Fresh fish meets tangy lime juice, vibrant red onion adds crisp texture, and fiery chili peppers deliver bold heat. Peruvian ceviche bursts with energy from the very first bite.

This iconic dish embodies the spirit of coastal Peru, blending bright flavours that feel both refreshing and effortlessly balanced.

Every element brings something alive to the palate: citrus for sharp zing, onions for crunchy contrast, and chilies for a lively kick that lingers with warmth.

Enjoyed on a sunlit shoreline or prepared in your own kitchen, ceviche offers a fresh, vivid, and unforgettable taste experience that instantly reflects the vibrant character of Peruvian cuisine.

What is Ceviche?

Ceviche is fresh seafood “cooked” by citrus juice rather than heat. The acid in lime or lemon juice denatures the proteins in raw fish, turning it opaque and firm, almost identical to what happens when you apply heat.

This process typically takes 10 to 30 minutes, depending on how you like your fish.

The core ingredients are simple: white fish, fresh lime juice, red onion, chili peppers, and cilantro.

While ceviche variations exist throughout Latin America, the Peruvian version has a strong identity and is considered the national dish of Peru.

Origins & Cultural Significance of Peruvian Ceviche

The origins of Peruvian ceviche date back more than 2,000 years. Archaeological evidence shows that the coastal Moche civilization prepared early forms of the dish using local ingredients long before Spanish influence.

Over time, ceviche evolved through cultural exchanges and shifting culinary practices:

• Moche Era: Fish was cured with the fermented juice of banana passionfruit.

• Inca Empire: Preservation was achieved through chicha, a traditional fermented corn beverage.

• Spanish Influence (after 1492): The arrival of onions and limes transformed the marinade and shaped the modern flavor profile.

In 2023, UNESCO recognized ceviche as an Intangible Cultural Heritage, and Peru honors it every June 28 on National Ceviche Day.

Authentic Shrimp Ceviche Recipe

A fresh, vibrant Peruvian-style shrimp ceviche made with citrus, chili, onions, and herbs creates a bright and refreshing seafood experience.

Step 1: Prepare the Shrimp

Peel and devein the shrimp, rinse briefly, and pat completely dry. Cut larger shrimp into even, bite-sized pieces to ensure even marination.

Place them in a glass or ceramic bowl so the citrus doesn’t react with the container.

Step 2: Treat the Onions

Thinly slice red onions and soak them in warm salted water to soften their sharp bite. After a few minutes, drain well and squeeze out excess liquid.

This simple step gives the ceviche a cleaner, sweeter onion flavor without overpowering the dish.

Step 3: Make the Marinade

Squeeze fresh limes and combine the juice with minced garlic, ginger, salt, and optional leche de tigre for added depth.

Make sure the mixture tastes bright, tangy, and well-balanced. This marinade will “cook” the shrimp and build the ceviche’s signature flavor.

Step 4: Marinate the Shrimp

Pour the citrus marinade over the shrimp, ensuring every piece is coated. Add minced chili and cilantro, then gently toss.

Refrigerate for 10–30 minutes, allowing the shrimp to turn opaque on the outside while staying tender and juicy in the center.

Step 5: Finish and Serve

Stir in the treated onions and remaining cilantro, then taste and adjust salt or lime as needed.

Serve immediately on chilled plates with sweet potato, corn, cancha, or lettuce. Enjoy the ceviche fresh, crisp, and bursting with authentic Peruvian character.

Equipment Notes

• Use a glass or ceramic bowl, not a metal one. The acid in the lime can react with metal and create off-flavors.
• A good citrus juicer is essential for getting the most juice with minimal bitterness.
• Keep everything chilled throughout the process for the best texture.

Best Toppings for Peruvian Ceviche

Enhance your ceviche with toppings that add texture, color, and balanced flavor without overpowering the fresh fish and citrus.

These simple toppings improve texture, balance acidity, and bring original Peruvian flair and vibrant freshness to every bite of your ceviche.

What Makes Authentic Peruvian Ceviche?

Authentic Peruvian ceviche stands out for its purity, balance, and strict commitment to freshness.

It begins with firm, sushi-grade white fish such as corvina, halibut, sole, escolar, Hamachi, mahi-mahi, or sea bass, since the quality of the fish defines the entire dish.

