How to make Ceviche de Pato

Why cooks start here

Ceviche de Pato is cooked the way north coast 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 Pato emerges from the northern coast of Peru, a region renowned for its bold and generous flavors. Traditionally, this dish is crafted with a keen sense of balance, where the salt is measured by intuition and the duck's richness is celebrated. This home-style version captures the essence of family cooking, where recipes are shared and adapted over generations, each cook adding their own touch to the table. In every bite, the tender duck meets the bright acidity of lime and the subtle heat of aji, creating a symphony of contrasts. The red onion adds a crisp texture, while a finishing touch of cilantro brings a fresh, herbaceous note. The dish invites you to savor each element, best enjoyed when shared among friends and family.