14 delicious ceviche recipes from around the world
A vibrant and refreshing Ecuadorian shrimp ceviche, featuring perfectly cooked shrimp bathed in a zesty tomato-citrus broth, balanced with thinly sliced red onion and fresh cilantro. Traditionally served with crunchy popcorn and plantain chips for a delightful textural contrast.
Peruvian lime-cured fish - fresh fish 'cooked' in tiger's milk with onion and ají. A national treasure.
A beloved working-class Peruvian street food classic. This hearty ceviche is elevated with the addition of sliced hot dogs, crunchy toasted corn (cancha), and a generous dash of hot sauce, offering a unique and satisfying flavor profile.
A rare and highly prized Tumbes delicacy, this ceviche features the unique, briny flavor of black clams (conchas negras) 'cooked' in fresh lime juice. It's a vibrant and refreshing dish that highlights the natural taste of the sea.
A refreshing and zesty Panamanian-style ceviche featuring fresh corvina (sea bass) marinated in lime juice with finely diced vegetables and a hint of spice.
Cancha Serrana is a popular Peruvian snack made from large, dried corn kernels that are toasted until they are puffed, crunchy, and golden brown. It's an essential accompaniment to ceviche and a delicious standalone snack.
Kinilaw na Isda is a quintessential Filipino appetizer, often referred to as Filipino ceviche. It features raw fish 'cooked' in a vibrant marinade of vinegar and citrus, typically calamansi or lime, infused with aromatics like ginger, onions, and chilies. This dish celebrates the freshness of seafood and the Filipino affinity for sour and tangy flavors.
Classic Peruvian fish ceviche - the original and most traditional preparation. Peru's national dish, celebrated for its vibrant flavors and refreshing simplicity.
A striking and modern Peruvian ceviche featuring tender seafood cured in a dramatic black 'leche de tigre' infused with squid ink. The vibrant acidity of lime juice, the subtle heat of ají limo, and the fresh aromatics of cilantro create a complex flavor profile.
A vibrant and sophisticated Peruvian mixed seafood ceviche, featuring tender fish, succulent shrimp, and pre-cooked octopus, all 'cooked' in a zesty marinade of fresh lime juice, fiery ají limo, and aromatic cilantro. This deluxe version elevates the classic with its variety of premium seafood.
Kokoda is a refreshing Solomon Islands dish where fresh raw fish is 'cooked' in lime or lemon juice and then mixed with creamy coconut milk, diced vegetables, and chili. It's a light and flavorful appetizer or main course, showcasing the islands' abundant seafood.
A unique and flavorful ceviche made with pianguas (a type of mangrove clam), lime juice, and finely chopped vegetables. This dish is a delicacy, particularly popular in coastal regions like Golfito.
A refreshing and vibrant Fijian ceviche-style dish featuring fresh raw seafood marinated in lime juice, coconut cream, and local aromatics.
A refreshing and vibrant ceviche featuring fresh, firm white fish 'cooked' in lime juice, enhanced with the heat of chili and the aromatic notes of local herbs.
