Starters · Main dishes · Peruvian cuisine
Peruvian Ceviche
- Total time1 h
- Servings6
- DifficultyIntermediate
Dive into the freshness and vibrant flavor of ceviche, an iconic dish of Peruvian cuisine that delights palates around the world. With its unique combination of fresh fish marinated in lime juice, onion, chili and cilantro, ceviche is an explosion of flavors that evokes the sea breeze and the bright colors of the Peruvian coast.
Simple and fresh, ceviche is a delight for all the senses. Every bite is a refreshing experience that takes diners to the sunny beaches and bustling markets of Peru, where fishermen bring in the catch of the day and skilled cooks turn simple but flavorful ingredients into delicious dishes.
Besides its exquisite flavor, ceviche is also a canvas for culinary creativity. From regional variations with local ingredients to unique combinations that challenge tradition, ceviche offers endless possibilities to experiment and enjoy. You can also try our mixed ceviche with fried squid (recipe in Spanish).
If you'd like to explore more Peruvian dishes, why not try our causa limeña? This classic, made with a smooth mash of yellow potatoes, ají amarillo, lime and other tasty ingredients, is the perfect companion for any meal and a great way to experience the richness of Peruvian cuisine.
So, are you ready to set off on a journey of flavors with ceviche and causa limeña? Join us on this culinary journey and discover the joy of good food and moments shared around the table.
Long live freshness and diversity in the kitchen!
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Peruvian Ceviche
- Prep time
- 30 min
- Cook time
- 30 min
- Total time
- 1 h
- Servings
- 6
- Difficulty
- Intermediate
Best season: Summer
Ingredients for Peruvian Ceviche
Ceviche
Sides
How to Make Peruvian Ceviche
Fillet and cut the fish
Cut the fish cleanly into small cubes and set it aside in the refrigerator, in a bowl with salt and ice cubes.
Cook the following
Boil the fish head with a slice of kion (ginger), a garlic clove cut into 3, a sprig of celery and a small piece of onion; you will only use the broth. If you don't have a fish head, simply replace it with water and skip this step.
Put the sweet potato in a steamer or a regular pot and cook until a knife slides in easily; it takes about 10 minutes.
Put the corn kernels in a pot of water and add two tablespoons of sugar so they taste sweet.
Toast the cancha chulpi in the oil, keeping the pot covered for a few minutes until you hear it stop popping. Turn off the heat right away, wait a moment, and remove the cancha with a slotted spoon.
Cut
Finely dice the celery, ají limo and cilantro.
Cut the onion into half-moons, that is, in the opposite direction to a julienne cut.
Cut the limes in half and squeeze them immediately, without pressing too hard.
Blend
In a blender, put 3/4 cup of fish broth (or water), 1/2 cup of lime juice, 1 ají limo, 1/2 rocoto without the veins, cilantro stems, kion juice (from peeled, grated ginger) and 2 garlic cloves. Blend and strain.
Combine
Take the bowl of fish out of the refrigerator. With the chopped ají limo (only if you like it spicy), press the chili around the sides of the bowl, add the chopped cilantro and celery, stir, and pour in the blended juice. Add the rest of the lime juice and adjust the salt and Ajinomoto to taste.
Plate
To serve, place a washed lettuce leaf, slices of sweet potato and corn kernels on the plate, make a little bed of onion and place the ceviche on top. Don't forget the cancha! Enjoy!
Frequently Asked Questions about Peruvian Ceviche
What is Peruvian ceviche?
Peruvian ceviche is Peru's national dish: fresh fish cut into small cubes, marinated in lime juice (which “cooks” the fish without heat), mixed with red onion, ají limo, cilantro and salt. It is served with sweet potato, choclo (Peruvian corn) and cancha (toasted corn). The lime's acid denatures the fish proteins in 8–15 minutes, giving it its characteristic firm yet juicy texture. It was declared part of Peru's National Cultural Heritage in 2004.
What is the secret to perfect ceviche?
The secret comes down to 3 things: (1) FRESH fish of the day (corvina, sole or grouper), never frozen; (2) the right cut: 1.5 cm cubes cut at a 45° angle following the grain of the fish; (3) the exact time in the lime: 8–10 minutes at most. If you leave it longer, the fish “overcooks” and turns rubbery. Use fresh limes and squeeze them WITHOUT pressing the peel to avoid bitterness. Temperature matters: cold fish + cold lime = perfect texture.
Which fish is used for ceviche?
The traditional fish are: (1) corvina (croaker), the most classic, with firm white flesh; (2) sole, with a soft texture and delicate flavor; (3) grouper, firm flesh, ideal for beginners. IMPORTANT: the fish MUST be fresh that day, from the sea (never freshwater), with firm white flesh. In Europe/USA, if you can't find these, use sea bass, sea bream or snapper. AVOID salmon, tuna or oily fish (they don't work well with lime). Ask your fishmonger for “firm white fish for ceviche”; they'll know.
Why does ceviche “cook” without heat?
The lime doesn't “cook” the fish with heat; it chemically “denatures” it. The citric acid in the lime breaks down the fish proteins (just as heat does), turning it from translucent to opaque and from soft to firm. This process is called “acid denaturation” and takes 8–15 minutes. That's why ceviche has its unique texture: firm outside, slightly tender inside. It is NOT raw fish (even though no heat is used): it is chemically “cooked” by the acid.
How long does prepared ceviche last?
Ceviche should be eaten IMMEDIATELY after it is made (within 30 minutes at most). The fish keeps “cooking” in the lime, and after 1–2 hours the texture is ruined (rubbery, dry). NEVER keep prepared ceviche in the fridge for the next day: the fish will over-marinate and lose all its texture. If you want to prepare ahead, cut the fish, keep it covered in the fridge, and add the lime just before serving. Ceviche is a “made-to-order” dish; that's why in Peru we make it when the guests arrive.
Is ceviche safe to eat? Isn't it raw fish?
Ceviche IS safe if you use FRESH fish of the day from a trusted fishmonger. The lime's acid kills most surface bacteria in 10–15 minutes. IMPORTANT: buy fish suitable for eating raw (sushi-grade or similar), keep it cold (4 °C or below), and prepare it the same day. Avoid ceviche if (1) you are pregnant, (2) you have a weakened immune system, or (3) the fish isn't fresh. In Peru we have been eating ceviche for 2,000+ years without problems; the key is absolute freshness of the fish. If it smells “fishy” (a strong smell) = it is NOT fresh = DON'T make ceviche.