Muffins recipes

National dish of Peru

flag of Peru

  • Independence: 31. 12. 1993
  • Capital: Lima
  • Official language: Spanish
  • Population: 30 475 144
  • Area: 1 285 216 km2
  • International code: PE
  • Currency: Nuevo sol (PEN)
map of Peru



  • 2 lbs tilapia fillets or 2 lbs other firm white fish fillets, cubed
  • 8-10 garlic cloves, chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 teaspoons fresh cilantro, chopped
  • 1 habanero pepper, seeded and chopped (or real Peruvian Aji Amarillo, if you can find it)
  • 8-12 limes, freshly squeezed and strained to remove pulp, enough to cover fish
  • 1 red onion, thinly sliced and rinsed
Ceviche is national food (dish) of Peru


Combine all ingredients except red onion and mix well. Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving. Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side. It is important to use a juicer that presses the juice out of the limes, not one that will tear the membrane of the lime sections since this will make the lime juice bitter.


Ceviche is Peru's national dish. It is raw fish (often white sea bass but sometimes other fish or mixed seafood) marinated in Peru's highly acidic limes (which "cooks" the fish) and mixed with onions and a little hot pepper. It is generally served with a slice of sweet potato and cancha, or toasted corn kernels. It is also usually accompanied by a cold cup of leche de tigre, the liquid that drains out of the ceviche, and a hot limey fish broth soup, which appears to be made with the fish parts not used in the main dish. Originally created by fishermen as a way to eat part of their catch during long days at sea, ceviche uses the acid in lime juice to "cook" the fish.

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