Peruvian Ceviche: Recipe, Regional Styles & Pro Tips

Ceviche Peruano is Peru’s national dish — a fresh, citrus-cured seafood appetizer that perfectly balances acidity, spice, and umami. It’s made with raw white fish marinated in lime juice, mixed with red onions, Peruvian chilies (like ají limo), cilantro, and served with boiled sweet potato and Peruvian corn (choclo).

🇵🇪 What Is Peruvian Ceviche?

Peruvian ceviche is not just raw fish — it’s “cooked” in acid, using freshly squeezed lime juice. The high acidity of the citrus denatures the proteins in the fish, turning the flesh opaque and firm. No heat is used, yet the texture resembles that of poached fish. The marination process can be as short as 10 minutes, depending on the cut of fish and desired firmness.

This is not your average Latin ceviche — Peruvian ceviche is sharper, cleaner, and more intense in flavor. It’s traditionally served as an appetizer, but in Peru, it’s often eaten as a full lunch dish, accompanied by sweet potato, corn, cancha (toasted corn), and lettuce.

Flavor Profile: What Does Ceviche Taste Like?

The flavor of ceviche is bright, tangy, citrusy, and spicy. Each bite delivers a contrast of textures and temperatures:

• Firm, tender fish from the lime cure
• Crunchy red onion, sliced paper-thin
• Silky chili heat from ají limo or ají amarillo
• Sweet, soft contrast from boiled yam or sweet potato
• Toasty crunch from cancha (toasted corn kernels)

Each element is carefully balanced — it’s not about spiciness, but harmony. The best ceviche is fresh, cold, and loaded with bold Peruvian flavor.

Is Ceviche Spicy?

Not necessarily. Traditional ceviche includes ají limo, a fruity and floral Peruvian chili with a medium heat. You can always adjust the spice level — just remove the seeds or use a mild chili. For extra fire, Peruvians often serve ceviche with ají verde (a spicy green sauce) on the side.

📜 The Origin of Peruvian Ceviche

Ceviche has pre-Columbian roots, with evidence that ancient Moche cultures on Peru’s northern coast were marinating fish in fermented juices over 2,000 years ago. When Spanish colonizers introduced limes in the 1500s, the modern version of ceviche was born.

Over time, ceviche evolved into a national identity dish — from street vendors to fine-dining restaurants. The modern technique was heavily influenced by Japanese-Peruvian (Nikkei) chefs, who introduced finer cuts of fish and faster marination to preserve texture and flavor.

Today, ceviche is considered intangible cultural heritage in Peru, and even has its own holiday: National Ceviche Day, celebrated every June 28th.

💡 Quick Summary

• Main ingredients: Fresh raw fish, lime juice, red onion, chili, cilantro
• Served with: Sweet potato, choclo (Peruvian corn), cancha
• Flavor: Citrusy, spicy, fresh, savory
• Cooking method: No heat — the lime juice cures the fish
• Best fish: Corvina, flounder, halibut, sea bass (or other firm white fish)

📝 Peruvian Ceviche Recipe (Step-by-Step for Beginners)

🕒 Time Breakdown

• Prep time: 25 minutes
• Marinating time: 10–15 minutes (no longer than 20!)
• Total time: ~35–40 minutes

🍋 How to Make Authentic Peruvian Ceviche

1. Start with the onion: Rinse the sliced onion in ice-cold salted water for 5–10 minutes. This removes bitterness and makes it crunchier. Drain and set aside.
2. Juice the limes: Roll each lime to loosen the juice. Cut and squeeze them gently — avoid pressing too hard to keep the juice from turning bitter. You’ll need about 1 cup (240ml) total.
3. Cut the fish: Slice your white fish into 1/2-inch cubes. Work with cold fish and a sharp knife. Pat dry with a paper towel to remove excess moisture.
4. Mix in a bowl: Add fish cubes, lime juice, sliced chili, salt, and black pepper. Stir gently to coat all pieces.
5. Let it cure: Marinate for 10–15 minutes max. The fish will turn from translucent to opaque. Stir once halfway to ensure even curing.
6. Add onion & cilantro: Mix in the rinsed red onion and fresh cilantro during the final 2–3 minutes of curing.
7. Plate it: Spoon the ceviche into bowls or plates. Garnish with sweet potato slices, Peruvian corn, and cancha. Serve cold, immediately.

✔️ Notes & Tips

• Don’t over-marinate: After 20 minutes, the fish becomes tough and chalky.
• Use fresh fish only: No frozen or pre-cut fish. Always smell it first — it should smell like the ocean, not fishy.
• Don’t use bottled lime juice: It lacks the acidity and aroma needed to cure the fish properly.
• Always use a glass bowl: Metal bowls can react with the lime and affect the flavor.