The citrus marinade traditionally uses key limes, prized for their higher acidity and distinctly Peruvian flavor.

Central to the dish is leche de tigre, the vibrant, milky marinade often enriched by blending fish trimmings, onions, garlic, ginger, cilantro stalks, and chili.

Classic sides like sweet potato, cancha, and choclo add contrast, texture, and balance to the bright acidity.

Nutrition Facts

Curious about what goes into a serving of fresh, vibrant Peruvian ceviche? Here’s a simple breakdown to help you enjoy every bite with awareness and appreciation.

Note: Values may vary depending on the type of fish used, the amount of citrus, added sides like sweet potato or corn, and portion size.

How to Choose the Right Shrimp

Choosing high-quality shrimp ensures safe preparation, firm texture, and vibrant flavor, allowing your ceviche to achieve the freshness and brightness it’s known for.

• Select the freshest shrimp: Look for a clean ocean scent, firm texture, and no sliminess or strong, unpleasant odors.
• Choose sushi-grade or high-quality raw shrimp: Ensures safe citrus curing, proper texture, and the best flavor absorption.
• Go for wild-caught shrimp: Typically sweeter and firmer, offering a more vibrant and authentic ceviche experience.
• Pick medium to large sizes: They marinate evenly, retain tenderness, and avoid becoming overly soft or overly cured.

With the right shrimp, your ceviche delivers balanced texture, bold flavor, and refreshing authenticity, making every bright, citrus-forward bite even better.

Serving & Pairing Suggestions

Ceviche becomes even more vibrant with sides and drinks that highlight its citrusy freshness, enhance texture, and balance acidity for a complete Peruvian experience.

1. Cold Beer

A light lager or pilsner provides clean refreshment that cuts through citrus and heat.

Its crisp carbonation lifts the flavors, making ceviche taste even brighter and more energizing, especially during warm weather or outdoor gatherings.

2. White Wine

Dry, acidic wines like Sauvignon Blanc or Albariño echo ceviche’s citrus notes while keeping the palate balanced.

Their bright character elevates freshness, creating a refined pairing perfect for brunches, dinner parties, or elegant seafood-focused meals.

3. Chicha Morada

This sweet, spiced purple corn drink offers a gentle contrast to ceviche’s tangy brightness.

Naturally non-alcoholic, it pairs beautifully without overpowering flavors, making it ideal for families, daytime meals, and traditional Peruvian-style dining.

Tips & Common Mistakes to Avoid

Mastering ceviche comes down to respecting freshness, balance, and timing. Avoid these common mistakes to ensure every bite tastes bright, tender, and authentically Peruvian.

• Over-marinating the Fish: Ceviche only needs 10–45 minutes, depending on preference. Too much time in the water makes the fish tough and rubbery. Remove it once the exterior has reached the opacity you like.
• Using Bottled Lime Juice: Always squeeze fresh limes. Bottled juice lacks the sharp acidity needed for proper curing, resulting in a dull, flat flavor.
• Compromising on Fish Freshness: Fresh fish should smell clean and ocean-like, never fishy or ammonia-heavy. If the smell is off, skip it; ceviche relies on pristine seafood.
• Not Chilling Ingredients: Keep fish cold until marinating, and serve ceviche on chilled plates. Warm ceviche loses its crisp, refreshing character.
• Overloading Garnishes: Ceviche shines through its fish, lime, and chili. Too many toppings distract from its delicate balance, so keep your additions minimal.

By avoiding these mistakes, you’ll craft ceviche that tastes vibrant, balanced, and truly exact, delivering the fresh, lively experience the dish deserves.

Bring Peru to Your Table

Peruvian ceviche carries a spirit of simplicity and vibrancy, proving how a few pure ingredients can create something unforgettable.

Bringing it into your kitchen becomes less about complexity and more about embracing freshness, brightness, and the calm rhythm of coastal cooking.

Savor the moment the citrus opens, the herbs release their aroma, and the flavors come alive. Let the balance of heat, acidity, and natural sweetness invite you to slow down and enjoy each refreshing bite.

If you’re ready to continue exploring the heart of South American cooking, try your hand at more Peruvian classics and keep expanding your culinary trip.