Peruvian Ceviche Dumplings With Citrus-Poached Fish
A light, weeknight-friendly dish featuring delicate Peruvian-inspired ceviche flavors wrapped in tender dumplings, complemented by fish poached in a bright citrus broth. Showcasing seasonal produce like fresh lime, cilantro, and peppers, this recipe honors traditional ingredients through approachable cooking methods.
Advert
Let’s get cooking.
Cook mode
Scale servings, tick off ingredients, and run step timers without losing your place.
Servings
Originally developed for 4 servings.
Ingredient checklist
Method
- 20:00In a mixing bowl, combine the diced fish with the lime and lemon juice, finely chopped ají amarillo, chopped cilantro, thinly sliced red onion, and 1 tsp sea salt. Mix gently, cover, and marinate in the refrigerator for 20 minutes to 'cook' the fish in the citrus juice.
- No timer neededPrepare the dumpling wrappers: place a small spoonful (about 1 tablespoon) of the marinated fish ceviche mixture in the center of each wrapper. Moisten the edges with a little water, then fold and pinch to seal into half-moon shapes or your preferred dumpling shape. Set aside on a damp towel to prevent sticking.
- No timer neededFill a large deep skillet or saucepan with 500 ml (2 cups) of water. Add lime and lemon slices, carrot slices, celery slices, and a sprig of cilantro. Bring the broth to a gentle simmer over medium heat.
- 10:00Once simmering, carefully lay the dumplings in a steamer basket lined with parchment paper or cabbage leaves to prevent sticking. Place the basket over the simmering broth, cover, and steam the dumplings for 8-10 minutes or until the wrappers become translucent and the fish filling is opaque and cooked through.
- 05:00While the dumplings are steaming, gently poach any leftover fish cubes in the citrus broth over low heat for about 5 minutes, ensuring the fish is cooked through but still tender.
- No timer neededCarefully remove the dumplings from the steamer. Arrange the poached fish on serving plates, top with steamed ceviche dumplings, then drizzle some of the warm citrus-poaching broth over the dish. Garnish with fresh cilantro leaves and optional fresh chili slices for extra heat.
Chef tips
- Use fresh fish and consume immediately after preparation to ensure safety and freshness.
- Adjust the amount of chili to your taste for mild or medium heat.
- Keep dumpling wrappers covered with a damp cloth while working to prevent drying out.
- If you cannot find ají amarillo, use a mild yellow pepper or a small amount of mild chili paste as a substitute.
Equipment check
- mixing bowl
- small bowl
- steamer basket or bamboo steamer
- large deep skillet or saucepan
- sharp knife
- cutting board
- measuring cups and spoons
Nutrition per serving
- Calories280
- Protein35 g
- Carbs18 g
- Fat5 g
Tags
Behind the dish.
Overview
This recipe combines the refreshing, tangy flavors of traditional Peruvian ceviche with the comforting texture of handmade dumplings. The dumplings are filled with a vibrant mixture of citrus-marinated fish and fresh herbs, then steamed to tender perfection. The dish is completed with fish poached gently in a fragrant citrus broth, which enhances the dish’s brightness and complexity.
Why you’ll love it
- Bright, fresh Peruvian flavors with a modern twist.
- Light and healthy, perfect for weeknight dinners.
- Uses approachable methods like steaming dumplings and poaching fish.
- Showcases seasonal and fresh ingredients such as lime, cilantro, and peppers.
Ingredient notes
White fish fillets: Use firm, mild fish like sea bass, cod, or tilapia, fresh and skinless.
Lime and lemon: Essential for the citrus flavors and marinating the fish safely.
Cilantro is traditional for ceviche; adjust to taste.
Dumpling wrappers: Use fresh or store-bought round wrappers suitable for steaming.
Ají amarillo or yellow chili pepper: Adds signature Peruvian heat and color; substitute with mild yellow pepper if unavailable.
Serving & storage
Serve these dumplings immediately after steaming, accompanied by the warm citrus-poached fish and some of the poaching broth as a sauce. Garnish with extra cilantro and sliced chili for heat if desired. Leftover poached fish can be stored in an airtight container in the refrigerator for up to 2 days; dumplings are best fresh but can be gently reheated by steaming for a few minutes. Do not store dumplings filled with raw fish mixtures for safety reasons.
Related recipes
Peruvian Tallarín Saltado with Steamed Vegetables
◷ 30 minmedium
A vibrant Peruvian stir-fry featuring tender strips of beef sautéed with bell peppers, onions, and tomatoes, served alongside a medley of steamed seasonal vegetables. This dish celebrates traditional flavors through a quick stir-frying technique complemented by gentle steaming to preserve the freshness and nutrients of the produce.
Jan 31
Peruvian Braised Chicken with Sweet Potato and Aji Verde
◷ 80 minmedium
A comforting Peruvian-inspired braised chicken dish featuring tender chicken thighs slow-cooked with sweet potatoes and a vibrant aji verde sauce made from fresh herbs and peppers. Served with steamed vegetables to complement the rich flavors, this recipe embraces traditional techniques with seasonal produce for a satisfying weeknight meal.
Jan 29
Pressure-Cooked Peruvian Adobo with Root Vegetables
◷ 90 minmedium
A comforting Peruvian adobo slow-braised and finished under pressure, featuring marinated pork shoulder with seasonal root vegetables like carrots and parsnips, infused with traditional spices and served with a side of simple quinoa to keep it light yet satisfying.
Jan 28