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Classic Peruvian ceviche recipe

Classic Peruvian ceviche recipe

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  • Ceviche

Ceviche is Peru's national dish, and although found in other countries, the Peruvian version is widely considered to be 'The Daddy'. Simple to prepare and quick to 'cook' (it isn't raw after all, the lime juice cooks the fish). The rocoto chilli is what lifts this dish to being authentically Peruvian instead of just a western take on a real classic.

Greater Manchester, England, UK

8 people made this

IngredientsServes: 4

  • 1kg fresh, firm white fish fillets (tilapia or sea bass)
  • salt
  • 150ml lime juice
  • 120ml fish stock
  • 1 clove garlic, minced
  • 1 small bunch coriander, roughly chopped
  • 2 tablespoons aji rocoto chilli paste
  • 3 tablespoons evaporated milk
  • 1 large red onion, finely sliced
  • 1 sweet potato, cooked, peeled, and cut into thick slices
  • 1 sweetcorn on the cob, boiled
  • a few handfuls of toasted cancha corn nuts
  • 2 sheets nori seaweed, finely sliced into ribbons

MethodPrep:15min ›Extra time:8min marinating › Ready in:23min

  1. Slice fish fillets into thumb-sized pieces with a sharp knife. Too thin, and the ceviche will lose its firmness – too thick, and the lime juice won’t ‘cook’ it properly. Transfer from the chopping board to a baking dish.
  2. Add the salt to the lime juice, stir, and pour all over the fish pieces. Wait for 6 to 7 minutes. You should see the fish becoming whiter as it ‘cooks’ in the fruit juice’s natural acid.
  3. Add the fish stock, garlic, coriander and rocoto red chilli paste and stir again. Then add the evaporated milk. Stir it and taste. You can add more chilli, salt or pepper if you want – but we recommend keeping these as condiments on the table so your guests can add to their taste.
  4. Then add your sliced onions to the marinade, mix together and pour it over your fish.
  5. Serve each portion with a quarter of a corn cob and sweet potato slices, then add a handful of toasted salted cancha corn nuts and garnish with the thinly sliced ribbons of nori seaweed.


Cancha corn nuts and rocoto chilli can be found in specialty stores or online.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

We liked it, but there was something missing, not sure what. Perhaps the lemon amount was a bit too much but then If I dont put the right amount perhaps the fish doesnt really get cook with the acid, not sure. Any ideas to make this recipe wow?-05 May 2018

Recipe Summary

  • 1 pound fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 1/2-inch dice
  • 1 1/2 cups fresh lime juice
  • 1 medium white onion, chopped into 1/2-inch pieces
  • 2 medium-large tomatoes (about 1 pound), chopped into 1/2-inch pieces
  • Fresh hot green chiles (2 to 3 serranos or 1 to 2 jalapeños), stemmed, seeded and finely chopped
  • 1/3 cup chopped cilantro, plus a few leaves for garnish
  • 1/3 cup chopped pitted green olives (manzanillos for a typical Mexican flavor)
  • 1 to 2 tablespoons extra-virgin olive oil (optional)
  • Salt
  • 3 tablespoons fresh orange juice or 1/2 teaspoon sugar
  • 1 large or 2 small ripe avocados, peeled, pitted and diced
  • Tostadas, tortilla chips or saltine crackers, for serving

In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.

In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.

Classic Peruvian Ceviche

Mission Ceviche restaurant, located in the Meatpacking District of New York City, celebrates Peruvian culture and community through food. Mission Ceviche connects people, culture and diversity to New York food markets.

Mission Ceviche Signage. Photo: Mission Ceviche.

For the past century, Asian and African immigrants have settled in Peru, making it an amazing culinary destination. Last year, the National Restaurant Association included Peruvian cuisine as one of the top 20 trends to watch in 2018.

Mission Ceviche Cutting Board. Photo: Mission Ceviche.

Mission Ceviche features a traditional, yet modern interpretation of Peruvian cuisine. The restaurant supports its local community by working with local vendors and farms to source the best produce and ingredients. The restaurant also collaborates with local artists for interior installations and other creative concepts.

Mission Ceviche is a modern international space representing creative expression, individuality, and innovation in its cuisine and environment.

If you can’t make it to the restaurant, you, too, can enjoy one of Mission Ceviche’s Peruvian specialties, Classic Peruvian Ceviche, in the comfort of your own home.


Peruvian ceviche is a raw fish dish that is now celebrated around the world.

How to make ceviche?

Ceviche is a raw fish dish that is prepared with very fresh fish, that is cured in citrus juices. In Peru, it is prepared with aji or other hot peppers, and is complemented with additional seasonings that may include red onion, cilantro, garlic and salt. Peruvian ceviche (ceviche peruano) is traditionally served with sweet potato, thick slices of corn on the cob on a bed of lettuce, and can sometimes be accompanied with plantains or avocado.

