Let's talk Latin America

Recipe of the Month: Peruvian Ceviche

Written by
Posted on

Every month, we will share with you an exciting new Latin American-inspired recipe, so you can make it and enjoy all the rich and colourful flavours of this diverse region in the comfort of your own home! This month, Bristolatino’s Isobel Vasey chose a quintessential Peruvian dish to make our mouths water. 


This Peruvian classic is so fresh and light, absolutely delicious. This version comes from a  Peruvian chef and it includes some original ideas for additions.

This recipe can be used as a base and served with whatever garnishes you feel like. The distinctive flavour and texture of ceviche comes from the cooking process of the fish through acidity of lime and orange juice, forming a ‘Leche de Tigre’. Red onion, Chilli and Coriander are typically added to the ceviche to give it a fresh kick before being served alongside tostadas.

You can balance out the acidity in the dish however you like, using diced mango, cool avocado or adding sweetness through toasted maize, or, perhaps more realistically, slices of baked sweet potato.

Texture from tostadas or tortilla chips add crispness, but if you wanted to serve with freshly sliced lettuce or anything else then go for it, be experimental and use what’s around you!

Just remember balance is everything!










Ceviche — Ingredients

300g White fish fillet as with a firm texture cut into small cubes

1/4 cup Orange juice

1/2 Cucumber, deseeded, peeled and diced

2 Limes, juiced

1 Mango, diced (optional in season)

Handful Maize if you can find it, toasted (optional)

1/4 Red onion, very finely diced

1/2 Avocado, diced

1/2 Red chilli, depending on hot much heat you like, remove or keep seeds

Handful Coriander, finely chopped


Mix the diced fish in a bowl with the orange and lime juice and leave in the fridge for 20 minutes, this marination will cook the ceviche.

Remove from the fridge and add the avocado, cucumber, chillies, onion and coriander

Serve in bowls and decorate with mango/ maize or any garnish of your choice to offset the acidity with sweetness .

Serve alongside Tostadas or tortilla chips and enjoy!