4 Person
15 Min
20 Min
35 Min
Peruvian Ceviche is a delectable dish of raw fish cured in citrus juices and flavored with peppers and other seasonings. Essentially it is a type of fish salad. The acid in the citrus juice denatures the protein in the fish, giving it a cooked texture. It originated as a way for fishermen to eat some of their freshly caught fish while they were spending long days at sea. Ceviche is the national dish of Peru and there are many variations of the dish within the country. The dish is typically served with sweet potato, lettuce, and corn.
Caliente: is a herbal tea with white rum, and is served hot during celebrations
Chicha de Jora: is an alcoholic drink made from corn that is fermented
Chicha Morada: This is a refreshing soft drink made from boiled purple corn, sugar, and spices.
Coca Tea or Mate de Coca: is a tea made from the leaves of the coca plant.
Fresh Fruit Drinks: Peru has a wide variety of fruits, so if you get a good “jugueria” you will have lots of options to choose from.
Coffee: Peru is the world’s largest producer of organic coffee. The cafe drink is made by pouring boiling hot water over freshly ground coffee.
Wines: Peru has a wide variety of wines, and they are very inexpensive.
Emoliente: This is a popular drink in Peru and is often sold by street vendors. The drink is a thick, viscous tea, and is served hot.
Inca Kola: the Peruvian Coca-Cola. It is bright yellow and has its own unique flavor.
Pisco Sour. Is an alcoholic drink made of egg white, Pisco, a Peruvian (a kind of brandy), and other ingredients.
Peruvian ceviche is the national dish of Peru and one of the most important expressions of its coastal cuisine. The dish is based on fresh raw fish cured in citrus juice, a technique that relies on acid to denature the fish proteins, giving them a firm, cooked-like texture without heat.
The origins of ceviche date back centuries to Indigenous coastal communities who preserved and flavored freshly caught fish using local ingredients. With the arrival of citrus fruits and onions during the colonial period, the dish evolved into the version widely recognized today.
Ceviche developed as a practical meal for fishermen spending long hours at sea, allowing them to consume their catch immediately while maintaining freshness. Over time, it became a central element of Peruvian identity, with regional variations across the country using different fish, peppers, and seasonings.
Traditionally, Peruvian ceviche is served cold and accompanied by sweet potato, lettuce, and boiled corn, which balance the acidity and heat of the dish. It is most commonly eaten during the daytime and is closely associated with Peru’s coastal food culture and culinary heritage.
If you want, I can also prepare the Oven Baked Jollof Rice section next in the same structured format.
