giving you an opportunity to experiment with different flavors and textures.
In addition to seafood, we’ll need some fresh vegetables like yellow bell pepper, cucumber, plum tomato, and red onion which add a refreshing crunch to our ceviche. For that extra zingy flavor, we’ll need some garlic cloves, Tabasco sauce, lime juice (from 1-2 limes), lemon juice (from 1-2 lemons) and even some orange juice. To give it the Peruvian touch of flavor you can use some Coriander powder (ground Cumin) and fresh oregano or cilantro (or both).
Lastly, we can’t forget some necessary seasoning that elevates the flavors of all ingredients in the dish. We’ll use ingredients such as salt, sugar, pepper, and even some chopped chives. Gathering all these ingredients might seem intimidating at first but trust me, they are easily available at any local grocery store.
The Recipe How-To
Step 1: Prepare the Seafood
To begin this Peruvian-style ceviche recipe, prep the seafood. For this recipe, I recommend using 2 lbs of white saltwater fish, shrimp or scallops. You can also make this dish more interesting with different kinds of seafood such as grouper, bass, or even a vegan option by using raw sliced vegetables in place of seafood.
Cut the seafood into bite-size pieces that will cook faster with the acidity of lime juice. Combine the seafood in a large mixing bowl and sprinkle generously with sea salt and freshly ground pepper.
Step 2: The Leche de Tigre Mixture
The leche de tigre is the key to making a traditional Peruvian ceviche. In a blender or food processor, blend together 1 cup of fresh lime juice, 1/2 cup of lemon juice, 2 garlic cloves, one seeded yellow bell pepper for spice, 1/4 teaspoon coriander powder, and 1 teaspoon of fresh oregano. Blend everything smoothly to make sure that all the ingredients are well mixed.
Step 3: Add Vegetables
While preparing the leche de tigre mixture, you can chop the vegetables needed for your Peruvian-style ceviche recipe. Add finely chopped red onion (1 small) into the mixing bowl with seafood and toss gently. Next, add diced seeded cucumber (1 medium) along with fresh cilantro (1 tablespoon chopped) and fresh chives (2 tablespoons chopped).
Step 4: Combine Everything And Chill
Pour your leche de tigre mixture over the seafood and veggies slowly while stirring continuously with a spoon until all ingredients are mixed well. Let it chill inside the refrigerator for about an hour until it becomes opaque and deliciously flavored.
Step 5: Serving the Ceviche
Once the Peruvian-style ceviche has finished chilling in the fridge, it is ready to be served. Each serving should be accompanied by a side dish of sweet potato slices and corn kernels. Serve in bowls family-style or pair with tortilla chips or crackers for a small gathering.
Enjoy your Peruvian-style ceviche recipe as an appetizer, main course or whenever you crave something fresh and refreshing with a little bit of heat.
Substitutions and Variations
Looking to switch things up with this peruvian ceviche recipe? Don’t worry, there are plenty of substitutions and variations you can try to create a unique spin on this classic dish.
First off, let’s talk about the seafood. While this recipe calls for shrimp and scallops, you can certainly use different types of seafood. White saltwater fish such as grouper or bass make excellent choices, as well as raw sushi-grade tuna or salmon. If you’re looking for a vegan ceviche option, you can even use chopped sweet potatoes in place of the seafood.
Want to add some extra flavor to your peruvian-style ceviche? Try swapping out the yellow bell pepper with a red or orange pepper for some added sweetness. You could also mix in some corn kernels for a pop of texture and color.
If you want to make your ceviche extra spicy, add in some more Tabasco sauce or chopped jalapeños. And if you prefer a milder taste, reduce the amount of garlic and pepper used in the recipe.
Finally, for those who are not a fan of cilantro, feel free to omit it entirely or replace it with fresh chives or parsley instead.
No matter how you choose to vary this recipe, don’t be afraid to experiment and make it your own. With so many options available, your taste buds are sure to thank you for trying something new!
Serving and Pairing
Looking for some exciting ideas to jazz up your ceviche game? I’ve got you covered! Here are my go-to tips for serving and pairing this delicious Peruvian-style seafood dish.
