Peruvian seafood are a milestone of the country’s culinary identity, which offers a wide range of flavors that highlight its rich coastal waters.
Despite the pure creativity of the Peruvians in the desserts to be cooked, local chefs never transmit the opportunity to create exquisite fish dishes.
With Peruvian fish dishes deeply rooted in tradition, the Pacific coast of 2,414 km of the country (1,500 miles) provides an abundance of fresh ingredients, allowing the creation of bold and tasty recipes.
From the sturdy Parihuela infused spices, a fish soup made with red snapper or sea bass, to the global fame cevics, where fresh sea fruits are marinated in the spicy citrus juice, the Peru maritime cuisine is to say the least committed.
While flavors and preparations can vary, each dish offers a unique taste of the vibrant gastronomy of the country.
Iconic Peruvian fish dishes to be savored
Continue reading to discover the most popular Peruvian fish dishes that will surely impress your palate!
1. Parihuela
Pariela It is a salted Peruvian soup that blends different local ingredients to guarantee its aroma, taste and unique colors.
Peruvian chefs strongly rely on native fishermen who procure fish, prawns, mussels, clams and other marine foods of the southern Pacific.
Beginner chefs can find relatively complex preparing due to the various elements involved, but this is far from following the recipe.
Pariela It is one of the tastiest and healthiest seafood you have ever done correctly.
2. Peruvian ceviche
With a cement position in the national heritage of Peru, ceviche It is a Peruvian fish dish not to be missed.
Although different varieties exist, the classic Peruvian ceviche includes the following ingredients:
- Pieces of raw fish marinated in lime
- Yellow ají (Peruvian yellow peppers)
- Diced onions
- Salt and pepper for taste
The chefs left the mixture to marinate for several hours earlier, unlike today, when they only need a few minutes and are immediately served at room temperature.
It minimizes the risk of food poisoning because the fish is fresh.
Ceviche is one of the most traditional Peruvian dishes.
3. Mariscos Jelly
This fried and spicy cuisine is also a product of the enviable access of Peru to fishing soils.
Jalea de Mariscos is essentially fried fish and other fresh sea fruits with salad and any favorite failure, which requires the following:
- Raw white fried fish fillets, such as marine bass, cod or rashings
- Shrimp
- Shrimp
- Vegetable oil or olive oil
- Corn starch
- Lime
- Garlic
- Onion
- Tomato
- Salt and pepper
- White vinegar
- Kernel of corn
So, each scoop of mourning It is unequivocally nourishing enough to promote a healthy lifestyle.
Most of the locals prefer to serve immediately or heated (if cold) while organizing fried yuca roots and criteria sauce, sometimes on lettuce leaves.
4. Choros al Chalaca
The sumptuous matrices of mussels full of salad on plates are known as Coros alla Chalaca by the Peruvians.
You can have fun as an appetizer; Be easy to make on the following steps:
- Wash fresh mussels with running water, peak of the fingers, a sharp knife and a metal brush.
- Cook the mussels in water for 5-10 minutes and drain them to cool.
- Add the boiling water corn for 10 minutes and drain them to cool.
- Mix the vinegar, lemon juice, diced onions and tomatoes, corn, coriander and a little salt and pepper to taste.
- Add the salad to the mussels arranged on a plate.
5th Calamar Chicharrón
Squid Chicharrón It is an appetizer of fried squid (squid), better enjoyed in Peru.
Fortunately, it requires only the following ingredients, which are not strictly limited to the South American nation:
- SquidThe seafood and the star of the popular dish
- Vegetable oil for frying
- Lime For more acidity
- Salt and pepper to taste
Other ingredients depend on the chef, but the result is usually a delicacy that has fun with a delight 24 hours a day, 7 days a week.
6. Type
Tiradito is a popular Peruvian fish dish similar to traditional Ceviche but has a slightly different preparation method.
It consists of thin slices of raw fish that are marinated in a citrus sauce that is generally made with lime juice, chillies and garlic.
However, unlike Ceviche, a pulp is generally not mixed with chopped onion or other vegetables.
Instead, the attention is focused on the delicate flavors of fresh fish and on the spicy and spicy sauce with which it served.
Some pulp variants may include additional ingredients such as avocado, coriander or sesame seeds.
This fish dish is often served as an appetizer or light main dish.
7. Shrimp chpe
He of Chamartors is among the most snow in Peru.
