5 Best Peruvian Ceviche Recipes Fresh and Tangy

What is Peruvian Ceviche A Seafood Delight

Alright, let's dive into the vibrant world of Peruvian ceviche! If you're not familiar, ceviche (pronounced seh-vee-chay) is essentially seafood "cooked" in citrus juices. It's a staple in Peruvian cuisine and a must-try if you're looking for something fresh, tangy, and utterly delicious. Imagine the freshest fish, marinated in lime juice, mixed with onions, chili peppers, and cilantro. Sounds amazing, right? It is!

The magic behind ceviche lies in the citric acid of the lime juice. It denatures the proteins in the fish, giving it a cooked appearance and texture. This process not only makes the fish safe to eat but also infuses it with a zesty flavor that's incredibly refreshing, especially on a hot day.

Key Ingredients for Authentic Peruvian Ceviche

To make authentic Peruvian ceviche, you'll need a few key ingredients. Don't skimp on quality here – the fresher the ingredients, the better the ceviche will taste!

• Fresh Fish: This is the star of the show. Traditionally, Peruvian ceviche uses white fish like corvina (sea bass), but you can also use snapper, flounder, or even halibut. Make sure the fish is sushi-grade and incredibly fresh. The fresher, the better!
• Lime Juice: Freshly squeezed lime juice is absolutely essential. Bottled lime juice just won't cut it. The acidity of the lime juice is what "cooks" the fish and gives ceviche its signature tang.
• Red Onion: Thinly sliced red onion adds a sharp and slightly sweet flavor that complements the fish and lime juice perfectly.
• Aji Amarillo Paste: Aji amarillo is a Peruvian yellow chili pepper that adds a fruity and slightly spicy flavor. You can find aji amarillo paste at Latin American markets or online. If you can't find it, you can substitute with another chili paste, but it won't be quite the same.
• Cilantro: Fresh cilantro adds a bright and herbaceous flavor that ties all the ingredients together.
• Salt and Pepper: Season to taste!
• Optional Garnishes: You can garnish your ceviche with cancha (toasted corn kernels), choclo (Peruvian corn on the cob), sweet potato, or avocado. These additions add texture and sweetness that balance the acidity of the ceviche.

Recipe 1 Classic Peruvian Ceviche Recipe

Let's start with the classic! This recipe is simple, straightforward, and showcases the pure flavors of the ingredients.

Ingredients:

• 1 pound sushi-grade white fish (corvina, snapper, or flounder), cut into ½-inch cubes
• 1 cup freshly squeezed lime juice
• 1 red onion, thinly sliced
• 1-2 aji amarillo peppers, seeded and minced (or 1-2 tablespoons aji amarillo paste)
• ½ cup chopped cilantro
• Salt and pepper to taste
• Optional garnishes: cancha, choclo, sweet potato, avocado

Instructions:

1. In a glass bowl, combine the fish, lime juice, red onion, aji amarillo, and cilantro.
2. Season with salt and pepper to taste.
3. Gently stir the mixture to ensure the fish is fully submerged in the lime juice.
4. Cover the bowl and refrigerate for 15-20 minutes, or until the fish is opaque and firm.
5. Serve immediately, garnished with cancha, choclo, sweet potato, or avocado, if desired.

Recipe 2 Ceviche with Mango A Tropical Twist

This recipe adds a tropical twist to the classic ceviche with the sweetness of mango. It's a refreshing and flavorful variation that's perfect for summer.

Ingredients:

• 1 pound sushi-grade white fish (corvina, snapper, or flounder), cut into ½-inch cubes
• 1 cup freshly squeezed lime juice
• 1 red onion, thinly sliced
• 1 ripe mango, peeled and diced
• 1-2 aji amarillo peppers, seeded and minced (or 1-2 tablespoons aji amarillo paste)
• ½ cup chopped cilantro
• Salt and pepper to taste
• Optional garnishes: cancha, choclo, sweet potato, avocado

Instructions:

1. In a glass bowl, combine the fish, lime juice, red onion, mango, aji amarillo, and cilantro.
2. Season with salt and pepper to taste.
3. Gently stir the mixture to ensure the fish is fully submerged in the lime juice.
4. Cover the bowl and refrigerate for 15-20 minutes, or until the fish is opaque and firm.
5. Serve immediately, garnished with cancha, choclo, sweet potato, or avocado, if desired.

Recipe 3 Shrimp Ceviche Recipe A Seafood Alternative

If you're not a fan of raw fish, shrimp ceviche is a great alternative. The shrimp is cooked before being marinated in the lime juice, making it a safer option for those who are hesitant about raw seafood.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 1 cup freshly squeezed lime juice
• 1 red onion, thinly sliced
• 1-2 aji amarillo peppers, seeded and minced (or 1-2 tablespoons aji amarillo paste)
• ½ cup chopped cilantro
• Salt and pepper to taste
• Optional garnishes: cancha, choclo, sweet potato, avocado

Instructions:

1. Bring a pot of salted water to a boil. Add the shrimp and cook for 2-3 minutes, or until pink and opaque.
2. Drain the shrimp and rinse with cold water to stop the cooking process.
3. In a glass bowl, combine the cooked shrimp, lime juice, red onion, aji amarillo, and cilantro.
4. Season with salt and pepper to taste.
5. Gently stir the mixture to ensure the shrimp is fully submerged in the lime juice.
6. Cover the bowl and refrigerate for 30 minutes to allow the flavors to meld.
7. Serve immediately, garnished with cancha, choclo, sweet potato, or avocado, if desired.

Recipe 4 Vegetarian Ceviche Recipe A Plant Based Option

Yes, you can even make ceviche without seafood! This vegetarian version uses hearts of palm and mushrooms to mimic the texture of fish. It's a surprisingly delicious and refreshing option.

