Peru- Ceviche Recipe

Sea bass ceviche

While in Peru, one of the culinary specialties is ceviche, raw fish marinated in lime juice. I wasn’t sure at first whether I wanted to try it since I had food poisoning already during the trip. However, I decided to take the risk in Lima on my last day at Cevicheria Miramar Miraflores. It was amazing! This recipe for ceviche is very simple. It is very important to have good quality, fresh fish to minimise the chances of food poisoning. In London, I found that the sushi fishmongers is the best place to find fish in my area. Personally, I like ceviche with sea bass, but any white fish will work. We also made ceviche with salmon and that was very tasty!

Recently, my nephew caught fish off the coast of California on a fishing trip. He made us ceviche with the fresh catch and that was really delicious. We didn’t really know what type of fish it was but probably rockfish. Also, if you can find it, roasted cancha or chulpe corn is a good accompaniment.

Lime, onion and chili
Lime, onion and chili
Fresh Sea Bass
Fresh Sea Bass


300g very fresh (sushi-quality) sea bass fillets
1/2 red onion, finely sliced
1/2 green chili, de-seeded and minced
1 small garlic clove, minced
6 limes, juiced
2 Tbsp fresh coriander (cilantro), roughly chopped
Salt to taste


First, rinse the fish and then pat dry. Then cut the fish into thin slices. Next, add the fish and red onion to a large bowl.

Season with salt to taste then add the chili, lime juice, and a couple of ice cubes.

Let the mix rest for 5 minutes, then discard any remaining ice. Sprinkle with coriander. Serve immediately.

Onion and chili
Onion and chili
Chilling the ceviche with ice
Chilling the ceviche with ice

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