With its dynamic blend of native elements, European inspirations and Asian tastes - Peruvian food is one of the most diverse and interesting cuisines, attracting diners from around the globe.
Today, we look at one of the most popular dishes in Peruvian cuisine - Ceviche. In this blog, you'll learn the story behind this delicious dish and a step-by-step guide for preparing Ceviche from the comfort of your own kitchen.
What is Ceviche?
Ceviche is a dish of fresh raw fish that is diced and cured in lime juices, and combined with freshly chopped red onions, coriander and chili pepper. As Peru's national dish, they take this dish very seriously and enjoy the fine balance between the acidic flavours, spiciness of the chili peppers and starchy sweet potato.
Ceviche is sold in restaurants called Cevicheria's throughout Peru, and every Peruvian has their favourite spot that they swear by!
What are the origins of Ceviche?
Although Ceviche is a dish that can be found across many Latin American countries, Peru is heralded as the creator of this delicious and vibrant dish. Its roots can be traced back thousands of years to pre-Columbian times, when indigenous communities prepared fish using a simple marinade of salt and the juice of local fruits, such as tumbo or passion fruit.
When Spanish conquistadors arrived in the 1500s, Ceviche underwent a major transformation as citrus fruits, onions and garlic were introduced to traditional Peruvian recipes.
Over the next few hundred years, immigrants from Asia and Africa arrived in Peru, bringing new ingredients and new culinary techniques to the country. Japanese immigrants introduced the technique of slicing fish thinly and serving it raw, which not only influenced how Ceviche was made, but also other classic Peruvian dishes such as Tiradito.
As Peruvian gastronomy has expanded its influence around the world, many chefs have dedicated lots of time to tweak Ceviche, experimenting with new flavour combinations and techniques. Nowadays, there are many variations of Ceviche, but the vast majority aim to stay as close to its original roots as possible.
What are the Ingredients for Peruvian Ceviche?
To make a traditional Peruvian Ceviche, you will need the following:
For the Ceviche:
Fresh white fish or seafood (such as sole, sea bass, shrimp, or scallops), diced into bite-sized pieces
Fresh lime juice
Red onion, thinly sliced
Aji amarillo (Peruvian yellow chili), finely chopped or pureed (adjust according to your spice preference)
Fresh coriander chopped
Garlic paste
Salt and pepper to taste
For the Tiger's Milk (Leche de Tigre):
Coriander stems
Ginger
Chopped red onion
Celery sticks
Fresh White fish
Salt, Pepper and MSG (optional) to taste
Red Chili pepper
Fish stock or water
Limes
Optional Additions:
Cancha (toasted Peruvian corn)
Lettuce leaves
Sweet Potato
Rocoto (Peruvian red chili), finely chopped
Choclo (Peruvian corn), boiled and sliced
Step-by-Step Preparation for Peruvian Ceviche
Ready to start cooking? We've included a step-by-step video in Spanish (with English subtitles) that shows you how to prepare Peruvian Ceviche.
Tips for making the perfect Peruvian Ceviche
If this is your first time preparing Peruvian Ceviche, then make sure that you follow our handy tips so you can get right first time!
Fresh fish is key - If you choose a fish that isn't fish, or the wrong type of fish, then this dish isn't going to work. Use a quality fish that is as fresh as possible and has been cleaned thoroughly.
Ceviche is a balanced dish - The perfect Ceviche contains the perfect balance of flavours including starchy, spicy and acidic - so make sure you taste as you prepare your dish.
Don't cure the fish too long - Ceviche is not a dish that you can prepare earlier in advance. The sooner you can put everything together and serve the Ceviche, the better!
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