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Peruvian Ceviche

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Peruvian Ceviche
Look up recipes for Ceviche, a popular South American dish made with fresh raw fish, lime juice, salt and seasonings. Find out variations you can use to come up with interesting Ceviches.

A popular dish in Central and South America, Ceviche is made from seafood. Fresh raw fish marinated in citrus juice, salt and additional seasonings such as onion and chili pepper make up for a delicious ceviche. The citric acid retains the raw taste of the fish while altering the texture of the fish.


This dish is not cooked in heat therefore it is recommended that it be prepared with fresh fish. The acid from the lemon brings about structural changes to the proteins in the fish thus cooking the fish without using heat. This can be noticed through the color change in the fish. The color of the fish changes to opaque white from translucent pink.


Marinating time varies depending on the type of fish used. A few varieties of fish require lesser marinating time. Ceviche is usually served with corn or vegetables. The modern variations of ceviche are served with ketchup. The type of seafood used in making ceviche also varies. The traditional recipe uses fresh saltwater white fishes like halibut, snapper, sea bass, etc. Local freshwater fish like salmon, trout and catfish can also be used. Ceviche can be made from a single variety of fish or from a combination of one or more varieties.


Types of Ceviche

Ceviche is also spelt as seviche or cebiche depending on the part of South America it comes from. There are as many varieties of ceviche as the people who eat it. Ceviche is eaten as a main dish or as first course depending on the accompaniments it is served with.

Ceviche is typically made with sea bass or flounder, but any fish or even shellfish can be used to make the dish. Popular variations of ceviche include:


Chile ceviche made from sea bass, cilantro and grapefruit juice.

Peruvian ceviche garnished with rocoto chile peppers, onions and aji Amarillo. It is served along with sweet potatoes or on large kernel Andean corn on the cob. Ceviche is considered Peru's national dish.

Ecuadorian ceviche is made with shrimps and ketchup along with lime juice and is served on corn nuts, popcorn or nuts.

Mexicans serve ceviche with slices of raw onions and tomatoes on toasted tortillas.

The leftover marinade liquid is popular as tiger's milk and is served with vodka to cure hangovers.


Recipe for Ceviche

Crab, shrimp, crawfish ceviche

Crawfish tail meat ½ pound, cleaned & cooked
Jumbo lump crab meat ½ pound
Small shrimp ½ pound, cooked, peeled & de-veined
Lime juice ½ cup
Ketchup ½ cup
Olive oil 2 tbsp
Hot sauce 2 tbsp
Cucumber 1 cup, peeled, seeded and diced
Onion (red) 1 cup, diced
Jalapeno chile pepper 1, seeded and minced
Avocado 1, diced
Jicama 1 cup, diced
Cilantro 1/3 cups, chopped
Salt to taste

In a large ceramic bowl, place the crawfish, crab and shrimp. Ensure there is no shell in the meat. Pour in the lime juice and gently mix. Make sure not to break up the crab meat. Refrigerate for 1 hour.

Mix the ketchup, hot sauce, and olive oil in a separate bowl. Stir in the cilantro, cucumber, jicama, jalapeno and onion. Add salt to taste. Gently pour this mixture over the seafood. Refrigerate until ready to serve. Add the avocado just before serving.


Red snapper fillets ceviche

Fresh red snapper fillets (firm) 2 lbs, cut into ½ inch pieces and de-boned
Red onion ½, finely diced
Serrano chilli 1, seeded and finely diced
Fresh seeded tomato 1 cup, chopped
Fresh squeezed lemon juice ½ cup
Fresh squeezed lime juice ½ cup
Salt 2 tsp
Tabasco or cayenne pepper a dash
Oregano a dash
Cilantro to taste
Avocado to taste
Tortillas or tortilla chips

Place the fish, chili, onion, tomatoes, Tabasco, oregano and salt on a ceramic plate. Cover the ingredients with lime or lemon juice. Refrigerate for an hour and then stir.

Ensure that the entire quantity of fish is soaked in the lime or lemon juice. Allow the flavors to blend. Add the avocados just before serving. Serve with tortilla chips or with heated tortilla.


