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Street-Style Ceviche with Giant Squid (Pota)
by Giacomo Bocchio
recipe medium Peruvian

Street-Style Ceviche with Giant Squid (Pota)

A budget-friendly Peruvian street ceviche made with giant squid (pota), featuring a revolutionary blended pota emulsion that gives the dish incredible creaminess and body. Served with leche de tigre and crispy pota chicharrones.

30m Prep
15m Cook
45m Total
4 Servings
ceviche street food peruvian pota giant squid leche de tigre chicharron seafood budget-friendly carretillero no-cook gluten-free-adaptable

Ingredients

Chicharrón
  • 100 g All-purpose flour (mixed with cornstarch for coating)
  • 50 g Cornstarch (mixed with flour for coating)
  • 1 unit Egg (beaten, for marinating pota strips)
  • 1 tsp American mustard (for marinating pota strips)
  • 500 ml Vegetable oil for frying (heated to 180°C)
Garnish
  • 100 g Cancha (toasted corn) (preferably cancha from Tarata, Tacna)
  • Culantro macho sprigs (flowers and sprigs) optional
Main
  • 500 g Giant squid (pota) (cleaned, skin removed, divided into three portions)
  • 200 g White fish (charela or similar) (diced small)
  • 6 units Lime juice (freshly squeezed)
  • 1 large Red onion (sliced julienne, soaked in ice water)
  • 2 units Ají limo chile (deseeded and minced (with seeds for extra heat))
  • 1 bunch Cilantro (finely chopped, reserve sprigs for garnish)
  • 1 tbsp Rocoto paste (blanched 3 times, deseeded, blended with a little water)
  • Salt
  • Black pepper
  • 100 g Choclo (Peruvian corn) (kernels, cooked)
Pota emulsion
  • 1 clove Garlic (peeled)
  • 3 small pieces Ginger (similar weight to garlic)
  • 1 small piece Celery (roughly chopped)
  • 100 ml Onion water (reserved from soaking red onion in ice water)
  • 2 tbsp Vegetable oil

Steps

  1. 1
    Brine the pota: Soak the cleaned giant squid in a 10% salt brine for approximately 1 hour per kilo. This removes the natural acidic flavor of the pota, as the alkaline salt neutralizes it.
    Tip: The brine step is essential — pota has a naturally acidic taste that must be neutralized.
    ~60 min
  2. 2
    Remove the pota skin: Peel off the thick membrane by hand, then use a knife to remove the remaining skin near the mouth area, as if filleting a fish. Discard the skin.
    ~10 min
  3. 3
    Divide the pota into three portions: one for the raw emulsion base, one for boiling and dicing into the ceviche, and one cut into strips for chicharrones.
    Tip: Keep all raw pota below 6°C at all times — this is raw protein and food safety is critical.
    ~5 min
  4. 4
    Boil one portion of pota in salted water for exactly 7 minutes, then immediately shock in ice water to stop the cooking. Once cool, cut into small macedoine (3-4mm dice). Refrigerate until needed.
    Tip: Stopping the cooking immediately is critical — any hot food continues cooking from residual heat.
    ~10 min
  5. 5
    Make the pota emulsion: Blend raw pota pieces with 1 clove garlic, 3 small pieces of ginger (same weight as garlic), a bit of celery, onion water (from soaking red onion in ice water), and a splash of vegetable oil. Blend very well until it reaches a mayonnaise-like consistency. Keep refrigerated.
    Tip: Blend thoroughly to avoid having to strain. Be careful not to let the blender heat up the mixture — this is raw protein and must stay cold.
    ~5 min
  6. 6
    Prepare chicharrones: Marinate the pota strips with beaten egg, garlic, and American mustard. Coat in a flour-cornstarch mixture, shake off excess. Deep fry at 180°C until golden and crispy. Drain on paper towels.
    Tip: Never throw food into hot oil — gently lower it in to avoid splashing. At 180°C the fry is perfect; hotter will burn the outside while leaving the inside raw.
    ~10 min
  7. 7
    Assemble the leche de tigre: In a bowl, combine cooked diced pota and diced fish. Press ají limo against the bowl edges to release capsaicin. Add ají limo, chopped cilantro, diced red onion (from ice water), and choclo kernels. Mix well, then add the pota emulsion, onion water, rocoto paste, and lime juice. Stir quickly and serve in a glass with cancha and chicharrón on top.
    Tip: Add ice cubes to keep the leche de tigre super fresh before serving.
    ~5 min
  8. 8
    Assemble the ceviche: In a large bowl, rub ají limo against the sides for heat. Add remaining pota and fish. Season with salt first (this extracts natural juices that boost flavor). Add cilantro, ají limo with seeds and veins for extra heat, rocoto paste for the classic street-cart color, onion water, and the pota emulsion. Squeeze lime juice, mix quickly. Add julienned red onion and black pepper.
    Tip: Salt before lime — the salt draws out moisture from the proteins and vegetables, creating more liquid that blends with the lime for a more intense flavor.
    ~5 min
  9. 9
    Plate the ceviche and top with crispy pota chicharrón, cancha, extra ají limo slices, a touch of fresh red onion from ice water for crunch, and garnish with culantro macho sprigs and flowers.
    ~3 min

Nutrition (per serving)

320
Calories
35g
Protein
18g
Carbs
12g
Fat
2g
Fiber
Cultural Context
Ceviche carretillero is a quintessential Peruvian street food found at market stalls, outside schools, and near stadiums. It is a democratic, affordable way to enjoy ceviche, traditionally made with the daily catch or giant squid (pota) to keep costs low without sacrificing flavor. The pota emulsion technique was taught to Giacomo by young chefs at Patria cevichería in Ica, Peru.
Video thumbnail
Giacomo Bocchio
COMO PREPARAR CEVICHE CARRETILLERO CON POTA (CALAMAR GIGANTE) | GIACOMO BOCCHIO
Watch on YouTube →
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