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.
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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.
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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.
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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.
Ingredients
- 400 g (14 oz)firm white fish fillets, skinless and boneless, cut into small cubes
- 2limes, juiced (about 60 ml or 1/4 cup)
- 1lemon, juiced (about 30 ml or 2 tbsp)
- 1 smallají amarillo or yellow chili pepper, seeds removed and finely chopped
- 30 g (1/4 cup)fresh cilantro leaves, chopped
- 1 smallred onion, very thinly sliced
- 1 tspsea salt, plus more to taste
- Black pepperto taste
- 30dumpling wrappers (round, about 9 cm/3.5 in diameter)
- 500 ml (2 cups)water
- 1lime, sliced into rounds for poaching
- 1lemon, sliced into rounds for poaching
- 1 smallcarrot, sliced thin
- 1small celery stalk, sliced
- 1 sprigfresh cilantro
- 1 tbspolive oil
- Optional: Fresh chili slicesfor garnish
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Equipment
- 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
Step-by-step
Step 1
In 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.Step 2
Prepare 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.Step 3
Fill 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.Step 4
Once 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.Step 5
While 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.Step 6
Carefully 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.
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