First off, let’s talk about how to serve your ceviche. This dish is best enjoyed cold, so make sure to chill it in the fridge for at least 30 minutes before serving. Once ready, spoon the ceviche into individual bowls or glasses and serve immediately.
Now, let’s move on to pairing. One of my favorite ways to complement the flavors of Peruvian ceviche is with a cold beer or crisp white wine. A light pilsner like Pacifico or a Sauvignon Blanc pair wonderfully with the bright acidity and zesty lime flavor in the dish.
If you’re looking for a non-alcoholic option, try serving your ceviche with a refreshing glass of iced tea or lemonade. The sweet and tangy flavors of these drinks make them a perfect match for the tangy and sweet notes of the dish.
Another great way to enhance the experience is to add some side dishes that can help cut through the acidity of ceviche. Some thinly sliced sweet potatoes fried until crispy can be a fantastic accompaniment that balances out the acidic fish with its starchy yet sweet flavors.
Lastly, garnishing your ceviche with some extra chopped fresh cilantro, diced red onion, or sliced avocado can take your presentation game up to another level. With these tips, you’re sure to impress your guests with this delicious Peruvian delight!
Make-Ahead, Storing and Reheating
When it comes to making ceviche, freshness is key. But let’s be honest, we all have busy lives and might not always have time to make it fresh. Luckily, there are ways to prep ahead of time and store your ceviche for later consumption.
Make-ahead option: You can prepare the ceviche ingredients the day before and store them separately in airtight containers in the fridge. This will save you time when you are ready to serve it. However, do not combine the ingredients until you are ready because that will prevent the fish from cooking properly in the acidic marinade.
Storing: Leftover ceviche can be stored in an airtight container in the fridge for up to two days. However, keep in mind that after the first day, the texture of the fish may become mushy due to continued marination in the acidic mixture.
Reheating option: Ceviche is traditionally served cold, so there is no need to reheat it. If you find that your leftovers need a little refreshment, you can add some additional freshly squeezed lime juice or a splash of Tabasco sauce to bring out its flavors.
A tip for storing: The red onion used in this recipe compliments the flavor of ceviche but can become overpowering if stored together for a long time. To avoid this, store any leftover onion separately from the ceviche.
Overall, ceviche can be made ahead of time when prepped correctly and stored accordingly. This allows you to enjoy this delicious dish without worrying about sacrificing freshness or taste.
Tips for Perfect Results
Making the perfect Peruvian-style ceviche can be tricky, but with a few tips and tricks, you can ensure that your dish turns out just right. Here are some helpful tips for achieving the perfect results every time:
1. Use fresh, high-quality seafood
The key to great ceviche is fresh seafood. Be sure to purchase the freshest possible fish or shellfish from a reputable seafood market. Look for shiny scales, clear eyes, firm flesh, and a mild sea smell. If the fish or shellfish smells strongly of ammonia or has any slimy or mushy spots, it’s not fresh.
2. Cut the seafood into uniform pieces
For even cooking and consistency in texture, cut your seafood into uniform pieces. This will ensure that each piece of fish or shellfish is evenly coated with the marinade, resulting in a delicious dish.
3. Marinate the seafood properly
Marinating the seafood is perhaps the most crucial step in making ceviche. Be sure to marinate your seafood for just long enough to cook it through, but not so long that it becomes tough or rubbery. For raw fish or shellfish, this typically takes around 20-30 minutes.
4. Chill everything before starting
Before you begin prepping your ingredients and marinating your seafood, make sure that everything is thoroughly chilled. This includes your seafood, citrus juice, and any other ingredients you’ll be using.
5. Experiment with different variations
Peruvian-style ceviche is incredibly versatile and can be made with a wide range of different ingredients and flavor profiles. Experiment with different types of fish or shellfish, herbs and spices, and citrus juices to find your perfect flavor combination.
With these helpful tips and tricks in mind, you’ll be well on your way to making perfect Peruvian-style ceviche every time.
As we wrap up this recipe article, let me share with you some of the most frequently asked questions about the Peruvian-style ceviche recipe. I understand that some of you may be new to this dish or may have specific dietary concerns. So, let’s get your burning questions answered in item (9), the FAQ section.
How is Peruvian Ceviche different?
