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Fish ceviche is a traditional recipe from the Peruvian pacific coast, made with fresh fish, lime, onion, fresh coriander, Maras salt and chilli powder. It is served chilled. The raw fish is “cooked” in the lime juice and traditionally served with a lettuce leaf, corn and sweet potato mash.
Serves 4 | Preparation: 20 minutes | Easy Other names: cebiche, ceviche


  • 500 to 700 g fresh fish (sea bream, mahi mahi, corvina, halibut)
  • 1 red onion finely chopped
  • 1 cup lime juice
  • ½ teaspoon Cayenne chilli powder
  • 3 stalks fresh coriander
  • Extra virgin olive oil


  1. Start by cutting the fish into 2 - 3 cm cubes. Put the cubes in a glass bowl then add 1 tablespoon of Maras salt. Cover the bowl and place in the fridge.
  2. Chop the red onion finely then sprinkle with a few pinches of salt of the Incas before rinsing with cold water.
  3. Take the cubes of fish out of the fridge and rinse with cold water.
  4. Gently mix the cubes of raw fish, the onion and the Cayenne chilli powder together in a big glass bowl.
  5. Pour the lime juice over this preparation.
  6. Add a few pinches of Maras salt. Cover then place in the fridge for about 15 minutes.
  7. Remove the juice using a slotted spoon or colander.
  8. Now serve up the dish, drizzle with olive oil and sprinkle with finely chopped fresh coriander.
  9. Buen provecho!

Products used for Peruvian fish ceviche:

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