Peruvian Ceviche is the perfect beginin to Perú. Its simple charm is created from a special combination of ingredients that complement each other perfectly, creating an explosion of flavours on the palate..

In this blog, I invite you to discover the recipe of ceviche: the history, the varieties and the secrets to prepare an authentic and delicious ceviche. Read on and learn how this dish has become a symbol of Peruvian gastronomy and an international favourite.

¿What is ceviche?

Peruvian ceviche is a delicious preparation based on fresh fish marinated in lemon juice, complemented with red onion, coriander, chilli and salt. In addition, the ingredients of the ceviche are corn, sweet potato or cancha (roasted corn) to create a mixture of flavours and textures that is unmatched. The simplicity of its ingredients only highlights the freshness and quality of the fish that reflects the Peruvian sea and the creativity of its people, turning each bite into a refreshing and vibrant experience.

Peruvian ceviche is a delicious dish based on fresh fish marinated in lemon juice..

Origen del ceviche

The origin of ceviche dates back to the pre-Inca cultures of the northern Peruvian coast, mainly the Mochica culture, who marinated fish with chicha (fermented corn drink), salt and also used a fruit called tumbo which gave it its citric flavour.

With the arrival of the Spanish, lime was incorporated into the ceviche recipe, giving rise to the modern version we know today. This fusion of techniques and flavours is a testament to Peru’s rich cultural history.

Flagship dish of Peru

Ceviche has been declared a national heritage dish in Peru and is considered the country’s flagship dish. This recognition underlines its importance in the national identity and its role in the Peruvian cuisine. Every 28 June, Peru celebrates the Día Nacional del Ceviche, a tribute to this exquisite dish that unites citizens in a celebration of their culinary heritage.

Peruvian ceviche recipe: History, flavour and perfect preparation

Ingredients of Peruvian ceviche

• 500 gramos de pescado blanco fresco
• 1 taza de jugo de limón fresco
• 1 cebolla roja, cortada en juliana fina
• 1 ají limo (o ají amarillo), sin semillas y picado finamente
• 1 ramita de cilantro fresco, picado
• Sal al gusto
• Pimienta al gusto
• 1 camote (batata), cocido y cortado en rodajas
• Choclo (maíz peruano), cocido y desgranado
• Cancha (maíz tostado), para acompañar

¿How to prepare Peruvian ceviche?

1. Cut the fish into cubes of approximately 1-2 cm. Make sure the fish is very fresh and refrigerated until ready to use.
2. Place the fish in a bowl and add salt and pepper to taste.
3. Pour the lemon juice over the fish, making sure it is completely covered. Stir gently to mix.
4. Marinate for 10-15 minutes, depending on how ‘cooked’ you prefer your fish.
5. Add julienned onion and chopped chilli to the bowl with the marinated fish. Stir to integrate all ingredients.
6. Add the chopped coriander just before serving to maintain freshness and flavour.
7. Serve the Peruvian meal of ceviche immediately, accompanied by slices of boiled sweet potato, shelled corn and cancha.

Ceviche is best enjoyed fresh, so serve it right after preparing it.

Recommendations for the ceviche recipe

• Choose fresh fish.
• The freshness of the fish is crucial for a good ceviche.
• Make sure you buy it from a reliable source and use it the same day.
• Cut the fish into evenly sized cubes to ensure an even marinade.
• Do not marinate the fish for too long, as it may become rubbery.
• Ceviche is best enjoyed fresh, so serve it right after preparing it.
• You can garnish with a few coriander leaves and chilli slices for a visual touch.

Varieties of Peruvian Ceviche

There are different types of Peruvian Ceviche and its derivatives, not all of which are prepared with fish. Among the most popular, we can highlight five types:

• Fish ceviche:

  In addition to being traditional in the region of Piura, it is the most famous and well-known in the world, composed of ingredients such as pieces of fish, lemon, aji limo, garlic and pepper.

• Ceviche mixto:

  This type of Ceviche keeps the same ingredients and is consumed all over Peru. It is characterised by having different types of seafood or fish.

• Chinguirito:

  From the northern Peruvian coast, this dish consists of shredded dried meat of ‘guitarra’, a type of fish. After being prepared with Piuran lime, aji limo and red onion, it is usually served with zarandaja.

• Black shell ceviche:

  It is prepared with lime from Chulucanas, red onion, chilli, rocoto and garlic. It is the typical dish of Tumbes, since this is the region where the mollusc can be found.

• Octopus ceviche:

  Its preparation is similar to the traditional fish ceviche, except that in this case, the main ingredient is tender octopus, which is previously boiled in water to make its meat soft.

