The Perfect Peruvian Ceviche Recipe for your Next Party + Ideas on How to Serve It

It’s hot outside, and you don’t want to cook. But you also don’t want to eat unhealthy take-out food.  What’s a person to do? The solution is simple: make ceviche!

Considered the national dish of Peru and arguably one of the most iconic dishes of Peruvian cuisine,  ceviche is a fantastic summer food. It’s light, refreshing, and full of flavor. Plus, it’s easy to make and can be served as an appetizer, main course, or a light snack.

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If you’ve never had ceviche before or if you’re searching for a genuinely Latin American meal, you’ve come to the right place. I’ve included both an easy method, as well as suggestions on how to serve ceviche (sides) and beverages.

Classic Peruvian Ceviche

So what is ceviche? Ceviche is a dish made with fresh seafood that is “cooked” in citrus juice. The acid in the citrus juice “cooks” the seafood,  and the result is a dish that is fresh, light, and full of flavor.

Is Ceviche Really Raw?

This is a question I get asked all the time. And the answer is no…and yes. Technically, the seafood in ceviche is cooked by the acid in the citrus juice. However, because we are not using heat to cook the seafood, some people consider ceviche to be raw.

If you are serving ceviche to someone who is pregnant, has a weakened immune system, or just doesn’t enjoy raw seafood, you can cook the seafood prior to adding it to the ceviche. Simply poach the seafood in some water for 2-3 minutes, or until cooked through. Then proceed with the recipe as directed.

What Type of Seafood Do you Use For Ceviche?

Peruvian ceviche is typically made with fish or shrimp, but you can also use scallops, squid, or a combination of seafood. In this recipe, I’ve used a mix of whitefish and shrimp.

The main ingredient is fresh seafood! Make sure to use the freshest seafood you can find for this recipe. In Peru, the most common type of fish used is called corvina. This white fish is similar to sea bass or halibut and has a delicate, flaky texture. If you can’t find corvina, any white fish will do. I like to use halibut or mahi-mahi because they have a delicate flavor and a slightly flaky texture. Plus both are a bit easier to find locally.

The second seafood ingredient is shrimp. You can use any shrimp for this recipe, but I prefer to use medium-sized shrimp that have been peeled and deveined. Although fresh is best, I will sometimes use thawed frozen shrimp if I’m in a pinch.

What Else is In Ceviche?

In addition to seafood, ceviche contains three other key ingredients: red onions, cilantro, and chili pepper.

The red onions add both sweetness and crunch to the dish. I like to use red onions because they are slightly sweeter than white or yellow onions, but you can use whatever type of onion you have on hand.

Cilantro is a must in ceviche! It’s essential for adding that authentic Latin flavor. If you’re not a fan of cilantro, you can try substituting parsley or basil. However, I would highly recommend using cilantro if at all possible.

The last essential ingredient is chili pepper. Even a mild chili adds great flavor to the dish. If you don’t like spicy food,  you can leave out the chili pepper or substitute with a milder chili, such as ancho or even bell pepper.  Or, if you want your ceviche extra spicy, you can add habanero peppers or other hot chili peppers or even some hot sauce.

Optional Recipe Ingredients

There are a few other ingredients that you can add to your ceviche, depending on your preferences.

Tomatoes add both sweetness and acidity to the dish. You can use any tomato variety, but I prefer to use cherry tomatoes because they are small and have a delicate flavor.

Another ingredient that you can add is cucumber. Cucumber adds a refreshing crunch to the dish.

Finally, you can also add avocado. Avocado is a classic ingredient in ceviche and adds creaminess and richness to the dish. I like to add the avocado just before serving, so it doesn’t get mushy.

What Type of Citrus Juice Do You Use?

There are two types of citrus juice commonly used in ceviche: lime and lemon. In this recipe, I’ve used both.

Lime juice is the most common type of citrus juice used in ceviche. It’s essential for that authentic Latin flavor.

Lemon juice is also common in ceviche recipes. I often use lemon juice because it adds a bit of brightness and acidity to the dish.

Less commonly used, orange juice can also be used in ceviche. I don’t particularly like using orange juice as your only type of citrus juice because it can make the dish too sweet. However, a little bit of orange juice can be a nice addition.

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How Long Does it Take to Make Ceviche?

