How to make Ceviche de Conchas

Why cooks start here

Ceviche de Conchas is cooked the way Piura cooks it — salt judged by hand, fat used generously, and the table set for sharing. This is the home version, written down the way a peruvian family cook actually puts it on the table.

Ceviche de Conchas, a specialty from the coastal region of Piura, embodies the essence of home-cooked Peruvian seafood. It’s a dish meant for sharing, where families gather around a communal table, each person savoring the briny freshness of black scallops. Crafted with a hand-measured sprinkle of salt and a generous touch of fat, this recipe captures the spirit of informal gatherings, where the joy of cooking meets the pleasure of eating. Expect a vibrant burst of citrus from the lime juice, harmoniously mingling with the oceanic sweetness of the scallops. The sharp crunch of red onion and the fiery kick of aji limo dance on the palate, delivering a symphony of flavors that’s both refreshing and bold. Enjoy it as Peruvians do, in the company of good friends and lively conversation.