The juice of the marinade is called leche de tigre (tiger’s milk) or leche de pantera. It is considered an aphrodisiac delicacy. It is totally acceptable to raise your plate with your hands and put it in your mouth to drink this liquid delicacy. And just like pickle juice is used in martinis in the United States, leche de tigre can be mixed with vodka or Pisco for a typical cocktail.

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What is the origin of ceviche?

Ceviche first appeared 2000 years ago as this recipe was already prepared by the Moche, a Northern Peruvian civilization who used the fermented juice of banana passionfruit to cure the fish. Later, the Incas marinated the fish in chicha, a fermented drink typically made with corn. Raw fish was also prepared with salt and aji before the Spanish brought citrus to Latin America.

The modern version of ceviche was actually brought to Peru by Moorish women from Granada (south of Spain) who arrived with Spanish conquistadors. The Moor-influenced cooks introduced a dish called sei-vech, that was prepared with fish or meat marinated in the juice of Ceuta lemons, which they brought from North Africa and started planting in the New World.

Ceviche spread through the other territories of the Viceroyalty of Peru, which included most of the Spanish-ruled America between the sixteenth and eighteenth centuries, which explains why ceviche now has a multitude of regional variants in Peru, Ecuador, Colombia, Chile, Honduras, El Salvador, Belize, Guatemala, the United States, Mexico, Panama as well as throughout the Caribbean.

The variants of ceviche around the world

It is also popular under different names throughout the South Pacific. In the Philippines, a version of the ceviche known as kinilaw (or kilawin) is prepared with calamansi, a local citrus. In Fiji, kokoda is prepared with coconut milk in addition to the more common ceviche ingredients.

In Peru, traditional ceviche is prepared with corvina or cebo (sea bass), but it is also often prepared with sole, cod or halibut, a fish which is popular in Chile.

In Ecuador, people add tomato sauce to shrimp ceviche for a tangy taste.

In Mexico and some regions of Central America, ceviche is often served on top of tostadas. Popular seafood include shrimp, octopus, squid, tuna, and mackerel.

In El Salvador and Nicaragua, the most popular recipe is ceviche de concha negra (black conch ceviche), which is also popular in Mexico under the name pata de mula (mule’s foot).

In Nicaragua and Costa Rica, people traditionally use tilapia, corvina, mahi-mahi, shark or marlin.

In Panama, ceviche is mostly made with sea bass, octopus, shrimp, and squid. Like Mexicans with their tostadas, Panamanians serve their ceviche with little pastry shells called canastitas.

In Cuba, ceviche is prepared with mahi-mahi, as well as squid and tuna.

In Puerto Rico and other places in the Caribbean, the dish is prepared with coconut milk, just like in Fijian kokoda

In The Bahamas and South Florida, conch salad is the ceviche of choice.

In the Northern Mariana Islands and Guam (Micronesia), kelaguen is another type of ceviche popular among the Chamorro people. Kelaguen can be prepared with fish or meat, like chicken kelaguen that we already featured.

What is the origin of the word ceviche?

The origin of the word ceviche is not very clear. Some think the origin of the Spanish word cebiche comes from the Latin word cibus, which translates to “food for men and animals”. Other sources indicate it may come from the Spanish-Arabic word assukkabáǧ, which comes from the Arabic word sakbāj (سكباج) and means “meat cooked in vinegar”. It may also come from the word escabeche, Spanish for pickle. In Spanish, the dish has several regional spellings, including cebiche, ceviche, seviche, as well as less common spellings like cerbiche and serviche.

In Peru, June 28th marks national ceviche day. The dish has even been declared to be part of Peru’s national heritage.

This recipe is validated by our Peruvian culinary expert Morena Cuadra, author of culinary blog Peru Delights.

What Is Peruvian Food Like?

Peru has been one of the hearts of commerce in South America for thousands of years. Its unique landscape and collection of micro-climates have forced its ancient societies to adapt and innovate in order to keep its populations fed. This agricultural engineering is on display in many places across the country including the terraced fields of Maras in the Sacred Valley.

But if you&rsquore wondering &lsquowhat is Peruvian food like?&rsquo Well, the answer can be complicated. And it&rsquos mostly based on where in Peru you are. Peruvian cuisine can most easily be sectioned into three areas. Food from seaside towns in Peru such as the capital of Lima, food from the mountain regions such as Cusco, the capital of the Incan empire, and food from the Peruvian Amazon region.

No matter where you visit in Peru, there are a few staples that you&rsquoll find on the menu. Potatoes, obviously come straight to mind, and with over 4,000 varieties across the country, it&rsquos no surprise why. Corn is also common. Not just steamed and buttered either. Corn is used in making many of the wraps, tortillas, and shells that you&rsquoll find throughout Peru.

