Ceviche a recent dish because it originated in Peru more than 2000 years ago. It is an ancestral dish, known for its simplicity and audacity: raw fish, marinated in lime juice and enhanced with spices, chili pepper, and fresh coriander. The secret lies in the perfect balance between the acidity of the lemon and the freshness of the fish, creating a healthy, naturally gluten-free dish that is tasty and refreshing.

Peruvian sea bream ceviche

Peru

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Preparation time 5 mins Rest time 15 mins Total time 20 mins

Difficulty: Beginner Servings: 4

Author: Gluten Escape

Ingredients

Servings

• 500 g of sea bream fillets (or other firm-fleshed white fish)

• 4 limes (fresh juice)

• 1 red onion, finely chopped

• 1 red or yellow chili pepper, finely chopped (optional)

• 1 bunch of fresh coriander, chopped

• Salt and pepper to taste

• 1 sweet potato (optional)

• Grilled corn or choclo (optional)

Preparation

1. Preparing the fish: Cut the sea bream fillets into cubes of approximately 1 cm. Place them in a salad bowl.
2. Marinade: Sprinkle the fish pieces with the lime juice, making sure to cover them well. Leave to marinate for about 10 to 15 minutes. The fish will “cook” in the acidity of the lemon and gradually whiten.
3. Adding the condiments: Add the chopped onion, chopped chili pepper (if using) and chopped coriander. Season with salt and pepper to taste.
4. Rest: Mix gently and let the ceviche rest in the refrigerator for 5 minutes for the flavors to develop.
5. Serving: Serve the ceviche fresh, accompanied by cooked sweet potatoes and grilled corn (choclo), for a typically Peruvian taste.

Keywords: Traditional ceviche from Peru, sea bream ceviche

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