Best 3 Ceviche Peruano Recipes

Ceviche peruano, a celebratory dish relished in Peru and beyond, is a vibrant blend of flavors and textures that reflects the country's rich culinary heritage. This classic seafood dish is a symphony of fresh fish or seafood, marinated in a tangy, citrusy dressing, and complemented by a variety of aromatic ingredients. The fish, typically firm-fleshed varieties like sea bass or tilapia, is sliced into bite-sized pieces and immersed in a marinade made from freshly squeezed citrus juices, such as lime or lemon, along with aji limo peppers, red onions, and cilantro. This zesty marinade not only infuses the fish with a burst of flavor but also gently "cooks" it, resulting in a tender and opaque texture.

Accompanying the ceviche are various accompaniments that elevate the dish to a symphony of flavors. Sliced red onions add a crisp texture and a slightly pungent kick, while cilantro contributes a fresh, citrusy note. Peruvian corn, known as choclo, is often served alongside, providing a sweet and starchy contrast to the tangy ceviche. The dish is commonly garnished with cancha, toasted corn nuts, adding a nutty crunch. Additionally, cancha serrana, a type of roasted highland corn, adds a unique and earthy flavor. The vibrant colors and textures of these accompaniments make ceviche peruano a feast for the eyes as well as the palate.

This article offers a comprehensive guide to ceviche peruano, featuring three distinct recipes that cater to different preferences and skill levels. The Ceviche Clásico recipe serves as a foundation for this Peruvian delicacy, presenting a straightforward approach for those new to ceviche. The Ceviche de Pescado recipe takes it a step further, introducing variations in marinade ingredients and the incorporation of seafood stock for a richer flavor. Finally, the Ceviche Mixto recipe showcases a medley of seafood, including shrimp, mussels, and calamari, marinated in a flavorful combination of citrus juices and spices. Each recipe is meticulously explained, providing step-by-step instructions, ingredient lists, and helpful tips to ensure success in recreating these Peruvian culinary gems.

Here are our top 3 tried and tested recipes!

CEVICHE PERUANO

Ceviche Peruano image

This ceviche is the best you will ever have. It is from Peru and I love making it every time I have friends and family over.

Provided by Ana O.

Categories Appetizers and Snacks Tapas

Time 2h10m

Yield 8

Number Of Ingredients 13

Ingredients

2 potatoes
2 sweet potatoes
1 red onion, cut into thin strips
1 cup fresh lime juice
½ stalk celery, sliced
¼ cup lightly packed cilantro leaves
1 pinch ground cumin
1 clove garlic, minced
1 habanero pepper, seeded and minced
Salt and freshly ground pepper to taste
1 pound fresh tilapia, cut into 1/2-inch pieces
1 pound medium shrimp - peeled, deveined, and cut into 1/2-inch pieces
1 bibb or Boston lettuce, separated into leaves

Steps:

Place the potatoes and sweet potatoes in a saucepan and cover with water. Simmer until the potatoes are easily pierced with a fork, then drain, and set aside to cool to room temperature. Place the sliced onion in a bowl of warm water, let stand 10 minutes, then drain and set aside.
Meanwhile, place the lime juice, celery, cilantro, and cumin into the bowl of a blender, and puree until smooth. Pour this mixture into a large glass bowl, and stir in the garlic and habanero pepper. Season with salt and pepper, then stir in the diced tilapia and shrimp.
Set aside to marinate for an hour, stirring occasionally. The seafood is done once it turns firm and opaque.
To serve, peel the potatoes and cut into slices. Stir the onions into the fish mixture. Line serving bowls with lettuce leaves. Spoon the ceviche with its juice into the bowls and garnish with slices of potato.

