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A-Z Food Samples Ceviche, Peruvian

A-Z Food Samples Ceviche, Peruvian

The London explorers are more than halfway through their alphabetical culinary quest

About A-Z Food: In this video series, Alastair Humphreys and Tom Kevill-Davies eat around London to find one restaurant from a nation for each letter of the alphabet. Check out A-Z Food: Nigeria here.

While the folks behind A-Z Food may not have found a cuisine for the letter "O," they did not disappoint with "P," for Peruvian.

Humphreys and Kevill-Davies find their way to swanky, Soho restaurant Ceviche, owned by Peruvian-Londoner Martin Morales. True to its name, the restaurant serves up plates of ceviche, "fresh, clean and bursting with flavors." Considered to own one of the first, and best, Latin eateries in the city, Morales offers his recipe for ceviche over on A-Z Food London, along with a story that embodies the essence of this project. "London mixes the whole world together just about better than any other city on Earth," the A-Z Food team argues.

More From A-Z Food:

• A: Afghanistan

• B: Bolivia

• C: Cambodia

• D: Denmark

• E: Eritrea

• F: France

• G: Georgia

• H: Hungary

• I: Iran

• J: Japan

K: Korea

L: Lebanon

• M: Mexico

• N: Nigeria


Most South American countries now have their own version of ceviche but it’s thought to be Peruvian in origin. Essentially it is marinated raw fish or crustacean that is "cooked" by the acidity of citrus juice (you can try prawns in this recipe instead of fish if you like). Passionfruit and tamarillo have been added to the marinade for extra flavour. It is a delightful, refreshing, hot-weather meal and reported by some South Americans to be a cure for a hangover! Alejandro serves it with cinnamon-scented sweet potato, but it is often served with cancha serrana (dried corn kernels that are roasted and salted).



Skill level


  • 1 small sweet potato, peeled
  • 1 tbsp raw sugar
  • 1 cinnamon stick
  • 1 long red chilli
  • 2 limes, juiced
  • sea salt and freshly ground black pepper
  • 2 skinless, boneless white fish fillets such as snapper, as fresh as possible, cut into 2 cm cubes
  • ice cubes
  • ½ red onion, finely sliced
  • 1 tbsp finely chopped coriander

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Boil the sweet potato with the sugar and cinnamon until just soft. Leave to cool, then cut into 2 cm cubes.

Blanch the chilli then peel off the skin and remove the seeds. Place in a mortar with a little lime juice, salt and pepper and grind to a paste.

Combine the fish, remaining lime juice and a few ice cubes in a bowl. Add the onion, a pinch of salt, a little pepper and a little chilli paste to taste and mix together. Stir in the coriander. Place in a serving bowl with the sweet potato on the side. Eat immediately: the fresher, the better.

Peruvian-Style Plant-Based Ceviche Recipe

By Anna Rossi &bull Published August 20, 2020 &bull Updated on October 19, 2020 at 4:49 pm

  • ½ cup fresh lemon juice
  • ½ cup canned coconut cream
  • ½ cup cilantro stems (zero-waste)
  • ½ cup (loose) celery leafs
  • 2 tbsp passion fruit pulp
  • 2 cloves of garlic
  • 1 tsp red pepper flakes
  • ¼ tsp coarse sea salt + more to taste
  • ¼ tsp freshly ground black pepper + more to taste
  • 1 14-oz can hearts of palm, drained – 7.7 oz net weight
  • ¼ cup small diced celery
  • ¼ cup small diced bell peppers
  • 6 slices cooked, peeled yams
  • 1/3 cup crispy (canned) corn kernels. See note*.
  • ¼ cup lime-marinated red onions. Recipe below.
  • 3 tbsp chopped cilantro leafs



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To make coconut “tiger’s milk”: Place first 9 ingredients in a high-powered blender. Process on high for 1 minute, until sauce is very smooth.

In a bowl, combine hearts of palm, celery, and bell peppers. Add “tiger’s milk” and mix until all ingredients are well coated. This may be made ahead of time and saved in the refrigerator, covered, for up to 1 hour.

Divide hearts of palm ceviche evenly into 2 deep bowls. Add 3 slices of yams to the side of the bowl. Line up around 2 1/2 tbsp of crispy corn on the side of the bowl. Top ceviche with 2 tbsp of lime-marinated onions. Garnish with cilantro leafs.

Lime-Marinated Red Onions “Salsa Criolla”

  • ½ cup (loose) finely julienned red onions
  • 3 tbsp freshly squeezed lime juice
  • Pinch of salt
  • Optional: 1 tsp minced jalapeños


Mix all ingredients in a small bowl and allow to marinate for 5-10 minutes

Note*: I placed about 1/3 cup of (drained) canned corn on a baking tray, drizzled it with a little olive oil, and broiled it in the oven on high for 10 min. If you have frozen corn, that works as well.

