🐟 Ceviche (Peru)

1. The History of Ceviche

Ceviche is Peru’s national dish and one of South America’s most celebrated culinary treasures. Its origins trace back over 2,000 years to the Moche civilization, which marinated fish with local fruits and salt long before the arrival of citrus in the Americas. The modern version we know today — fish “cooked” in lime juice — was perfected during the Spanish colonial era, blending indigenous techniques with Mediterranean flavors.

Today, Ceviche is more than a meal; it’s a cultural symbol of freshness, coastal pride, and culinary artistry, enjoyed in both street stalls and Michelin-starred restaurants.

2. Essential Ingredients

• 500 g fresh white fish (sea bass, flounder, or corvina)
• 1 cup freshly squeezed lime juice
• 1 red onion, thinly sliced
• 1 chili pepper (aji limo or similar), finely chopped
• Fresh cilantro leaves
• Salt and pepper to taste
• 1 clove garlic, minced
• Boiled sweet potato slices (for serving)
• Boiled corn (choclo) or roasted corn kernels
• Ice cubes (to chill the mix and preserve texture)

3. How to Make Authentic Peruvian Ceviche (Step-by-Step)

1. Prepare the fish: Cut the fish into 1-inch cubes. Keep it cold over ice.
2. Mix the marinade: In a bowl, combine lime juice, garlic, salt, and chili. Stir well.
3. Add the fish: Mix the fish with the marinade and let it sit for 8–10 minutes. The acidity “cooks” the fish, turning it opaque and firm.
4. Add onion and herbs: Gently mix in sliced onions and fresh cilantro.
5. Serve: Plate immediately with sweet potato, corn, and a drizzle of the citrus marinade — known as leche de tigre (tiger’s milk).

4. The Secret to Perfect Ceviche

The secret lies in freshness and balance. The fish must be of the highest quality, and the lime juice should be freshly squeezed — never bottled. The chili adds heat, while the onions and sweet potatoes balance acidity with texture and sweetness.

5. Variations Across Peru

• Classic Limeño Ceviche: The traditional coastal version from Lima, sharp and refreshing.
• Tropical Ceviche: Includes mango or passion fruit for a sweet twist.
• Mixed Ceviche: Combines fish, shrimp, and calamari for seafood lovers.

6. Health Benefits

Ceviche is naturally low in fat, high in protein, and rich in vitamin C. It’s a healthy, gluten-free dish that energizes without feeling heavy — perfect for warm weather or light dining.

7. Cultural Importance

In Peru, sharing a plate of Ceviche is a moment of joy and togetherness. It represents the coastal spirit — vibrant, bold, and full of character. The dish also symbolizes the nation’s fusion of ancient traditions with modern culinary innovation.