Recipe: Duck Ceviche

A delicious dish from the north of Peru.

duck ceviche


  • Servings: 8
  • Preparation: 30 min
  • Cooking: 40 min
  • Total Time: 70 min
  • Difficulty: Intermediate
  • Season: All year round
  • Caloric level: Medium


  • 1 clean and chopped duck
  • 1 cup orange juice
  • 3 tablespoons ground garlic
  • 2 chili peppers chopped
  • 2 tablespoons chopped mirasol chile peppers
  • Salt and pepper to taste
  • 3 large onions cut into feather
  • Cumin to taste
  • 1 kilo cooked cassava
  • Oil
  • Capsicum pubescens (optional)
  • Lettuce leaves.


  • In a large bowl place the chopped duck.
  • Mix chopped peppers (mirasol and chili), ground garlic, orange juice, salt, pepper and cumin. Stir and add to the duck.
  • Macerate the duck with seasoning for at least 2 hours. (Ideal is to macerate from the day before).
  • In an oil pan heat oil.
  • Once hot brown the duck on both sides.
  • Once the duck golden add the onions and the juice of the maceration.
  • Cover and simmer for 15 minutes.
  • Serve next to the capsicum pubescens and garnish with a lettuce leaves.
  • You can also accompany with white rice.
  • Preferably use sour orange.
Tagged :