How to Make Peruvian Ceviche
No trip to Peru is complete without a fresh plate of ceviche and that’s exactly why many travelers are opting in for an extra day in Lima, just to learn how to make this national dish. Learning how to make Peruvian ceviche is not as difficult as it may seem, the trick is using the freshest ingredients available: the catch of the day, freshly squeezed Peruvian lime juice and finely chopped aji peppers. Cool and refreshing, this dish will give you a taste of Peru’s finest flavors. Ready to add a little Peruvian cuisine to your next dinner party? Read on below to get our Peruvian Ceviche Recipe.
What is Ceviche?
Before we begin, some of you may not know what ceviche is and its cultural significance to Peru. Peruvian ceviche is a traditional dish made from marinated raw fish (or seafood) that originates back to the coastal regions of the Inca Empire. It’s often served as an appetizer or as a main lunch dish to share. Ceviche however, is more than just a plate of raw fish. “Going out for ceviche” is what brings family and friends together. Without a doubt, the best ceviche beverage pairing is a cold beer or pisco sour, making this dish a whole social event in itself.
1 ½ pounds very fresh fish (corvina, white fish)
1 cup of freshly squeezed Peruvian Lime juice
1 red onion, thinly sliced (soaked in salted water)
1-2 aji peppers, cut in half, without seeds and finely chopped
Fresh finely chopped cilantro
Salt to taste
Pepper to taste
Peruvian corn, sweet potato and banana chips to garnish
Peruvian Ceviche Recipe:
Thinly slice up the red onion and soak it in water for 10 minutes, this will help soften the flavor and acidity.
Slice aji peppers in half, remove all seeds and finely chop up.
Clean up your freshly caught fish and chop up into pieces (about 2 cm in diameter).
Finely chop up the fresh cilantro.
Squeeze limes to make 1 cup of juice.
In a bowl, mix fish, red onions (remove from water), aji peppers and cilantro.
Add salt and pepper to taste.
Mix well and add in lime juice.
Stir well for about 2-3 minutes, the lime juice, salt and peppers will gently cook the raw fish.
Serve in a bowl with lettuce, Peruvian corn and banana chips.
Lima Culinary Tours
If you are looking to learn more about Lima’s culinary scene, a guided day tour is a worthwhile option. There are so many different categories of Peruvian food, it’s difficult to know where to start if you’re not a local. A guided culinary tour can take you to Lima’s China Town to learn about Chifa, a Chinese-Cantonese-Peruvian fusion cuisine, or you might go to the Chorrillos Market to get the catch of the day for ceviche. Let’s not forget about the Criolla Food scene: lomo saltado, papa rellena, aji de gallina and much more. Culinary tours can be customizable, just let us know your interests and we will happily set up a tour for you.
Where to Eat Peruvian Ceviche in Lima
There’s no limit to good ceviche restaurants in Lima. There are so many tasty places, it can be very overwhelming deciding where to go. If you’re staying in Miraflores we recommend: La Mar and Punto Azul. If you’re in Barranco, you should head to the traditional La Canta Rana and Isolina. A special mention goes to Chez Wong, Lima’s best kept ceviche secret. At Chez Wong, you dine in the chef’s house where there is no set menu. It’s all about this fish, so you can be sure at least one of the dishes will be ceviche.
Now that you know how to make Peruvian ceviche, you’re all set to host a dinner party! Contact us if you have any questions about booking a Lima culinary tour or if you would like more information about recommended ceviche restaurants in Lima. You may also call us at 1-888-215-3555.