If you’ve ever heard of ceviche, you probably associate it with freshness, intense flavors, and the cultural richness of Latin American cuisine. But what exactly is ceviche? This iconic dish, born on the coasts of Latin America and perfected in Peru, consists of fish or seafood marinated in citrus juices like lemon or lime, combined with fresh ingredients such as onion, chili, and cilantro. Its popularity transcends borders thanks to its simplicity, versatility, and the explosion of flavors it offers.
Ceviche is not just a culinary experience; it is a symbol of tradition and culture that represents the natural wealth of the seas and the creativity of the people who have perfected it over centuries. Moreover, enjoying ceviche in Cusco is a unique experience, as it combines the flavors of the sea with the magic of the Andes, in a setting full of history and tradition.
Ceviche: A Peruvian Gastronomic Gem
Peruvian ceviche is more than just a dish; it is a cultural heritage recognized even by UNESCO. What distinguishes Peruvian ceviche from other variants is its focus on fresh, local ingredients. Firm-textured white fish, uniquely intense Peruvian lime, limo chili, red onion, and cilantro form a combination that’s hard to beat.
In Peru, ceviche is served with accompaniments that enhance its flavors, such as choclo (Peruvian corn), camote (sweet potato), and cancha (toasted corn). This balance between acidity, sweetness, spiciness, and crunchiness is what makes it a gastronomic jewel that every food lover should try.
Ancient Origins of Ceviche: History and Evolution
Ceviche has a fascinating history that dates back to pre-Columbian times. It is believed that ancient Peruvian cultures like the Moche already prepared a primitive version of ceviche by marinating fresh fish in acidic juices from local fruits. With the arrival of the Spanish in the 16th century, lime and onion were introduced, becoming essential ingredients.
Today, ceviche is a dish that connects modern generations with their historical roots. It is a celebration of Peru’s marine biodiversity and a testament to the cultural fusion that shaped its cuisine.
Celebrating Ceviche: National Day and Its Importance
Ceviche is so significant to Peruvian identity that it has its own special day: June 28, National Ceviche Day. This celebration not only honors the dish itself but also the culture, tradition, and efforts of the fishermen and chefs who keep it alive.
During this day, restaurants across the country offer promotions and special menus, while families prepare it at home as part of the celebrations. It’s the perfect opportunity to immerse yourself in Peruvian culture and enjoy this dish at its finest.
Essential Ingredients for the Perfect Ceviche
The key to good ceviche lies in the quality of the ingredients. Here’s a list of the essentials:
- Fresh fish: Choose firm white varieties like corvina or sole.
- Lime or lemon juice: Preferably use Peruvian limes for their distinctive acidity.
- Limo chili or rocoto: Adds the characteristic spicy touch.
- Red onion: Its mild flavor and crunchy texture are essential.
- Fresh cilantro: Adds freshness and an unmistakable aroma.
- Salt and pepper: Enhance the natural flavors of the ingredients.
Optional but recommended: choclo, camote, and cancha.
Practical Guide: How to Prepare Delicious Ceviche at Home
Preparing ceviche at home may seem intimidating, but with the right steps, it’s simpler than you think:
- Select the fish: Make sure it is fresh and of good quality.
- Cut the fish into cubes: Uniformly sized for even “cooking” in lime juice.
- Squeeze the lime juice: Do it just before using to avoid bitter flavors.
- Add the ingredients: Mix the fish with lime juice, onion, chili, and cilantro. Let it rest for a few minutes.
- Serve and accompany: Add choclo, camote, and cancha to complete the dish.
Secrets and Tips to Master the Art of Ceviche
- Use same-day fish: Freshness is key to avoiding unpleasant flavors.
- Marinate for a short time: The fish should “cook” lightly in lime juice but not excessively to retain its texture.
- Adjust the spiciness: Personalize the chili level to your tolerance.
- Chill before serving: A cold ceviche better highlights its flavors.
Ceviche: Everything You Need to Know Before Trying It

Before enjoying ceviche, here are some interesting facts:
- It is a low-calorie, protein-rich dish, ideal for healthy diets.
- Each region has its own version, from mixed ceviche with seafood to Amazonian ceviche with river fish.
- The balance of acidity, spiciness, and freshness is the key to its success.
Exploring the Versatility of Ceviche: Variants and Styles
Ceviche has countless versions reflecting the diversity of cultures in Latin America:
- Classic Peruvian ceviche: The foundation of all others.
- Ecuadorian ceviche: Sweeter, includes tomato and orange juice.
- Mexican ceviche: Often incorporates avocado and tortilla chips.
- Seafood ceviche: A mix of shrimp, squid, and other seafood.
- Vegan ceviche: Made with mushrooms or hearts of palm as an alternative to fish.
It’s Action Time! Learn to Make Ceviche Like a Professional Chef
Ready to become a ceviche master? Here are some final tips:
- Invest in a quality knife to cut ingredients with precision.
- Experiment with different types of chili to find your perfect blend.
- Pair your ceviche with a refreshing drink, such as a craft beer or a pisco sour.