Ceviche, Peru’s Nation Dish

A visit to Peru is not complete without trying the traditional seafood dish called ceviche. In this article you will learn about everything about ceviche, including what it is, its history and recipes. Also find the top ceviche restaurants in Peru, so you can enjoy a plateful from the master chefs themselves.

What is Ceviche?

Ceviche, is a citrusy seafood dish popular throughout Latin America. It is traditionally made from raw fish and cured with lime. Though its origin is largely debated, it is broadly agreed that this meal can find its roots in Peru.

The traditional Peruvian preparation is made with a white seawater fish, like sea bass, which is then cured in freshly squeezed lime or bitter orange, and mixed with sliced onions, chili peppers and salt. Accompaniments are typically giant Peruvian corn and slices of cooked sweet potato.

What does Ceviche taste like?

Comments on traditional Peruvian ceviche are that it is refreshing, light, clean, bright, spicy and acidic. While the portions can be relatively small, the richness and nutritional content make for a super satisfying dish.

A brief history of Ceviche

 It is widely accepted that ceviche originated on the Pacific coasts of Peru nearly 2000 years ago. The Moche civilization, who inhabited the area, prepared fish with the juice of a local passionfruit known as tumbo. There is also evidence of coastal civilizations of Peru preparing fish with aji (pepper) and salt.

More recent studies find that ceviche was later enjoyed by the Incas throughout the Andes mountains of Peru. However, it was instead marinated with chicha — an Andean beverage made from fermented corn.

The preparation of ceviche as it’s known today came to fruition when the Spanish arrived. They began importing mediterranean ingredients like lime and cilantro some 400 years ago.

Traditional Ceviche Recipe

Ingredients

• 2 medium red onions, julienned (sliced thin)
• 1 cup of freshly squeezed lime juice (approximately 10-15 limes)
• 1-2 aji amarillo or habanero peppers, seeded and sliced
• 2 pounds white, raw, saltwater fish cut into cubes (corvina, sea bass, mahi mahi, halibut)
• A sprig of cilantro
• Salt, to taste

Accompaniments

• 2 sweet potatoes, peeled, boiled, and sliced
• 1 cup of Peruvian corn, boiled
• Lettuce leaves
• 1 cup cancha (corn nuts)
• 1 cup chifles (plantain chips)
• Chopped cilantro, as garnish
• Chopped aji, to taste

Preparation

1. Soak the red onions and 1 tablespoon of salt in cold water for at least 10 minutes, stirring occasionally. This helps cut the harsh flavor.
2. Drain the onion and add to a glass bowl with the cubed fish, lime juice, cilantro sprig, sliced aji, and salt. Add ice cubes to help neutralize the acidity of the lime.
3. Cover and refrigerate for 5-10 minutes.
4. Once the fish is ready, remove the cilantro and chili.
5. Add salt to taste and mix.
6. To plate, evenly distribute the fish, onion, and juice onto 4 plates.
7. On the side, place 2 slices of the sweet potato, ¼ cup of corn, ¼ cup of cancha, and ¼ cup of chifles.
8. Sprinkle the ceviche with cilantro and aji, to taste. Enjoy!

Additional tip: You can soak the fish in cold salt water while preparing the onion and lime juice to keep it firm. Make sure to drain and rinse the fish before continuing according to regular recipe.

Leche de Tigre

To put it simply, leche de tigre (tiger’s milk) is the juice of ceviche. It is a zesty mixture of the fish, the lime, the onion and the aji combining to create a unique and flavorful liquid.

For some, the story of leche de tigre ends there. Others make it a bit creamier by actually blending fish into it. Some also may add actual milk or coconut milk to accentuate the milky consistency.

Leche de tigre is usually served over ceviche, as it is, after all, the juice of ceviche. You also may find it as a stand-alone appetizer, in which case it is typically served in a cocktail glass with some cubes of fish swimming in it.

Ceviche around the world

Ceviche has made a cultural impact in other countries as well. Ceviche is an integral part of the national heritage in Mexico, Ecuador, Chile, Costa Rica, Cuba, Panama and Nicaragua. Variations can also be found in Tahiti, Cooks Islands, Thailand, Philippines, the Mediterranean and even Alaska! The common thread? Raw fish marinated in lime.

National Ceviche Day

Peru loves their national dish so much that they made a holiday for it. On June 28 every year Peruvians celebrate ceviche. Hotels and restaurants feature special ceviche-inspired menus. There are street fairs and celebrations and competitions where all kinds of ceviche can be found and tasted.

Top Ceviche restaurants

La Mar Cebicheria

If you are in Miraflores and like ceviche, you have to check out this popular restaurant by the internationally-acclaimed chef Gaston Acurio. Beyond its bold concrete exterior, La Mar invites you to delight in a contemporary take on a seafood favorite. The menu features 10 different kinds of ceviche, with the option to try three types on one plate.

Av. Mariscal La Mar 770, Miraflores District, Lima

Sonia’s

This traditional, husband and wife-owned restaurant has been gracing the coastal Chorrillos district of Lima for nearly 40 years. Ceviche-lovers from far and wide pay it a visit. The vibrant, ocean-inspired interior is matched with an incredible seafood menu. There are 10 types of ceviche on offer, including black clam, fish-of-the-day, octopus, squid, shrimp, flounder and more.

La Rosa Lozano Y Tirado 173, Chorrillos District, Lima

Chicha por Gaston Acurio

Another wondrous venture of celebrity chef Gaston Acurio. This elegant and rustic restaurant is a tribute to the Arequipa region’s culinary wisdom and uses local organic produce from nearby valleys. It also happens to serve up delicious shrimp ceviche, featuring the finest river shrimp, rocoto peppers, leche de tigre, onions and corn. End on a sweet note with their queso helado (regional cheese ice cream). While in town, don’t forget to dine at a traditional Arequipena picanteria as well, where you can indulge in a plate filled with a variety of local favorites.

Santa Catalina 210, Arequipa

Limo

Come here for a blend of Peruvian/Japanese flavors, known as Nikkei cuisine. This spot is praised for some of the best ceviche in Cusco. Order up a traditional ceviche limo, made with white fish or seafood; ceviche nikkei, made with tuna, avocado and shoyu; or mix it up with a hot ceviche, featuring Peruvian chili sauce and grilled arapaima. Located right in the Plaza de Armas, the elegant interiors with Asiatic design elements make for a one-of-a-kind dining experience. Ask for a balcony seat for an amazing view of the Plaza.

Portal de Carnes 236, Cusco

Ceviche Seafood Kitchen

A bright, nautical interior transports you to the sea during your time in the majestic Andes. Nestled on a cozy corner of the Plaza, this is a great place for affordable and delicious ceviche. Start off with a leche de tigre appetizer. For your main, choose from four types of ceviche. The ceviche clasico, made the traditional way. Ceviche calle, with white fish and seafood topped with fried fish and accompanied by fried yucca and glazed sweet potato. Ceviche barrio, topped with golden fried calamari. Or you can order the ceviche caliente, served hot with seared Andean trout.

Portal de Panes 181, Cusco

Mealtime tips

Enjoy ceviche for lunch.

It is recommended that you eat it as early as possible in the day.

Skip lunchtime crowds.

Lunch is the biggest meal of the day for most Peruvians. Arrive at cevicherías before 1 pm or make reservations to avoid long restaurant wait times.

Order cerveza to drink.

Ceviche served with a chilled beer is an iconic summertime meal in Peru. Pilsen Callao and Cusqueña are traditional cervezas in Peru.

Enjoy a delicious plate of Ceviche, ask your Wayna Trekker travel advisor for more information about where to try Ceviche.