About
Aruba’s proximity to Venezuela and strong South American cultural ties show clearly in its ceviche tradition — fresh local fish (usually mahi-mahi or conch) marinated in lime juice with diced onion, tomato, sweet pepper, coriander, and a touch of hot pepper. Unlike Peruvian ceviche, Aruban versions are often less fiery and sometimes include coconut milk for a Caribbean twist. Served chilled in a glass with crackers or tostones (fried plantain slices), it’s the perfect dish after a morning at the beach.