If you’re using fresh seafood, ceviche only takes about 15 minutes to make!  If you want to use frozen seafood, I recommend thawing the seafood in advance. You can either

How to Make Ceviche?

The key to making a good ceviche is to use fresh, high-quality ingredients and to let the fish marinate for the right amount of time.

Ingredients:

• 1/2  pound fresh fish (any whitefish – halibut, sea bass, tilapia, hake, etc.)
• 1/2 pound fresh or thawed shrimp
• 1/2 cup fresh lime juice
• 1/2 cup fresh lemon juice
• 1/4 cup red onion, diced
• 1 chili pepper, deseeded and finely diced
• 6-8 cherry tomatoes, quartered
• 1/4 cup cucumber, diced
• 1 chili pepper, deseeded and finely diced
• 1 tsp salt
• 1/4 cup fresh cilantro, chopped
• 1 avocado, diced (optional)

Instructions:

1. Prepare your seafood. If you’re using fresh seafood, simply rinse it with cold water and then chop it into bite-sized pieces. If you’re using frozen seafood, thaw it in advance and chop it into small pieces.
2. In a large bowl, combine the seafood, lime juice, lemon juice, red onion, cherry tomatoes, cucumber, chili pepper, and salt.
3. Let the mixture sit for about 15 minutes, or until the fish is “cooked” through. Stir occasionally.
4. Just before serving, stir in the cilantro and avocado (if using).
5. Serve on its own or with tortilla chips, plantain chips, crackers, or bread. Enjoy!

How Long Will Ceviche Last in the Fridge?

Ceviche is best served fresh, but leftovers can be stored in the fridge for 1-2 days. The acid in the citrus juice will “cook” the fish, so it’s best to enjoy it sooner rather than later.

How to Serve Ceviche?

Serve Ceviche as an Appetizer

If serving as an appetizer, portion ceviche into small cups or glasses. Top with some of the marinating citrus juice and a sprig of cilantro. Serve with tortilla chips, plantain chips, crackers, or bread.

I’ve also served ceviche on top of tostada shells or crispy wonton wrappers.

Serve Ceviche as a Main Dish

Individual Portions – If serving as a main dish, portion ceviche into individual bowls. Top with ceviche juice, diced avocado, and chopped cilantro. Serve with tortilla or plantain chips on the side.

Light Salad – For a lighter main dish, serve ceviche over a bed of greens. I like to use butter lettuce or baby spinach. Top with diced avocado and additional chopped cilantro.

Heartier Meal – If you want a heartier meal, you can serve ceviche with rice and beans. For the authentic Peruvian experience, try serving it with white rice and black beans. Another option is to serve it with quinoa or couscous.

Party Platter – You can also serve ceviche on a large platter with plenty of chips, bread, or crackers.

Serve Ceviche as a Snack with Plantains

Plantains, also called tostones, are a type of banana that is often eaten in Latin America. They are a good accompaniment to ceviche because they are sweet and have a slightly starchy texture.

What Sides to Serve with Ceviche?

For additional sides besides the traditional rice and beans, try:

• Chiles toreados (pickled jalapeños)
• Lima beans
• Peruvian corn
• Rocoto salsa (a type of Peruvian hot sauce)
• Sweet potato fries
• Yucca fries or crackers

What to Drink with Ceviche?

Ceviche is traditionally served with a Peruvian corn drink called chicha morada made with purple corn, spices, and fruit. If you can’t find it at local grocery stores, you can try making it at home. Sparkling water is another non-alcoholic option.

Ceviche pairs well with light beers and white wines. Some good choices include:

• Pilsner beers
• Sauvignon blanc
• Riesling
• Pinot Grigio

Fresh ceviche is the perfect meal idea for summer. This authentic Peruvian ceviche recipe is light, refreshing, and easy to make. It’s also naturally gluten-free, dairy-free, and Paleo. Serve it as an appetizer or main dish with plenty of chips and drinks on the side. Enjoy!

Have you ever had ceviche before? What’s your favorite way to eat it? Let me know in the comments!

Want more Latin Inspired Dishes? Try these:

• Guacamole
• Authentic Mangonada
• Queso Birria Tacos
• Mild Pico de Gallo
• Tacos al Pastor
• Shrimp Tacos
• Carne Asada