Peruvian ceviche is a traditional dish widely eaten in Peru. The method of preparing it is different to that of ceviche in other places, using lemon, fish, potatoes and other foods.

In Peru, ceviche has been declared to be part of Peru's "national heritage" and has had a holiday declared in its honor. The classic Peruvian ceviche is composed of chunks of raw fish, marinated in freshly squeezed key lime or bitter orange (naranja agria) juice, with sliced onions, chili …

Cebiche De Pescado is a cold Peruvian dish. While there are hundreds of variations, the traditional Ceviche actually just needs 5 simple ingredients: fresh, raw, white fish filet cut into bite-size pieces, marinated and "cooked" in lime juice and seasoned with Peruvian chili peppers, onions and salt.
Ceviche is the Peruvian national dish like no other one reflecting the coastal cuisine and its influences. Ceviche is the most popular dish in Peru and the pride of all Peruvians.

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Ceviche mixto is the Peruvian national dish, is like no other one reflecting the coastal cuisine and its influences. Ceviche is the most popular dish in Peru and the pride of all Peruvians. While there are hundreds of variations, the seafood is marinated and "cooked" in lime juice and seasoned with Peruvian chili peppers, onions and salt.

Fresh, raw, black scallop, marinated and "cooked" in lime juice and seasoned with Peruvian chili peppers, onions and salt.
Back scallop cebiche was originated in northern Peru.

Some say Tiradito is just Ceviche without onions. Both dishes are made of raw white fish, but for Tiradito the fish is cut into sashimi-style thin stripes instead of cubes. While the fresh fish in a ceviche is marinated in a spicy lime juice sauce, in Tiradito it’s just covered with a piquant lime juice dressing and then immediately served. Popular variations of Tiradito combine the lime juice dressing with aji or rocoto creme.
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Causa Rellena is a Peruvian appetizer made of cold mashed potato seasoned with yellow chili and lime. Normally stuffed with chicken or tuna salad.

It is is a traditional cebiche type dish where the fish used is the guitar dried fish instead of fresh fish. This dish belongs to the northern peruvian cuisine, specifically from Lamballeque.

Peruvian scallops, parmesan cheese and lime.

Choritos a la chalaca is a ceviche type of dish. Choros are mussels or mejillones, and “a la chalaca” means “Callao-style“. It’s simple: steamed mussels, covered with a vegetable medley, (very spicy with the kick of rocoto).Usually they are served with cold beer before lunch, as a tasty treat to open the appetite.

Pan con pejerrey is a Peruvian fried fish sandwich. Pejerrey is "smelt", a small silver fish. The fish is battered and then pan-fried, deep fried, or pressure fried.

Octopus on a olive based mayonnaise

Concentrated fish broth made with fish head, yellow peppers, parsley and lots of lemon.

This hearty chowder is a favorite in Peru, where it is often made with crayfish. The typical preparation is to boil the crayfish, process the cooked crayfish in a blender with some of the caldo (broth), and then to add the puréed crayfish back to the stew to thicken it. Other traditional ingredients include yellow potatoes, aji chile peppers, corn, milk and queso fresco cheese. Chupe de camarones is usually served with a poached egg and garnished with several whole …

Milk based fish soup

Fragrant, spicy and loaded with seafood, parihuela is Peru’s answer to bouillabaisse. Don’t be tempted to omit the Peruvian chillies and paste from the recipe, as they lend unique and extremely fruity notes to the base of the soup.
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Peruvian mussels soup with milk and vegetables

Here, white fish is marinated in a flavorful blend of lemon, garlic and Peruvian yellow hot pepper paste. Then, the fish is coated in flour and dipped in eggs before being fried to crunchy perfection. Enjoy with a squeeze of lime and a fresh salad. In restaurants that serve ceviche all around Peru, you will find this easy, delicious fried fish recipe, which gets its name, Chicharrón de Pescado, for resembling little pieces of fried pork skin. http://www.goya.com/english/rec…

Peruvian seafood paella or rice with seafood and aji amarillo (yellow chili). It usually has fish, mussels, squid and scallops.

Fried fish filet accompanied with mush potatoes and rice

Peru has almost 500 national dishes but Jalea de Mariscos is the most popular dish made with fish filets, squid, shrimps, salt, pepper, rice flour, vegetable oil, green plantains, garlic cloves, onions, cilantro leaves, orange bell pepper, limes, mayonnaise, ají amarillo sauce

Fried battered fish pieces topped with a onions salad.
Traditional Peruvian seafood dish originated in northern Peru

Breaded fish fillet

Fried silverside fish accompanied by rice and salsa criolla

Grilled fish

Grilled Trout

With origins in the Arab world, the Escabeche de Pescado, or Peruvian Pickled Fish, is a colorful dish that combines fresh seafood and local hot peppers in a sweet and sour sauce that is spicy and refreshing. This method of preserving food with vinegar is centuries old, and introduced to Peru by the Spanish, it is used for seafood, meats, poultry, and vegetables. Since Winter in San Francisco has been warmer than usual, this Escabeche de Pescado was perfect for …

Pan fried white fish fillet topped with a saute of onions, tomatoes and Peruvian yellow chili. It is often accompanied by white rice and/or pan fried potatos

Pescado a la macho is a Peruvian seafood dish made of fried fish fillet toped with a cream base seafood sauce containing Peruvian spices and pieces of seafood like clams, mussels and calamary rings.

Very common lunch dish in Peru. Fried fish filet or whole fish accompanied by white rice, roasted potatoes and salad

Sudado de Mariscos is a seafood stew seasoned with tomato, garlic, onions, and chiles.

Pescado saltado is the fish version of the popular, traditional peruvian dish "Lomo saltado". It is a stir fry that typically combines fried fish, with onions, tomatoes, soy sauce and other ingredients, served with fried potato slices (french fries) and rice.

Squid, scallops, and shrimp in a tomato based sauce over pressed rice and beans that are grilled.

Picante de Mariscos is a seafood mix cooked in a Peruvian chili based sauce.

Leche de tigre, or tiger's milk, is the Peruvian term for the citrus-based marinade that cures the seafood in a ceviche. Also known as leche de pantera, this leftover fish runoff usually contains lime juice, sliced onion, chiles, salt, and pepper — along with a bit of fish juice.
In Peru, the invigorating potion is often served alongside ceviche in a small glass and believed to be both a hangover cure as well as an aphrodisiac.
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Majarisco is a traditional dish from Ecuador and the Tumbes region in Peru. It is a seafood version of the dish called Majado (mushed roasted plantain).