Peruvian Ceviche

May 13, 2011

Peruvian cuisine is getting ever more popular and recognized by the rest of the world.  Peru's signature dish is its ceviche.  Ceviche is fish cooked in by acidic liquid such as lemon or lime juice.  The fish should marinate in the citrus juice between one to two hours.  Peruvians serve their ceviche with starchy foods such as corn on the cob, yucca, sweet potatoe, or white rice.  Enjoy this dish is as a refreshing lunch on a summer's day (however do not leave it out in the sun!).  Some like to drink a cold beer but I prefer the Peruvian pisco sour.

Peruvian Ceviche


1 pound fish fillet, sustainably harvested
Salt and pepper to taste
3 or 4 eureka lemons (you can use some limes but not exclusively)
1 clove garlic
1 small to medium red onion
½ bunch cilantro, chopped
½ stick celery (optional)
1 aji amarillo* or fresh jalapeño chile
Sides: corn on the cob, chopped into threes; gold yukon potato, sweet potato (camote); yucca (can be found frozen in Asian markets), lettuce leaves.

Click below for the full recipe:

Ceviche Norteño - Classic Northern Peruvian Ceviche

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