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How to make fresh, tasty Peruvian ceviche

Peruvian food is the international gastronomy scene’s best-kept secret.

Peruvian ceviche

Thanks to a century of Chinese and Japanese influence mixed with a wealth of natural resources, the country produces some of the best and most varied dishes in the world.

Peruvian ceviche

No Peruvian dish is quite as famous as ceviche — a delicious, healthy dish that’s quick to prepare. While to the uninitiated it may appear to be a fish cocktail, as you’ll discover using our recipe, the reality is delectably different.

Perfect to impress friends at a dinner party, or just on a night in when you fancy a bit of culinary experimentation, ceviche should be a feature of anyone’s repetoire.

Serves 6-8 people


  • 300 grams of fresh sea bass
  • 1 large red onion
  • Coriander (to taste)
  • Chilli (to taste)
  • 15 limes
  • Salt and pepper (to taste)
  • 4 sweet potatoes
  • Crackers
  • Parsley (to taste)


  1. First be sure that the fish is sparklingly fresh, since it’ll be eaten raw.
  2. Cut the fish into bite-size chunks and the onion into small squares.
  3. Put the onion in water to hydrate it for roughly 10 minutes before drying it well.
  4. Grind and mix the coriander and chilli powder.
  5. Squeeze all the juice out of the limes and then mix all the ingredients together with the fish.
  6. Refrigerate the mix for 10-15 minutes.

Serve with sweet potato and sprinkle the parsley, salt and pepper on the top to taste. If you wish, you can also add sweetcorn. Place crackers on the side of the plate and use these to add a delicious crunch to your meal.

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