Dish

Ceviche de criadillas

Bull Testicle Ceviche

Ceviche de criadillas is made by boiling bull testicles and then slicing them thinly. The slices are then marinated in lime juice and mixed with diced onions, cilantro, and rocoto peppers. The dish is served cold and is often accompanied by boiled potatoes or corn. It has a tangy and slightly spicy flavor.

Cuisine of the Americas› South American cuisine› Peruvian cuisine

Appetizer

Origins and history

Ceviche de criadillas is a traditional dish in Peru and is often served at festivals and celebrations. It is said to have aphrodisiac properties and is considered a delicacy.

Dietary considerations

This dish is not suitable for vegetarians or vegans. It is also not recommended for those with a shellfish or seafood allergy.

Variations

Variations of ceviche de criadillas can include adding diced tomatoes or avocado to the mix. Some recipes also call for adding a dash of soy sauce or Worcestershire sauce to the marinade.

Presentation and garnishing

Ceviche de criadillas can be served in a martini glass or on a bed of lettuce. It can be garnished with additional cilantro or sliced avocado.

Tips & Tricks

To make the dish less spicy, remove the seeds from the rocoto peppers. To make it more filling, add boiled potatoes or corn to the mix.

Side-dishes

Ceviche de criadillas is often served with boiled potatoes or corn on the cob. It can also be served with a side of salsa or hot sauce.

Drink pairings

This dish pairs well with a light and crisp white wine, such as a Sauvignon Blanc or Pinot Grigio. A cold beer or pisco sour also complements the flavors of ceviche de criadillas.