Conchitas a la parmesana is a traditional dish that's served as an appetizer. It consists of scallops that are topped with grated parmesan, then placed under the broiler for a few minutes. When served, the cheese should be bubbling, but the scallops will remain almost raw. The ingredients used for the dish include scallops, Worcestershire sauce, lime juice, butter, salt, pepper, and grated parmesan cheese. The dish is served immediately, while still piping hot, ideally with lime wedges on the side.
Peruvian ceviche de conchas negras is a type of ceviche made with black clams (concha negra) said to have aphrodisiac properties, traditionally sourced from the Tumbes region. The clam meat and its juices are meticulously cleaned, then seasoned with a vibrant mix of ají limo peppers, finely diced red onions, salt, pepper, and garlic paste. This concoction is allowed to marinate briefly in fresh lime juice, intensifying its flavors. It's traditionally served with choclo (Peruvian large-kernel corn) and a slice of sweet potato, adding a delightful contrast to the dish's spicy zest. Some other serving options include toasted corn nuts cancha and crispy chifle or fried plantain chips.
Ceviche mixto is a classic Peruvian appetizer that differentiates itself from other types of ceviche by the addition of various seafood ingredients to regularly used fish. Those include shrimp, squid, octopus, clams, or scallops. A few mussels or small crabs are sometimes also added to the dish. The seafood is typically marinated in lime juice, onions, garlic, celery, coriander, hot chili peppers, and salt. Ceviche mixto is often served with glazed sweet potatoes and Peruvian corn.
Peruvian jalea is a seafood dish of lightly breaded and deep-fried fish - most often tuna, halibut, cod, or striped bass - and other mixed seafood like octopus, squid, shrimps, and scallops. It is traditionally served with thinly sliced and fried plantains called chifles, and topped with a refreshingly tart salad of lime-marinated red onions, tomatoes, and cilantro. With an abundance of fresh local seafood during Lent weeks which coincide with the end of the summer in South America, jalea has become one of the Peruvian favorites of the fasting season, widely available in numerous cevicherias, restaurants specialized in ceviche and other seafood dishes. Jalea Peruana is typically enjoyed with salsa criolla, ají amarillo and rocoto sauces, and sided with some yucca chips or - for an extra crunch - sprinkled with toasted Andean chulpe corn nuts called canchas. The tasty palette of condiments also includes either mayonnaise or tartar sauce, and lime wedges.
Anticucho de pescado is a traditional dish originating from Peru, consisting of fish on skewers. The dish is prepared by marinating firm white fish in a combination of garlic, paprika, salt, vinegar, lime juice, oil, cumin, and black pepper. The fish is then cut into cubes, placed on skewers and grilled until fully cooked. Once done, the fish skewers are served on a platter and the dish is traditionally accompanied by thick sliced of boiled potatoes, lettuce, corn, and aji amarillo sauce on the side for dipping. It's recommended to garnish anticucho de pescado with lemon wedges.
Ceviche is the national dish of Peru consisting of slices of raw fish or shellfish that is spiced with salt, onions, and chili peppers, then marinated in lime juice. Due to the acidity of lime juice, the texture of the fish changes, as does its color – from pink to white. The acidic marinade, also known as leche de tigre (lit. tiger's milk) "cooks" the meat without any heat involved in the process. For ceviche, fresh fish is an imperative, as fish and shellfish that are not fresh can cause food poisoning. Peruvians are used to fresh ingredients, so the fish will sometimes be prepared for ceviche less than an hour after being caught. Fish for ceviche can be divided into three categories: firm, medium, and soft. The dish was originally made by the natives who marinated fish and amarillo chiles in the juices of a native fruit called tumbo, which was replaced by lime juice when the Spanish brought limes and onions to the country. The flavors of ceviche are slightly acidic and spicy, with an intense aroma of the sea. Traditionally, it is served on a bed of lettuce with tiny pieces of corn, chunks of sweet potato, and boiled yuca. Cancha, a variety of popcorn made from large corn kernels toasted in salt and oil provides an ideal side dish. The dish is traditionally served at cevicherias, specialized ceviche restaurants that can be found all over the country, and it is so popular that it even has its day, known as National Ceviche Day.
Moqueca Baiana is a seafood stew originating from the Brazilian state of Bahia, hence the word Baiana in its name. It consists of white fish, shrimps, or other seafood combined with coconut milk, dendê oil, lime juice, and various vegetables such as red and yellow peppers, tomatoes, spring onions, garlic, onions, and sometimes ginger. When done, the dish is typically garnished with chopped coriander, then served with rice and farofa. This seafood stew was originally prepared by the native people of Brazil. Over time, new elements were added to the stew, such as coconut milk, which was first introduced to Brazil by Portuguese colonists, and palm oil, which was brought over to the country by African slaves.
A classic dish of the Brazilian Bahia region, bobó de camarão is a stew made with puréed cassava (bobó), fresh shrimps, coconut milk, and dendê palm oil. The word bobó comes from the Ewe people who were brought to Brazil as slaves, denoting a dish made with beans, although there are no beans in bobó de camarão as we know it today, due to the fact that the Afro-Brazilians enthusiastically took to cassava when they were first introduced to it. The dish is traditionally accompanied by rice on the side, and is a staple of most traditional Brazilian eateries and Bahian self-service restaurants.
Tiradito is a traditional dish consisting of thinly sliced, well-chilled raw fish, chopped vegetables, and coriander, all drizzled with lime juice right before consumption, so the fish stays raw, unlike ceviche, where the fish is already cooked in citrus juices. The dish is most often served as an appetizer, and some cooks like to add their own touch – topping it with sliced onions, pickled jalapeños, boiled corn, and even crushed potato chips. It is believed that it takes a lot of skill and effort to make a perfect tiradito, but the most essential components while preparing it are a sharp knife and the freshest possible fish, which is the highlight of every tiradito.
Chupe de camarones is a popular Peruvian shrimp (or prawn) chowder with a long and unusual history. The chowder is typically made with fish stock, fresh shrimps, onions, garlic, and yellow potatoes, while rice, beans, carrots, and peas are used often, but not always. The dish is traditionally served in deep bowls and garnished with parsley. In recent years, food historians have revealed that chupe de camarones actually evolved from a thick Arequipeño stew made with potatoes, llama meat, and herbs. The dish was called chuwa misa (lit. deep bowl) and was prepared before the 16th century. After the Spanish conquest, locals started to catch shrimps, preparing shrimp ceviche and shrimp sauteé in the process. The Spaniards brought some new ingredients to the region, such as milk and cheese, and added them to the shrimp sautée, resulting in the creation of chupe de camarones.
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For the “Top 77 South American Seafood Dishes” list until June 15, 2026, 9,688 ratings were recorded, of which 2,822 were recognized by the system as legitimate.
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