In Peru, ceviche is never eaten alone. The sides are as important as the ceviche itself — they provide starch to balance the acid, texture contrast, and allow you to eat the dish slowly while sipping leche de tigre between bites. Here’s a complete guide to the traditional and creative accompaniments.
Choclo — Peruvian Giant Corn
Choclo is large-kerneled Andean corn with a starchy, mild sweetness that contrasts beautifully with the bright acidity of ceviche. The kernels are larger and chewier than sweet corn. Find it frozen in Latin markets, or substitute with large-kernel sweet corn (not the same, but acceptable).
Cancha — Toasted Corn Nuts
Cancha are dried corn kernels toasted in hot oil until they pop and crisp. They provide an essential crunchy textural contrast. Make your own by frying dried corn kernels in vegetable oil over high heat until they’re golden and crunchy — or buy pre-made cancha at any Latin grocery.
Camote — Sweet Potato
Boiled and sliced sweet potato is almost always served alongside traditional Peruvian ceviche. Its earthy sweetness provides a different kind of contrast to the acid, and it’s wonderful for scooping up leche de tigre.