The science of ceviche - is it cooked?

Eating raw fish is having a moment. It started with sashimi, quickly embraced tartare, cosied up with gravlax and soon got its poké on. Then along came ceviche and there was a zesty new darling in town.

Is ceviche actually raw, though?

Denaturing, acid-style

At its core, ceviche is basically fresh seafood steeped in an acidic marinade, most commonly lime or lemon juice. The acid in the citrus forms an extremely low pH condition to denature the fish protein networks, much the same as heating would. This results in the seafood becoming opaque and more firm in texture.

Jimmy Shu's 'Desert Rose' ceviche showcases the exquisitely flavoured muscle of the pearl shell.
Source: Ben Ward / Jimmy Shu's Taste of the Territory

"It's definitely not 'raw' fish," says Jimmy Shu, owner of NT restaurants Hanuman and host of Taste of the Territory, who names his 'desert rose' pearl meat ceviche as one of his favourite dishes. "It's cooked in lime juice. You're killing all the germs - you tuck it in [the marinade] for a good 20 minutes, but not too much longer. You don't want it to be too pickled."

" You tuck it in [the marinade] for a good 20 minutes, but not too much longer. You don't want it to be too pickled."

Safety first

Shu is mostly correct about ceviche's acid marinade "killing the germs", however, as with any raw or 'undercooked' seafood dish, there can still be plenty of nasties lurking, ready to bite.

"Raw seafood, as with many raw animal products, can be naturally contaminated with pathogenic microorganisms, parasites or contain seafood associated toxins," Cathy Moir, food microbiologist with the CSIRO tells SBS Food. "We don’t recommend serving raw seafood to those people that might be more susceptible to food poisoning, including pregnant women, people with reduced immune systems, diabetics or the elderly."

Kokoda, Fijian ceviche, adds coconut to a lime and chilli marinade for a tropical vibe.
Source: Sharyn Cairns

In order to kill potential pathogens, it's recommended that seafood should be cooked to at least 60 degrees Celcius or cooled to below 4 degrees Celcius. Which is a little tricky to gauge when you're denaturing fresh seafood with acid, rather than heat.

"You can reduce the risk by being particularly careful about buying sashimi grade seafood from reputable supplier," says Moir. "Ensure the seafood is kept chilled and maintain strict hygiene when preparing these raw foods.

"If preparing ceviche style, allowing the seafood to marinate for longer (hours to overnight) and in the fridge, of course, may help with acid inactivation of any microorganisms that might be present."

The fresher the fish, the better the dish.

No wait, freshness first

While an overnight ceviche marinade would make most chefs blanch, the scientists and chefs all agree that the fresher the fish, the better the dish.

"Get the freshest seafood you can get your hands on," says Shu. "Ceviche style keeps the softness and juiciness of the fish."

Peruvian chef Alejandro Saravia recommends starting with the freshest possible fish.
Source: Kristoffer Paulsenv

"It's super important to source a fresh and in season fish," agrees Alejandro Saravia, director and executive chef at Melbourne's Pastuso and Perth's UMA. He advises selecting a delicate flavoured fish with a soft, tender, dry flesh like snapper or blue eyed cod, but whatever is sustainable and in season at the market is the best choice.

Like a tiger

Saravia would know. He grew up eating ceviche in his native Peru, where the dish is a national treasure, celebrated each year on 28 June. "I love ceviche, it’s truly my favourite dish," he enthuses. "I can eat ceviche all day long, as it’s a very versatile dish. The combinations are infinite."

Some inventive sources suggest it's [called tiger's milk] because the acidic nature of the marinade turns men into tigers in bed.

His favourite way to prepare it is using a traditional lech de tiger marinade. It's uncertain why the marinade is called tiger's milk some inventive sources suggest it's because the acidic nature of the marinade turns men into tigers in bed. Not surprisingly, the marinade is often served alongside the ceviche in a small glass, ready to be thrown back, shot-style.

Gently and quickly does it

Lech de tiger is traditionally made using limes from the north coast of Perú, known as limón sutil, Peruvian chilies, coriander roots and other ingredients that vary depending on the region and the "likings of the cook", as Saravia puts it. This might include turmeric, chilli or coriander, each flavouring turning the tiger's milk a different colour.

Always use firm-fleshed white fish, without skin and bones, to prepare classic ceviche.

As for Moir's recommendation to marinade the seafood for longer to better 'cook' the ceviche, it's definitely not recommended by Saravia.

"Don't over marínate the fish in the tiger's milk," he cautions. "It’s important to let the good quality ingredients shine." Instead, you only need to marinade for "a couple of minutes".

Just like when cooking with heat, too much time spent in the acid marinade can turn seafood rubbery and tough. Serve it straight away so the fish still looks translucent and vibrant, showcasing the freshness and quality of the seafood selected.

