Duck Cebiche

Originally from: Peruvian Cooking, Basic Recipes.

Notes: this is a non-fishy, cooked, version of cebiche; a cheat if you don't trust your fish-pickling capabilities.  It requires Aji Amarillo paste which can be purchased from Sol Andino on-line and in person in London.

Serves 4.



  1. Season the sliced duck with garlic, cumin, salt and pepper and leave to stand for one hour.
  2. Boil the sliced yucca in salted water for 10 minutes then put the pieces out to dry on kitchen paper.
  3. Deep fry the dried-off yucca pieces: the won't brown, they just need to "look cooked", turning somewhat white.
  4. Stir fry the red onion with the Aji Amarillo paste and half of the chopped coriander until the onion has softened.
  5. Add the duck and stir fry until golden brown.
  6. Add the lime juice, turn the heat to minimum, cover and cook for three minutes.
  7. Add the rest of the chopped coriander and serve with the yucca chips on the side.

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