Peruvian Ceviche

Ceviche is considered the national dish of Peru. A trip to Peru remains incomplete without sampling the Peruvian ceviche.

Simple Peruvian ceviche

White fish 800 g (flounder, sea bass, sole, etc), diced
Onion (red) 1, sliced finely
Limo chili pepper (aji limo) 1, chopped fine
Lime juice from 15 limes
Salt to taste

In a ceramic dish, place the fish, onions, chili pepper and salt. Toss the fish preparation in lime juice and mix well. Allow the mixture to stand for 5 minutes (until the fish turns very white). Serve ceviche with half boiled sweet potato, lettuce and boiled corn.


Traditional Peruvian ceviche

Tilapia or any white fish fillets 2 lbs, cubed
Chilli 1, chopped
Garlic cloves 8-10, chopped
Red onion 1, sliced
Black pepper ½ tsp
Cilantro (fresh) 2 tsp, chopped
Limes 8-12, freshly squeezed
Salt 1 tsp

In a ceramic bowl, mix all the ingredients except the onion. Put the red onion on top of the mixture. Refrigerate the mixture and allow the mixture to marinate for about 2-3 hours before serving. Mix well before serving. This dish can be served with leafy vegetables like Romaine lettuce. It can also be served with sweet potato slices and corn.


Peruvian Aji Amarillo ceviche

Tilapia fillets (firm) 2 lbs, cubed
Black pepper ½ tsp
Garlic cloves 8-10, chopped
Red onion 1, thinly sliced
Fresh cilantro 2 tsp, chopped
Peruvian Aji Amarillo (or) Habanero pepper 1, seeded & chopped
Salt 1 tsp
Limes 8-12, freshly squeezed to cover fish

Mix all the ingredients except for the onions. Leave the red onions on top of the mixture and refrigerate. Mix well before serving. Serve along with avocado, green leafy vegetables or corn.


Shrimp Ceviche

Easy ceviche recipe

Shrimp 2 pounds
Hot pepper 1
Onion 1, chopped
Lemon 10, juice extracted
Salt 1 tsp

Put raw shrimp in boiling water for 5 minutes. Remove and place in cold water immediately. Remove shells and clean shrimp. Place the shrimps in a glass bowl and add the lemon juice, onion, pepper, and salt. Allow it to marinate for an hour and serve.


Avocado shrimp ceviche

Medium/small shrimps 1 pound, peeled and de-veined
Red onion 1 cup, finely chopped
Serrano chili 1, ribs and seeds removed, minced
Cilantro 1 cup, chopped
Cucumber 1, peeled and diced
Avocado 1, peeled, seed removed and diced
Lime juice 3/4 cup (juice from 4-6 limes)
Lemon juice 3/4 cup (juice from 2-3 lemons)
Salt 2 tbsp

Boil 4 quarts of water along with 2 tbsp of salt in a large pot. Add the shrimp and cook for 1 to 2 minutes. Remember not to overcook the shrimp as it will turn rubbery. Remove the shrimp with a slotted spoon. Place in a bowl of ice water immediately. Drain the shrimp and cut it into half.

Place the shrimp in a glass or ceramic bowl and mix in the lemon or lime juice. Refrigerate for half an hour. Mix in the chopped red onion and Serrano chili. Refrigerate for an additional half hour. Add the cilantro, cucumber, and avocado just before serving the ceviche.


Vegan shrimp recipe

Large tiger raw shrimp 3 pounds, peeled and de-veined
Small red onion 1, diced
Large tomatoes 4, seeded and diced
Serrano peppers 2, seeded and finely chopped
Cilantro handful, chopped for garish
Cucumber 1, peeled and diced
Avocados 2, peeled, pitted and cubed
Pepper to taste
Olive oil 1 tsp
Lime 6, freshly squeezed juice
Lemon 4, freshly squeezed juice
Tortilla chips or tostadas 1 bag

Peel, de-vein and chop the shrimps. Place the shrimp in a glass baking dish. Pour lemon and lime juice over it and refrigerate for 2 hours. The shrimp gets cooked by the acid from the lemons and limes. Toss the shrimp with the remaining ingredients and refrigerate for one more hour or longer. Serve along with tortilla chips.