Shrimp ceviche

Ceviche with leche de tigre

Health benefits of Peruvian Ceviche

Ceviche is much more than a delicious dish; it is also a healthy and nutritious option. Rich in protein and low in fat, this dish is an excellent source of essential vitamins and minerals.

Lemon juice not only enhances the flavour, but also aids digestion and provides a good dose of vitamin C. In addition, the fish provides omega-3 fatty acids, which are beneficial for the heart and brain.

Calories of Peruvian Ceviche

The caloric content of ceviche can vary depending on the ingredients and portions used. However, a general estimate for a 100 gram serving of fish ceviche is approximately:

Calories: 90-120 kcal

• Fish: 70-80 kcal per 100 grams
• Lemon juice: 10-15 kcal per 1/4 cup
• Onion: 5-10 kcal per 1/4 cup
• Chilli: 5-10 kcal per 1 small chilli pepper
• Coriander: 1-2 kcal per 1/4 cup

Differences between Peruvian Ceviche vs Mexican Ceviche vs Ecuadorian Ceviche

Peruvian ceviche

Ceviche peuano uses all types of fresh white fish marinated briefly in lime sumo, coriander, red onion, aji limo and salt, maintaining the freshness and firmness of the fish. And once the marinating begins, it is best to keep the curing time around 15 minutes (for white-fleshed fish), or else the fish will fall apart. Serve with sweet potato, corn and cancha.

Mexican ceviche

Mexican ceviche is more varied in terms of ingredients, adding tomato, avocado and chilli, which give it a more complex and sweeter flavour profile. It is also commonly served on tostadas.

The guayaco or Ecuadorian ceviche

Ecuadorian ceviche is traditionally served with fried green plantains, chifles, roasted corn, yucca or plantain chips. These accompaniments add texture and flavour to the dining experience.

Peruvian Ceviche

Mexican Ceviche

Ecuadorian Ceviche

Relevant facts about Peruvian ceviche

1. 1. In 2004, the Peruvian National Institute of Culture declared ceviche a National Cultural Heritage.
   2. Every 28 June is celebrated as National Ceviche Day in Peru.
   3. There are numerous variations and recipes for ceviche in different Latin American countries, each adapted to local ingredients and traditions.
   4. The name ‘ceviche’ is believed to come from the Quechua word ‘siwichi’, meaning fresh or tender fish.
   5. UNESCO inscribes the preparation and consumption of Peruvian ceviche on the Representative List of the Intangible Cultural Heritage of Humanity. It becomes the twelfth element of the country to be part of this List. It is the first to refer to culinary culture and the first to cover the entire territory.

Best restaurants in Lima, Peru to eat a good ceviche

We leave you a list of some of the restaurants considered the best by many Peruvians and foreigners who came to this dish, our country’s flagship dish.

1.- Embarcadero 41:

One of the most emblematic and renowned places for its fresh and well-seasoned ceviche. Located in the centre of Lima, it is frequented by locals and tourists alike.

Address: Pje. De José Olaya 181 183, Lima 15001 Perú.

2.- Sing Frog

Located in the bohemian district of Barranco, this restaurant is known for its lively atmosphere and authentic ceviche. It is a popular place, so it tends to be quite busy.
Address: Génova 101, Barranco.

3.- Peruche

It is characterised by the innovation of traditional dishes with marine ingredients. In addition to the traditional cebiche, which is usually served with Chicharrón de pescado, Chicharrón mixto, Arroz con mariscos or Chicharrón de calamar, you can find Tacu Tacu in spicy seafood sauce, causa stuffed with prawn pulp, empanaditas marinas, among others.
Address: Av . Angamos 2091 San Borja, Peru.

4.- Blue dot

With several locations in Lima, this restaurant stands out for the freshness of its products and the creativity of its ceviche menu.
Address: Ca. San Martín 595, Miraflores 15074.

5 La Mar Restaurant

Also located in Miraflores, La Mar is known for the freshness of its ingredients and the quality of its ceviches, making it a popular spot.
Address: Mariscal La Mar 770, Miraflores 15074.

Conclusion

Peruvian ceviche is much more than a dish, it is a symbol of the country’s cultural and gastronomic identity. With its combination of fresh fish, lemon juice, chilli, coriander and onion, it represents the freshness of the Peruvian sea and the culinary creativity of its people.

Declared a National Cultural Heritage, ceviche is not only a delicious and healthy delicacy, but also an icon of world gastronomy. Every 28 June, Peru proudly celebrates its flagship dish, which continues to conquer palates internationally.

There are numerous variations and recipes for ceviche in different Latin American countries.