Peruvian Seafood Dishes

Ceviche is the national dish of Peru consisting of slices of raw fish or shellfish that is spiced with salt, onions, and chili peppers, then marinated in lime juice. Due to the acidity of lime juice, the texture of the fish changes, as does its co... READ MORE

Ceviche mixto is a classic Peruvian appetizer that differentiates itself from other types of ceviche by the addition of various seafood ingredients to regularly used fish. Those include shrimp, squid, octopus, clams, or scallops. A few mussels or ... READ MORE

Tiradito is a traditional dish consisting of thinly sliced, well-chilled raw fish, chopped vegetables, and coriander, all drizzled with lime juice right before consumption, so the fish stays raw, unlike ceviche, where the fish is already ... READ MORE

Peruvian jalea is a seafood dish of lightly breaded and deep-fried fish - most often tuna, halibut, cod, or striped bass - and other mixed seafood like octopus, squid, shrimps, and scallops. It is traditionally served with thinly sliced and fried ... READ MORE

Arroz con camarones is a dish that is popular throughout Latin America, especially in Peru, Ecuador and Mexico. It consists of rice that is cooked in a flavorful shrimp broth, combined with shrimp, peppers, tomatoes, and onions. The dish is usuall... READ MORE

Ceviche de pulpo is a type of ceviche using octopus as the star ingredient. Commonly found along the Peruvian and Ecuadorean coast, this appetizer is ideal for those who don’t like the fishy texture and flavors of standard ceviche. It is usu... READ MORE

Chupe de camarones is a popular Peruvian shrimp (or prawn) chowder with a long and unusual history. The chowder is typically made with fish stock, fresh shrimps, onions, garlic, and yellow potatoes, while rice, beans, carrots, and peas are used of... READ MORE

This hearty and spicy seafood soup whose flavors and ingredients are uniquely Peruvian originated in the fishing communities of Peru; it is what the fishermen would enjoy after a long day at sea, and it is now a popular dish all along the coast. P... READ MORE

Pulpo al olivo is a traditional meal that is served as an appetizer or main dish. The dish consists of octopus in olive sauce. The sauce is usually made with botija olives, growing in the southern part of the country. Although there are m... READ MORE

Peruvian ceviche de conchas negras is a type of ceviche made with black clams (concha negra) said to have aphrodisiac properties, traditionally sourced from the Tumbes region. The clam meat and its juices are meticulously cleaned, then se... READ MORE

Sudado de pescado is a traditional dish that translates to "fish stew" or "steamed fish", characterized by its flavorful broth, made primarily with tomatoes, onions, peppers, garlic, and various spices. The fish, usually a white-fleshed variety, i... READ MORE

Chicharrón de pulpo is a traditional seafood dish originating from Peru. It's usually made with a combination of octopus, soy sauce, mustard, eggs, milk, flour, salt, pepper, and oil. The octopus is boiled until firm, but not chewy, and it'... READ MORE

Choritos a la chalaca is a Peruvian dish originating from the port of Callao. The word "choritos" refers to mussels, while "a la chalaca" means Callao-style. The dish is made by steaming the mussels, then topping them with a spicy salsa featuring ... READ MORE

Chupe de pescado is a traditional and Ecuadorian fish soup that's especially popular during Lent. Although it doesn't take too long to prepare the soup, it contains many ingredients, such as white fish (usually cod), flour, olive oil, tomatoes, ca... READ MORE

Picante de langostinos is a traditional stew originating from Peru. It's usually made with a combination of shrimp, evaporated milk, bread, garlic, onions, hot peppers, tomatoes, pisco, stock, oregano, walnuts, salt, and pepper. The hot peppers, g... READ MORE

Anticucho de pescado is a traditional dish originating from Peru, consisting of fish on skewers. The dish is prepared by marinating firm white fish in a combination of garlic, paprika, salt, vinegar, lime juice, oil, cumin, and black pepper. The f... READ MORE

Pescado a lo macho is a beloved fish dish in the coastal areas of northern Peru that features a lightly fried fillet of white-fleshed fish, such as sole or sea bass, in a thick sauce. The name translates to "fish macho-style", and rather than sugg... READ MORE

Conchitas a la parmesana is a traditional dish that's served as an appetizer. It consists of scallops that are topped with grated parmesan, then placed under the broiler for a few minutes. When served, the cheese should be bubbling, but the scallo... READ MORE

Patarashca is a traditional fish dish originating from the Peruvian jungle. The dish consists of freshwater fish that's stuffed and grilled. The ingredients include whole fish, onions, hot chili peppers, sacha culantro, oil, garlic, cumin, salt, a... READ MORE

Tortilla de raya is a simple Peruvian dish, a ray omelet that is one of the most popular ray dishes in the country. The dish is prepared by frying strips of cooked ray with eggs, garlic, and aji amarillo. It is traditionally served with the spicy ... READ MORE

