How to Cook Paiche, From Ceviche to the Grill

Paiche has quietly become a favorite of professional kitchens because it behaves. The fillet is boneless, the flesh is firm, and the fat content keeps it moist through almost any preparation. Here is how chefs across the Americas and Europe are cooking it.

Raw, cured, and cold

In Peru, paiche belongs to the raw bar. Its firm flesh dices cleanly for ceviche and slices thin for tiradito, and its gentle sweetness carries citrus, chili, and leche de tigre without being overwhelmed. The same qualities make it a natural for crudo and tartare in modern kitchens.

On the heat

Paiche loves a hard sear. The flesh is rich in collagen, so it builds a golden crust in the pan while staying juicy inside. It holds together on the grill and the plancha, it takes to the oven and to sous vide, and it stands up to smoking. In the Amazon it is wrapped in bijao leaves and cooked over fire as patarashca, and in Brazilian kitchens it anchors a moqueca without falling apart in the broth.

Practical notes for the kitchen

Portions arrive cut to spec, from 4.5 oz to 9 oz, skinless and boneless, so prep time is minimal and yield is high. Thaw slowly under refrigeration and treat it like a premium white fish. Season with restraint, the flavor is delicate and worth showcasing. If your kitchen would like to try it, request a sample through our contact page and taste what the Amazon can do.