South American Fish 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

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

Encebollado is the national dish of Ecuador, a fish soup that is characterized by a large amount of onions. Very useful in curing hangovers, the dish is made with fresh tuna meat, cassava root, tomatoes, onions, coriander, and various spices. Toma... READ MORE

Caldillo de congrio is a hearty Chilean fish soup made with conger eel as its key ingredient. Chopped and cooked conger eel is usually boiled in water, creating a flavorful broth in the process. The broth and the eels are then combined with saut&e... 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

Tambaqui na brasa is a fish dish consisting of a whole tambaqui fish that's covered inside and out with a marinade typically made with olive oil, salt, pepper, various herbs, garlic, and lime slices, but that will differ from recipe to recipe. The... 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

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

Trucha a la parrilla is a fish dish consisting of trout fillets covered in a marinade of lemon juice, chopped parsley, cumin, garlic, salt, and pepper. The trout is then grilled on a parrilla over low heat, until it becomes crispy, and it should t... 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

Dorada a la parrilla is an Argentine fish dish that consists of grilled dorado fish coated with a sauce consisting of white wine, chopped aromatic herbs, oil, salt, and ground black pepper. The process of grilling the fish on a parrilla provides t... 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

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

Boga a la parilla or boga on the grill is an Argentine fish delicacy consisting of grilled boga, a type of freshwater fish which is highly appreciated in Argentina. A whole fish is opened up and seasoned with spices, herbs, oil, lemon juice, and (... READ MORE

Pacú a las brasas, meaning pacú on the embers, is a traditional Argentine fish specialty. It is made by grilling pacú - a type of freshwater fish related to the piranha - over hot embers of a wood or charcoal fire. Bu... 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

Chupín de pescado is a delicately flavored fish stew typical of the Entre Ríos region. It can be made with any fish, most commonly surubí or patí, which is cut into fillets or cubes, and then simmered with chopped veget... READ MORE

Caldo de piranha is a traditional soup prepared with piranha fish as the key ingredient. The dish is a specialty of the Pantanal area in Mato Grosso do Sul. Other ingredients that are commonly used to prepare the soup include onions, tomatoes, ann... READ MORE

Maito de pescado is a traditional dish originating from the Pastaza region. The dish consists of river fish such as catfish, tambaqui, or bocachico that's wrapped in banana leaves, and it's then cooked in firewood. The leaves are tightly tied with... 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

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

Sudado de surubí is a traditional dish originating from the department of Pando. The dish is usually made with a combination of surubí fish pieces, onions, tomatoes, carrots, bell peppers, garlic, flour, white wine, lemon juice, oliv... 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

Bacon and fish rolls is a popular Guyanese appetizer consisting of small fish fillets that are rolled in bacon, then seasoned with salt, pepper, and lemon juice. The combination of these ingredients is then baked and traditionally served with an e... 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

Pepre watra is a traditional soup originating from Suriname. The soup is usually made with a combination of white fish, onions, tomatoes, celery, bouillon cubes, salt, black pepper, and Madame Jeannette hot peppers. The ingredients are simply plac... READ MORE

Hassar curry is a traditional fish stew originating from Guyana. The key ingredient in this curry is hassa or hassar – a rare member of the catfish family. Other ingredients include onions, garlic, lime juice, potatoes, tomatoes, coconut mil... 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