Last updated on October 6th, 2023 at 02:38 pm
Ceviche, the national dish of Peru, is a culinary delight that has captured the hearts and palates of food enthusiasts worldwide.
This seafood dish, steeped in history and tradition, offers a unique blend of flavors that reflect the rich cultural heritage of Peru.
Our team at Remitly created this guide as part of our series that celebrates the cuisine of people around the world. Find out more about Ceviche with an easy-to-follow recipe to make your own at home.
The Origins of Ceviche
Ceviche’s roots trace back to ancient times in Peru. It was initially prepared using fermented juice from local fruit like tumbo and passionfruit.
The Spanish Conquistadors introduced citrus fruits like lime to Peru, which became an integral part of ceviche preparation.
The name “ceviche” is believed to come from the Quechua word “siwichi”, meaning fresh fish. Others argue it derives from the Spanish term “escabeche”, for marinated dishes.
Regardless of its etymology, ceviche remains a cherished part of Peruvian culture.
Key Ingredients in a Traditional Ceviche
A traditional Peruvian ceviche consists primarily of raw fish cured in citrus juices, typically lime or bitter orange. The acidity in these juices causes the proteins in the seafood to become denatured, giving it a cooked appearance while retaining a raw texture.
Onions, chili peppers (rocoto or ají), salt and pepper are added for flavoring. Often served with sweet potatoes or corn on the cob (choclo), ceviche is both simple and complex—a testament to its enduring appeal.
A Simple Ceviche Recipe: Bringing Peru to Your Kitchen
Ceviche is a dish that’s as enjoyable to prepare as it is to eat. Try your own with this recipe!
Ingredients:
- 1 lb fresh, firm white fish (like sea bass or flounder)
- Juice of 10 limes
- 1 red onion, thinly sliced
- 2 Peruvian ají peppers, finely chopped
- Salt and pepper to taste
- Fresh cilantro leaves for garnish
- Boiled corn and sweet potato for serving
Instructions:
- Cut the fish into small cubes and place in a large bowl.
- Add lime juice until the fish is completely covered. Stir well.
- Cover the bowl and refrigerate for about 15 minutes until the fish turns opaque.
- While the fish marinates, rinse the sliced onions under cold water to reduce their bite.
- Remove the fish from the fridge and add onions, ají peppers, salt, and pepper.
- Mix gently but thoroughly.
- Serve immediately with boiled corn and sweet potato on the side.
- Garnish with fresh cilantro leaves.
Variations of Ceviche Across Peru
Across Peru’s diverse regions, variations on classic ceviche abound. In Northern Peru, they favor using black shells or mixed seafood instead of just fish. They also add ginger and celery for an extra kick.
In Arequipa region, shrimp ceviche is popular due to abundant freshwater shrimp availability. Meanwhile coastal cities often use sole or flounder as their choice fish for ceviche preparation.
How to Enjoy Ceviche: Serving Suggestions
Ceviche is typically served chilled as an appetizer or light meal. It’s often accompanied by sides like boiled corn or sweet potato which provide a nice contrast to the dish’s acidity.
In Peru, it’s common to drink the leftover marinade known as “leche de tigre” or tiger’s milk. Often touted fro its supposed ability to cure hangovers and boost energy levels, this flavorful liquid embodies ceviche’s vibrant spirit.
Popular Pairings with Ceviche
When it comes to pairing drinks with ceviche, beer is a popular choice in Peru. However, for those who prefer wine, a crisp white like Sauvignon Blanc or Albariño complements ceviche well.
As for food pairings, traditional Peruvian dishes such as lomo saltado (stir-fried beef) or arroz con pollo (chicken with rice) can follow a serving of ceviche for a full-course meal that showcases Peruvian cuisine at its finest.
Influence of Peruvian Cuisine on Global Gastronomy
Peruvian cuisine has made significant strides on the global gastronomy scene over recent years. Central to this success is undoubtedly ceviche—its simplicity yet depth of flavor make it universally appealing.
Chefs worldwide are experimenting with their own versions of this classic dish—using different types of seafood and adding unique twists while maintaining respect for its origins.
This global recognition underscores Peru’s culinary prowess and the universal appeal of its national dish.
Beyond Ceviche: An Overview of Peruvian Cuisine
Peruvian cuisine is as diverse as its geography—from Andean highlands to coastal plains—and reflects a rich tapestry of cultural influences.
The Staples of Peruvian Cuisine
Corn, potatoes, quinoa are staples in Peru—with over 3,000 varieties of potatoes alone! Seafood is abundant along its Pacific coast while meat dishes dominate in mountainous regions.
Influences on Peruvian Cuisine
Influences from Spain, Africa, China (Chifa), Japan (Nikkei), Italy have all left their mark on Peruvian cuisine. This fusion of flavors and techniques has resulted in a gastronomic landscape that’s both diverse and unique.
Popular Peruvian Dishes
Beyond ceviche, dishes like lomo saltado (stir-fried beef with vegetables), anticuchos (grilled skewers, often of beef heart), causa (layered potato dish), and pollo a la brasa (rotisserie chicken) are well-known. For dessert, try picarones (sweet potato doughnuts) or suspiro a la limeña (a sweet custard-like dessert).
The Pisco Sour: Peru’s National Cocktail
No overview of Peruvian cuisine would be complete without mentioning the Pisco Sour. Made from pisco (a grape brandy), lime juice, egg whites, simple syrup, and bitters—it’s a refreshing cocktail that perfectly complements the flavors of Peruvian food.
Peruvian cuisine is an exciting journey through tastes and traditions. From ceviche to pisco sour—there’s something for everyone to enjoy.
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