But one interesting adaptation in Peruvian cuisine over the past two centuries has been the influx of Asian influence. This has led to one of my favorite types of Peruvian foods, Chifa cuisine. This blend of Chinese and Peruvian influences can be found in most cities from Lima to Puno, and it should be on your list of things to try when you&rsquore in the country.

There is also a popular food in Peru that many visitors might not expect. Cuy, is something that you&rsquoll either want to try, or want to stay away from. It really depends on how you feel about Guinea Pigs. These cute fluffy creatures have been a gourmet dish in many countries in western South America. And when you explore the countless Incan ruins scattered throughout Peru, you&rsquoll almost always find a narrow room with holes placed near the ground. This is where Guinea Pigs were raised for millennia.


Leche de Tigre

Step 1

Set a fine-mesh sieve over a small bowl. Purée first 4 ingredients and 4 large ice cubes in a blender until smooth. Add onion pulse 3–4 times. Strain liquid into a medium bowl. Stir in clam juice, if desired season with salt. Cover and chill.


Step 2

Pour water into a large pot fitted with a steamer basket to a depth of 1 inch bring to a boil. Add sweet potato, cover, and cook until just fork-tender, about 30 minutes. Transfer to a plate let cool.

Step 3

Meanwhile, add more water to same pot, if needed, to measure 1 inch bring to a boil. Add ear of corn to pot and steam until crisp-tender, 2–3 minutes. Transfer to a plate let cool completely.

Step 4

Halve potato lengthwise. Using a small melon baller, scoop out potato balls and place them in a small bowl set aside. Cut kernels from cob. Reserve 1/3 cup kernels (save extra kernels for another use).

Step 5

Rub a large bowl with cut sides of chile discard. Place fluke, 2/3 of onion, leche de tigre, and 4 large ice cubes in bowl stir well. Let marinate for 2 minutes remove ice. Fold in potato and corn season with salt.

Step 6

Using a slotted spoon, divide ceviche into small bowls or onto plates. Drizzle ceviche with leche de tigre from bowl garnish with remaining onion and cilantro.

How would you rate Peruvian Ceviche?

This was such a delicious recipe - made it with fresh red snapper and had it let it “cook” quite a bit longer than listed here, but the flavor combination was wonderful and I felt like I was lunching in Lima. Only lacked a pisco! To the negative written review on this: the author of this recipe is Peruvian, and owns multiple restaurants including Astrid y Gastón which was listed in the top 50 in the world. Just because it doesn’t look exactly like you expect it to, doesn’t make it appropriative ). I’ve been to Peru multiple times as well and it TASTED exactly like I remembered!

Since the author of this recipe is Peruvian and an ambassador for Peruvian cuisine, I think it's safe to say this is authentic (to him?). Would rate a 4 or 5 but giving it 5 stars to balance out the last review since it seemed biased and not based on the recipe. Regardless of the type of ceviche you've tried, I think you'll enjoy this one. Super flavorful, with great balance of flavor and textures. Iɽ agree with the note about spiciness.

Yikes. Cultural Appropriation at it's finest? Corn and Sweet potato are typically served on the side. No garlic. I suppose Bon Appetit has never been much for being authentic when it comes to international cuisine. I spent 2 years in Peru, never have I ever seen this served.

After spending a week in Peru, decided to attempt making Peruvian ceviche at home. This turned out great! Will definitely make again. As written the recipe isn't all that spicy, but more diced chiles can be added to adjust for your spice preferences.


Today I have a special childhood recipe the classic Peruvian Ceviche Recipe. Ceviche is one of the summer obsessions…, not just because is fresh, healthy, and flavorful, but is because I also grow up eating ceviche. Thanks to my Peruvian roots, I discover a long time ago my love for ceviche especially when is made with the typical chili rocoto. This classic ceviche recipe is very easy to prepare and is very refreshing especially in summer.

I just love the mix between the acid of limes together with the fish and the spice of the chilis. For me, ceviche is one of the best and refreshing dishes in the whole world.

Ceviche is a well-known dish in Latin America, where fish is marinated in lemon juice and includes onion, garlic chili, and cilantro. Each country has its own variations, more important, you can make your own vegan variation with this classic recipe.

I hope you enjoy this recipe as much as I do, but before I tell you how to prepare the typical Peruvian Ceviche recipe, let’s take a look at the origins of the ceviche.

What is the origin of the Ceviche Recipe?

Some historic sources claim ceviche was originated in today’s current northern Peru nearly 2000 years ago by the Moche civilization. Other investigations show that through the Inca Empire, the Incas use to marinated fish with chicha, the Andean fermented drink, or the also marinated with fruit juices salt and chili peppers. The actual version of ceviche where the fish is marinated in lime juice, came probably after the Spanish calorizators brought limes to the continent. Nevertheless, ceviche was born with the need to preserve the fish. Today this an amazing dish that I love to prepare, which has expanded through Latin America.