📊 Is Healthy? Nutritional Information (per serving)

Estimated for 1 of 4 servings:

• Calories: 220 kcal
• Protein: 28g
• Fat: 5g
• Carbohydrates: 14g
• Sugar: 4g (from sweet potato and corn)
• Sodium: 410mg

👨‍🍳 Step-by-Step Guide: How to Make Ceviche (Even If You’ve Never Touched Raw Fish)

This section will walk you through the process of making authentic Peruvian ceviche from scratch — no culinary experience needed. Just follow each step exactly and you’ll be surprised how easy (and safe) it is to prepare this iconic dish at home.

1. 🐟 Choosing the Right Fish

Always choose very fresh, firm white fish. If possible, go to a local fishmonger and ask for:

• Corvina (sea bass) – the most traditional choice
• Flounder
• Halibut
• Snapper
• Tilapia (fresh only) – use only if you can’t find other options

Key rules:

• Buy whole fillets, not pre-cut fish
• Smell it — it should smell like saltwater, not “fishy”
• Look for translucent, firm flesh with no sliminess

2. 🔪 How to Cut the Fish

Place the fish in the freezer for 10–15 minutes. This helps firm it up for easier slicing. Then:

• Use a very sharp knife
• Remove any skin or bones
• Slice into small cubes, about ½ inch (1.25 cm)
• Pat dry with paper towels to remove excess moisture

The pieces should be uniform in size so they cure evenly in the lime juice.

3. 🧂 Rinsing the Onions (Don't Skip This!)

Red onion is critical to the flavor and texture of ceviche, but it can be too sharp if raw. Here's how to fix that:

1. Slice one red onion into thin half-moons (julienne)
2. Place in a bowl with cold water and 1 tsp salt
3. Let sit for 10 minutes, then rinse and drain

This simple step removes bitterness and gives the onion a sweet crunch.

4. 🍋 Squeezing the Limes Correctly

In ceviche, lime juice is your “cooking” method. The acidity transforms the fish. Use:

• Only fresh limes (about 10–12 for 1 lb fish)
• Roll them on the counter to release more juice
• Use a hand press or citrus juicer

Important: Don't squeeze too hard or scrape the rind — it adds bitterness from the peel oils.

5. 🌶️ Chili: Adjusting the Heat

Peruvian ceviche is usually made with ají limo (a fragrant chili with medium heat). If you can't find it:

• Use ½ of a red Fresno or serrano chili
• Remove seeds and membrane for less heat
• Slice it paper-thin or mince very finely

If you want no heat at all, skip the chili and serve ají verde sauce on the side for guests to add as they like.

6. 🧪 Mixing and Curing the Fish

1. Place fish cubes in a glass or ceramic bowl
2. Add lime juice to fully cover the fish
3. Stir in salt, chili, and black pepper
4. Let sit for 10–15 minutes at room temperature (no longer than 20)

The fish will change from translucent to white — that means it’s “cooked” by the acid.

7. 🌿 Final Flavor & Serving

Right before serving, stir in:

• The rinsed red onion
• Chopped cilantro (don’t add too early — it wilts!)

Plate with:

• Boiled sweet potato slices
• Peruvian corn (or regular corn if needed)
• Cancha (toasted corn nuts), if available

Serve immediately. Ceviche should always be eaten fresh, within 30 minutes of preparation.

🌎 Regional Ceviche Styles Across Peru

While the classic ceviche limeño (Lima-style ceviche) is the most famous version internationally, Peru is home to a wide variety of regional ceviches — each reflecting its local ingredients, traditions, and climate.

Below are some of the most popular ceviche styles you'll find across the country:

1. 🧂 Ceviche Clásico (Limeño Style)

This is the version most people outside Peru are familiar with. It’s made with white fish cured in lime juice, ají limo, thin red onion, cilantro, and served with sweet potato, corn, and cancha. It’s sharp, fresh, and highly aromatic.

Leche de tigre (literally “tiger’s milk”) — the citrusy marinade left behind — is often served in a shot glass on the side as an energizing and hangover-curing tonic.

2. 🦪 Ceviche de Conchas Negras (Black Clam Ceviche)

This darker, briny version is popular along the northern coast of Peru, especially in Tumbes and Piura. Made with fresh black clams (conchas negras), lime juice, onions, and spicy chili, it has a bold, oceanic flavor that’s beloved by locals.

It’s also considered an aphrodisiac in Peruvian culture.

3. 🌶️ Ceviche Caliente (Hot Ceviche)

Found in the Andean regions like Arequipa and Cusco, this version is served warm. The fish is quickly sautéed or partially cooked and then finished in lime juice and ají amarillo or rocoto paste.

Why? In colder mountain climates, cold raw fish isn’t as appealing. This adaptation makes ceviche more accessible year-round and showcases the influence of altitude and temperature on Peruvian cuisine.

4. 🐙 Ceviche Mixto (Mixed Ceviche)

This version combines multiple types of seafood — often fish, squid, shrimp, scallops, and octopus. It's popular in coastal cities like Callao and Trujillo and is typically more complex in flavor.

