Ceviche is the national dish of Peru. Made with raw fish or seafood marinated in lime juice, it is traditionally served with sliced red onions and other ingredients.
MY VERSION OF PERUVIAN CEVICHE
3 July 2026
: 3-4
: 30 min
: 40 min
: Easy
There are countless versions, of course; here I’m sharing my favorite one. Feel free to adapt the recipe to your own taste.
Ingredients
- 300 g skinless sea bream fillet
- 1 red onion, finely sliced (40 g)
- 3 limes (50 ml juice)
- 2 oranges (100 ml juice)
- 1 handful (5 g or more) chopped cilantro leaves
- 1 tablespoon of grated ginger
- A pinch of salt
- 1 tablespoon olive oil
- 5 radishes
- Freshly ground black pepper
- 5 sprigs chives
- 1 cucumber
- 1 small red chili pepper
EQUIPMENT
- a grater
- a citrus juicer
- a serving dish
Directions
- Step 1 Squeeze the oranges and limes, collecting the juices in two separate containers and checking that you have the correct amounts.
- Step 2 Rinse your very fresh sea bream fillets, pat them dry, and cut them into 2 cm (¾-inch) cubes. Keep them refrigerated after seasoning with salt, pepper, and a drizzle of the freshly squeezed lime juice.
- Step 3 Peel the onion and slice it into thin strips and small cubes. Place it in the serving dish (ideally a slightly deep dish). Add the remaining citrus juice, grated ginger, olive oil, cilantro, and the radishes cut into thin slices. Refrigerate.
- Step 4 About 10 minutes before serving, add the fish to the marinade and prepare the cucumber cubes.
- Step 5 Serve very cold, mixing everything well. Don’t forget to finely chop the chives over the top at the last minute, and serve the chili pepper cut in half on the side so anyone who enjoys extra heat can add it to taste.
Good to know!
