Traditional Peruvian Ceviche Recipe: A Taste of Peru in Your Kitchen

Ceviche is more than just a dish; it’s a celebration of freshness, vibrant flavors, and centuries-old traditions. Originating in Peru, traditional Peruvian ceviche has become one of the most iconic and beloved dishes of South American cuisine. This refreshing seafood dish is typically made with fresh fish, tangy lime, spicy Aji amarillo, and a few simple yet powerful ingredients that combine to create a burst of flavor with every bite. Served alongside sweet potatoes and choclo (Peruvian corn), ceviche is a perfect balance of zesty, spicy, and sweet flavors.

What is Traditional Peruvian Ceviche?

What is Traditional Peruvian Ceviche?

Traditional Peruvian ceviche holds a special place in Peruvian culture. It is considered the national dish of Peru and originates from the coastal regions, where fresh seafood is abundant. At its core, ceviche is made with raw fish marinated in fresh lime juice. The lime not only adds flavor but also “cooks” the fish through its acidity.

What sets Peruvian ceviche apart from other ceviche variations is its distinctive use of Aji amarillo, a native Peruvian chili pepper known for its vibrant yellow color and mild heat. This spice adds a unique, bold flavor that balances perfectly with the freshness of the fish and the tanginess of the lime. Traditional Peruvian ceviche also includes ingredients like red onions, which add crunch and a slight sweetness, and cilantro, which provides a fresh, herbal contrast to the dish’s bold flavors.

The freshness of the fish is critical to achieving the perfect ceviche, and in Peru, Corvina (a mild white fish) is commonly used, though other fresh fish such as snapper or tilapia are also suitable. Once marinated, the ceviche is served immediately, allowing the fish to maintain its delicate texture and freshness.

Key Ingredients that Set Peruvian Ceviche Apart

The magic of Traditional Peruvian ceviche lies in its simplicity and the quality of its ingredients. While the dish may appear straightforward, each ingredient plays a crucial role in balancing flavors and textures, creating a dish that is truly unique to Peruvian cuisine.

Fresh Fish (Corvina)

Freshness is critical when making ceviche. Corvina, a mild white fish, is the most commonly used variety in Peru. It has a firm texture that holds up well to marination. If Corvina isn’t available, snapper or tilapia are excellent alternatives.

Lime

Lime juice is essential for marinating the fish. It adds tartness and freshness, making it a key component in ceviche. Always use freshly squeezed lime juice for the best results.

Aji Amarillo

Aji amarillo (yellow chili pepper) is the heart of Peruvian ceviche. It adds a mild heat and earthy sweetness that balances the lime’s acidity. Typically blended into a paste, Aji amarillo infuses the ceviche with a unique depth of flavor.

Red Onion and Cilantro

Red onions provide crunch and a mild sweetness, while cilantro adds a refreshing, herbaceous flavor. These ingredients complement the tangy lime and spicy Aji amarillo perfectly.

Accompaniments: Sweet Potato and Choclo

Ceviche is traditionally served with sweet potatoes and choclo (large-grain Peruvian corn). The sweet potatoes balance the acidity, and choclo adds texture and a subtle sweetness to the dish.

Step-by-Step Guide: How to Make Traditional Peruvian Ceviche

Making traditional Peruvian ceviche at home is simple and rewarding. Follow these steps for an authentic and flavorful dish.

1. Prepare the Fish

Select fresh white fish, such as Corvina or snapper. Rinse the fish under cold water and pat it dry. Cut it into small, bite-sized cubes. Freshness is key for the best flavor and texture.

2. Marinate the Fish

Place the fish cubes in a bowl and pour freshly squeezed lime juice over them. Make sure the fish is fully submerged. Let it marinate for 15-20 minutes, stirring occasionally. The fish will turn opaque as the lime juice “cooks” it.

3. Add the Aji Amarillo and Seasonings

Blend Aji amarillo with a little water or oil to make a paste. Add this to the marinated fish, along with a pinch of salt. Stir gently to combine.

4. Incorporate the Onions and Cilantro

Thinly slice red onions and add them to the fish mixture. Toss in freshly chopped cilantro for added freshness. Stir everything together and adjust the seasoning with more salt or lime juice if needed.

5. Serve with Accompaniments

Serve the ceviche with sweet potatoes and choclo. The sweet potatoes should be boiled and sliced into rounds, while the choclo adds a hearty texture. Serve the ceviche immediately, garnished with extra cilantro if desired.

For more information about the rich history of ceviche and its variations across Latin America, check out this comprehensive guide on Peruvian cuisine at Peru’s National Culinary Institute.

Common Mistakes to Avoid When Making Peruvian Ceviche

Avoid these common mistakes to ensure your ceviche turns out perfect every time.

1. Using Stale or Unsuitable Fish

Fresh fish is essential. Always use Corvina, snapper, or tilapia. Avoid fish that smells off or has a mushy texture, as it won’t marinate well and can ruin the dish.

2. Overmarinating the Fish

Marinate the fish for only 15-20 minutes. Overmarinating can lead to tough, rubbery fish. The key is to marinate just enough for the acid in the lime juice to firm up the fish and turn it opaque.

3. Using Bottled Lime Juice

Always use freshly squeezed lime juice. Bottled lime juice lacks the freshness needed for an authentic taste and may alter the flavor.

4. Not Balancing the Heat and Acidity

Taste as you go and balance the heat from Aji amarillo with the tanginess of lime juice. If the dish becomes too spicy or sour, it can overwhelm the flavors.

5. Forgetting the Accompaniments

Don’t skip the traditional accompaniments of sweet potatoes and choclo. These add texture and help balance the acidity of the lime.

How to Serve and Enjoy Your Traditional Peruvian Ceviche

The presentation and accompaniments elevate the experience of eating ceviche. Here’s how to serve and enjoy it the traditional way.

Presenting the Ceviche

Serve ceviche in a shallow bowl or plate. Arrange the fish cubes neatly and drizzle the lime marinade over them. Garnish with cilantro and a few slices of red onion for extra flavor and crunch.

Traditional Accompaniments

Serve the ceviche with boiled sweet potatoes and choclo. These add a sweet contrast to the acidity and spice of the dish.

Serving with Tostones

In many Peruvian homes, ceviche is also served with tostones—crispy fried plantains that provide a crunchy contrast.

Savoring the Dish

To enjoy ceviche traditionally, savor each bite with a combination of fish, sweet potato, and choclo. Pair it with a Pisco Sour or a chilled beer for the ultimate Peruvian dining experience.

Sharing with Family and Friends

Ceviche is a communal dish, best shared with loved ones. Whether as an appetizer or part of a larger spread, it’s meant to be enjoyed together.