Because each ingredient cures at a different rate, expert timing is key. Usually, the fish is marinated first, and the faster-curing shellfish are added just before serving.

5. 🍲 Ceviche Amazónico (Amazonian Ceviche)

In the Amazon jungle, ceviche is prepared with river fish such as doncella or paiche, and flavored with local citrus fruits like tumbo (a wild passionfruit) or naranja agria (bitter orange).

It’s also common to see the addition of plantain chips or cassava instead of sweet potato and corn. The flavors are more tropical and fruity, sometimes even slightly sweet.

💡 Which One Should You Try First?

If you’re new to Peruvian ceviche, start with the classic Limeño version. It's clean, simple, and lets you appreciate the contrast of flavors and textures. Once you're confident with technique and timing, experiment with:

• Black clam ceviche for a salty, briny punch
• Mixed seafood for complexity and variety
• Hot ceviche if you prefer warm dishes

Each style reflects a region, a story, and a set of ingredients that celebrate Peru’s rich biodiversity and culture.

🧊 How to Store Ceviche & Practical Tips

Because ceviche is made with raw fish cured in citrus, proper handling and quick consumption are crucial for safety and flavor.

How Long Does Ceviche Last?

• Fresh ceviche should be eaten within 30 to 45 minutes of preparation.
• You can refrigerate leftovers in a covered container, but it’s best to consume them within 12–16 hours.
• After that, the fish becomes overcooked by the lime and loses its texture. The onion also turns bitter and soggy.

Tip: If your ceviche has tomatoes (some regional versions do), it will deteriorate faster due to moisture and acidity.

Can I Make It Ahead of Time?

Sort of. Here's how to plan:

• Chop and store the fish, onion, and chili separately in the fridge
• Squeeze the limes only when ready to serve
• Mix everything no more than 15–20 minutes before eating

Can I Freeze Ceviche?

No. Freezing ceviche will ruin the texture and flavor. The citrus marinade causes further degradation once thawed, resulting in mushy, unappetizing fish.

💡 Chef Tips for Perfect Ceviche

• Always use fresh, sushi-grade fish. If in doubt, ask your fishmonger if it’s safe for raw consumption.
• Don’t over-marinate. Too much time in lime juice will make the fish rubbery.
• Cut fish evenly — uniform cubes help marinate evenly and avoid raw spots.
• Control the spice by adjusting chili amounts or removing seeds.
• Serve chilled with cold garnishes for the best mouthfeel.

❓Frequently Asked Questions (FAQs)

Can I use pre-frozen fish?

Yes — but it must be labeled “sushi-grade” or “safe for raw consumption.” Thaw it in the fridge overnight and pat dry thoroughly before marinating.

Can I make ceviche with shrimp or scallops?

Absolutely. Shrimp, scallops, and even squid can be used. Keep in mind:

• Smaller seafood cooks faster in lime — shrimp usually takes 10 minutes
• Pre-cooked shrimp is safe, but lacks the traditional texture and flavor

Is ceviche safe for pregnant women?

No. Ceviche contains raw fish and is not recommended during pregnancy due to the risk of bacteria or parasites. Try a fully cooked version or substitute tofu and vegetables for a safer alternative.

What if I don’t like cilantro?

Cilantro is traditional, but you can skip it or replace with a small amount of fresh parsley or scallions. The dish will still taste great.

What can I serve with ceviche?

Ceviche is typically served with:

• Boiled sweet potato
• Choclo (Peruvian corn) or regular corn on the cob
• Cancha (toasted corn nuts)
• Lettuce or thin cucumber slices

Some modern twists include serving ceviche in martini glasses with avocado slices or plantain chips on the side for added crunch.

Where to Eat Authentic Peruvian Ceviche in the U.S.

If you're craving authentic Peruvian ceviche and want to experience it at a restaurant, here are a few spots across the United States known for quality and traditional flavor:

• Los Andes – Jacksonville, FL
  losandesjax.com
  Known for their fresh seafood and classic Peruvian flavors in the heart of Florida.
• Piscola – Washington, D.C.
  piscola-dc.com
  A vibrant spot offering modern takes on Peruvian classics, including a well-reviewed ceviche.
• Rosaliné – Los Angeles, CA
  rosalinela.com
  Upscale but authentic, Rosaliné serves one of the most talked-about ceviches on the West Coast.
• Andina – Portland, OR
  andinarestaurant.com
  A cozy family-owned restaurant offering traditional ceviche with a warm, welcoming atmosphere.
• Ceviche 105 – Miami, FL
  ceviche105.com
  A Peruvian institution in Miami, famous for a wide variety of ceviches and creative seafood dishes.

Whether you're at home or traveling, these restaurants offer a great way to taste real Peruvian ceviche made by experienced chefs.

 Final Thoughts

Making ceviche at home might seem intimidating, but with fresh ingredients and attention to timing, it’s easier than most people think. It’s healthy, refreshing, and a delicious way to explore Peruvian cuisine from your own kitchen.