Scallop Ceviche

Mango scallop ceviche

Scallops ¾ lbs
Mango 1, peeled and diced
Jalapeno pepper 1, seeded and finely minced
Radishes 6, medium, thinly sliced
Red onion ½, thinly sliced
Lime juice (fresh) 2/3 cup
Orange juice (fresh) 2/3 cup
Cilantro ¼ cup, minced
Salt 1 ½ tsp

Remove the tough muscle from the sides of the scallops. Slice scallops horizontally into thick circles. Mix the scallops, lime juice, orange juice, jalapeno, mango, onions, radishes, cilantro and salt in a ceramic or glass bowl. Cover and refrigerate for 2 hours. Serve within 24 hours.


Coriander garlic scallop ceviche

Scallops 1 lb
Garlic cloves 2, minced
Red bell pepper 1, seeded and julienned
Green Chilies (sweet) 2, seeded and julienned
Tomato 1, cored and chopped
Lime juice (fresh) 1 cup
Coriander ½ bunch, stemmed and coarsely chopped
Tomato 1, cored & chopped
Jalapeno chilies 2, finely chopped
Olive oil ½ cup

Slice the scallops uniformly. Place the scallops in a bowl, add lime juice and marinate for 1 hour. Then add the garlic, red bell pepper and sweet green chili, mix thoroughly. Add coriander, Jalapeno chilies and tomatoes. Add olive oil and mix well.


Tequila scallop ceviche

Scallops 6, sliced thin as coins
Red bell pepper 1, finely chopped
Small red onion 1, finely chopped
Jalapeno pepper 1, finely chopped
Cilantro 1/3 cup, chopped
Organic lime juice sufficient enough to cover the scallops
Tequila 2 tbsp
Olive oil 1 tsp
Sea salt ½ tsp
Freshly ground black pepper

Place the scallops in a glass container with lime juice. Refrigerate overnight. Drain the excess lime juice, add the onion, jalapeno, cilantro, pepper, mix thoroughly. In another small bowl, mix salt, black pepper, tequila and oil. Pour the oil-tequila mixture over the scallops. Refrigerate for an hour. Spoon out the ceviche into a serving bowl or wine glass and serve.


Salmon Ceviche

Salmon tomato ceviche

Fresh salmon fillets 1 pound, thinly sliced
Red onion ¼ cup minced
Chili paste or sauce ½ tsp
Ripe tomato 1, finely diced
Garlic 1 clove, minced
Fresh cilantro 2 tbsp minced
White sugar ¼ tsp
Cumin ¼ tsp
Fresh lime juice ¼ cup
Sea salt 2 ½ tbsp
Fresh ground pepper ¼ tsp
Extra virgin olive oil ¼ cup
Avocado 1, sliced

Dissolve the sugar, chili paste and salt in the lime juice in a large glass bowl. Season it with pepper and cumin. Stir in the olive oil, onion, tomato, garlic and cilantro. Gently mix the salmon and stir well. Refrigerate for 4 hours. While serving, drain the excess liquid off the salmon. Add the avocado slices just before serving.


Alaskan salmon ceviche

Fresh skinless salmon fillets 1 pound
Red onion ½, minced
Pasilla pepper 1, minced
Fresh lime juice ½ cup
Fresh orange juice ½ cup
Tomatoes 2, diced
Avocados 2, diced
Cilantro ½ bunch, chopped

Take a glass casserole dish and place the salmon in it. Stir in the onions and pepper. Pour the orange juice and lime juice over the salmon. Refrigerate for 4 hours. While serving, drain off the excess juice. Serve with tortilla chips.


Salmon Asian ceviche

Fresh salmon 1 pound, thinly sliced
Toasted sesame seeds ¼ tsp
Fresh ginger 2 tbsp, minced
Fresh cilantro 2 tbsp
Red onion ¼ , minced
Fresh lime juice ¼ cup

Place the ginger, onion and cilantro in a large plastic or glass bowl. Add the lime juice. Mix in the salmon and refrigerate for about 20 minutes. Sprinkle sesame seeds just before serving.


