Discover The Authentic Peruvian Ceviche Recipe Today!
If you’re a seafood lover like me, then there’s one dish you absolutely must try – Peruvian ceviche. Not only is it a classic Peruvian dish, but it’s also a national dish and one of the most loved seafood dishes in the world.
Peruvian ceviche is traditionally made with white saltwater fish such as sea bass, tilapia or scallop, marinated in lime and lemon juice, with onions, chilies, cilantro and served with sweet potato and corn nuts on the side. This recipe is sure to awaken your taste buds with its flavorsome explosion of citrusy tanginess and spice.
But what makes Peruvian ceviche so special? What sets it apart from other types of ceviche? Firstly, the marinated lime juice or “leche de tigre” in Spanish is what gives it that unique Peruvian flavor. The juices are also freshly squeezed which adds freshness to the seafood. Secondly, it’s all about the balance of flavors – sour from the citrus, spicy from the chili and savory from the fish. Lastly, the side of sweet potato provides a lovely bit of sweetness to complement the acidity of the lime juice.
In this article, I am excited to share my recipe for traditional Peruvian ceviche which will transport you straight to Peru with every bite. So buckle up and let’s dive into this authentic dish that has won hearts all over the world.
Why You’ll Love This Recipe
If you’re on the hunt for a seafood dish that is both refreshing and satisfying, then this Peruvian ceviche recipe is just what you need! This dish is a classic Peruvian specialty, also known as “ceviche peruano,” and it’s traditionally made with fresh fish marinated in lime juice, salt, chilies, cilantro, and red onion.
The first reason why you’ll love this recipe is its authenticity. This ceviche recipe is a genuine representation of the traditional flavors of Peru. The combination of freshly squeezed lime juice and juicy seafood creates an explosion of tanginess that will leave your taste buds feeling refreshed and invigorated.
Secondly, this dish is versatile and customizable. You can opt to use sea bass, tilapia, shrimp or scallop as the main protein in your dish to cater to your taste preference. The addition of sweet potato strips and corn nuts in the serving and pairing section also adds an exciting twist to this classic recipe.
Lastly, it’s a healthy alternative to other heavy seafood dishes. With no oil or fats used in cooking, the ceviche seafood dish is perfect for individuals who want to indulge their taste buds without piling on calories. Furthermore, leche de tigre – the marinade used in the recipe – helps break down the raw seafood while adding texture and flavor without extra calories.
Overall, this ceviche recipe is an excellent way to explore new flavors while enjoying a refreshing seafood treat that caters to most dietary needs. Its authenticity, versatility and healthy perks make it a great option for anyone who wants to keep things light but doesn’t want to compromise on flavor.
Ingredient List
The Peruvian ceviche recipe is traditionally made with white saltwater fish, preferably sea bass or tilapia. For a classic Peruvian ceviche experience, we recommend using one-pound fresh sea bass, but other raw seafood such as scallops or shrimp can also be used. To make the marinade, you will need freshly squeezed lime juice (about 1-2 cups ), fresh cilantro (1/2 cup chopped), finely chopped red onion, and a couple of chilies – depending on your preference for heat. We recommend Peruvian chilies, but substitute with other varieties to taste. The marinade also requires the tangy flavor of freshly squeezed lemon juice (1 cup), orange juice (1/2 cup), and kosher salt. In addition to this, you will need some toppings such as cooked sweet potato, corn nuts, and extra cilantro to garnish the dish.
The Recipe How-To
Now that we’ve discussed the ingredient list and shared why we love Peruvian ceviche, let’s dive into the recipe how-to! This Peruvian ceviche recipe is packed with flavor and perfect for a festive gathering or a summer evening dinner.
Step 1 – Preparing the Seafood
To begin, cut your seafood of choice into small bite-sized pieces. Traditionally, white saltwater fish like sea bass is used in Peruvian ceviche. However, you can also use fresh shrimp, scallops, or any other raw seafood that you prefer.
