Name: Trujillo northern ceviche with ají mochero
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Cuisine: Peruvian cuisine
Ingredients: 190 ml lime juice — freshly squeezed and strained; 720 g raw mackerel fillet — boneless, pin-boned skinless raw mackerel, sourced with appropriate raw-service controls; 210 g red onion — peeled, thinly sliced; 18 g ají mochero — stem and seeds removed, minced; 12 g cilantro — leaves and tender stems, chopped; 5 g salt — fine salt; 440 g cassava — raw, peeled, woody core removed, cut into 4 cm pieces; 1600 ml water — potable, measured

Trujillo northern ceviche with ají mochero — recipe for 4 servings

Yield 4 plated servings

Cook 35 minutes

Passive 0 minutes

Total 60 minutes

Calories per serving 515 kcal (estimate)

Ingredients ↓

Overview

Trujillo northern ceviche with ají mochero — recipe for 4 servings

Trujillo and nearby northern-coast cooking have a documented connection to ají mochero, including its use in ceviche. Pairing that chili with a carefully sourced fish and soft boiled cassava creates a practical classic-style plate without claiming one mandatory recipe.

Ají mochero lends a clear local point of identity that would be lost if it were silently replaced with a generic hot pepper. Mackerel provides a distinctive fish character; the clean citrus dressing should coat it lightly.

This version keeps the raw fish, onion, citrus and ají foundation while using the documented Trujillo-area chili. It is described as classic-style, not as the only ceviche served in La Libertad.

In Trujillo northern ceviche with ají mochero, the fish is served raw, so raw-service suitability must be established before preparation. Keep it cold, prevent contact with utensils used for cooked foods, and prepare cassava first so the citrus dressing touches the fish only at the end. Lime alters flavour and texture but cannot be relied upon to destroy pathogens.

Ingredients

For the chilled ceviche

190 ml lime juice — freshly squeezed and strained
720 g raw mackerel fillet — boneless, pin-boned skinless raw mackerel, sourced with appropriate raw-service controls
210 g red onion — peeled, thinly sliced
18 g ají mochero — stem and seeds removed, minced
12 g cilantro — leaves and tender stems, chopped
5 g salt — fine salt

For the accompaniments

440 g cassava — raw, peeled, woody core removed, cut into 4 cm pieces
1600 ml water — potable, measured

Method

Prepare fish safely.Inspect the chilled, boneless fish with clean hands and a clean board, then cut the 720 g into even 2 cm pieces; keep it at 4 °C or colder away from raw meat while the sides are prepared. The fish pieces have clean cut edges and no remaining pin bones.
Boil cassava until soft.Put the 440 g of peeled and de-cored cassava pieces in a saucepan with 1600 ml of the fresh water, bring to a boil and simmer for 35 minutes, then drain thoroughly. Use separate clean utensils for the cooked vegetables. The cassava is thoroughly soft throughout, with no firm or hard centre.
Make the fresh lime dressing.Whisk the 190 ml freshly squeezed lime juice with 5 g salt and 18 g chopped ají mochero in a non-reactive bowl, then taste the dressing before raw fish touches it. The salt is fully dissolved and the chili is evenly dispersed in the tart dressing.
Cut onion and herbs.Slice the 210 g red onion into fine half-moons and chop the 12 g cilantro with a separate clean knife. The onion slices separate into fine strands and the cilantro is finely chopped but not crushed.
Fold in the chilled seafood.Gently fold the cold fish into the prepared dressing, then add all the sliced onion and cilantro. Mix just enough to coat, then serve immediately; do not treat the citrus as a cooking step. The cubes remain distinct and are thinly coated in the lime dressing.
Plate immediately.Arrange one quarter of the ceviche and one quarter of each cooked or ready-to-eat accompaniment on four clean plates, keeping crunchy sides dry. Each plate has an equal share of fish, onion, dressing and accompaniments.

Practical

Practical guidance

Scatter the sliced onion over the fish and offer the tender cassava on a separate section of the plate. For Trujillo northern ceviche with ají mochero, prepare cassava before the raw fish is mixed. Use separate utensils for seafood and anything ready to eat. Mackerel is fatty and requires careful refrigeration and supply-chain handling; buy it from a supplier familiar with raw-fish service. Once dressed, Trujillo northern ceviche with ají mochero should be served immediately, with cassava kept separate until plating. Do not refrigerate a finished mixed bowl for next-day use, and do not mistake a longer lime soak for a safety treatment. Substitutions and their effects A different raw-service-approved firm fish can replace raw mackerel fillet gram for gram, but its taste, fat and nutrition will differ; confirm species and parasite controls with the supplier. Replacing the specified ají with another pepper changes the Peruvian regional character and pungency, so it is not an equivalent recipe. If raw-service fish controls are unavailable, do not make this uncooked dish; cook fish separately to 63 °C and use another preparation. The pairing of cassava on the Trujillo northern ceviche with ají mochero plate provides its balance of starch and freshness; another accompaniment changes that result.

Control points

Soft fish cubes.The fish sat in citrus too long or was stirred vigorously. Keep the fish cold and fold it gently immediately before service. Fold the raw mackerel fillet gently just before serving Trujillo northern ceviche with ají mochero.
Watery or dull dressing.The fish was wet or the dressing had been made too far ahead. Pat fish dry and squeeze the lime just before mixing. Drain the cassava well and put them beside, not inside, the lime dressing.

Nutrition per serving

Serving sizeOne quarter of the finished recipe, including listed accompaniments
Calories515 kcal
Carbohydrates50 g
Protein35 g
Fat20 g
Fibre3 g
Sodium655 mg

Allergens and food safety

Allergens: Fish. Check cross-contact in prepared condiments, ready-to-eat accompaniments and shared equipment. This is raw fish ceviche: citrus acid does not kill all fish pathogens or parasites and is not a validated cooking step. Buy fish specifically suitable for raw service from a trustworthy supplier able to document suitable handling and parasite-risk controls; freezing may address parasites but not all harmful germs. Maintain raw fish at 4 °C or colder; prevent cross-contamination with cooked sides and serving dishes. Pregnant people, young children, older adults and immunocompromised people should avoid raw fish ceviche; the lower-risk alternative is a separately prepared fully cooked seafood dish, not raw ceviche. Serve promptly after mixing; do not save a mixed raw-seafood portion for later meals.

Closing

On the plate: The Trujillo northern ceviche with ají mochero plate combines raw citrus-coated fish with cassava.
Decisive control: Keep the raw mackerel fillet cold and dress it only when the side dishes and plates are ready.