Duck ceviche is a traditional dish from Huacho, on Peru’s northern-central coast. Unlike fish ceviche, it is not raw: duck is marinated with sour orange, lime, chilies, and spices, then slowly cooked and finished with sliced onion for a rich, tangy, lightly spicy stew.
It is closely tied to Huacho’s regional cooking and is traditionally served with boiled cassava, lettuce, and rocoto pepper. Its name refers to its citrus-forward, chili-based flavor rather than to raw seafood preparation.
Ingredients
- 1.5 kg young duck, cut into pieces
- 240 ml sour orange juice (1 cup)
- 60 ml freshly squeezed lime juice (¼ cup)
- 120 ml chicha de jora (½ cup)
- 250 g red onion, finely diced (2 medium onions)
- 250 g red onion, thickly sliced (2 medium onions)
- 90 g ají mirasol paste (⅓ cup)
- 45 g ají amarillo paste (3 tablespoons)
- 15 g ají arnaucho or ají limo chili, seeded and finely chopped (1 small chili)
- 15 g garlic paste or finely grated garlic (4 large cloves)
- 45 ml vegetable oil (3 tablespoons)
- 5 g ground cumin (1¼ teaspoons)
- 4 g ground black pepper (1 teaspoon)
- 10 g salt (1¾ teaspoons)
- 500 ml chicken stock (2 cups)
- 1 kg peeled cassava
- 8 washed lettuce leaves
- 1 rocoto pepper, thinly sliced
Preparation
- Marinate the duck, place the duck pieces in a large bowl and add the sour orange juice, lime juice, chicha de jora, 8 g of the garlic, cumin, black pepper, 6 g salt, ají arnaucho, and half of the ají mirasol paste. Toss well, cover, and refrigerate for 2 hours.
- Brown the duck, remove the duck from the marinade and reserve the liquid. Heat the oil in a wide pot and brown the duck pieces on both sides. Remove them briefly while you make the seasoning base.
- Make the seasoning base, in the same pot, sauté the diced onion with the remaining garlic, ají amarillo paste, and remaining ají mirasol paste for 5 minutes. Cook until the mixture looks glossy, thick, and fragrant.
- Cook the duck, return the duck to the pot and add the reserved marinade and chicken stock. Cover and cook over low heat for about 1 hour and 15 minutes, or until the duck is very tender and fully cooked. Add the remaining 4 g salt near the end if needed.
- Finish the ceviche, add the sliced onion and cook for 8 to 10 minutes, until it softens but still keeps some texture. The sauce should be juicy, tangy, and deeply reddish.
- Cook the cassava and serve, boil the cassava until tender, about 25 minutes, then cut it into large pieces. Serve the duck ceviche hot with cassava, lettuce leaves, and rocoto slices.
Chef’s Tips
- Use young duck for more tender meat and a shorter cooking time.
- Sour orange gives the dish its traditional flavor; use orange juice mixed with lime juice when it is unavailable.
- Cook the duck slowly so it becomes tender and absorbs the chilies and spices.
- Add the sliced onion at the end to preserve some texture.
- Let the dish rest for 10 minutes before serving so the sauce settles.
Traditional Variations
In Huacho, some versions use more sour orange, while others add chicha de jora or a small amount of beer. The chili variety can also vary depending on local availability, including ají arnaucho, ají limo, or ají amarillo. The traditional foundation remains cooked duck, citrus, chilies, and boiled cassava.
Serving Style
Serve duck ceviche hot with plenty of sauce. Place the cassava on the side so it can soak up the flavorful juices, add lettuce leaves, and finish with rocoto slices for extra heat. Pair it with chilled chicha morada or a passion fruit drink.
Recommended Accompaniments
- Boiled cassava
- Lettuce leaves
- Rocoto slices
- Cold chicha morada
- Peruvian salsa criolla
A Culinary Curiosity
Duck ceviche is associated with Huacho and the north-central coastal cooking of Peru. Its method combines citrus and chilies with slow-cooked duck, so the finished dish is closer to a regional stew than to a raw seafood ceviche.
Frequently Asked Questions
No. Traditional duck ceviche is fully cooked. The duck is first marinated with citrus, chilies, and spices, then browned and slowly simmered with stock and the marinade until tender. Its name refers mainly to its tangy, chili-forward flavor rather than to a raw preparation.
Combine regular orange juice with lime juice to approximate the aromatic acidity of sour orange. Use about three parts orange juice to one part lime juice, then taste before adding it to the duck. The mixture should be bright and tart without becoming overly bitter or sweet.
Boiled cassava is the most traditional side because it absorbs the flavorful sauce well. Lettuce and rocoto slices are also common. Some tables add salsa criolla or a cold drink such as chicha morada to balance the dish’s heat and intensity.
Yes. Its flavor improves after resting for a few hours in the refrigerator, since the duck absorbs more of the seasoning. Reheat it gently with a little stock if the sauce becomes too thick. Add the sliced onion near the end so it keeps a pleasant texture.