Note: Be sure to use high-quality fresh fish for best results.
Once you have cut the fish into small cubes, place it in a shallow dish and season it with salt and freshly ground black pepper to taste. Pour the freshly squeezed juice of 1 lemon and 2 limes over the fish to “cook” it. Allow this mixture to marinate for 10-15 minutes, or until fish turns white.
Step 2 – Preparing The Onion, Chili, & Cilantro
Next, finely chop chilies. For an authentic Peruvian taste, use ají limo or ají amarillo pepper. If not available, substitute serrano or Thai chili pepper.
Slice one red onion in half lengthwise and then slice each half thinly into crescents.
Finely chop one bunch of fresh cilantro to get about 1/2 cup.
In a bowl mix chopped chili pepper with sliced onion crescents and add fresh cilantro.
Step 3 – Mixing All Ingredients Together
Once your fish is ready to go, mix the fish with onion/cilantro mixture. Towards the end of the mixing process add salt to taste.
Pour the mixture into a bowl and drizzle with 1/2 cup of freshly squeezed lime juice. Add chili pepper, a sprinkle of salt and slice of sweet potato if desired.
Step 4 – Let It Stand & Enjoy
Let the ceviche stand for another 5-10 minutes in the refrigerator to allow all the flavors to meld. The ceviche should have a milky and cloudy texture, with a tangy and spicy taste from the lime and chili pepper mix.
Serve the Peruvian ceviche cold along with some corn nuts for added crunch and enjoy its bold flavor. This fish cebiche is traditionally served with boiled sweet potato as well, but it can also be paired with your choice of side dish.
Enjoy your authentic Peruvian-style white fish ceviche!
Substitutions and Variations
Though this Peruvian ceviche recipe is traditionally made with white saltwater fish like sea bass or tilapia, there are plenty of substitutions and variations you can make to switch things up.
Instead of fish, you can use cooked shrimp or scallops for a slightly different flavor and texture. You could also try using a combination of seafood like squid and octopus to give it an extra depth of flavor.
For those who prefer a milder spice level, you can reduce the amount of chilies used or substitute them with bell peppers for a sweeter, less spicy taste. Additionally, corn can be used instead of corn nuts to give it an extra crunch without the intensity of the nuts.
If you’re looking for a vegetarian option, you could substitute the seafood with firm tofu for an equally satisfying dish.
For those who want to make the dish more authentically Peruvian, add diced sweet potato to the ceviche mix for sweetness and texture contrast against the tangy marinade. Plus, this addition gives homage to the traditional Peruvian ceviche recipe called “ceviche peruano.”
Lastly, for a fun twist on presentation and texture, try serving your Peruvian ceviche atop thinly sliced rounds of plantain chips or in a halved avocado boat for added creaminess.
Play around with these substitutions and variations to find your favorite way to enjoy this classic Peruvian dish.
Serving and Pairing
Peruvian Ceviche is a refreshing and flavorful seafood dish that pairs well with a variety of sides and beverages. Traditionally served as a starter, this dish can also be enjoyed as a main course, making it ideal for lunch or dinner. Here are some serving and pairing suggestions to enhance the Peruvian Ceviche experience.
To complement the tangy and citrusy flavors of Peruvian Ceviche, sweet potato is a popular side dish in Peru. Simply boil or roast the sweet potatoes until tender and serve them on the side. The natural sweetness of the potatoes balances out the acidity of the ceviche, creating a perfect flavor balance.
Another classic accompaniment to Peruvian Ceviche is corn nuts, which add a crunchy texture to contrast with the softness of the fish. You can also add diced avocado, cucumber or mango for an extra kick of freshness and creaminess.
When it comes to pairing beverages, beer is a traditional choice in Peru. A crisp lager or pilsner pairs particularly well with ceviche due to its carbonation and subtle hop flavor. For wine lovers, a dry white wine like Sauvignon Blanc or Albariño makes an excellent pairing. If you prefer non-alcoholic options, try serving your ceviche with limeade or iced tea for a refreshing combination.
