Boas Comidas

Glossário Culinário

Ceviche

Prato

Origem
Peru
Também chamado de
cebiche; seviche

Ceviche is a dish of raw fish marinated in lime juice, seasoned with red onion, cilantro, and chili pepper. A symbol of Peruvian cuisine, it is served cold as a light starter or dish: the lime acid firms the fish, which turns opaque outside and tender inside, bathed in the citrus broth called leche de tigre.

Characteristics

The base is firm white fish, cut into even cubes to marinate evenly. Lime is squeezed fresh, and marinating lasts from minutes to a few hours, depending on cut size. Thin-sliced red onion, fresh cilantro, chili pepper and salt complete the classic seasoning. The dish is served chilled, with the fish still moist from the broth, alongside corn, sweet potato, or cassava in traditional versions.

  • Fresh, firm fish: sea bass, flounder, tilapia, or snook among the most used.
  • Citrus marinade: freshly squeezed lime.
  • Served cold: a refreshing starter, ideal for hot days.
  • Leche de tigre: the marinade broth, served with the dish or as a shot.

Kitchen uses

Ceviche works as a starter, snack, or light meal, alongside toast, cassava chips, or salad. The key concern is safety: use very fresh fish from a trusted source, keep everything chilled, and assemble close to serving time. Well-sanitized hands and tools plus fresh lime make a difference in flavor and safety.

Variations

There is classic white-fish ceviche, shrimp ceviche, mixed ceviche with squid and octopus, and versions with mango, passion fruit, or pineapple for a sweet-sour touch. The Nikkei line, with Japanese influence, uses thin sashimi-style cuts with touches of soy sauce and ginger. There are also vegetarian versions with cashew fruit, green coconut, or mushrooms instead of fish.

Trivia

Ceviche is Peru’s flagship dish, with its own national day and a mandatory spot at Lima’s cevicherias. Leche de tigre earned its own fame and is even served as a drink in a glass. With no heat cooking involved, the recipe crossed borders keeping the same logic: fresh fish, lively acidity, and simple seasoning, with each country adapting the fish and sides.

Recipes with ceviche

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