What are the Ceviche recipe Variations you can prepare?

There are many ceviche variations, and if you are looking for a vegan recipe you can use champignon, or palm hearts instead of fish. Not to mention, you can add some seafood to your normal ceviche.

Of course, every Latin American country has its own variations, for example in Ecuador, ceviche is prepared with tomato sauce. In Chile, the fish is marinated in lime and grapefruit juices together with garlic, mint, cilantro, and red chili peppers. In Puerto Rico and the Caribbean, ceviche is made with coconut milk. Nevertheless, today we are making the classic Peruvian Ceviche recipe.

Is the fish for Ceviche previously cook?

No, the ceviche is fresh fish cut in chunks marinated in lemon juice, the acid from the lemons denatures the proteins in the fish, therefore it is important that you choose a very fresh fish, and be smart about where you pick your fish.

How many hours I should left the ceviche marinated?

Normally, I left the ceviche marinated for at least 4 to 5 hours (I honestly cannot wait longer than that) But you can eat it within 24 to 48 hours MAX.

What are the best Fish for Ceviche?

The perfect fish should smell briny and not fishy and should be firm to the touch. One of the best fishes for ceviche are snapper, sea bass, halibut, mahi-mahi, fluke, flounder, red snapper, halibut. You can also include in your ceviche, some shrimps, squids, scallops or octopus, important is that you cook the shellfish before you add them to the ceviche (cook in boiling water with salt for a few minutes and then put them ice water to cool them down)

Ceviche de Pulpo – Peruvian Octopus Ceviche

Today I’m going to show you how to make a delicious variation on the traditional ceviche recipe, one of the most widely recognized Peruvian food dishes in the world. Rather than use soft white fish, we’ll be using Octopus. And while this might not appeal to everyone, trust me when I tell you that it’s delicious. Give it a try if you get the chance.

In fact, here’s your opportunity! Just follow along and let us know what you think of this delicious and healthy seafood recipe.

This delicacy from Peru is popular in coastal regions of the country where seafood makes up a significant part of the diet of contemporary Peruvians. The brightly colored dish is made with a base of fresh octopus, combined with lime juice, onions, tomatoes, hot peppers, and cilantro.

The difference between the better-known classic white fish ceviche and the ingredients in this recipe is the fact that the octopus must be cooked. While it’s technically possible to eat the flesh raw, octopus should be tenderised by boiling to make it palatable. And make sure it’s good and fresh. Use only the best quality fish for this dish.

Peruvian Ceviche

Today I will be sharing with you my recipe of Ceviche, Peruvian Ceviche is one of the most simple and delicious Ceviches on Latin America, it is also one of the most famous dishes of the Peruvian gastronomy.

If you visited Peru, you probably have tried our Ceviche. Peru is one of the best gastronomic destinations the world has. It has so many dishes, that a person like me can actually start a blog writing recipes about Peru.

Ceviche is a dish that is prepared all over the country, and every region makes it, it’s own way. There are not two Ceviches alike, which I find really amazing.

What is the heck is Ceviche?

Ceviche consists of “raw fish” marinated in an acid element (it could be lime, lemon, vinegar, etc), served cold and with a variety of sour, salty, tart, and sweet elements.

Raw Fish?

Yes, this dish is really similar to sashimi, in “Paper”, it’s served cold, serve with an acid element. it’s meant to be eaten right away and it is made with fresh ingredients, (fresh fish always)

What are the “key ingredients”?

In my opinion, a Ceviche is composed of:

That is it, everything else is complementary elements to a Ceviche that makes them unique.

What is “Leche de Tigre”?

Leche de Tigre o Tiger’s milk, is a marinate created to enhance the flavor of the Ceviche, the “acid element” is turned into something more complex, with a lot of flavors, and we end with a Ceviche that it has not only flavor but aroma too.

I am going to confess that I am not a big fan of Ceviche, probably that is why I haven’t prepared it as much as I should.

As a kid my mom didn’t cook fish often, and when she did, the house smelled like fish, and most of the fishes she got had bones on it, so my experience with fish was traumatic, choking multiple times with fish bones, all my clothes smelling to fish, and other stuff I just don’t want to remember.

Things changed with time, I learned to cook and eat fish, and now I am sharing a ceviche recipe that you can make at home that everyone (including the ones that are not into fish) will love.

Peruvian Ceviche | Christopher Kimball’s Milk Street

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  1. Mazulabar

    Well done, your sentence simply excellent

  2. Grolabar

    And other variant is?

  3. Taunris

    wonderfully, very valuable answer

  4. Fenriktilar

    I have a similar situation. Ready to help.

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