Appetizer · Latin American · Dinner ·

Smoky Peruvian Pacae Ceviche with Achiote and Lime

Name: Smoky Peruvian Pacae Ceviche with Achiote and Lime
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 4 servings
Cuisine: Appetizer
Ingredients: Pacae (jungle fruit), 500g, peeled and sliced thin; Fresh lime juice, 3 limes, juiced; Sea salt, 1/2 teaspoon; Black pepper, 1/4 teaspoon, freshly ground; Achiote paste, 2 tablespoons; Smoked paprika, 1 teaspoon; Olive oil, 2 tablespoons; Red onion, 1, thinly sliced; Chili pepper, 1, deseeded and chopped finely; Sweet corn, 1/2 cup, cooked; Cilantro leaves, Fresh, chopped; Lime slices, Thinly sliced

This Peruvian ceviche combines the subtle flavors of pacae with the bold kick of achiote and lime for a refreshing appetizer that tantalizes the taste buds.

4.1(176 reviews)

·By Ethan Brooks·January 21, 2026

Smoky Peruvian Pacae Ceviche with Achiote and Lime — Appetizer served and photographed from above

Prep

30 min

Cook

1 h 30 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Ceviche Base

For the Achiote Marinade

For the Vegetables

For the Garnish

Nutrition

Per serving

Calories: 154 kcal
Protein: 2.1 g
Carbs: 21.8 g
Fat: 7.8 g
Fiber: 4.3 g

Whole recipe

Total

Calories: 617 kcal
Protein: 8.3 g
Carbs: 87.3 g
Fat: 31 g
Fiber: 17 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
Pacae (jungle fruit) 500g, peeled and sliced thin	160	2	38	0.5	9
Fresh lime juice 3 limes, juiced	30	1	10	0	1
Sea salt 1/2 teaspoon	0	0	0	0	0
Black pepper 1/4 teaspoon, freshly ground	2	0	0.4	0	0.1
Achiote paste 2 tablespoons	50	1	6	2	1
Smoked paprika 1 teaspoon	6	0.3	1	0.3	0.5
Olive oil 2 tablespoons	239	0	0	27	0
Red onion 1, thinly sliced	40	1	10	0	1.5
Chili pepper 1, deseeded and chopped finely	18	0.8	4	0.2	1.5
Sweet corn 1/2 cup, cooked	66	2	16	1	2
Cilantro leaves Fresh, chopped	1	0.1	0.2	0	0.1
Lime slices Thinly sliced	5	0.1	1.7	0	0.3

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Pacae

1
Combine ingredients
In a bowl, combine the sliced pacae with lime juice, salt, and pepper.
2
Toss to coat
Toss thoroughly to ensure the pacae is evenly coated.
3
Refrigerate
Cover and refrigerate for 30 minutes to marinate.

Preparing the Achiote Marinade

1
Mix the paste
In a separate bowl, mix achiote paste with smoked paprika and olive oil.
2
Stir smooth
Stir until a smooth paste forms.
3
Set aside
Set aside for the final assembly.

How to Make Smoky Peruvian Pacae Ceviche with Achiote and Lime

Total time: 2 h · Yields 4 servings

1
Apply Marinade
Remove pacae from the fridge, drain excess lime juice, and mix with the achiote marinade.
2
Combine Components
Gently fold in the sliced onion, chili, and sweet corn until evenly distributed.
3
Resting Period
Let the mixture sit at room temperature for 10 minutes for flavors to meld.