Ceviche: Peru’s iconic national dish, recognized as UNESCO cultural heritage.

Ceviche is the most iconic dish of Peruvian gastronomy. It is prepared by marinating raw fish in lime juice, which “cooks” the fish through its acidity. It is mixed with red onion, chili pepper, and cilantro, and served with sweet potato and Peruvian corn. Every June 28th, Peru celebrates National Ceviche Day.

How to Prepare Peruvian Ceviche

Ingredients (serves 4):

• 500 grams of firm white fish (sea bass, sole, or tilapia), cut into cubes
• Juice of 10–12 limes
• 1 large red onion, thinly sliced
• 1 ají limo chili, finely chopped
• 1 bunch of fresh cilantro, chopped
• Salt and pepper to taste
• 2 medium sweet potatoes, cooked and sliced
• 2 Peruvian corn cobs, cooked and sliced
• Toasted corn (cancha) to serve

Optional ingredients:

• 1 garlic clove, very finely chopped
• Grated ginger
• 1 tomato, seeded and diced

Step-by-Step Preparation

1. Prepare the onion: Soak the sliced onion in cold water with salt for 10 minutes. This reduces its strong flavor and makes it crunchier. Drain well.
2. Marinate the fish: Place the fish in a bowl. Season with salt and pepper. Cover completely with lime juice. Refrigerate for 15–20 minutes, until the fish turns from translucent to opaque white.
3. Mix: Remove the fish from the refrigerator. Drain slightly, keeping a bit of the juice. Add the onion, ají limo, and cilantro. Gently mix.
4. Adjust seasoning: Taste and adjust salt. Add more lime juice if you prefer it more acidic.
5. Serve: Serve immediately on lettuce leaves. Accompany with cooked sweet potato slices, Peruvian corn, and toasted corn.

Types of Ceviche in Peru

Classic Ceviche

The traditional version uses fresh sea bass, lime juice, red onion, cilantro, and ají limo. It is served with sweet potato and Peruvian corn or toasted corn. This is the most internationally recognized version and the one most tourists seek when visiting Peru.

Mixed Ceviche

This version combines fish with various seafood such as squid, octopus, scallops, and shrimp. It is marinated in lime juice with onion, cilantro, and chili. It is one of the most popular choices in Peruvian ceviche restaurants.

Black Clam Ceviche

A specialty from Tumbes, in northern Peru. It is prepared with fresh black clams, onion, tomato, cilantro, and lime. The clams give it an intense and unique flavor. It is traditionally considered an aphrodisiac dish.

Tiradito

Similar to ceviche but with key differences: the fish is sliced thinly instead of cubed, it does not include onion, and the sauce is more liquid. It is prepared with leche de tigre and yellow chili or rocoto. Its presentation reflects Japanese influence in Peruvian cuisine.

Shrimp Ceviche

In Peru, shrimp ceviche is made with fresh shrimp marinated directly in lime juice without prior cooking. Each region adds its own variations, using ingredients such as rocoto, cilantro, or yellow chili.

Octopus Ceviche

Prepared with cooked octopus cut into medium-sized pieces, marinated in lime juice with onion, chili, and cilantro. The octopus must be tender yet firm to achieve the ideal texture.

Chocho (Tarwi) Ceviche

A vegetarian version made with chocho (tarwi), an Andean legume. It is prepared with onion, tomato, lime juice, and cilantro. A nutritious alternative for those who do not consume seafood.

Mango Ceviche

A tropical and vegetarian option that uses mango instead of fish, prepared with traditional ceviche ingredients. It is refreshing and perfect for summer.

Recommended Fish for Ceviche

The key is to use fresh, firm, white-fleshed fish:

1. Sea bass: The most commonly used fish in Peru. Its firm white flesh absorbs lime juice well.
2. Sole: Delicate texture and mild flavor. Ideal for classic ceviche.
3. Grouper: Firm flesh that holds its texture when marinated.
4. Snook (sea bass): Mild flavor and firm texture, highly valued for ceviche.
5. Tilapia: Affordable and accessible option, ideal for homemade ceviche.
6. Mahi-mahi: Slightly sweet, firm flesh, excellent for ceviche.

Traditional Side Dishes

1. Boiled sweet potato: Its natural sweetness balances the acidity of the lime.
2. Peruvian corn: Large-kernel corn served boiled, sliced, or shelled.
3. Toasted corn (cancha): Crunchy and salty, adds texture.
4. Extra red onion: Served on the side for those who want more.
5. Lettuce: Ceviche is traditionally served on fresh lettuce leaves.
6. Fresh ají limo: Slices on the side for extra spice.
7. Boiled cassava: Soft texture that complements the strong flavors.
8. Plantain chips: A crunchy side dish in some coastal regions.

History of Ceviche

The Moche culture (over 2,000 years ago) prepared fish marinated in fermented tumbo juice, a local acidic fruit. With the arrival of the Spanish, lime was introduced and replaced tumbo. Modern ceviche was consolidated in the 20th century, especially along the northern coast of Peru (Piura and Lambayeque), where the quick marination technique that defines today’s Peruvian ceviche was perfected.