Chinguirito is considered the “northern cousin” of ceviche, made with dried, salted guitarfish instead of fresh fish. It originates from the Sechura area in Piura and is very popular in Trujillo, where it’s enjoyed like a traditional ceviche but with this dehydrated fish variant.
It comes together quickly, since it needs no cooking: just rehydrating the dried fish and seasoning it with the fresh ingredients of a traditional ceviche.
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Peruvian Chinguirito
- Prep Time: 25 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Main Course
- Cuisine: Peruvian
Description
Peruvian preparation featuring guitarra seca deshilachada, adapted for a home kitchen with clear measurements.
Ingredients
- 800 g dried shredded guitarfish
- 180 ml freshly squeezed lime juice (3/4 cup)
- 200 g red onion, sliced
- 30 g ají limo or ají amarillo, chopped (2 tbsp)
- 15 g chopped cilantro (1/3 cup)
- Salt to taste
Preparation
- Rehydrate the fish, shred the dried guitarfish and soak it briefly in hot water to soften it.
- Season, drain the fish, mix it with the onion, ají limo, cilantro, and garlic, and add the lime juice.
- Serve, taste and adjust salt carefully (the fish is already salty), and serve right away with sweet potato, corn, or toasted corn.
Chef’s Tips
- Don’t over-soak the fish; it just needs to soften, not cook.
- Taste before adding salt, since the dried fish already brings natural saltiness.
- Use juicy limes for the characteristic level of acidity.
Traditional Variations
Some families use dried tollo shark instead of guitarfish, depending on what’s available locally.
There are also versions that add a touch of ají panca for color and a more intense flavor.
How to Serve
Serve fresh and freshly made, as a starter, with sweet potato, corn, or toasted corn on the side, especially in Trujillo and Peru’s northern coast.
Recommended Pairings
- Sweet potato
- Corn on the cob
- Toasted corn (cancha)
Did You Know?
The technique of drying and salting guitarfish comes from the Sechura area in Piura, and Trujillo, known as the “City of Eternal Spring,” is one of the best places to enjoy chinguirito.
Frequently Asked Questions
It's a northern Peruvian dish made with guitarra (dried, shredded fish), cured in lime juice with onion and chile, similar in concept to a ceviche but using dried instead of fresh fish.
Guitarra is a type of ray that's dried and shredded into fine strands, giving chinguirito its characteristic texture, different from a fresh fish ceviche.
Yes, in some areas another shredded dried fish is used if guitarra isn't available, though the traditional flavor is specifically tied to this fish.
