Seafood and Cebiche: The secrets of Peruvian coastal cuisine

Coastal cuisine, with Cebiche as its star, is a culinary tradition that has made its mark on global gastronomy.

Cebiche, the crown jewel of Peruvian cuisine, comes in many variations depending on the region. Coastal dishes are incredibly diverse — on the northern zone, especially in Tumbes, Cebiche often features black shells, while in Lambayeque, it is served with corn pancakes. In Lima and other coastal cities, people prefer the classic version made with white fish, lime, chili, and cancha.

In the highlands, like Cusco, Cebiche is made with trout and other local ingredients, while in the Amazon, adaptations feature fish like paiche or dorado, served with fried plantains or yuca.

Achieving the perfect Cebiche relies on fresh ingredients and precise technique. The fish must be carefully chosen for its texture and freshness, and cut into evenly sized cubes. The amount of lime and the marinating time are key — the fish should be firm, not falling apart. Additionally, the onion must be properly rinsed and stripped to prevent an overpowering flavor.

The secret to a great Cebiche lies in the balance of flavors. According to renowned chef Javier Wong, finding the perfect amount of salt and lime is essential — these ingredients should enhance the fish’s flavor, not overpower it. Simplicity is also key: Cebiche does not need excess ingredients, just a precise blend of freshness, acidity, and spiciness to capture the true essence of the dish.

Chupe de Camarones/ Source: PROMPERÚ

Chupe de camarones: History and taste experience

This iconic dish from Arequipa’s cuisine traces its roots back to the Inka period, when it was served during the Huarachicuy festivities, a celebration of young Inkas’ transition to adulthood. The recipe traveled from the highlands to the coast, where it evolved, enriched by Hispanic influences and coastal flavors.

With river shrimp, potatoes, milk, eggs, and cheese as its base, this dish is elevated by chili and huacatay, giving it a unique and comforting flavor. A staple of Arequipa’s picanterias, this traditional stew was once shared at large communal tables, reinforcing its role as an essential part of the region’s cultural heritage.

Arroz con Mariscos/ Source: Shutterstock

Arroz con mariscos: Techniques and the use of broth

In arroz con mariscos, the quality of the rice and the richness of the seafood broth are essential to its flavor. The ideal cooking technique starts with a flavorful stir-fry of garlic, onion, and chili, followed by adding washed rice to remove excess starch and achieve a light, fluffy texture.

It is also recommended to briefly toast the rice in the sofrito before adding the seafood broth, made with shrimp shells, fish, and other ingredients that deepen the flavor. To prevent the rice from becoming mushy or sticking, it is important to control the liquid ratio, cook over low heat after boiling, and let it rest before serving.

Conchas negras/ Source: PROMPERÚ

Conchas negras and tiraditos

Conchas negras and tiraditos are two gems of northern Peruvian cuisine. Harvested from the mangroves of Tumbes, black shells are the star of bold, fresh Cebiches made with lime, limo chili, salt, and cilantro — ingredients that enhance their intense marine flavor and delicate texture.

Tiraditos are made with thin slices of fish — like grouper, silverside, or lorna — drizzled with leche de tigre and yellow chili, creating a perfect balance of acidity and heat.

The influence of coastal cuisine on gastronomy and the recognition of Cebiche

Peruvian coastal cuisine has made a significant mark on global gastronomy, celebrated for its rich ingredients, innovative techniques, and fusion of Indigenous, African, and European influences. Iconic dishes like Cebiche have earned a place on haute cuisine menus worldwide and, according to Taste Atlas, rank as the second most popular fish dish globally.

At the 2024 World Culinary Awards, Peru was once again named the Best Culinary Destination in Latin America. Peruvian restaurants, like Gaston Acurio’s La Mar in Dubai, and others around the world, were also honored — further cementing Peru’s global culinary prestige.

The importance of preserving traditional recipes

Preserving traditional recipes is essential for keeping a country’s cultural identity alive. These dishes carry centuries of history, knowledge passed down through generations, and a deep connection to native ingredients. Beyond cultural significance, safeguarding these traditions strengthens community bonds and promotes gastronomic sustainability by encouraging the use of local products and eco-friendly cooking techniques.