Peruvian Seabass Ceviche at its best

If you’re a fan of ceviche then you’ll enjoy this fresh and zingy recipe from Martin Moralas – one of our favourite Peruvian chefs in London.


  • Amarillo Chili Tiger’s Milk
  • 1/4 inch (5 mm) piece fresh ginger, cut in half
  • 1 small clove garlic, cut in half
  • 4 roughly chopped cilantro sprigs
  • 8 limes, juiced
  • 1/2 teaspoon salt
  • 2 teaspoons of amarillo chile paste
  • Ceviche
  • 1 large red onion, very thinly sliced
  • 1 1/3 lb (600 g) sea bass fillet (or other white fish), skinned and trimmed
  • Amarillo Chili Tiger’s Milk (above)
  • A few cilantro sprigs, leaves finely chopped
  • 1 limo chili, seeded and finely chopped
  • 1 sweet potato, cooked and cut into small cubes
  • Fine sea salt


  1. To make the tiger’s milk: Put the fresh ginger, garlic, cilantro sprigs, and the lime juice in a bowl. Stir and then leave to infuse for 5 minutes. Strain the mixture through a sieve into another bowl. Add salt and amarillo chili paste and mix well. This will keep for 4 hours in the fridge.
  2. To make the ceviche: Rinse the onion and then leave it to soak in iced water for 10 minutes. Drain thoroughly, spread out on a paper towel or a clean kitchen towel to remove any excess water and then place in the fridge until needed. This will reduce the strength of the onion and help to keep the slices crisp.
  3. Cut the fish into uniform strips of around 1 1/4 by 3/4 inch (3 by 2 cm). Place in a large bowl, add a good pinch of salt, and mix together gently with a metal spoon. The salt will help open the fish’s pores. Leave this for 2 minutes and then pour over the tiger’s milk and combine gently with the spoon. Leave the fish to “cook” in this marinade for 2 minutes.
  4. Add the onion, cilantro, chili, and sweet potato to the fish. Mix together gently with the spoon and taste to check that the balance of salt, sour, and chili is to your liking. Divide among serving bowls and serve immediately.
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