Ceviche de paiche is the Peruvian Amazon’s take on classic ceviche, made with paiche, one of the largest freshwater fish in the world, native to the Amazon basin. Unlike coastal ceviche, this version uses jungle ingredients like ají charapita and sacha culantro, and is served with yuca, sweet potato, or fried plantain instead of the traditional corn.
Like any ceviche, it is made with raw fish, so it is important to use paiche that is suitable for eating raw and previously frozen by a reliable supplier: lime adds flavor, but it does not make raw fish safe. It is mixed just before serving.
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Peruvian Ceviche de Paiche
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Appetizer
- Cuisine: Peruvian
Description
Peruvian preparation featuring paiche fresco, adapted for a home kitchen with clear measurements.
Ingredients
For the ceviche
- 800 g paiche suitable for eating raw, previously frozen by a reliable supplier for parasite control
- 180 ml freshly squeezed lime juice (3/4 cup)
- 200 g red onion, thinly sliced lengthwise (1 large onion)
- Finely chopped garlic, to taste
- Chopped ají charapita, to taste
- Chopped sacha culantro, to taste
- Salt, to taste
- Pepper, to taste
For serving
- Boiled yuca, to taste
- Boiled sweet potato, to taste
- Fried plantain, to taste
Preparation
- Cut the paiche, cut it into even cubes on a clean surface, place it in a bowl, and keep it in the refrigerator until you make the ceviche.
- Season and add the lime, season the paiche with salt and pepper, add the lime juice, garlic, and ají charapita, and toss gently.
- Finish and serve, fold in the sliced red onion and the sacha culantro, adjust the salt and lime, and serve right away with boiled yuca, sweet potato, and fried plantain.
Safety note: lime juice adds flavor and texture, but it does not cook the fish or kill parasites. Use paiche that is suitable for eating raw and has been previously frozen by a supplier who can guarantee that treatment (for example, at −20 °C or below for 7 days), even if it is farmed. Do not rely on a home freezer unless you know its actual temperature.
Chef’s Tips
- Buy paiche that is suitable for eating raw and previously frozen by a reliable supplier, and keep it refrigerated until you mix the ceviche.
- Add the lime just before serving; the ceviche does not need any resting time.
- Substitute ají limo for ají charapita if you can’t find it.
Traditional Variations
Some Amazonian families add a splash of leche de tigre made with the juice released by the ceviche itself. There are also versions that add scallion or wild culantro depending on the jungle region.
How to Serve
Serve cold, freshly made, as an appetizer at family lunches and gatherings in the Peruvian jungle.
Recommended Pairings
- Boiled yuca
- Sweet potato
- Fried plantain
Did You Know?
Paiche can grow over two meters long and is one of the largest freshwater fish on the planet, today farmed under controlled conditions to protect its wild population.
Frequently Asked Questions
It's the Amazonian version of classic Peruvian ceviche, made with paiche, one of the largest freshwater fish in the world, mixed with lime and jungle ingredients like ají charapita and sacha culantro.
It uses jungle ingredients like ají charapita and sacha culantro, and is served with yuca, sweet potato, or fried plantain instead of the corn typical of coastal ceviche.
Only if the paiche is suitable for eating raw and was previously frozen by a supplier who guarantees parasite control, even if it is farmed. Lime does not cook the fish or kill parasites, and a home freezer may not reach the required temperature.
