Simple Ceviche Recipe

People put all kinds of junk in ceviche. It's best when it's simplest.


  • 1 pound fresh sea bass, mahi-mahi, or other firm-fleshed white ocean fish, cut into cubes about 1 inch square
  • ½ small onion, very thinly sliced
  • 1–2 serrano chiles, seeded and chopped
  • Juice of 4 juicy limes
  • 1 teaspoon salt


Combine all ingredients in a non-reactive bowl and stir to mix well. Cover with plastic wrap and let marinate for 1 hour, then serve with tortilla chips or saltine crackers.

Easy Peruvian recipes!

These quail eggs are really delicious with potatoes and the traditional Huancaínasauce.


  • 500 g rocoto
  • 2 l water
  • 3 tbs sugar
  • 3 tbs salt
  • 3 tbs white vinegar
  • arched oil
  • 300 gr minced beef
  • 1 red onion
  • 2 cloves of fresh garlic
  • 8 snack tomatoes, finely cut
  • 150 g raisins
  • 100 g butter
  • a pinch of cumin
  • 2 tbs of oregano
  • a hand full of parsley
  • salt en ground black pepper
  • 50 gr raisins
  • 1 boiled egg


  1. 'De-spice' the rocoto: cut the tops remove the veins and seeds with a spoon. Don’t throw away the tops!
  2. Put the water in a pan, boil the water, add 1 tbs of sugar, tbs of 1 salt and 1 tbs of vinegar and add the rocoto with the tops. Let it boil or 3 min. Rinse and repeat the process 3 times with each time fresh water, sugar, salt and vinegar. Let them dry on paper towel.
  3. Preheat the oven at 180 C.
  4. Bake the onion and garlic till gold brown, then add the minced meat, fry till brown.
  5. Add the tomato, the parsley, oregano, cumin and salt and pepper.
  6. Fry for another 2min on high heat. Take of the heat.
  7. Add the raisins and eggs.
  8. Fill the rocoto’s with the beef filling.
  9. Put the cheese on top of each rocoto and cover up with the top of the rocoto.
  10. Put in the oven at 180 C for one hour.

Tip: eat with a fresh green salad with cucumber, sugar snaps and lettuce. You also can add baked sweet potatoe.

The word chupe comes from the Quechua word chuwa misa, which means 'deep dish'. The chupe was a typical potato soup that was prepared during the Warachikuy festival, when the young Incas celebrated their passage to adulthood. The soup evaluated with extra ingredients like corn, rice, milk, cheese and some more. This very rich soup is a typical dish from the mountains around Arequipa, the second city of Peru.


  • 600 gr middle big prawns
  • 6 tablespoons of butter
  • 2 liter of water
  • 2 garlic cloves
  • 2 ts ají amarillosauce or ají amarillo choppedd finely
  • 1 red onion
  • salt and black ground pepper
  • 30 ml of tomato sauce
  • 1 stalk of celery, finely chopped
  • 1 tablespoon of carrot, finely chopped
  • 1 ts ground ginger
  • 8 mini potatoes
  • 50 gr rice
  • 1 corn in 6 pieces
  • 50 gr peas
  • 2 eggs
  • 100 gr mozzarella
  • 5o mg coffee milk
  • 1 tablespoon of oregano


  1. Peel and devein the prawns, leave the tails.
  2. Fry 2 tablespoons in a deep pan and add the peel and head of the prawns, add 1 liter of water after 5 minutes and let it cook for 10 minutes.
  3. Fry in a big soup pan the garlic, ají and onion.
  4. Seeve the prawns, don't throw away anything! Add the 'prawn water' to the soup pan and boil.
  5. Use the deep pan again for frying the tomato sauce, the celery, the carrot and ginger. Add the prawn heads after 5 minutes and let it boil for another 10 minutes. Seeve again an add the liquid to the big soup pan. The prawn peels and heads can be thrown away.
  6. Add the potatoes, add after 5 minutes the rice and corn. Add after another 5 minutes the peas.
  7. Add after 10 minutes the eggs, the mozzarella and the coffee milk.
  8. Serve when the eggs are ready, decorate with oregano.

For 4 persons
Preparation time 20 minutes

These quail eggs are really delicious with potatoes and the traditional Huancaínasauce.


  • 1 box of quail eggs (12 pieces)
  • 1 large peeled and cooked floury potato
  • 300gr mozzarella (no feta or Hüttenkase, both are too sour)
  • ½ cup of Carnation condensed milk (not sweet!) Or coffee milk
  • 1 chilli
  • 2 spoons of olive oil
  • salt and ground black pepper to taste
  • 1 handful of dill
  • cayenne pepper


  1. Boil the quail eggs and empty them. Carefully spoon out the yolks and place in a bowl.
  2. Mix the mozzarella, chilli, milk and olive oil with the blender to a nice liquid sauce
  3. Add black pepper and salt to taste
  4. Mash the potato and yolk in the same bowl add the sauce. The filling should be a thick paste. If the filling is too thick, add some more sauce.
  5. Fill a piping bag with the potato mixture and fill the eggs with it. Sprinkle generously with dill and cayenne pepper.

