Ceviche de Peixe

Ceviche de Peixe is a Portuguese adaptation of the classic Latin American ceviche, substituting fish (“peixe”) for the typical seafood mix. The dish’s origins trace back to Peru’s traditional ceviche, where raw fish is cured in citrus juices. In the Azores, where fresh fish is abundant, chefs have reinterpreted the method with local ingredients. Key ingredients include firm white fish—often sea bass or grouper—marinated in lime or lemon juice, with sliced red onion, chili, coriander, and sometimes a splash of olive oil. Unlike Peruvian ceviche, which often features sweet potato and corn, Ceviche de Peixe is typically served simply with crusty bread or boiled potatoes.

What distinguishes a great version is the freshness of the fish and the balance of acidity: the citrus should “cook” the fish evenly without making it mushy, and the seasoning must be bright but not overpowering. A great version also uses impeccably fresh, sustainable fish and allows the marinade to rest just long enough (usually 10–15 minutes). At Tapas e Panos in Angra do Heroísmo, Portugal, the dish is prepared in this precise style, as noted by the food review channel Sentieri Golosi. Regional variations may include adding diced mango for sweetness or using passion fruit for extra tang, common in Brazilian-influenced ceviches. In mainland Portugal, some versions replace the chili with piri-piri for local heat. The dish remains a light, refreshing starter that showcases the Atlantic’s catch.