Ceviche de paiche is the Peruvian Amazon’s answer to classic coastal ceviche, made with fresh 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.
It comes together quickly, since paiche is less fibrous than other fish and cures fast in lime juice.
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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
- 800 g paiche fresh
- 180 ml fresh lime juice recién exprimido (3/4 cup)
- 200 g red onion en pluma (1 piece grande)
- 30 g ají limo or ají amarillo picado (2 tablespoons)
- 15 g chopped cilantro (1/3 cup)
- Salt to taste
Preparation
- Cut the fish, cut the paiche into even cubes and place in a bowl.
- Season and cure, season with salt and pepper, cover completely with lime juice, and let rest 10 to 15 minutes.
- Add the seasonings, add the sliced red onion, garlic, and chopped ají charapita, and toss gently.
- Finish, fold in the chopped sacha culantro and adjust salt and lime to taste.
- Serve, plate with boiled yuca, sweet potato, and fried plantain.
Chef’s Tips
- Use very fresh paiche and keep it chilled until ready to mix.
- Don’t over-marinate, since its texture is more delicate than ocean fish.
- 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 fish’s own curing liquid.
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 fresh paiche, one of the largest freshwater fish in the world, cured in lime juice with jungle ingredients.
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.
Paiche is less fibrous than many ocean fish, so it cures in just 10 to 15 minutes in lime juice, without needing as much marinating time.