Chupe de mariscos is a traditional and Chilean seafood chowder that includes ingredients like shrimp, mussels, clams, squid, and sometimes fish. The choice and variety of seafood can vary based on availability and regional preferences. The broth i... READ MORE

Picante de mariscos is a traditional dish originating from the coastal regions. This spicy stir-fry is usually prepared with a combination of garlic, oil, potatoes, onions, white wine, hot chili peppers, cumin ,parsley, and seafood such as squid, ... READ MORE

Chinguirito is a type of ceviche prepared with pieces of cured and dried guitarfish that is usually soaked in hot water, then seasoned with lemon juice, chili, salt. The dish is typically served with yuca, fried corn, and chopped onions. ... READ MORE

Ají de langostinos is a traditional dish originating from Peru. It's usually made with a combination of shrimps, onions, oil, butter, yellow peppers, white wine, heavy cream, thyme, tarragon, salt, and pepper. The shrimps are boiled until p... READ MORE

Ceviche de almejas is a variation of the traditional ceviche dish, using clams as the primary ingredient. Just like other ceviches, the clams are "cooked" using the acid from citrus juices, usually lime, which denatures the proteins. Fresh, raw cl... READ MORE

Picante de conchas is a traditional spicy stew originating from Peru. It's usually made with a combination of scallops, onions, garlic, hot peppers, potatoes, tomatoes, vegetable stock, coriander, parmesan cheese, parsley, salt, and pepper. The on... READ MORE

Cau cau de mariscos is a variation on the typical Peruvian stew cau cau. It's usually made with a combination of scallops, octopus, shrimps, onions, garlic, hot peppers, oil, potatoes, carrots, fish stock, mint, salt, and pepper. The onions, garli... READ MORE

Pescado a la chorrillana is a traditional seafood dish that originates from Lima. The main ingredient of this dish is fish, typically a white-fleshed fish like corvina or sole. The fish fillet is seasoned and then fried until it's golden and crisp... READ MORE

Majarisco is a traditional dish from the northern coast of Peru, specifically from the Tumbes region. Majarisco's name is a blend of two words: "majar" (meaning to mash or grind) and "marisco" (meaning seafood). It consists of a variety of seafood... READ MORE

Ceviche de calamares is a variation of the classic ceviche dish specifically made with squid. Ceviche, in its most basic form, consists of raw fish or seafood that's "cooked" using citrus juices, typically lime or lemon. The acid from the citrus d... READ MORE

Ceviche drito is a twist on the classic Peruvian dish of ceviche. While traditional ceviche involves marinating raw fish or seafood in citrus juice to "cook" it, ceviche frito has an additional step where the marinated fish is fried. Just like tra... READ MORE

Aguadito de mariscos is a traditional soup known for its vibrant green color and its capacity to "revive" or reenergize the eater, making it a popular remedy for hangovers. The soup's signature green color comes from coriander, which is blended wi... READ MORE

Sudado de langostinos is a traditional seafood dish originating from Peru. It's made with a combination of shrimps, onions, garlic, yellow chili peppers, white wine, fish broth, tomatoes, seasonings, and coriander. The shrimps are sautéed i... READ MORE

Anticucho de pulpo is a traditional dish originating from Peru. These skewers are usually sold on the streets and in this case they're threaded with octopus tentacles. Other ingredients for the preparation of anticuchos de pulpo include potatoes, ... READ MORE

Corvina al horno is a traditional saltwater fish dish in Latin American cuisine, especially popular in Chile and Peru. The dish is made with a combination of corvina sea bass, tomatoes, onions, garlic, white wine, lemon, olive oil, parsley, and sa... READ MORE

Cau cau de conchas is a variation on the typical Peruvian stew cau cau. It's usually made with a combination of scallops, onions, garlic, hot peppers, peas, mint, potatoes, fish stock, salt, and pepper. The hot peppers, garlic, and onions are saut... READ MORE

Cau cau de choros is a variation on the typical Peruvian stew cau cau. It's usually made with a combination of mussels, white wine, garlic, onions, aji amarillo, potatoes, mint, salt, and pepper. The mussels are cooked in a mixture of wine and wat... READ MORE

Ceviche de lenguado is a traditional Peruan ceviche variety made with flounder as the star ingredient. Although there are many variations and recipes, other ingredients used for this ceviche usually include lime juice, thinly sliced onions, olive ... READ MORE

Ceviche de ostra is a type of Peruvian ceviche using oysters as the main ingredient. This appetizer is usually made with a combination of oysters, thinly sliced onions, diced bell peppers, diced tomatoes, minced coriander, lemon juice, oil, and sa... READ MORE

Caldo de carachama is a traditional and Ecuatorian soup made primarily from carachama, a type of freshwater fish commonly found in the Amazon basin. This soup is especially popular in the Amazonian regions, where the fish is abundant. The preparat... READ MORE

Timbuche is a Peruvian soup originating from the Amazon basin. The name of the soup is a Quechua word meaning boiled. Timbuche has many variations, so it can be a simple broth with just a few fish bones, garlic, and herbs, but it can also... READ MORE