Meet Jose Carrion, a Trip Experience Leader for our for Machu Picchu & the Galápagos, adventure, at the seaside Chorrillos neighborhood of Lima for a deep dive into a local specialty—ceviche—including a demonstration of how it’s made at a family restaurant.
In Lima's historic fishing district of Chorrillos, Jose Carrion—a Trip Experience Leader for our Machu Picchu & the Galápagos adventure—shares his family's deep connection to Peru's most iconic dish: ceviche. At Las Sirenas Restaurant—run by his sister-in-law Anna—Jose reveals how this 2,000-year-old dish evolved from simple salted fish to UNESCO Intangible Cultural Heritage status in 2023.
The dish traces back to the Moche civilization around 200 AD, when fishermen would preserve their catch with salt and tumbo fruit. Through centuries of cultural exchange—including the Spanish introduction of key limes—ceviche transformed into today's celebrated version.
At Las Sirenas, Anna demonstrates their family recipe. Fresh white fish is sliced and seasoned with salt before being enhanced with a precise blend of Peruvian ingredients: ají limo chilies for heat, yellow chili sauce, garlic, ginger, and celery. The signature citrus bath of key lime juice creates the dish's famous "tiger's milk" (leche de tigre)—the flavorful marinade that's considered energizing by locals. A touch of evaporated milk balances the acidity, while red onions, sweet potato, and corn complete the dish.
Make Your Own Peruvian Ceviche:
(Family Recipe from Las Sirenas Restaurant)
Ingredients:
- 1 lb fresh white fish, sliced
- 2-3 key limes
- 1 red onion, sliced
- 2 cloves garlic, minced
- 1 piece ginger, minced
- 1 celery stalk
- Ají limo chili (substitute: habanero), finely chopped
- 2 tbsp yellow chili sauce (ají amarillo paste)
- 1 tbsp evaporated milk
- Salt to taste
- Fresh cilantro
- Fish stock (optional)
Garnish:
- Boiled sweet potato
- Corn kernels
- Lettuce leaves
Instructions:
- Season sliced fish with salt, mix well.
- Add garlic, ginger, celery, and chilies.
- Mix yellow chili sauce with garlic and ginger.
- Add lime juice gradually, mixing gently.
- Add evaporated milk to balance acidity.
- Incorporate sliced red onions.
- Taste and adjust seasoning, adding fish stock if desired.
- Serve immediately with sweet potato, corn, and lettuce.
Note: For best results, use the freshest fish possible and serve immediately after preparation.
Try some authentic ceviche on our Machu Picchu & the Galápagos adventure.