This classic Peruvian fish soup is made with vegetables and prawns and is often served as the main dish.
Chupe de camarones is the Peruvian national dish and can have various ingredients depending on the cooking and preference style.
However, some of the common ingredients include milk, cheese, garlic, eggs, prawns, fish broth, corn, potatoes, among other vegetables.
Almost all Peruvian regions have their unique versions of the famous Chupe de camarones.
8. Milk Tigre
The tradition of taking a tasty drink before the main dish is typical in many restaurants all over the world and Leche de Tigre is one of the indispensable drinks in most Peruvian fish restaurants taken before Ceviche.
Leche de Tigre (which means tiger milk) is a ceviche drink produced in raw fish marinated in citrus fruit and spiced with peppers, onions and other condiments.
Many Peruvian families widely recognize tiger milk as an appetizer, a aphrodisiacIt is a cure for the postmates of a hangover.
Lactiginous liquid could be done alone or arrive as part of the ceviche juice.
There are many variations and each is characterized by a unique flavor that could be acid, spicy, creamy, salty or fresh.
Leche de Tigre could be made more creamy by adding fresh fish puree or adding milk to balance the acid from the lime juice.
9. Fish chaufon rice
The Chaufa Arroz is Peruvian fried rice made of seafood, a variety of vegetables, rice and soy sauce.
Ginger oil and sesame is also used to flavor this delicious dish. Some variants of the recipe will also have the eggs mixed with vegetables and seafood.
It is essentially a perfect Peruvian fish paella.
This popular Peruvian dish can be eaten as a meal or as a side dish. It is a great way to transform the remaining rice into a new delicious meal.
Arroz Chaufa is a dish born from a Peruvian cuisine called Chifa, which combines Chinese and Peruvian ingredients and cooking methods.
10. Olive octopus
Pulp at the olive tree is a delicious Peruvian dish that combines tender octopus with a creamy olive sauce.
The octopus is generally boiled until it is tender and therefore cut into pieces.
The olive sauce is made with ingredients such as black olives, garlic, mayonnaise and lime juice, which are mixed together to create a smooth and spicy sauce.
The dish is generally served cold, with the octopus arranged on a bed of lettuce and seasoned with the olive sauce.
The combination of flavors and plots in the pulp at the olive tree is truly unique and makes a refreshing and satisfactory meal.
It is a popular aperitif or a main course in Peruvian cuisine and is often appreciated with a side of potatoes or corn.
11. Sottaceto fish
Escabache de Pescado is a traditional Peruvian dish that combines the flavors of the Spanish, indigenous and African kitchens.
The dish of seafood is generally made with marinated white fish in a mixture of vinegar, onion, garlic and chillies, which gives it a spicy and slightly spicy flavor.
The Peruvian fish dish is then cooked and served cold, garnished with boiled potato slices, sweet potatoes and red onion and seasoned with a sauce based on fried peppers, onions and garlic.
The result is a delicious and colorful fish dish.
12. Conchitas alla parmesana
Conchitas in La Parmesana is a classic Peruvian fish appetizer, with fresh scallops cooked with butter, garlic, lime juice and a crunchy Parmesan seasoning.
A favorite to Lima and Marisquerías di Callao, this dish highlights the coastal flavors of Peru with its perfect balance of brinchals and tender scallops and salty cheese rich in umami.
The simple but indulgent preparation makes it an irresistible treatment.
Often served by appetizer for special occasions, Conchitas in La Parmesana mates magnificently with a fresh white wine.
While traditionally made with only Parmesan, some variants add Ají Amarillo or a splash of Pisco for an extra depth.
Whether it’s appreciated in a refined or prepared restaurant at home, this dish is a delicious showcase of Peru fish competence and a must for any food lover.
Final thoughts on Peruvian seafood
Peruvian fish dishes are a true celebration of the rich coastal generosity of the country, merging bold flavors, fresh ingredients and unique culinary influences.
From the crazy tail of Cevics to the indulgent and unpleasant goodness of concitas to La Parmesana, these dishes show the deeply rooted love of Peru for seafood.
Whether you are savoring a comforting bowl of Chupe de camarones or enjoying a crunchy dish of the fee, the diversity of Peruvian fish dishes ensures that there is something for every palate.
Exploring these traditional recipes is not only a culinary experience, but a journey through the vibrant culture and the history of Peruvian gastronomy.
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