Peruvian ceviche: these are the best fish to prepare in 2024

There are more than 1,000 species of fish in the Peruvian sea, but which are the best to prepare? ceviche? Each cook will have his favorite; However, everyone will agree that freshness is essential. At Provecho, we asked three cebicheros what fish they recommend to prepare this dish declared Intangible Cultural Heritage of Humanity by UNESCO.

Irene Puchuri, in charge of the Doña Evita cevicheria, recommends this fish for its flavor and nutritional properties. “It has many benefits, among them: it fights anemia and provides a lot of Omega 3,” she says.

She advises adding salt to fish cuts as the first step. This will make the meat tough and not fall apart when you add the lemon. In addition to the citrus, she seasons it with cilantro, chopped ají limo and liquefied rocoto.

ACCOMPANIMENT

At home, he likes to serve ceviche with sweet potato and potato; but in his local ones he accompanies it with sweet potato, onion, corn, corn, chifle and the inevitable chicharrón de squid.

Alan Larrea, the chef behind Percado, describes it as the “workhorse of cebicherias.” He highlights the nutritional properties of the parrot – being beneficial for the brain – as well as its versatility since at the bar they use it for their various ceviches and tiraditos (on the menu, they present it as the catch of the day).

This fish is another of his favorites, even though its price is a bit expensive. Larrea considers it “ideal” for ceviche (due to its white meat) in addition to recommending it as the main ingredient in hot dishes. Another characteristic is that it provides large amounts of iron to the body. To prepare it, first salt the fish and then add ají limo, a little garlic and freshly squeezed lemon.

Jackili Fernández Rojas, in charge of three establishments that bear her name, likes to work with this fish because of its white meat, hardness and great flavor. She prefers to make bias cuts (1×1 thickness) for greater concentration.

The cebichera seasons the fish with salt, a little white pepper, garlic and kion. Then add the juice of two Chulucanas lemons (preferably) and let everything concentrate for a few seconds. At the end, add cilantro and ají limo (to taste). He serves it with northern sweet potato (he likes it for being sandy), corn and pork rinds.

1. Doña Evita Cevicheria

Av Horacio Urteaga 1324 psto 314-315. San José Market, Jesús María.

Av. Canada 1872, San Borja.

2. Percado Bar

Jr. Huiracocha 1601, Jesús María.

3. Jackili’s bar

Av. Gregorio Séptimo 170, San Martín de Porres.

Av. Guardia Republicana 1118, Rímac.

Av. 28 de Julio 1275, Miraflores.