This authentic Peruvian ceviche recipe is so easy to make with fresh local seafood.
Day 243: Chiclayo, Peru
.
One of the things I wanted to learn most was how to make Peruvian ceviche, which is quite different from ceviche in Ecuador.
Fortunately couchsurfing was in my plans for Peru.
I had my first time couchsurfing in Colombia and wanted to again in Chiclayo and was fortunate to stay with Fernando and his family.
Once they learned of my passion for food they were keen to share their culinary expertise and in this case it was Peruvian ceviche.
For me this is hitting the jackpot, while I’m certainly capable of following a recipe, Peruvian ceviche is a bit intimidating as acid from the lime juice cooks the fish.
It’s not really something you want to screw up.
Cooking fish in some kind of acid is something may cultures do. There’s delicious Hawaiian style poke and kinilaw in the Philippines.
While many people are worried about eating raw fish, it is quite safe as long as the fish is fresh. It shouldn’t smell fishy, the eyes of the fish shouldn’t be cloudy.
And most importantly if you’re buying from vendors outside go early in the morning so it hasn’t been resting outside all day.
Or go to a restaurant where they offer it later in the day and don’t forget a cold chilcano to wash it down.
If you want to make sure you get the best product go with a local.
Fernando’s mother took me to the Peru fruit and vegetable market that also has meat and fish.
She found the most fresh piece of fish so I could learn how to make ceviche.
Peruvian Ceviche
This authentic Peruvian ceviche recipe is so easy to make with fresh local seafood.
Ingredients
- 1/2 kg (about 3 cups) of toyo or other firm flesh fish cut into cm cubes
- 10 small limes (1.5 inches in size)
- 3/4 cup sliced red onion
- 2 teaspoons ginger
- 1/2 jalapeno (in Peru they use another hot pepper that cannot be found elsewhere)
- 1 clove garlic
Instructions
- Soak onion in a bowl of water so that flavour will not be overpowering.
- Juice limes over fish and leave until the fish starts to turn white, about ten minutes. Stirring occasionally.
- Drain juice from fish and mix with ginger and one clove of garlic. Puree in blender. Add back to fish.
- Add pepper to mixture (no need to mince just place whole)
- Add 1/2 cup chopped cilantro. Let sit 5 minutes.
- Add onion and stir.
Nutrition Information:
Yield: 8 Serving Size: 1 Amount Per Serving: Calories: 63Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 12mgSodium: 14mgCarbohydrates: 11gFiber: 3gSugar: 2gProtein: 6gNutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.
Optional: There’s a significant Chinese influence in Peru and a twist to the dish is to add 1/4 teaspoon of soy sauce to the dish before serving as the umami enhance the flavours. I highly recommend.
A traditional garnish is corn and sweet potato as side.
That looks great! We are planning on doing a bit of couchsurfing every now and again in South America, so its nice to hear about good experiences!
I just emailed this recipe to my Darling Man. (It’s late and he’s too tired to walk over here and look at my screen!)
I’ve heard about ceviche but never tried it. We are putting it on our to-do list.
Thanks Ms A!
That looks amazing! Thank you for sharing:) I think I will give it ago! I am sure my boyfriend would love it too!
It looks as if this is a recipe even I might manage and that’s saying a lot. You have a good point about couch surfing but, I’m afraid I’m too old for that. So, I meet the locals elsewhere.
Easy as pie. Well, a lot easier than pie. Been making it a while myself, since I had it the first time in Central America a few years ago. Really is simple. And sooooo good. I also like adding tomatoes and garlic and a few other ingredients to make the resulting sauce into a sort of salsa that you can spoon it out on the cracker with the fish. Damn, I am hungry now.
Sometimes, you just need that local help to get the right touch, don’t you?! This looks great. Love that the lime helps to cook the fish. Might give this a go. Great photos by the way.
the preparation to deliciousness ration on ceviche is off the charts. might have to whip one up for christmas, thanks for reminding us about it!
Sounds like you had a great time couch surfing! Very cool that your hosts gave you a local cooking lesson 🙂
Yum, that looks absolutely delightful! Oddly enough, while I eat plenty of fish when I go out to eat, I never cook with it at home. So maybe this recipe needs to prompt me to start!
That sounds so yummy…gotta try this once I get back from the holidays!
Ceviche! One of my favorite dishes. I’ll def try out this recipe. 🙂
Some use mayonnaise too but I typically don’t. Talapia or any other white fish can be used. As for the pepper Aji amarillo really is hard to find outside of Peru but if you are lucky you might find some stuff if you are near a Peruvian community.
I have to try that some time!
O wow, this is great recipe, thanks for the share. I had tried two Peruvian resturant here and I was wondering how they made that. It taste pretty good. Now I know the ingredients thanks to you.
That sounds yummy. And not too difficult to make, even for a non-cook like me.
I’ve made ceviche several times at home (in Australia). Fortunately my aunt grows the orange aji amarillo that is used traditionally, but before she did, I used small red chillies, like Thai bird’s eye chillies, or even habaneros if I wanted it particularly hot.
You can also make this with mixed seafood instead of straight fish and it’s very good.
Don’t forget to serve it with a Pisco Sour!
Nice post. Love ceviche! Couldn’t get enough of it in Peru but some of the best I’ve had has been in Buenos Aires. Once you learn how to make it, it’s a cinch, and there are countless variations – all delish!
As chief cook and bottle washer in our house during the week, I’m going to try this out! Thanks Ayngelina for the recipe.
YUM! Love ceviche!
that’s looks really delicious 🙂
When I can find a kitchen, I’m going to try it out! I love ceviche too!
Considering how much I love ceviche, it’s kind of ridiculous that I’ve never made it. And you’re in luck: rocoto CAN be found elsewhere, specifically in Chile 🙂 So you don’t have to say goodbye to ceviche when you make your way south.
MmmmmmMm Thanks for this!!!!
Looks delicious. I’m not a big fish person, but might give this a try. Passing this recipe on to my husband who will love it!
Would love to give this a go!
I really love your food photos! I’m going to try and make it this week now…
I am going to make this when I get home!! I LOVE cheviche. We are enjoying Rio. It’s not scary at all. We leave for B.A. on the 23rd. Sorry we aren’t going to see you on Christmas Day….
One of my favorite meals of all time. Makes me miss Peru so much.
not just a pretty face eh? one day, you will cook raw fish with lime for me.. uh huh, oh yes you will;)
I love ceviche. I ate it at the Peruvian pavilion in Shanghai. I’ll have to try this one of these days.
Love that you’re doing recipes on here now. Nice! Looks yummy!
Very cool! Who would have thought that a cooking lesson was included in couch surfing!
I love ceviche! Haven’t been in Peru yet, so I’m looking forward to having ceviche in Peru one day!
ah, i love ceviche. it was my homeboy during my recent trip through mexico. soooo good.
Don´t remind me of all the delicious food in Mexico. I need to go back!
Love ceviche. There a few variations around, but I think you have it spot on. although we include a bit of red wine vinegar also to give it that kick…
i’ve had taste ceviche once only, and i think i kinda like it. so, i’ll be makin ceviche othis time. Thanks for the great recipe you had shared to us!