Ceviche

(Cebiche, Seviche, Sebiche)

Ceviche is the national dish of Peru consisting of slices of raw fish or shellfish that is spiced with salt, onions, and chili peppers, then marinated in lime juice. Due to the acidity of lime juice, the texture of the fish changes, as does its color – from pink to white.

The acidic marinade, also known as leche de tigre (lit. tiger's milk) "cooks" the meat without any heat involved in the process. For ceviche, fresh fish is an imperative, as fish and shellfish that are not fresh can cause food poisoning.

Peruvians are used to fresh ingredients, so the fish will sometimes be prepared for ceviche less than an hour after being caught. Fish for ceviche can be divided into three categories: firm, medium, and soft. The dish was originally made by the natives who marinated fish and amarillo chiles in the juices of a native fruit called tumbo, which was replaced by lime juice when the Spanish brought limes and onions to the country. Read more

The flavors of ceviche are slightly acidic and spicy, with an intense aroma of the sea. Traditionally, it is served on a bed of lettuce with tiny pieces of corn, chunks of sweet potato, and boiled yuca. Cancha, a variety of popcorn made from large corn kernels toasted in salt and oil provides an ideal side dish.

The dish is traditionally served at cevicherias, specialized ceviche restaurants that can be found all over the country, and it is so popular that it even has its day, known as National Ceviche Day.

Peru

Recipe variations

4.8
Classic Ceviche
READY IN 50min
Adapted from the Peru Travel website, this is a recipe for a classic, fish-based Peruvian ceviche. The fish of choice is sole, which has sweet, delicate meat.
4.7
Modern Spicy Ceviche
READY IN 1h
The following recipe was adapted from the cookbook Ceviche: Peruvian Kitchen by Martin Morales, an award-winning London-based Peruvian chef. It includes instructions for homemade Amarillo chili tiger’s milk and paste, which give this dish an extra spicy twist. Also, in this version of the recipe the potatoes are combined with the ceviche rather than being served on the side.
4.2
Ceviche Mixto
READY IN 20min
The following is the traditional ceviche mixto recipe. Apart from white fish, the dish is abundant with seafood, from langostino, scallops, sea snails, squid, and octopus. The fish and the seafood are marinated in tigre de leche, which is also included in the recipe.
3.9
Ceviche de Conchas Negras (Peru)
READY IN 30min
The following is the typical and traditional recipe for Peru-style ceviche de conchas negras. The meat of black shells is mixed with garlic paste, rocoto hot pepper paste, ají limo pepper slices, cilantro, lime juice, red onion slices, salt, and pepper. The recipe is done in a flash, and the ceviche should be served with typical Peruvian accompaniments — in this case, choclo, a type of parboiled corn, and parboiled sweet potato.

Ceviche Authentic recipe

PREP 30min

RESTING 20min

READY IN 50min

Adapted from the Peru Travel website, this is a recipe for a classic, fish-based Peruvian ceviche. The fish of choice is sole, which has sweet, delicate meat.

VIEW RECIPE