Peruvian ceviche is one of the most famous and beloved dishes of the national gastronomy. Known for its freshness, flavor and color, this dish has transcended borders and today is considered a culinary symbol of Peru .
In this article you will learn about the origin of ceviche, its main ingredients, regional varieties and why it is so special. Let’s find out!
What is Peruvian ceviche?
Ceviche is a typical dish made with fresh fish marinated in lemon or sour orange juice , accompanied by ingredients such as red onion, aji limo, salt, pepper, cilantro and cooked sweet potato . In many regions it is also served with corn or cancha serrana .
This process of “cooking” the fish with citrus is called curing , and does not require heat. It is a technique already used by the ancient peoples of the Peruvian coast before the arrival of the Spaniards.
Origin of ceviche in Peru
Although there are debates about its exact roots, most experts agree that ceviche has pre-Hispanic origins , where sea fishermen used acidic fruits to prepare fish.
With colonization, new ingredients such as onion, lemon and chili bell pepper were added to the dish. Thus it evolved until it became the modern ceviche we know today.
In 2004, ceviche was declared a National Gastronomic Main Dish by Supreme Decree, consolidating it as an important part of Peruvian identity.
Basic ingredients for traditional ceviche
A good Peruvian ceviche has:
- Fresh white fish (such as sea bass, sole or swordfish)
- Yellow lemon juice (Peruvian lime)
- Red onion cut in julienne strips
- Lime chili or rocoto (optional)
- Salt and pepper to taste
- Chopped coriander
- Cooked sweet potato
- Boiled corn
Some recipes include leche de tigre , a preparation made with the juice of cured fish, lime and seasoning, served as an energy drink or as a base for other types of ceviche.
Types of ceviche in Peru
Thanks to the culinary diversity of the country, there are multiple versions of ceviche. Some of the most popular are:
1. Ceviche limeño (traditional)
- Served in a deep dish, with sweet potato and corn.
- Very popular in Lima and other coastal cities.
2. Mixed ceviche
- Includes seafood such as octopus, shrimp, squid and mussels.
- Ideal for those who enjoy combined flavors.
3. River ceviche
- Used in Amazonian areas, with fish such as paiche or doncella.
- It usually has a touch of coconut milk or chicha de jora.
4. Ceviche tiradito
- Inspired by Nikkei cuisine, it is served in thin slices, similar to sashimi.
- It has a more modern and elegant style.
Nutritional value of ceviche
Ceviche is a very healthy dish. Some of its benefits are:
- Lean protein source: Fish provides protein without a lot of fat.
- Rich in vitamins: Lemon provides vitamin C; fish, omega-3.
- Low in calories: If fried foods and excess oil are avoided, it is ideal for balanced diets.
However, it is important to consume it in safe places, where the fish is fresh and well handled, to avoid contamination risks.
International recognition
Ceviche has gained worldwide recognition thanks to Peruvian chefs and international festivals such as Mistura or Peru Chef in the World .
In 2019, ceviche was recognized as the World’s Best National Dish at the World Travel Awards, consolidating Peru as a leader in global gastronomy.
Where to eat a good ceviche in Peru?
Some of the best places to try authentic ceviche are in:
- Lima: Restaurants such as La Mar, Donostia or El Mercado offer classic and creative versions.
- Trujillo and Chiclayo: Famous for their spicier ceviche with northern touches.
- Iquitos: Offers ceviches with Amazonian products such as tambaquí.
- Arequipa: Combines ceviche with local spicy and cancha corn.
Conclusion
Peruvian ceviche is much more than a fish dish: it is history, culture, identity and flavor. Its popularity has helped position Peru as a top culinary destination.
To eat a good ceviche is to travel through the flavors of the coast, the highlands and the jungle in one bite. And the best part: it is easy to prepare at home if you use fresh ingredients and follow the traditional recipe.
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