What Is Peruvian Ceviche?

Ceviche is a dish where raw seafood, typically white fish, is “cooked” in the acidity of freshly squeezed lime juice. This quick marination process transforms the texture and flavour of the fish, creating a dish that’s tender, tangy, and full of flavour.

The magic of ceviche lies in its simplicity and the quality of its ingredients. A traditional Peruvian ceviche features fresh fish, lime juice, red onion, cilantro, salt, and a touch of chili for heat. The dish is typically served with sides like boiled sweet potato, corn (choclo), or toasted corn kernels (cancha) for added texture and flavor.

The History of Ceviche

The origins of ceviche can be traced back thousands of years to Peru’s coastal regions. Pre-Incan civilizations used fermented juice from tumbo (a native fruit) to marinate fish, laying the foundation for modern ceviche.

After the arrival of the Spanish in the 16th century, limes and onions were introduced, shaping ceviche into the dish we know today. Over time, ceviche has become a symbol of Peruvian cuisine and is celebrated across the country with variations in flavor and presentation.

In 2004, Peru declared June 28 as National Ceviche Day, highlighting its importance in the nation’s culinary heritage.

Why Ceviche Is a Street Food Favourite

Ceviche is a street food standout for several reasons:

1. Freshness: Made with the day’s catch, it offers the ultimate fresh seafood experience.
   
   
2. Quick and Convenient: The marination process is fast, making it ideal for street food settings.
   
   
3. Healthy and Tasty: Low in calories but rich in flavour, it’s a guilt-free indulgence.
   
   
4. Cultural Significance: Ceviche is more than a dish—it’s a taste of Peru’s history and coastal lifestyle.
   
   

Varieties of Peruvian Ceviche

While the classic fish ceviche is the most popular, there are many regional variations to try:

• Mixed Seafood Ceviche: Includes shrimp, octopus, squid, and scallops for a medley of flavours.
  
  
• Black Shell Ceviche (Ceviche de Conchas Negras): Made with black clams, popular in northern Peru.
  
  
• Vegetarian Ceviche: Features mushrooms, hearts of palm, or artichokes for a plant-based twist.
  
  
  

Where to Find Peruvian Ceviche

Ceviche is widely available across Peru and is a staple at street food stalls, markets, and restaurants. You’ll often find the best ceviche near coastal cities like Lima, where seafood is freshest.

• Markets: Local markets often have cevicherías serving fresh, affordable ceviche.
  
  
• Street Vendors: Look for mobile vendors offering cups of ceviche, perfect for on-the-go enjoyment.
  
  
• Restaurants: Many Peruvian eateries feature ceviche as a signature dish.
  
  
  

How to Enjoy Ceviche Like a Local

For the ultimate ceviche experience:

• Eat it fresh: Ceviche is best enjoyed immediately after it’s made to ensure maximum freshness.
  
  
• Pair it with a beverage: Try a chicha morada (a sweet purple corn drink) or a cold beer for a refreshing combo.
  
  
• Savour the sides: Sweet potato, corn, and cancha (toasted corn) balance the tangy and spicy flavours.
  
  
  

Why Ceviche Should Be on Your Must-Try List

Peruvian ceviche isn’t just a dish—it’s a culinary journey that showcases the best of Peru’s coastal flavours and cultural heritage. Whether you’re exploring Lima’s bustling markets or indulging in street food at a seaside town, ceviche is a must-try.

Its great flavours, simple preparation, and deep connection to Peruvian history make it a standout among global street foods. Once you’ve had a taste, you’ll understand why ceviche is a favourite for so many.

Take a bite of Peruvian ceviche and let its fresh, zesty flavours transport you to the shores of Peru.