Peruvian Ceviche is also versatile enough to go well with various types of seafood other than sea bass. Shrimp or scallop ceviche are popular alternatives that offer similar flavors while delivering unique experiences.
To enjoy this classic Peruvian dish at its full potential, plate it up in small portions for individuals or allow guests to scoop as much as they want from a big bowl on the table – encouraging conversation around the table over lunch, dinner or party time.
Make-Ahead, Storing and Reheating
One of the greatest things about Peruvian Ceviche is its versatility and simplicity, making it a great dish to prepare in advance. It can be made ahead to save time and is perfect for serving at parties or gatherings. However, it’s important to store and reheat the ceviche properly to preserve the freshness of the seafood.
Storing:
If you have leftover ceviche, simply store it in an airtight container in the refrigerator for up to 2 days. Ideally, the best way to store it is by removing the liquid (leche de tigre) and marinated vegetables from the fish as they will make it soggy as time passes. You may also add some ice cubes on top of the fish when storing it. This will help keep it cool and fresh.
Reheating:
Peruvian Ceviche should never be heated because it can alter its texture and taste. If refrigerated leftovers are eaten the day after making it, there isn’t any need to reheat them.
Make-Ahead:
To save time on your cooking day, I suggest preparing all of your ingredients in advance so that you can easily assemble your ceviche when ready to serve. Cut up whatever vegetables or fruit that will go into the leche de tigre or layer with raw seafood, sprinkle with cilantro and enjoy right after assembling your ingredients.
Another great tip is to marinate your raw seafood 10-15 minutes before guests arrive during which time you can also prepare your garnishes, and sides such as sweet potato chunks.
Overall, storing and reheating Peruvian Ceviche solely depends on personal preference. If you prefer te dish cold while enjoying its freshness—skip reheating! Follow these tips for storing and preparing in advance instead for an effortless serving.
Tips for Perfect Results
When it comes to making the perfect Peruvian ceviche, a few tips and tricks can make all the difference. Here are some recommendations to ensure that your ceviche turns out just right:
1. Use the freshest seafood possible: Fresh, high-quality seafood is key to achieving the authentic flavor and texture of Peruvian ceviche. Be sure to purchase your seafood from a reputable source, and use it as soon as possible after buying it.
2. Cut your fish into small, uniform pieces: The size and shape of your fish will affect how evenly it cooks in the acidic marinade. Aim for small, bite-sized pieces that are roughly uniform in size.
3. Allow enough time for marinating: Some recipes recommend marinating for as little as 10 minutes, while others require several hours. Generally speaking, marinating for 20-30 minutes is sufficient to fully “cook” the fish with lime or lemon juice, while still retaining its texture.
4. Experiment with different types of seafood: While sea bass is the traditional choice for Peruvian ceviche, feel free to get creative with different types of fish and shellfish. Shrimp, scallops, and even octopus or squid can make delicious variations of this beloved Peruvian dish.
5. Adjust seasoning to taste: Everyone’s taste buds are different, so don’t be afraid to adjust the amounts of salt, pepper, chili peppers, and other seasonings in your recipe until it suits your preferences.
By following these tips, you’ll be well on your way to mastering the art of Peruvian ceviche and impressing your friends and family with this delicious and authentic seafood dish.
FAQ
As we proceed further into the recipe, it’s important to reflect on some of the questions that may arise while making Peruvian Ceviche. Here are some FAQs that I’ve encountered over the years that beginner and experienced chefs alike may find helpful in perfecting this dish. So, let’s dive into answering these questions and learning new culinary skills.
How is Peruvian Ceviche different?
