What is ceviche?

Ceviche is a delightful dish made from fresh fish marinated in lime juice, complemented with red onion, cilantro, chili pepper, and salt. Additionally, it includes ceviche ingredients like corn, sweet potato, or cancha (toasted corn) to create a unique blend of flavors and textures. The simplicity of its ingredients highlights the freshness and quality of the fish, reflecting the Peruvian sea and the creativity of its people, making each bite a refreshing and vibrant experience.

Ceviche origin

The history and origin of ceviche date back to the pre-Columbian cultures of the Peruvian coast. But, answering the question specifically, where is Ceviche from? It comes from the Mochica pre-Inca culture, which preserved fish with chicha (a fermented corn beverage) and salt. With the arrival of the Spaniards, lime was incorporated into the ceviche recipe, leading to the modern version we know today. This fusion of techniques and flavors is a testament to Peru's rich cultural history.

Peru's flagship dish

Ceviche has been declared a National Heritage of Peru and is considered the country's flagship dish. This recognition underscores its importance in national identity and its role in Peruvian food. Every June 28, Peru celebrates National Ceviche Day, honoring this exquisite dish that brings citizens together in a celebration of their culinary heritage.

Explore more about this iconic dish and learn how to prepare it to enjoy an authentic taste of Peru at home.

Best Ceviche Recipe

Ceviche ingredients

• 500 grams of fresh white fish (corvina, sea bass, or grouper)
• 1 cup (240 ml) of fresh lime juice
• 1 red onion, thinly sliced
• 1 ají limo (or yellow chili), seeded and finely chopped
• 1 sprig of fresh cilantro, chopped
• Salt to taste
• Pepper to taste
• 1 sweet potato, cooked and sliced
• Choclo (Peruvian corn), cooked and kernels removed
• Cancha (toasted corn) for serving

How to make ceviche?

1. Dice the fish into approximately 1-2 cm cubes. Ensure the fish is very fresh and kept refrigerated until ready to use.
2. Place the fish in a bowl and add salt and pepper to taste.
3. Pour the lime juice over the fish, ensuring it is completely covered. Gently stir to mix.
4. Let the fish marinate for 10–15 minutes, depending on how "cooked" you prefer the fish.
5. Add the sliced onion and chopped chili to the marinated fish. Stir to combine all the ingredients.
6. Just before serving, mix in the chopped cilantro to maintain its freshness and flavor.
   Serve Immediately: Serve the Peruvian food ceviche immediately, accompanied by slices of cooked sweet potato, choclo, and cancha.

Tips for an easy ceviche recipe

• Choose Fresh Fish. The freshness of the fish is crucial for good ceviche. Make sure to buy it from a reliable source and use it the same day.
• Cut the fish into uniform cubes to ensure even marination.
• Don't marinate the fish for too long, as it can become rubbery.
• Ceviche is best enjoyed fresh, so serve it right after preparation.
• Decorate with cilantro leaves and chili slices for a visual touch.

Ceviche recipe varieties

Each region in Peru has its interpretation of ceviche, which adapts ingredients to local resources and specific tastes. Here are some of the most popular varieties:

Ceviche clásico limeño

The most well-known version features fresh fish, lime juice, onion, cilantro, chili, and salt.

Ceviche mixto

Combines fish with seafood such as shrimp, squid, and octopus, offering a more comprehensive marine experience.

Peruvian ceviche with leche de tigre

Leche de tigre, the juice from the ceviche marinade, is enriched with additional ingredients like garlic, ginger, and fish broth for a more intense and revitalizing flavor.

Shrimp ceviche/ceviche de camaron

Typical of northern Peru, fresh shrimp is used as the main ingredient.

Ceviche fish and black shells/conchas negras

Originating from the northern coast, it uses black shells for a distinctive and deep flavor.

Health benefits: Is ceviche healthy?