Ingredients:

• 1 can (14 ounces) hearts of palm, drained and chopped
• 8 ounces cremini mushrooms, sliced
• 1 cup freshly squeezed lime juice
• 1 red onion, thinly sliced
• 1-2 aji amarillo peppers, seeded and minced (or 1-2 tablespoons aji amarillo paste)
• ½ cup chopped cilantro
• Salt and pepper to taste
• Optional garnishes: cancha, choclo, sweet potato, avocado

Instructions:

1. In a glass bowl, combine the hearts of palm, mushrooms, lime juice, red onion, aji amarillo, and cilantro.
2. Season with salt and pepper to taste.
3. Gently stir the mixture to ensure the hearts of palm and mushrooms are fully submerged in the lime juice.
4. Cover the bowl and refrigerate for at least 30 minutes to allow the flavors to meld.
5. Serve immediately, garnished with cancha, choclo, sweet potato, or avocado, if desired.

Recipe 5 Ceviche with Sweet Potato and Corn A Balanced Flavor

This recipe balances the acidity of the lime juice with the sweetness of sweet potato and corn. It's a hearty and flavorful ceviche that's perfect for a light lunch or dinner.

Ingredients:

• 1 pound sushi-grade white fish (corvina, snapper, or flounder), cut into ½-inch cubes
• 1 cup freshly squeezed lime juice
• 1 red onion, thinly sliced
• 1 sweet potato, cooked and diced
• 1 cup cooked corn kernels
• 1-2 aji amarillo peppers, seeded and minced (or 1-2 tablespoons aji amarillo paste)
• ½ cup chopped cilantro
• Salt and pepper to taste
• Optional garnishes: cancha, choclo, avocado

Instructions:

1. In a glass bowl, combine the fish, lime juice, red onion, sweet potato, corn, aji amarillo, and cilantro.
2. Season with salt and pepper to taste.
3. Gently stir the mixture to ensure the fish is fully submerged in the lime juice.
4. Cover the bowl and refrigerate for 15-20 minutes, or until the fish is opaque and firm.
5. Serve immediately, garnished with cancha, choclo, or avocado, if desired.

Recommended Products for Making Ceviche at Home

Making ceviche at home is easy with the right tools and ingredients. Here are a few recommended products to get you started:

• Global G-21 8-Inch Chef's Knife: A good chef's knife is essential for any kitchen, and the Global G-21 is a top-rated option. It's incredibly sharp and well-balanced, making it perfect for slicing fish and vegetables. Price: $159.00. Use Case: Perfect for preparing all the ingredients, especially filleting and cubing the fish.
• Microplane Premium Classic Zester/Grater: This zester is perfect for grating lime zest, which adds an extra layer of flavor to your ceviche. It's also great for grating garlic, ginger, and other spices. Price: $15.99. Use Case: Adding a burst of fresh lime zest to elevate the flavor profile.
• Aji Amarillo Paste (available on Amazon): Finding authentic aji amarillo can be tricky, but you can easily purchase it online. This paste is a must-have for authentic Peruvian ceviche. Price: $9.99. Use Case: Providing the signature fruity and mild heat that defines Peruvian Ceviche.
• Cancha (Toasted Corn Kernels) (available on Amazon): Cancha adds a crunchy and nutty texture to ceviche. You can find it at Latin American markets or online. Price: $7.99. Use Case: Adding a traditional Peruvian crunch and nutty flavor.
• Glass Bowls with Lids (Pyrex): Glass bowls are ideal for marinating ceviche because they don't react with the lime juice. Lids are essential for refrigerating the ceviche. Price: $24.99 (set of 3). Use Case: Safe marinating and easy refrigeration of the ceviche.

Product Comparison Chef's Knives

Let's compare a few chef's knives to help you choose the best one for your needs:

• Global G-21 8-Inch Chef's Knife: Known for its sharpness, lightweight design, and excellent balance. Made in Japan. Price: $159.00
• Wüsthof Classic 8-Inch Chef's Knife: A German-made knife known for its durability, heft, and comfortable grip. A classic choice for home cooks. Price: $149.95
• Victorinox Fibrox Pro 8-Inch Chef's Knife: A budget-friendly option that's surprisingly sharp and durable. A great choice for beginners. Price: $35.99

The Global G-21 is a great choice for those who prioritize sharpness and balance, while the Wüsthof Classic is a good option for those who prefer a heavier, more durable knife. The Victorinox Fibrox Pro is an excellent choice for beginners or those on a budget.

Serving Suggestions and Enjoying Your Homemade Ceviche

Ceviche is best served immediately after it's been marinated. Serve it in small bowls or glasses, garnished with cancha, choclo, sweet potato, or avocado. You can also serve it with saltine crackers or tortilla chips for dipping. A cold beer or a pisco sour makes a perfect accompaniment.

Experiment with different types of fish, vegetables, and spices to create your own unique ceviche recipe. Don't be afraid to get creative and have fun!

Frequently Asked Questions About Ceviche

• Is ceviche safe to eat? Yes, as long as you use sushi-grade fish that's been properly handled. The lime juice "cooks" the fish, making it safe to eat.
• How long can I marinate ceviche? It's best to marinate ceviche for no more than 20-30 minutes. Over-marinating can make the fish mushy.
• Can I make ceviche ahead of time? It's best to make ceviche fresh and serve it immediately. If you need to make it ahead of time, marinate the fish separately from the other ingredients and combine them just before serving.
• Can I use frozen fish for ceviche? Yes, but make sure the fish is thawed completely before using it.
• What if I don't like spicy food? You can omit the aji amarillo peppers or use a milder chili pepper.

So, there you have it! Five delicious Peruvian ceviche recipes to try at home. Get ready to experience the fresh, tangy, and vibrant flavors of Peru!