The peruvian ceviche recipe authentic does not have to be a secret, nor does it have to be difficult. Step by step we will reveal the traditional ceviche recipe.
Because its history tells us how its simplicity and freshness has made even the most demanding palates fall in love with it.
Ceviche is Peru’s most famous dish, and you’ll love its simple yet bold flavors. Fresh fish is the star, and you only need a few ingredients to make it shine. You cut the fish into small cubes, cover it in a tangy, flavorful sauce, and serve it cold.
Its preparation is easy, but you’ll need to pay attention to details. The bright, citrus flavors explode in every bite, combining ancient ingredients that tell the story of Peru’s rich culture. Moreover, Ceviche is healthy because it is low in calories and low in fat.
This is its True Meaning
Ceviche is the most popular dish in Peruvian cuisine. You make it with raw fish marinated in lime, onion, chili, and other spices. You can serve it with sweet potato, toasted corn, or large corn. This dish is Peru’s national treasure.
The word "ceviche" comes from the Quechua word “ciwichi,” which means "fresh fish."
The Authentic Recipe of Peruvian Ceviche
Ingredients:
- 400 g of sole or corvina
- Juice of 8 limes
- 2 onions, thinly sliced
- 2 fresh lettuce leaves
- 1 teaspoon of minced garlic
- 1 teaspoon of diced red limo chili (without seeds or veins)
- 1 red rocoto pepper (sliced)
- ½ yellow sweet potato
- ½ tablespoon of chopped cilantro
- Toasted corn kernels (cancha)
- Salt to taste
Did you know that Ceviche is not cooked with heat. Instead, the fish proteins are denatured by the acid in lime juice or lemon, which changes its texture and color.
Preparation:
Making ceviche can vary depending on the region and the person preparing it. Here’s how you can make it step by step:
- Divide the sole fillet into halves and remove the bones and edges. Cut the fish into 2 cm cubes.
- Place the fish in a bowl and add the cilantro. Season it with salt, garlic, and diced limo chili.
- Pour the lime juice over the fish and gently mix it.
- Add the washed and drained onion slices. Stir everything together carefully.
- Serve the ceviche on top of the lettuce leaves in the center of a plate.
- Garnish with sweet potato slices, rocoto slices, and toasted corn (cancha).
Types of Ceviche in Peru
Peru offers five main types of ceviche, each with its own unique twist based on the region. Here’s what you can explore:
1. Traditional Fish Ceviche
You’ll find this classic dish in Piura, where it’s famous worldwide. It’s made with fish chunks, lime juice, chili, limo pepper, and black pepper.
2. Mixed Ceviche
This variation includes all the ingredients of fish ceviche, but you also add seafood or a mix of fish and shellfish.
3. Carretillero Ceviche
This street-style ceviche has extra ingredients like rocoto, ginger, celery, fish broth, squid, and fried pota. It’s bold and flavorful.
4. Chinguirito
This is a signature dish of Peru’s northern coast. It’s made with dried and salted meat from a guitarfish (a type of ray). You prepare it with lime juice, limo chili, and red onion. It’s served with zarandaja (a type of bean) and yuca.
5. Black Clam Ceviche
A specialty from Tumbes, this ceviche uses fresh black clams found in the region. You combine them with red onion, chili, and rocoto for a rich and unique flavor.
6. Octopus Ceviche
This dish features octopus as the main ingredient. You use the same seasonings as traditional fish ceviche to create a fresh and delicious dish.
Did you know that in Peru they have a special ceviche day? Peruvians celebrate ceviche day on June 28th every year.
The history behind its unique flavor
The story of ceviche begins with Peru’s first coastal people. They hunted and fished for seafood and shellfish, which became a key part of their diet. These early groups traveled along the Peruvian coast, including the Huaca Prieta culture, which lived between 5,000 and 8,000 BCE.
Later, pre-Columbian civilizations like the Mochicas, in Trujillo (La Libertad), continued this tradition. Between 150 and 700 CE, they became skilled fishermen. They used reed boats, called caballitos de totora, to collect fish, sea urchins, and crabs. They ate fresh fish, salted it, or marinated it with juice from a local citrus fruit called Tunbo and native herbs.
Other interesting facts:
- The first published ceviche recipe appeared in 1866, written by Manuel Atanasio Fuentes.
- In 2004, ceviche was declared a Cultural Heritage of the Nation through RDN24/INC-2004.
Other cultures, like the Tallán in Piura (700–1500 CE) and the Chimú in Tumbes (1000–1470 CE), also relied on fishing. The Chimú, for example, used reed boats and fishing nets to gather seafood.
When the Inca Empire conquered coastal regions, they changed how ceviche was made. Instead of citrus juice, they used chicha de jora, a sacred Andean drink made from fermented corn. They added chili peppers and other native vegetables to enhance the flavor.
The arrival of the Spanish brought major changes to ceviche. They replaced chicha de jora with sour orange juice and added onions. Over time, in the 20th century, people began using lime instead of sour oranges. They also started serving ceviche with sweet potatoes, corn, or toasted corn.
By the 19th and 20th centuries, ceviche became Peru’s national dish. It spread across the country, with each region adding its own local ingredients. These variations turned ceviche into a symbol of Peru’s identity and diversity.
Where to eat ceviche in Lima?
If you’re looking for the best places to enjoy ceviche in Lima, here are some top recommendations:
- Barra Maretazo
Location: Calle Alcanfores 373, Miraflores - Amankaya - Peruvian Food
Location: Av. 28 de Julio 562, Miraflores - El Merlín de Cabo Blanco
Location: Av. Mariscal La Mar 1171, Miraflores - Pecados Capitales
Location: Av. Mariscal La Mar, Miraflores