Peru's Iconic Coastal Dish

Fresh fish, Peruvian lime, and centuries of tradition meet at the table in Lima's finest cevicherias.

A Culinary Awakening

On my first trip to Peru, I stayed with a local family and every day was a new culinary adventure. This is where my passion for Peruvian food was awakened. Ceviche Corvina—the simplest dish—changed everything. Fresh fish, Peruvian lime, red onion, aji limo or amarillo, and salt. Served with choclo and sweet potato, it's a combination so pure that I still cannot replicate it at home. The best ceviche lives on the coast, in Lima's cevicherias, eaten at lunch when the fish is at its peak.

From Coast to Kitchen

The Varieties of Ceviche
Each preparation tells a story of Peru's seafood mastery.

Ceviche Corvina

Ceviche Corvina

Fresh fish—Mahi Mahi, Sea Bass, or Flounder—cured in Peruvian lime juice with red onion and aji peppers, the foundation of all ceviche.

Ceviche Mixto

Ceviche Mixto

Octopus, squid, shrimp, and scallops in citrus marinade, layered with complexity and the bold flavors that define Lima's best cevicherias.

Ceviche de Champinones y Alcachofa

Ceviche de Champinones y Alcachofa

Mushrooms and artichokes cured in lime, proof that Peruvian chefs honor tradition while reimagining what ceviche can be.

From Neighborhood Tradition to World-Class Dining

Every Limeno has their favorite cevicheria, passed down through years of lunch hours and family meals. These neighborhood spots have anchored Lima's food culture for generations, each one a keeper of the recipe that matters most. Recently, the landscape has shifted. Internationally trained chefs are returning home and reimagining the cevicheria itself. Gastón Acurio, whose restaurant Astrid y Gaston earned acclaim across continents, opened La Mar and brought the traditional cevicheria to a whole new level—honoring what came before while pushing what comes next.

The Peru Culinary Tour

From farm to market to table. A journey through Peru's richest flavors, guided by the land itself.
The Peru Culinary Tour

Farm to Market

Visit the remote village of Patabamba high in the Andes to watch local farmers harvest their potato crops. Follow the harvest to Pisac market, where a vast array of local produce and handicrafts reveal the ingredients that define Peruvian cuisine.

Ancient Terraces & Salt

Explore the iconic concentric circles of Moray's agricultural terraces and the salt mines of Salineras in Maras, in use since Incan times. These landscapes shaped how Peru eats—and how you'll cook.

Hands-On Cooking & Ruins

Take a private novoandino cooking lesson at one of Urubamba's best restaurants, then dine at the pre-Columbian ruins of Huaca Pucllana. Four- or five-star hotel accommodations are included throughout.
The Peru Culinary Tour

Farm to Market

Visit the remote village of Patabamba high in the Andes to watch local farmers harvest their potato crops. Follow the harvest to Pisac market, where a vast array of local produce and handicrafts reveal the ingredients that define Peruvian cuisine.

Ancient Terraces & Salt

Explore the iconic concentric circles of Moray's agricultural terraces and the salt mines of Salineras in Maras, in use since Incan times. These landscapes shaped how Peru eats—and how you'll cook.

Hands-On Cooking & Ruins

Take a private novoandino cooking lesson at one of Urubamba's best restaurants, then dine at the pre-Columbian ruins of Huaca Pucllana. Four- or five-star hotel accommodations are included throughout.

The Recipe, Distilled

Fresh fish, lime, and the precise timing that makes it sing.

  • 2 lbs sushi-grade Mahi Mahi, Sea Bass, or Flounder

  • 18 Peruvian or Key limes, juice added just before

  • Red onion, Aji Limo or Amarillo, salt

Taste Peru

Discover Ceviche From the Source

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