Nutrition Facts : Calories 236.8 calories, Carbohydrate 28.8 g, Cholesterol 107.3 mg, Fat 2 g, Fiber 4 g, Protein 26 g, SaturatedFat 0.4 g, Sodium 167.8 mg, Sugar 4.8 g

PERUVIAN FISH CEVICHE

Peruvian Fish Ceviche image

Provided by Food Network

Categories appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 1/4 pounds fish fillets (sea bass, sole, or flounder), cut on the bias into 1-inch dice
1 quart water, boiled and chilled
1 red onion, cut in 1/2 lengthwise and sliced thin
1 aji amarillo, rib and seeds removed, diced
1 clove garlic
Salt and pepper
1/4 cup fresh lime juice
1/4 cup fresh lemon juice
2 teaspoons finely chopped cilantro leaves
2 ears corn, cut in 1/2
1 sweet potato, sliced 1/4-inch thick
2 tablespoons canola oil
1 head butter lettuce
Japanese seaweed, for garnish

Steps:

Have grill pre-greased and preheated to medium-high.
Place fish in a non-reactive bowl. Add 3 cups of chilled water to fish and rinse gently. Drain water.
Add onions to remaining chilled water and let soak.
Meanwhile, place aji, garlic, and pinch of salt in a mortar and pestle. Grind to make a paste.
Combine fish, lime and lemon juices, aji and garlic paste, salt, pepper, and cilantro. Let marinate for 10 minutes.
Brush corn and sweet potato slices with oil and place on grill. Cook about 10 minutes.
When ready to serve, divide fish ceviche among 4 lettuce cups and top with onion slices. Serve with grilled corn and sweet potato slices and garnish with Japanese seaweed, if desired.

PERUVIAN CEVICHE

Peruvian Ceviche image

This Peruvian ceviche recipe is loaded with flavor. Every single bite is uniquely delicious. It is sure to wake up all of those taste buds! -Melissa Rodriguez, Melissa is Hungry

Provided by Taste of Home

Categories Appetizers

Time 25m

Yield 5 servings.

Number Of Ingredients 13

Ingredients

1-1/2 pounds halibut, tilapia or mahi mahi fillets, cut into 1/2-in. pieces
2 cups cold water
1-1/2 teaspoons sea salt, divided
1 medium red onion, thinly sliced
1 celery rib, finely chopped, divided
2 tablespoons minced fresh cilantro, divided
3/4 teaspoon pepper, divided
3 garlic cloves, minced
1 cup lime juice (10-12 limes)
1 minced seeded rocoto pepper
2 teaspoons minced fresh gingerroot
2 tablespoons evaporated milk
Optional: cooked sweet potatoes, lettuce, toasted corn chulpe and corn on the cob

Steps:

In a large bowl, combine fish, water and 1/4 teaspoon salt. Let stand 15 minutes; drain. Meanwhile, place sliced onion in ice water. , Stir together drained fish, half of the celery, 1 tablespoon cilantro, 1/4 teaspoon each salt and pepper and garlic; set aside. In a blender, combine lime juice, 2 tablespoons fish mixture, rocoto pepper, ginger, remaining celery and cilantro and remaining 1 teaspoon salt and 1/2 teaspoon pepper; blend until smooth. Pour mixture over fish; stir to combine. Let stand 10 minutes; stir in milk. Serve with desired toppings and drained red onions.

Nutrition Facts : Calories 155 calories, Fat 2g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 677mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 26g protein.

Tips and Conclusion

Ceviche is a refreshing and flavorful dish that is perfect for summer gatherings. Here are a few tips for making the best ceviche:

Use fresh fish. The fresher the fish, the better the ceviche will be.
Cut the fish into small pieces. This will help the ceviche cook evenly.
Marinate the fish in citrus juice. This will help to tenderize the fish and give it a bright, citrusy flavor.
Add other ingredients to the ceviche, such as onions, tomatoes, cilantro, and avocado.
Season the ceviche to taste. Add salt, pepper, and other spices as desired.
Serve the ceviche chilled. This will help to keep it light and refreshing.

Conclusion

Ceviche is a delicious and easy-to-make dish that is perfect for any occasion. With its bright, citrusy flavor and refreshing texture, ceviche is a surefire hit with everyone who tries it. So next time you're looking for a light and flavorful dish, give ceviche a try!