Tip: place the eggs on a lettuce leaf so that they remain straightor "stick" them to the plate with a little bit of the filling.

This is Peru's most iconic and signature cocktail. No Pisco Sour, no glory! Read more about Pisco, the white spirit. You can use the same recipe for a Maracuja Sour (on the picture. this is my favorite): just add 10cl of Maracuja Juice.


  • 10 cl pisco acholado (Pisco 1615)
  • 4 cl lime juice
  • 4 cl sucre de Cane
  • 3 egg whites (vegan suggestion: aquafaba)
  • 20 ice cubes
  • angostura bitter


  1. Chill the glass by putting in 5 ice cubes per glass.
  2. Put the pisco, lime juice, sucre de cane and egg white in a shaker or blender and shake/blend for 15 sec.
  3. The add 10 ice cubes to the mix and shake/blend again for 15 sec.
  4. Take the ice cubes out of the glasses.
  5. Pour the liquid in the glasses, you get a liquid with foam on top of it (just like beer).
  6. Add three drops of Angostura to the glass.

An oyster and leche de tigre is double an aphrodisiac, ayeayeaye.


  • 1 sp juice of passionfruit
  • 1/2 sp juice of lime
  • 1/2 sp pisco
  • 1 sp ají amarillo
  • a pinch of salt
  • 12 little leaves cilantro


  1. mix all ingredients and seeve to leche de tigre
  2. open the oysters
  3. put a bit of the leche de tigre in each oyster and garnish with a cilantro leave

This perfect snack tiradito comes from Callao, the north port of Lima. The capital actually was chosen because it was situated near the port. Like a lot of immigrants in the 19th century my great-grandfather arrived here after a two-year boat tour from north Italy. Here he got married, started a family and became Peruvian. Veggie? Replace the seafood by avocado!


  • 30 mussels
  • 2 red onions cut thinly julienne
  • 4 tomatoes cut thinly julienne, without the seeds
  • 2 tbsp of tabasco or 1 chili
  • 2 tbsp olive oil
  • 2 tbsp limejuice
  • 2 tbsp finely chopped cilantro + 1 tbsp for garnishing
  • salt and ground black pepper to taste
  • 30 cooked corn or choclo kernels


  1. Soak the onion in ice water for 5 minutes.
  2. Wash the mussels, pull of the beard and cook for 2 minutes. Throw away the mussels that haven’t opened.
  3. Pull the mussels from their shells (gently!) and place the mussels back on one half of the shell.
  4. Rinse the onion well and mix with the tomatoes, the chili, lime juice, olive oil and cilantro.
  5. Add salt and peper to taste. Now your salsa criolla is ready!
  6. Spoon the salsa criolla over the mussels and garnish each shell with one corn kernel and a bit of cilantro.

This national lemonade is made from purple corn, chicha morada. The sweets, this lemonade and the dessert from this corn are my favourites. In Peru you drink this in a longdrink glass with a lot of ice cubes. Also great to make popsicles of the lemonade. If you prefer an alcoholic drink, mix with 1/4th of prosecco!


  • 1 bag / 0,5 kilo of maiz morada (purple corn)
  • 1 pineapple
  • 1 apple, cut in two
  • the peel of 1 orange
  • juice of 1 lime
  • 1 cinnamon stick
  • 1 clove
  • 50 g of cane sugar
  • 3 liters of water


  1. Boil de chicha morada over medium heat with the shell of the pineapple, the apple , the peel of the orange, the cinnamon and clove till the corn kernels start to open. This takes about 2 hours.
  2. Sieve, add the sugar and lime juice and let everything cool down.
  3. Serve it in a big glass with a lot of ice cubes.

June 28th is a national holiday ceviche is loved in Peru, where it is generally considered to be part of the national heritage.

"Peru is the only country in the whole world where food is the most important thing. You go to Brazil, it's soccer. If you go to Colombia, it's music. But in Peru, the most important source of pride is food." - Gaston Acurio, Peru’s most famous chef.

And that is why today we celebrate our ceviche! As the mother country of ceviche, we are very proud that you can find ceviches all over the world, under various names with different ingredients. In Peru we have many types of ceviche, using fish, seafood, veggies, fruit or meat. Some examples: ceviche clásico or simple, ceviche caretillero with fried squid heads, ceviche mixto with fish and seafood, ceviche de pulpo and ceviche de concha negras (black shells) in coastal Peru, ceviche de camarones (shrimps) in in the Arequipa area, ceviche de champignones y ceviche de tarwi beans in the Ancash region in the Andes, ceviche nikkei, ceviche amazónico with fish, chillies and palm heart in Iquitos in the Amazon, chinguirito with cured or dried guitarfish in the Piura region, and ceviche de criadilla with frozen testicles of bulls in Cajamarca.

Here three recipes we love to eat in Peru, so that you all can celebrate with us in style! Ceviche clásico, ceviche carretillero and mangoviche.

