Ceviche Peruano

by Editorial Staff


Prep Time 30 mins
Total Time 6 hrs 30 mins
Course Appetizers & Snacks
Cuisine European
Servings (Default: 2)


  • 300 g fish fillet (s) (rosada - redfish), very thinly sliced
  • 1 onion (s)
  • 4 lime (s), juice it
  • 1 tablespoon coriander
  • 1 avocado (s)
  • some extra virgin olive oil
  • 2 tablespoon coriander greens, fresh, chopped
  • Chilli powder
  • salt
Ceviche Peruano
Ceviche Peruano

Ceviche Peruano
Ceviche Peruano


  1. Carefully rinse the very thinly sliced redfish fillets and pat dry.
  2. In a deep bowl, one after the other put a layer of fish, a layer of very thinly sliced onion slices or rings with a little coriander seeds, salt and lime juice, another layer of fish and so on. It is important that everything is covered with a thin layer of lime juice.
  3. Cover the bowl and place in the refrigerator for 6 hours.
  4. For the side dish, cut the pulp of an avocado into small pieces and place in a small bowl. Add some good olive oil, the freshly chopped coriander and some chili powder, mix everything carefully and decorate with a leaf of coriander.
  5. Tip: I use the avocado varieties Hass with a warty dark brown / black skin or Fuerte with a smooth green skin and yellow flesh that turns green towards the edge. The pulp of both is of high quality and tastes particularly good with raw fish. I use extra virgin olive oil from the first pressing with an acidity not exceeding 0.7%.

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