Explore a Taste of the Territory with Jimmy Shu in his brand-new series at 8:30pm Thursdays from 23 April to 11 June on SBS Food and On Demand.

Sokyo's head chef Chase Kojima shows us how he selects his fresh fish from the markets before putting together this unstoppable kingfish ceviche.

Boasting crunch, creaminess and acidity, this Mexican-style ceviche is just as the name promises. It's a great dish for sharing with plenty of tortilla chips on the side.

How to Make Shrimp Ceviche &ndash the Recipe Method


Loosen the Tomato Skins. Slice a small &ldquoX&rdquo into the bottom of the tomato skins. Add the tomatoes to a large pot and cover with water. Bring to a boil. Reduce heat and simmer for 5 minutes to loosen the skins. Remove from heat and cool.

Peel the Tomatoes and Process Them. Remove the tomatoes and set them aside. Peel off the skins and discard them. Set the peeled tomatoes into a food processor or blender and process until smooth. Strain out the seeds, if desired.

Finish the Marinade. Add the pureed tomatoes to a large bowl with the lemon juice, lime juice, orange juice, Worcestershire sauce, mustard, olive oil, salt, pepper, sugar or honey, and hot sauce or pepper puree. Taste and adjust with salt, sugar and hot sauce.

Cover and refrigerate until ready to use.


Poach the Shrimp. Add the water and scallions to a large pot or saucepan. Bring to a boil then reduce heat and simmer for 5 minutes. Add the raw shrimp and remove from heat. Let stand until the shrimp turn pink, only a few seconds. You can uses salted water if you&rsquod like.

Cool the Shrimp. Drain the shrimp and set them into cold water. This will stop them from cooking and will keep a softer texture. Discard the scallions.

Marinate the Shrimp. Chop the shrimp (if desired, you can prepare them whole or slice them in half, though it will increase your marinating time) and add them to the reserved marinade along with the lima beans, chopped peppers and fresh chopped parsley or cilantro. Cover and refrigerate. Marinate for 2-3 hours, or until the shrimp is cooked through.

Serve the Shrimp Ceviche. When read to serve, adjust for salt, pepper, sugar or honey and hot sauce. Top with fresh chopped herbs, red pepper flakes, pickled red onions and serve with salted peanuts and toasted French bread.

Boom! Done! Easy Shrimp Ceviche is ready to serve! You will love this for sure. Absolutely delicious. Who needs boring shrimp cocktail when you have awesome shrimp ceviche?

Sea bass & green mango tiradito (Barranco I love you) (page 31)

From Ceviche: Peruvian Kitchen: Authentic Recipes for Lomo Saltado, Anticuchos, Tiraditos, Alfajores, and Pisco Cocktails Ceviche by Martin Morales

Are you sure you want to delete this recipe from your Bookshelf. Doing so will remove all the Bookmarks you have created for this recipe.

  • Categories: Main course Peruvian Japanese
  • Ingredients: sea bass fillets green mangoes oranges aji amarillo chillies aji limo chillies basil

Scallop ceviche (ceviche de vieiras)

On the Mexican coast, where both fresh seafood and limes are plentiful, ceviche is popular way to have a simple meal. While curing seafood with the acid of lime juice is a method used the world over, the Mexican addition of avocado adds a wonderful creaminess to the dish that makes it even more special.


Skill level


  • 12 fresh scallops, sliced into 1 cm cubes (see Note)
  • 2 limes, juiced
  • 2 tbsp finely chopped red onion
  • ⅓ cup finely chopped tomato (seeds removed)
  • 1 tbsp finely chopped jalapeño chilli (seeds removed)
  • 1 tbsp white wine vinegar
  • salt
  • 1 tbsp finely chopped coriander, plus 4 sprigs to garnish
  • 1 avocado, peeled and diced into 1 cm pieces
  • 2 tbsp tomato juice
  • tabasco sauce, to taste
  • 1 packet wholemeal tostadas, to serve (see Note)

Cook's notes

Oven temperatures are for conventional if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml 1 tablespoon equals 20 ml 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Combine the scallops and lime juice and stand for 5 minutes, to lightly cure.

Add the remaining ingredients, except the coriander, avocado and tostadas, then season with salt and combine well. Add the chopped coriander and avocado and combine gently. If avocado is soft, add it as you serve so as to not discolour the whole dish.

Spoon gently into four small glass dishes, and garnish each with a coriander sprig, a drizzle of tomato juice and Tabasco sauce as desired. Serve immediately with wholemeal tostadas.

• Fresh white-fleshed fish works perfectly to substitute for scallops, if you like. Allow 70 g fish per person when purchasing.
• If wholemeal tostadas are unavailable, freshly fried corn chips or store-bought totopos are fine.

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