Take a look at our step-by-step guide for How to Make Peruvian Ceviche If you’re craving a refreshing, flavorful dish that brings together tender fish and vibrant citrus. This tangy, spicy, and incredibly fresh dish has become quite popular, but there’s nothing quite like an authentic Peruvian version. This guide will show you how to make ceviche just like it’s done in Peru. With fresh fish, zesty citrus, and the perfect balance of spices, you’ll be able to recreate this iconic dish, easily, right in your kitchen.
What is Peruvian Ceviche?
The traditional version of ceviche is made with fresh, raw white fish (usually corvina or sole) that’s marinated in citrus juices. This tangy marinade “cooks” the fish, turning it firm and opaque, while the acidity and spices create layers of flavor. Traditionally, it’s served with slices of sweet potato, corn, and a generous sprinkle of cilantro.
The dish holds a special place in Peruvian culture and is considered the country’s national dish. In fact, Peru celebrates National Ceviche Day sometime in the month June! But what if you’re not into seafood? Don’t worry—there are plenty of ways to recreate the vibrant, fresh flavors of ceviche using substitute ingredients. Like our fish-less (vegetarian) recipe version down below!
How Ceviche Became the National Dish of Peru
How ceviche became Peru’s national dish is deeply rooted in the country’s history, culture, and geography. While the dish has evolved over centuries, it has grown into a symbol of the country’s cuisine.
Ceviche has ancient origins that can be traced back to the indigenous cultures of Peru. Long before the 16th century, the native people along Peru’s northern coast were already preparing a form of ceviche. They would marinate fresh fish with fermented fruit juices (like chicha), creating a tangy, acidic dish. Later in time, citrus fruits, such as lime and lemon, were introduced which became essential ingredients in modern ceviche recipes.
Over time, ceviche evolved into a combination of fresh fish, citrus juice, and chili peppers, with variations depending on the region. In Peru, aji amarillo (yellow chili) became a key ingredient, giving the dish its signature spice and color. As trade and exploration brought more ingredients into the mix, sweet potatoes, corn, and avocados became common accompaniments.
From street vendors to fine dining restaurants, ceviche is enjoyed all over the country.
Best Tips for Making Perfect Peruvian Ceviche
Whether you’re making traditional ceviche with fish or a vegetarian version, here are some top tips to ensure it’s perfect every time:
- Fresh Ingredients are Key: For both traditional and vegetarian ceviche, the fresher your ingredients, the better the ceviche will taste. Fresh fish, fresh citrus, and fresh herbs are a must!
- Don’t Over-Marinade: While the marinade is what “cooks” the fish (or hearts of palm), you don’t want to let it sit too long. About 15-20 minutes is enough. If you marinate it too long, it could become too tough or too tangy.
- Adjust the Heat: Aji amarillo adds the signature heat to Peruvian ceviche, but it can be spicy! Adjust the quantity depending on your spice preference, or swap it out for a milder pepper if you want less heat.
- Taste as You Go: Ceviche is all about balancing acidity, heat, and freshness. Taste your marinade as you go and adjust the salt, lime, and heat level to your liking.
The beauty of this recipe is that all can enjoy the bold, tangy, and refreshing flavors that make ceviche a fun, delicious, and celebrated dish. Whether you go for the traditional Peruvian ceviche or try the vegetarian ceviche with hearts of palm, both versions are equally delicious and a wonderful way to bring a little piece of Peru to your table.
May the LORD bless your hands as you prepare, your table as you gather, and your food as you eat.
Amen!
From my table to yours,
See how to make Peruvian Ceviche both traditionally and in a vegetarian style:
WITH FISH:
How to Make Traditional Peruvian Ceviche | A Step-by-Step Guide
Ingredients
- 1 lb fresh fish fillets any firm white fish
- 1/2 cup freshly squeezed lime juice
- 1/2 cup freshly squeezed lemon juice
- 1 small red onion thinly sliced
- 1-2 aji amarillo or habanero peppers finely chopped (remove seeds for less heat)
- 1 teaspoon ginger finely grated
- 1/2 cup chopped cilantro
- 2 tablespoons olive oil
- 1 sweet potato boiled and sliced for serving
- salt to taste
Instructions
Prepare the Fish:
- Start by cutting your fish into small, bite-sized cubes (about 1/2 inch to 1 inch in size). The fish should be fresh and firm to the touch.
- Place the fish in a large, shallow bowl.
Prepare the Marinade:
- In a separate bowl, combine the lime juice, lemon juice, finely chopped aji amarillo or habanero, grated ginger, and salt.
- Stir well.
Marinate the Fish:
- Pour the marinade over the fish and gently stir to coat each piece evenly.
- Cover the bowl and let it marinate for 15-20 minutes..
Add the Onions and Cilantro:
- After the fish has marinated, add the sliced red onions and chopped cilantro to the bowl.
- Gently toss everything together, being careful not to break up the fish too much.
Serve the Ceviche:
- To serve, plate the ceviche accompanied with sliced, boiled sweet potato, and drizzle with olive oil for a smooth finish.
VEGETARIAN:
How to Make Vegetarian Peruvian Ceviche | A Step-by-Step Guide
Ingredients
- 1 can hearts of palm drained
- 1/2 cup freshly squeezed lime juice
- 1/2 cup freshly squeezed lemon juice
- 1 red onion thinly sliced
- 1-2 aji amarillo or habanero peppers finely chopped (remove seeds for less heat)
- 1 tablespoon grated ginger
- 1/2 cup fresh cilantro chopped
- 2 tablespoons olive oil
- salt to taste
- 1 sweet potato boiled and sliced for serving
Instructions
Prepare the Hearts of Palm:
- Drain and rinse hearts of palm from can.
- Slice the hearts of palm into thin rounds or small chunks (bite sized pieces).
- Place them into a large, shallow bowl.
Make the Marinade:
- In a separate bowl, combine the lime juice, lemon juice, finely chopped aji amarillo or habanero, grated ginger, and salt.
- Stir to combine the ingredients.
Marinate the Hearts of Palm:
- Pour the citrus marinade over the hearts of palm and gently stir to coat everything evenly.
- Cover and marinate for 15-20 minutes in the fridge.
Add the Red Onions and Cilantro:
- After the marinating period, add the thinly sliced red onions and fresh cilantro to the ceviche.
- Stir gently to incorporate, ensuring the vegetables and herbs are evenly distributed.
Serve the Ceviche:
- To serve, drizzle the ceviche with olive oil and serve with boiled sweet potato slices.
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