The variations in the ingredients used for preparing ceviche are based on different cultural influences. Mexican-style ceviche includes a range of fresh ingredients such as jalapeño, tomatoes, cilantro, and others, whereas traditional Peruvian ceviche only requires a few simple ingredients like onion, aji pepper, and occasionally choclo, a type of Andean white corn.
What are the ingredients of a classic Peruvian Ceviche?
For this recipe, you will need one pound of fresh white saltwater fish. You will also need a tablespoon of salt, one cup of key lime juice or any lime juice of your choice, half a cup of lemon juice, half a cup of orange juice, a thinly sliced medium onion, chile rocoto pepper or two aji limón chiles or habanero peppers, and four tablespoons of chopped fresh cilantro for garnish.
What do Peruvians eat with ceviche?
Traditionally, when it comes to serving Peruvian ceviche, one would encounter a delightful combination of flavors and textures. A bed of lettuce serves as the foundation, which is topped with a generous portion of raw fish that has been marinated in citrus juices. Accompanying the ceviche would be boiled choclo (corn) and cancha corn (Andean style corn nuts), adding a new level of crunch to the dish. Finally, a serving of sweet potato is also included, which is typically boiled and sliced, but for a more interesting twist, one can use crunchy sweet potato chips commonly known as chifles de camote.
What is the difference between Ecuadorian and Peruvian Ceviche?
Ceviche can have different regional variations when it comes to serving and toppings. In Mexico, it’s common to find it with avocado, jalapeno and hot sauce on top. Peruvian Ceviche, on the other hand, is usually served with cooked potato slices and has a drier texture. In Ecuador, it’s common to pair ceviche with plantain chips, popcorn and corn nuts called “chifles”.
Bottom Line
In conclusion, the Peruvian Ceviche is a delectable seafood dish that stands out for its unique flavor and texture. With the use of fresh fish, lime and lemon juice, cilantro, and onions, this flavorful dish is a perfect addition to your recipe collection. I encourage you to try out this authentic Peruvian Ceviche recipe and experience the traditional flavors of Peru right in your own home.
The Peruvian Ceviche’s versatility makes it perfect for any occasion or meal. Whether you are hosting a dinner party, picnic or just looking for a delicious lunch or dinner option, this dish will delight your taste buds. With its combination of sweet potatoes, corn nuts, and chili peppers, it’s the perfect balance of sweet and spicy.
Not only is the Peruvian Ceviche a delicious treat for your senses, but it also has numerous health benefits. With its high protein content and abundance of vitamin C from fresh citrus juices, this dish is nutritionally balanced and satisfying.
I urge you to embrace the culinary adventure that awaits you with this authentic Peruvian Ceviche recipe. Enjoy the flavors of Peru in this classic dish that has been enjoyed for centuries in Peru. So next time you are looking to create something special in the kitchen, reach for this recipe- You won’t regret it!
Peruvian Ceviche Recipe
Ingredients
- 1 lb fish fillet, white saltwater (albacore, sole, snapper, halibut anything you would see on a sushi menu)
- 1 cup lime juice, key limes if you can get them
- 1/2 cup lemon juice
- 1/2 cup orange juice
- 1 tablespoon salt
- 1 rocoto chilies (chile manzano in Mexican markets) or 2 aji amarillo chilies (substitute a habanero)
- 1 medium onion, sliced very thinly into half-moons
- 4 tablespoons cilantro, chopped
Instructions
- Cut the fish into small pieces: You can dice it or leave it in pieces up to 1 inch square, but remember that the larger the pieces the longer it will take to marinate.
- Salt the fish, then cover with the citrus juice in a non-reactive (glass or plastic) container with a lid. Add the sliced onions and the chiles.
- Chill this in the fridge for at least 2 hours, possibly as much as 3 hours -- very large pieces can take longer. If your fish is truly raw-eating quality, it is OK if the centers of the pieces are still raw-looking.
- To serve, lay down some of the onions and chiles and top with the fish. Garnish with the cilantro.
Add Your Own Notes
Nutrition
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Dora
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.