%3Aformat(webp)%2Fhubspot_blogs%2F7429129783-ceviche81024x1024.jpeg&w=1920&q=75)
Ceviche (also spelt "Cebiche" or "Seviche") is a cold seafood soup and an extremely popular dish right across Latin America.
This Peruvian national dish essentially always consists of raw fish (sometimes also shellfish, prawns, or a combination of these ingredients) marinated in lime juice. Chemically, the citric acid present in the limes causes the protein to denature, much like cooking does, which is what "cooks" the fish.

Depending on the country, various versions of the recipe have developed. In its best-known form, cooked white fish and/or pre-cooked prawns are used for this healthy and popular dish. Other ingredients include, above all, hearts of palm, onions, celery, coriander leaves and chillies.
%3Aformat(webp)%2Fhubspot_blogs%2F7429129783-ceviche81024x1024.jpg&w=1920&q=75)
So here, then, is my recipe for authentic Peruvian ceviche:
400g fresh fish fillet (e.g. sea bass, cod or pike-perch). Do make sure you use fresh, sushi-quality fish. The difference compared with frozen fish is enormous!
4 limes
1 small red onion
5 sprigs of coriander
2 cloves of garlic
1 green chilli
Salt
Pepper
4 sweet potatoes
2 corn on the cob
Fancy some Peruvian food? Download our free culinary guide now!
%3Aformat(webp)%2Fhubspot_blogs%2F7429129783-shutterstock_165470387.jpg&w=1920&q=75)
Preparation time: approx. 1 hr. Resting time: approx. 1 hr. / Difficulty: clever
Place the limes in plenty of cold water so they release more juice.
Rinse the fish fillet in cold water and pat dry with kitchen paper, removing any remaining bones. Cut the fillet into cubes of roughly 1 cm and place in a shallow bowl.
Halve and squeeze the limes. Measure out 100 ml of juice, pour it over the fish cubes and mix through.
Cover the fish with cling film and leave to marinate in the fridge for at least 3 hours, stirring occasionally.
Peel the onion and garlic and chop into fine pieces.
Wash the coriander, shake it dry and pluck off the leaves.
Halve the chilli, deseed it if you like, wash and cut into thin rings. (If you like things very hot, skip the deseeding and cut the chilli, seeds and all, into thin rings.)
Take the fish out of the fridge. Add the onion and garlic pieces, coriander leaves and chilli rings to the fish and mix through. Season with salt and pepper. Leave to stand at room temperature for a further 15-20 minutes.
Cook the corn in sugared water and the sweet potatoes in salted water with aniseed until tender, and serve as a side.
Buen provecho!
Still need a hearty main course and a dessert to round off the menu? Our recommendation: Peruvian Causa & Passion Fruit Cake
%3Aformat(webp)%2Fhubspot_blogs%2F7429129783-ceviche21024x682.jpg&w=1920&q=75)
You'll also find a few restaurants back home where you can try ceviche!
The best option, of course, is to try ceviche right there in Peru, fresh and authentic! Do feel free to browse through all our Peru trips:
Select Date Range
Contact us
We’d love to hear from you. Please fill out this form.
All fields marked with (*) are mandatory.