Ceviche is a very old dish, dating back at least 2 thousand years. It was first prepared in Peru. The ceviche recipe is based on fresh fish marinated in citrus juice. Various sources claim that ceviche was consumed along the entire Peruvian coast about 2 thousand years ago. The Incas made this dish with salt, hot pepper, sour orange, and onion. Today, like many popular dishes, ceviche has so many varieties that it’s hard to count.
Summary
| Prep Time | 15 mins |
| Course | Side Dish |
| Cuisine | Peruvian |
Ingredients
Ingredients- Chilled tuna – 80 g
- Greens – 1 g
- Nut butter – 40 g
- Japanese mayonnaise – 10 g
- Black sesame seeds – 2 g
- Guacamole sauce – 60 g
- Fried quinoa – 20 g
Print Recipe
Pin Recipe Instructions
- Finely chop the tuna fillet.
- Prepare the sauce by mixing walnut butter with Japanese mayonnaise and sesame seeds. Season the tuna with the resulting paste and put it on a dish.
- Serve with guacamole sauce.
Enjoy your meal!
About Editorial Staff
The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.
Get FREE Recipe Gifts now. Or latest free cooktops from our best collections.
Disable Ad block to get all the secrets. Once done, hit any button below