This is a typical Peruvian-Spanish fusion dish: the Spaniards brought Gazpacho Andaluz to Peru and the Peruvians added some tomatoes, spice and umpf. Quinoa is one of the most well-known superfoods from Peru, in this gazpacho as crunchy garnish.



  • 2 pounds firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
  • 1/2 cup fresh squeezed lime juice
  • 1/2 cup fresh squeezed lemon juice
  • 1/2 red onion, finely diced
  • 1 cup chopped fresh seeded tomatoes
  • 1 serrano chili, seeded and finely diced
  • 2 teaspoons salt
  • Dash ground oregano
  • Dash Tabasco or a light pinch of cayenne pepper
  • To serve:
  • Cilantro
  • Avocado
  • Tortillas or tortilla chips


In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Cover casserole dish with plastic-wrap.

Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several more hours, giving time for the flavors to blend.

During the marinating process, the fish will change from pinkish grey and translucent to whiter in color and opaque.

Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

Cold Smoked Ceviche Recipe, Simple And Easy!

Chef Matt Moyer loves to fish, but man can he also cook. Here he shares a simple twist on classic fish recipes with his Cold Smoked Ceviche recipe.

This ceviche may be smoked cold, but don’t be fooled, it will make you look hot!

Cold Smoked Ceviche Ingredients

  • 1 1/2# Fish (Grouper, Bass, Snapper)/Large Dice
  • 1/2 C Freshly Squeezed Lime Juice
  • 1/2 C Freshly Squeezed Lemon Juice
  • 1/2 C Freshly Squeezed Orange Juice
  • 1 tsp Sugar
  • 1 C Tomato/Small Dice
  • 1 C Red Onion/Small Dice
  • 1 ea. Jalapeno/Seeded/Small Dice
  • 1 C Avocado/Medium Dice
  • Kosher Salt/Black Pepper to taste

Add Sugar to fish and mix, making sure fish is coated. Set Traeger on Smoke. Place fish in a pan with ice below in another pan. Smoke for 1 hour. Remove fish and add Lime, Lemon, and Orange Juice. Stir every 15 minutes. Drain off juices after 1 hour. Mix all ingredients together and serve with on a tostada shell as an appetizer or starter.

If you’re longing for some island time, check out this recipe for ceviche that will make you feel like you’re already there.

Baja Style Cold Smoked Ceviche Recipe

Chef and angler, Matt Moyer is well versed in both the catching and preparing of amazing fish dishes created from Southern California’s diverse array of fish and seafood options available to anglers and sportsmen.

Chef Matt is whipping up Ceviche 3 Ways so that you can transform your catch into these simple, yet sophisticated ceviche dishes to amaze your friends and fishing buddies.

Baja Style Ceviche Ingredients

  • 1# Fish (Rockfish or Bass)/Medium Dice
  • 1/2# Lobster or Shrimp/Medium Dice
  • 1 C Freshly Squeezed Lime Juice
  • 2 ea. Carrot/Small Dice
  • 1 C Tomato/Small Dice
  • 1 C Red Onion/Small Dice
  • 1 ea. Jalapeno/Seeded/Small Dice
  • 2 T Cilantro/Chopped
  • 1 C Green Onion/Cut Thinly on Bias
  • 1 C Clamato Tomato Juice
  • Kosher Salt/Black Pepper/Tapatio to taste

Submerge Fish and Shellfish in lime in separate bowls. Stir every 15 minutes. Drain off lime juice after 1 hour. Mix all ingredients together and serve with corn tortilla chips.

Chef Matt Moyer loves to fish, but man can he also cook. Here he shares a simple twist on classic fish recipes with his Cold Smoked Ceviche recipe.

You can serve this as an appetizer with chips or crackers, as a main course for a light dinner, or served aside lobster or scallops.

Due mostly to the avocado, you will want to eat your shrimp ceviche within 24 hours for best results.

If you like this recipe, you may be interested in these other seafood inspired recipes:

Watch the video below where Rachel will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.

  • 1 pound white fish, halibut works well, cod and tilapia also work.
  • 1 pound shrimp - raw, peeled and deveined
  • 2 jalapeños or serranos
  • 1 small cucumber seeded and diced
  • 1/2 red onion diced
  • 1 tomato seeded and diced to 1/2 in pieces
  • 1/2 cup cilantro, chopped
  • 1 avocado
  • 8 limes
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper

Servings 8
Preparation time 20mins
Cooking time 260mins

Questions about ceviche:

  • Is ceviche safe to eat? Yes! The shrimp is cooked in the lime/lemon juice.
  • Does lime juice really cook shrimp? Yes! The citric acid changes the proteins of the shrimp through a process called denaturization. Over time the skin of the shrimp will turn pink and opaque the same as if cooked with heat.
  • Is Ceviche the same as Shrimp Cocktail? No. Shrimp Cocktail is made using boiled/cooked shrimp. Ceviche involves cooking the shrimp in the lime/lemon juice.