Ceviche is not just a delicious dish; it's also a healthy and nutritious option. Rich in protein and low in fat, it provides essential vitamins and minerals. Lime juice enhances the flavor and aids digestion, providing a good dose of vitamin C. Additionally, fish offers omega-3 fatty acids, which are beneficial for the heart and brain.

Ceviche calories

The caloric content of ceviche can vary depending on the ingredients and portions used. However, a general estimate for a 100-gram serving of fish ceviche is approximate:

Calories: 90-120 kcal

• Fish: 70-80 kcal per 100 grams
• Lime juice: 10-15 kcal per 1/4 cup
• Onion: 5-10 kcal per 1/4 cup
• Chili: 5-10 kcal per one small chili
• Cilantro: 1-2 kcal per 1/4 cup

Peruvian ceviche vs. Mexican ceviche

Peruvian ceviche uses fresh white fish like corvina or sea bass, marinated briefly in lime juice, red onion, cilantro, chili pepper, and salt. This method preserves the fish's freshness and firmness. It's served with sweet potato, choclo, and cancha.	In contrast, Mexican ceviche combines fish and seafood like shrimp and octopus, marinated in lime and tomato juice for a longer period. It's served with tostadas and avocado, creating a more complex and spicy flavor. Have you tried both types of ceviche?

Facts about Peruvian ceviche

1. In 2004, the National Institute of Culture of Peru declared ceviche a Cultural Heritage of the Nation.
2. Every June 28th, Peru celebrates National Ceviche Day.
3. On December 6, 2023, UNESCO included ceviche, its consumption and preparation, within the representative list of the intangible cultural heritage of humanity.
4. Numerous variations and ceviche recipes exist across different Latin American countries; each adapted to local ingredients and traditions.
5. The name "ceviche" is believed to come from the Quechua word "siwichi," meaning fresh or tender fish.
6. Ceviche has crossed borders and adapted to global cuisines, with versions in Mexico, Ecuador, and even Japan, where it blends with Nikkei cooking techniques.

Where to eat Ceviche in Lima: Best restaurants in Peru

Here’s a list of some of the best restaurants in Lima, the capital of Peru, where you can enjoy excellent ceviche:

Read More | Best things to do in Lima.

Leche de Tigre - Tiger's milk

Meet Tiger’s Milk (leche de tigre), the bold, citrus-charged heart of Peruvian ceviche. Learn what it is, where it comes from, why it matters, and how to make it pop, shoot, or drizzle.

What is Leche de Tigre

Leche de tigre, or tiger’s milk”, is the zesty, milky-looking citrus marinade that cures Peruvian ceviche. It’s the flavorful liquid released when fresh fish meets lime, red onion, cilantro stems, and hot chiles (often ají limo or ají amarillo), sometimes rounded with celery or ginger. 

Born in Peru’s coastal cevicherías, it “cooks” the fish in minutes and is often served as a bracing shot on the side; locals even swear it revives the body after a long night. It’s the dish’s heartbeat: bright, clean, and addictive. 

How to make Leche de tigre

1. Start with very fresh lime juice.
2. Briefly blend it with fish trimmings
3. Apply a splash of light fish stock, red onion, cilantro stems, a slice of celery, a coin of ginger, garlic, and a little yellow pepper (ají amarillo).
4. Season with salt and white pepper.
5. Then strain for a silky finish. Keep it ice-cold.
6. To enjoy, spoon it generously over ceviche, sip a chilled shot, or drizzle it on scallops and tiradito (Pre-marinated fish fillets).
7. Pair with sweet potato and cancha for balance.

Pro tip: make it right before serving so the citrus stays lively and aromas pop. Love Peruvian flavors? 

Ceviche recipe FAQs

The delicious celebration of fresh ingredients

Ceviche is more than just a dish; it’s a celebration of the freshness and simplicity of its ingredients, a tribute to Peruvian history and culture, and a healthy option for any occasion. Whether you prefer the classic version or are adventurous enough to try regional varieties, ceviche always promises an explosion of flavor and freshness. Ready to prepare your dish?