Ceviche de doncella is a Peruvian Amazon preparation that applies the ceviche technique to a firm, white-fleshed river fish. The fish is cut into cubes and mixed shortly before serving with lime, red onion, chile, ginger, and cilantro.
This version is served with boiled cassava, a common Amazonian accompaniment. Use only legally sourced fish, keep it refrigerated, and choose fish that has been handled or frozen according to the food-safety guidance applicable to raw consumption.
This dish comes from riverside cities of the Peruvian Amazon, such as Iquitos and Pucallpa, where coastal-style ceviche is adapted using the river fish and Amazonian chiles available locally, instead of coastal ingredients. Doncella is one of the region’s most prized fish for its firm texture and mild flavor.
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Peruvian Amazon Fish Ceviche
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Course
- Cuisine: Peruvian
Description
Peruvian Amazon ceviche made with doncella river fish, lime, red onion, chile, and cilantro.
Ingredients
- 800 g skinless, boneless doncella fillet (1 lb 12 oz)
- 180 ml freshly squeezed lime juice (3/4 cup)
- 200 g red onion, thinly sliced (1 large)
- 15 g finely chopped ají limo or another fresh hot chile (1 tablespoon)
- 5 g finely chopped rocoto, optional (1 teaspoon)
- 10 g grated fresh ginger (2 teaspoons)
- 5 g minced garlic (1 teaspoon)
- 15 g chopped cilantro (1/3 cup)
- 600 g peeled cassava (1 lb 5 oz)
- Salt and black pepper to taste
Preparation
- Cook the cassava, cut the cassava into chunks and simmer it in salted water for 20 to 25 minutes, until tender. Remove the woody core and set aside.
- Prepare the fish, pat the fish dry and cut it into 3/4-inch cubes. Keep it refrigerated while preparing the remaining ingredients.
- Season and toss, place the fish in a chilled bowl and season it with salt, pepper, garlic, ginger, ají limo, and rocoto. Add the lime juice and toss gently for 1 minute.
- Finish and serve, fold in the onion and cilantro. Adjust the salt and serve immediately with the boiled cassava.
Chef’s Tips
- Do not leave the fish in lime juice for hours; acid changes the texture but does not replace safe handling.
- Drain the sliced onion well so it remains crisp.
- Buy the fish the same day you plan to serve it and keep it cold until the last moment.
Traditional Variations
In some parts of the jungle, this ceviche is made with other river fish such as paiche or zúngaro, following the same quick lime-marinating technique.
Some families add shredded cecina or chifles (fried plantain chips) as an extra side, in addition to the boiled cassava.
How to Serve
Serve freshly made and cold, with the boiled cassava on the side. It’s a common main course at lunch in restaurants and markets across Amazonian cities.
Recommended Pairings
- Boiled cassava
- Chifles (fried plantain chips)
- Chicha de jora or cocona juice
Did You Know?
Doncella is one of the largest river fish in the Amazon and undertakes long migrations along the Amazon River and its tributaries. Its firm flesh makes it suitable for both long-cooked dishes and raw preparations like this ceviche.
Frequently Asked Questions
It is a firm, white-fleshed Amazon river fish used in ceviche, fried dishes, and other regional preparations.
No. Acid changes the texture but does not remove every risk. Use fish suitable for raw consumption and keep it cold.
Boiled cassava is a customary accompaniment, and toasted corn may also be added.
