{"id":15306,"date":"2026-07-01T13:53:23","date_gmt":"2026-07-01T18:53:23","guid":{"rendered":"https:\/\/recetas123.net\/?p=15306"},"modified":"2026-07-01T13:53:23","modified_gmt":"2026-07-01T18:53:23","slug":"peruvian-duck-ceviche","status":"publish","type":"post","link":"https:\/\/recetas123.net\/en\/peruvian-duck-ceviche\/","title":{"rendered":"Peruvian Duck Ceviche"},"content":{"rendered":"\n

Duck ceviche is a traditional dish from Huacho, on Peru\u2019s 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.<\/p>\n\n\n\n

It is closely tied to Huacho\u2019s 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.<\/p>\n\n\n

<\/div>
\n\t
\n\t\t\t\t
\"Ceviche<\/div>\n\t\t
\n\t\t\t\t\t\t<\/a>\n\t\t\t\t\t<\/div>\n\t<\/div>\n\t
Peruvian Duck Ceviche<\/div>\n\t\t
\n\t\t\t\t
\n\t\t\t
Preparaci\u00f3n<\/div>\n\t\t\t
30<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
\n\t\t\t\t
Cocci\u00f3n<\/div>\n\t\t\t\t
1<\/span> hr<\/span> 25<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
\n\t\t\t\t
Tiempo Total<\/div>\n\t\t\t\t
1<\/span> hr<\/span> 55<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
 <\/div>\n\t<\/div>\n\t\t
\n\t\t\t<\/div>\n\t
\n\t\t\t\t\t
\n\t\t\t\tMenu:<\/span>\n\t\t\t\t\n\t\t\t\t\tMain Course\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCocina:<\/span>\n\t\t\t\t\n\t\t\t\t\tPeruvian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tPorciones<\/span>: 6<\/span> <\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tCalor\u00edas<\/span>: 520<\/span> kcal<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tChef<\/span>: Recetas123<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t\t\t\t<\/div>\n<\/div>\n\n\n

Ingredients<\/h2>\n\n\n\n
    \n
  • 1.5 kg young duck, cut into pieces<\/li>\n\n\n\n
  • 240 ml sour orange juice (1 cup)<\/li>\n\n\n\n
  • 60 ml freshly squeezed lime juice (\u00bc cup)<\/li>\n\n\n\n
  • 120 ml chicha de jora (\u00bd cup)<\/li>\n\n\n\n
  • 250 g red onion, finely diced (2 medium onions)<\/li>\n\n\n\n
  • 250 g red onion, thickly sliced (2 medium onions)<\/li>\n\n\n\n
  • 90 g aj\u00ed mirasol paste (\u2153 cup)<\/li>\n\n\n\n
  • 45 g aj\u00ed amarillo paste (3 tablespoons)<\/li>\n\n\n\n
  • 15 g aj\u00ed arnaucho or aj\u00ed limo chili, seeded and finely chopped (1 small chili)<\/li>\n\n\n\n
  • 15 g garlic paste or finely grated garlic (4 large cloves)<\/li>\n\n\n\n
  • 45 ml vegetable oil (3 tablespoons)<\/li>\n\n\n\n
  • 5 g ground cumin (1\u00bc teaspoons)<\/li>\n\n\n\n
  • 4 g ground black pepper (1 teaspoon)<\/li>\n\n\n\n
  • 10 g salt (1\u00be teaspoons)<\/li>\n\n\n\n
  • 500 ml chicken stock (2 cups)<\/li>\n\n\n\n
  • 1 kg peeled cassava<\/li>\n\n\n\n
  • 8 washed lettuce leaves<\/li>\n\n\n\n
  • 1 rocoto pepper, thinly sliced<\/li>\n<\/ul>\n\n\n\n

    Preparation<\/h2>\n\n\n\n
      \n
    1. Marinate the duck,<\/strong> 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, aj\u00ed arnaucho, and half of the aj\u00ed mirasol paste. Toss well, cover, and refrigerate for 2 hours.<\/li>\n\n\n\n
    2. Brown the duck,<\/strong> 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.<\/li>\n\n\n\n
    3. Make the seasoning base,<\/strong> in the same pot, saut\u00e9 the diced onion with the remaining garlic, aj\u00ed amarillo paste, and remaining aj\u00ed mirasol paste for 5 minutes. Cook until the mixture looks glossy, thick, and fragrant.<\/li>\n\n\n\n
    4. Cook the duck,<\/strong> 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.<\/li>\n\n\n\n
    5. Finish the ceviche,<\/strong> 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.<\/li>\n\n\n\n
    6. Cook the cassava and serve,<\/strong> 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.<\/li>\n<\/ol>\n\n\n\n

      Chef\u2019s Tips<\/h2>\n\n\n\n
        \n
      • Use young duck for more tender meat and a shorter cooking time.<\/li>\n\n\n\n
      • Sour orange gives the dish its traditional flavor; use orange juice mixed with lime juice when it is unavailable.<\/li>\n\n\n\n
      • Cook the duck slowly so it becomes tender and absorbs the chilies and spices.<\/li>\n\n\n\n
      • Add the sliced onion at the end to preserve some texture.<\/li>\n\n\n\n
      • Let the dish rest for 10 minutes before serving so the sauce settles.<\/li>\n<\/ul>\n\n\n\n

        Traditional Variations<\/h2>\n\n\n\n

        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 aj\u00ed arnaucho, aj\u00ed limo, or aj\u00ed amarillo. The traditional foundation remains cooked duck, citrus, chilies, and boiled cassava.<\/p>\n\n\n\n

        Serving Style<\/h2>\n\n\n\n

        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.<\/p>\n\n\n\n

        Recommended Accompaniments<\/h2>\n\n\n\n
          \n
        • Boiled cassava<\/li>\n\n\n\n
        • Lettuce leaves<\/li>\n\n\n\n
        • Rocoto slices<\/li>\n\n\n\n
        • Cold chicha morada<\/li>\n\n\n\n
        • Peruvian salsa criolla<\/li>\n<\/ul>\n\n\n\n

          A Culinary Curiosity<\/h2>\n\n\n\n

          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.<\/p>\n","protected":false},"excerpt":{"rendered":"

          Duck ceviche is a traditional dish from Huacho, on Peru\u2019s 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\u2019s regional cooking and is traditionally […]<\/p>\n","protected":false},"author":6,"featured_media":15311,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[191,190],"tags":[],"class_list":["post-15306","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-peruvian-recipes","category-recetas-y-comida-peruana","entry","has-media"],"yoast_head":"\nPeruvian Duck Ceviche | Recetas123<\/title>\n<meta name=\"description\" content=\"Make Huacho-style Peruvian duck ceviche with sour orange, chilies, onion, and cassava. 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