Ceviche, a National Heritage in Perú

A journey through Perú would be incomplete without tasting ceviche, a fish-based dish revered as the national dish by all Peruvians. This iconic plate perfectly embodies the gastronomy of Peru's coast. It is a marinade of fish or seafood in lime juice, accompanied by spices (ají, garlic, cilantro) and finely sliced red onions.

Countless small restaurants throughout Lima and along the entire coast specialize in preparing this succulent and fresh dish. The cevicherías will introduce you to an extensive range of ceviche offerings unique to Peruvian cuisine, including cebiche de camarones (langoustine), de pulpo (octopus), ceviche de pescado (fish), de conchas negras (shellfish), leche de tigre, tiradito, and more.

This dish entered the annals of Peruvian culinary history and national heritage on March 23, 2004, when ceviche was officially recognized as a cultural patrimony of Perú. Ceviche is always accompanied by complementary ingredients to enhance the plate: camotes (sweet potatoes), choclo (a variety of large-kernel corn), and sometimes fried yuca.

The Origins of Ceviche in Peruvian Gastronomy

Ceviche has been part of Peruvian history since pre-Columbian times, with some historians believing it was integral to the Moche culture, dating back over 2,000 years. The Pacific waters near Perú have always been abundant with fish, making it natural that this resource became a dietary staple. In those ancient times, the recipe was quite different—fish was steeped in chicha juice (purple corn), ají, and salt.

With the arrival of the conquistadors, this ancient recipe adapted to Spanish tastes, who preferred to marinate fish in bitter orange juice and enhance it with onions and ají. By the early 19th century, ceviche was no longer made with orange juice, but rather with fresh lime juice, giving it that distinctive acidity that Peruvians and travelers worldwide cherish.

A Quick Peruvian Cooking Lesson: Fish and Seafood Ceviche Recipe!

Ingredients for Fish and Seafood Ceviche

• 400 gr of fresh white fish, caught the same day
• 300 gr of seafood to garnish the plate (shrimp, squid, etc.)
• 1 sweet potato
• 500 grams of fresh limes
• 2 red onions
• 200 grams of corn (choclo)
• 1 red bell pepper
• Fresh cilantro
• 2 small hot red chili peppers
• Sea salt and black pepper
• Water and oil
• 2 cloves of garlic, minced

Preparing the Ceviche

1. Begin by cutting the fish into small 2cm cubes or thin slices, depending on your preference. Squeeze the 500 grams of fresh limes and soak the fish pieces in the juice. Cut the onions and red chili peppers into very thin slices, add cilantro to taste, and finely dice the bell pepper.

2. To finish the ceviche sauce, mash the two garlic cloves with 2 tablespoons of water and 1 tablespoon of oil, then add this final ingredient to your preparation. Once the fish is in the marinade, let it rest in the refrigerator for 30 minutes.

3. While waiting, you can simmer your seafood for 3 minutes in hot water and let it cool. Cook your sweet potato (camote) and slice it thinly onto the plate, then arrange the choclo (corn) or other garnishes (salad, fried yuca, etc.).

4. After the 30-minute lime curing time, retrieve your ceviche and add the cooled seafood, give it a final seasoning touch, and serve on the plate. Et voilà! Your ceviche, the star of Peruvian gastronomy, is ready to be enjoyed!