We don’t usually like to brag, but we do have to say: our guests love our on-board meals and always leave wanting more! Our executive chef Raul, his diligent assistants, and our very experienced pastry and menu creation team work hand in hand to ensure that your gastronomic journey is every bit as exciting as what you see in the Amazon with us every day.
But to be honest, we kind of have it easy. The Amazon blesses us with so many fine and fresh ingredients that many times, they do much of the work for us! From the rivers, we find delicious doncella and oscar fish. From the land, we get plump and well-bred chicken and beef. From the trees, we have just-ripe bananas, cocona and camu camu fruits. And from small scale harvests, we find aji peppers that pack a punch as well as thousands of species of Peruvian potatoes. Of course, this list barely scratches the surface of what Peru has to offer a kitchen!
Aji charapita pepper adds a spicy kick to our dishes. At home, ssubstitute with any small spicy pepper!
And while our chefs enjoy sharing every tasty essence from their native Amazonia, they are also skilled at crafting fusion dishes that bring together all the diverse regions of Peru – the ingredients from the Pacific coast and the high Andes pair perfectly with jungle delights.
Try it for yourself at home! An anticipation of cruising with Delfin or if you’d like to reminisce about your recent journey via making some of your own Peruvian food, head to your kitchen with this recipe in hand; we’re sure your loved ones will be impressed!
Ceviche aboard Delfin II. Photo by Barb Sligl.
Doncella fish Ceviche bathed in Cocona Sauce with Crispy Ginger and Fried Macambo Nuts
Ceviche is traditionally made with quality white fish “cooked” in a marinade of lime juice and spices, hailing all the way from the coast. However, the cocona and macambo in this recipe makes this dish uniquely Amazonian!
Ingredients (makes 2 smaller servings or 1 large serving)
- 200g Doncella (substitute with good quality white fish)
- 3-4 limes
- 1/2 red onion, medium
- 2 cloves of garlic
- 1 aji charapita pepper (substitute with any small spicy pepper)
- 1 yellow aji pepper (substitute with any small mild pepper)
- 2 cocona fruits (substitute with any small acidic fruit)
- 5 cilantro stalks, leaves only
- 100g cassava, also known as yuca
- 100g sweet potato
- 1 lettuce leaf
- Small portion of corn, mild
- 3-5 macambo nuts (substitute with any mild nut, such as peanut)
- Pinches of celery, ginger, sugar, cinnamon, and orange
How to:
- Cover and mix the fish with salt to taste and lime juice, and let sit for 2-3 minutes
- Mix in the rest of the ingredients finely diced and fresh squeezed orange juice, except: lettuce, corn, sweet potato, cassava.
- Use lettuce, corn, sweet potato, cassava as decoration.
Want more traditional or contemporary Amazon food recipes or ideas? Contact us and we’ll send some over!
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