Mexican shrimp Ceviche

Low fat Mexican shrimp ceviche

Small raw shrimp 3 lbs, cleaned
Serrano chili 1, seeded and finely chopped
Red onion 1, diced
Large tomatoes 4, seeded and diced
Cucumber 1/2, peeled and diced
Fresh lime juice 6 limes
Fresh lemon juice 4 lemons
Cilantro leaves 1 cup, chopped
Tomato sauce 3 tbsp
Salt and pepper to taste

Place the shrimp in a glass dish. Pour the lime and lemon juice over it and refrigerate for 3 hours. The juice will cook the shrimp. Toss in the other ingredients and refrigerate for another hour. Serve along with tortilla chips.


Radish, shrimp Mexican ceviche

Jumbo shrimp 1 pound, peeled and de-veined
White onions 2, finely chopped
Tomato and clam juice cocktail
Cucumber 1, peeled and finely chopped
Lemon juice (fresh) 5 lemons
Tomato 1, seeded and chopped
Fresh cilantro ¼ cup, chopped
Fresh jalapeno pepper 3, seeded and minced
Radish 1 bunch, finely diced
Fresh garlic 2 cloves, minced
Tortilla chips

In a bowl, place the shrimps and add lemon juice. Refrigerate for 30 minutes. Add tomatoes, garlic, onion, cucumber and radish. Toss well so that all the ingredients are mixed thoroughly. Add the cilantro and jalapeno. Stir in the tomato and clam juice. Refrigerate for an hour. Serve along with tortilla chips.


Spicy Mexican shrimp ceviche

Medium size shrimp 1 lb, peeled and de-veined
Red onion 1 cup, chopped
Cucumber 1, peeled and chopped
Serrano chili 1, minced, de-seeded and ribs removed
Lemon juice ¾ cup
Lime juice ¾ cup
Salt 2 tbsp
Water 4 quarts
Cilantro 1 cup, chopped
Avocado 1, peeled and cut into cubes
Lime slices 6 for garnishing

Cook shrimp in a pot of water along with salt for a minute or two. When the shrimps turn pink, stop cooking. Fill a bowl with cold water and transfer the shrimps to the bowl. Drain the excess water and chop them to desired size. Place the shrimps in a ceramic or glass dish and stir in the citrus juices. Cover and refrigerate for 30 minutes. Add the onion and chili and refrigerate for another 30 minutes. Stir in the cucumber and avocado. Garnish with a slice of lime.


Tilapia Ceviche

Simple tilapia ceviche

Fresh tilapia 1 ½ pounds, cubed
White onion 1, diced
Cilantro ¼ cup, chopped
Tomatoes 2, diced
Avocados 1, chopped
Jalapeno 1, seeded and chopped
Limes 15, cut in half and juiced
Salt and pepper to taste
Olive oil 2 tbsp

Place fish in a bowl and cover the fish with lime juice. Refrigerate for about 12 hours. Add onions, tomatoes, avocado, jalapeno and cilantro. Stir in the olive oil and salt. Serve with assorted crackers.


Garlic n tilapia ceviche

Tilapia fish 1 pound
Red bell pepper 1, chopped
Cooking spray
Tomato 1, chopped
Small onion (red) 1/3 cup, chopped
Garlic 1 clove, minced
Fresh cilantro 1/3 cup, chopped
Fresh lime juice ¼ cup
Avocado 1, chopped

Over medium heat, heat a large nonstick skillet. Coat the pan with cooking spray. Cook the fish for 2-3 minutes on each side. Flake the fish into small pieces. In a bowl, mix the fish and the remaining ingredients. Refrigerate and serve.


Shrimp tilapia ceviche

Shrimp 1 lb
Tilapia 1 lb
Lime juice (fresh) from 10 limes
Roma tomatoes 6-8, chopped
Green onions 1 bundle, chopped
Cilantro 1 bundle, chopped
Jalapeno ½, chopped
Salt to taste
Lime 1

Detail and peel the shrimp. Chop the shrimp and the tilapia. Place them in a bowl and add the lime juice. Refrigerate overnight. In a large bowl mix all the chopped ingredients. Add the drained fish to the bowl and mix well. Add salt and the juice of the lime. Serve.



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