Ceviche dishes vary in their ingredients and preparation techniques across different regions of the world. Mexican ceviche is commonly made with jalapeño, tomatoes, cilantro, and an array of fresh ingredients. In contrast, Peruvian ceviche takes a more straightforward approach with only onion, aji pepper, and occasionally choclo, a unique type of Andean white corn.
What are the ingredients of a classic Peruvian Ceviche?
For this recipe, we will need a pound of saltwater fish, a tablespoon of salt, along with a cup of key lime juice (or regular lime juice), a half cup of lemon juice, and another half cup of orange juice. To give the dish a bit of a kick, we will add a thinly sliced onion, a chile rocoto pepper (or two aji limón chiles, or habanero peppers). And for a touch of freshness, we will garnish the dish with four tablespoons of chopped fresh cilantro.
What is the difference between Ecuadorian and Peruvian Ceviche?
Ceviche is a dish that varies in its presentation across different countries. In Mexico, it may be garnished with avocado, jalapeno, and hot sauce. The Peruvian version is commonly served with cooked potato slices and has a drier texture, while ceviche in Ecuador is typically served with “chifles” or fried green plantains, alongside popcorn and corn nuts.
How is ceviche served in Peru?
Ceviche, a dish often associated with Peru, has many variations that stretch along the Pacific coast and beyond. In Peru, it’s a typical food accompanied with sweet potato, toasted corn, and even rice in some northern regions. Meanwhile, Ecuadorian ceviche contains tomato and occasionally peanuts to give it a distinct flavor.
In conclusion, if you’re a lover of seafood or just looking for new recipes to try out in the kitchen, then this Peruvian style ceviche recipe is a must-try! It is an excellent choice for dinner parties, family gatherings, or just as a light and refreshing meal. This dish combines a variety of ingredients that burst with flavors and textures that will dance in your mouth.
With the combination of lime juice, Tabasco sauce, sugar, ground cumin, coriander powder, and other unique spices – this ceviche recipe is one to remember. The fresh oregano, cilantro, chives, cucumber and plum tomato add flavor and color to the plate that cannot be matched. You may choose to add your preferred seafood or switch up the types of peppers used; either way, this recipe of Peruvian ceviche will not disappoint.
It’s essential to note that fresh fish is crucial when making this dish. Ensure you select white saltwater fish or cold-water fish like grouper and bass for the best results. When making vegan ceviche – we recommend substituting avocado and sweet potatoes to replace the seafood.
This classic Peruvian dish has been traditionally made raw – but feel free to cook the seafood if you prefer it cooked. However, we do suggest giving it a chance in its raw form as it adds to its overall richness of flavors.
In reality, creating Peruvian-style Ceviche can be intimidating but our test kitchen has provided an easy-to-follow recipe guide for any level cook. Finally, if you’re looking for something different from ordinary shrimp cocktail or fish tacos – I highly recommend you give this delicious Peruvian ceviche recipe a try today!
Ceviche Peruvian Style Recipe
- 1/2 lb scallops, sliced very thin
- 1/2 lb flounder, sliced very thin
- 1/4 lb shrimp, sliced very thin
- 1 plum tomato, peeled seeded small dice
- 1/4 cucumber, peeled seeded small dice
- 1 teaspoon chives, minced
- 1 1/2 teaspoons fresh cilantro, chopped
- 1/2 teaspoon fresh oregano, chopped
- 1 teaspoon garlic, minced
- 1/4 poblano pepper, small dice
- 1/4 yellow bell pepper, small dice
- 1/4 jalapeno, minced
- 2 tablespoons olive oil
- 1/4 teaspoon coriander powder
- 1/4 teaspoon ground cumin
- 1/8 teaspoon sugar
- 3 drops Tabasco sauce
- 1/2 cup lime juice, as needed
- salt, to taste
- crusty bread, thinly sliced
- Combine the scallops, flounder, shrimp, tomato, cucumber, herbs, garlic, peppers, oil, spices, sugar, and hot sauce in a large mixing bowl.
- Add enough lime juice to cover the seafood. Season with salt as needed.
- Refrigerate and marinate until the fish is opaque, about 8 hours.
- Arrange attractively on an appetizer plate or in a martini glass, and garnish with the crusty bread.
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.