Ceviche highlights the best of Peruvian cuisine: flavor, tradition, and freshness.
Frozen fish guarantees quality and safety to enjoy this recipe at any time of the year.
Ceviche highlights the best of Peruvian cuisine: flavor, tradition, and freshness.
Frozen fish guarantees quality and safety to enjoy this recipe at any time of the year.
Lima, June 2025. Ceviche is not only a symbol of national identity but also an
example of how gastronomy can unite tradition and health. Within the framework of
Ceviche Day, it is key to recognize the role of fish as the central ingredient of this
preparation and its nutritional contribution to the daily diet of Peruvians.
Usually, recipes suggest using white fish to prepare this flagship dish, as it helps to
obtain the traditional appearance of this dish. However, there is no impediment to
making it with other types of fish. A great and nutritious option is oily fish.
Oily fish, known for its darker meat, is a natural source of Omega-3 fatty acids, high
biological value proteins and essential minerals. Including it in dishes such as ceviche
allows people to enjoy a delicious, light and beneficial meal for the heart, brain and
immune system.
The Peruvian sea offers species such as Peruvian jack mackerel and mackerel, which
are ideal for preparing ceviche thanks to their texture, flavor and high Omega-3
content. In their frozen presentation, these species can be preserved for a longer time
without losing their properties and easily adapt to a balanced diet.
Furthermore, their year-round availability promotes continuous nutrition for Peruvian
families. According to Peru’s Ministry of Production, the price per kilo of frozen fish
from these two species is around S/5.5 (USD1.64), making them an affordable option
for consumers.
Thanks to advances in freezing methods, fish not only reduces its final price and
extends its shelf life, but also keeps its essential nutrients, making it a reliable and
healthy choice. Among these species, Peruvian jack mackerel stands out, offering high
levels of Omega-3 and an ideal flavor for fresh preparations such as ceviche.
“Frozen fish is a safe and practical alternative that allows people to prepare ceviche
with complete confidence without compromising its nutritional value. Thanks to the cold
chain, the structure of the food is preserved and the use of preservatives or additives is
avoided”, said Diego Balarezo, Commercial Manager at Hayduk.
Today more than ever, choosing oily fish to prepare ceviche is a simple and effective
decision to take care of health, take advantage of local marine resources and keep
alive one of the country’s most beloved culinary traditions.
