Duck Ceviche

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This antithetic ceviche hails from the past metropolis of Huaco connected the Pacific seashore northbound of Lima. Unlike astir ceviches, this 1 is cooked.

In Peru, duck ceviche is often eaten arsenic an appetizer oregon snack. It tin besides service arsenic a main people for luncheon oregon arsenic a airy meal connected a blistery summertime night.

The earthy duck pieces request to beryllium refrigerated successful the marinade for 2 hours.

Adapted from "The Art of South American Cooking," by Felipe Rojas-Lombardi (Harper Collins, 1991).

Ingredients

measuring cup

Servings: 6-8 appetizer

1 fresh, full duck (about 5 1/2 pounds)
2 dried mirasol chile peppers oregon 2 to 3 dried reddish chile peppers, seeded and crumbled
1/4 cupful lime foodstuff (from 3 oregon 4 ample limes)
1 spoon coarse salt
1 ample clove garlic, crushed, positive 1 clove garlic, minced
1 3/4 cups orangish juice, preferably freshly squeezed (from astir 5 oranges)
2 mean reddish onions, thinly sliced (2 to 3 cups)
1 spoon crushed cumin
1/4 spoon crushed achromatic pepper
2 sprigs cilantro
2 sprigs flat-leaf parsley
1 lb yuca, cooked and chopped into 6 to 8 serving pieces (for garnish; spot NOTE)

Adapted from "The Art of South American Cooking," by Felipe Rojas-Lombardi (Harper Collins, 1991).

Tested by Nilar Andrea Chit Tun.

Published July 17, 2012

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Updated March 14, 2026

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