How to make Ceviche -

This is a raw fish preparation, but just taste it and you may savour it.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Boneless fresh fish fillets (rawas), Medium onions

Cuisine : Peruvian

Course : Salads


Ceviche Recipe Card


Peruvian cuisine has been largely influenced by the indigenous population including the Inca, and other immigrants from Europe (Spain, Italy and Germany), Asia (China and Japan) and West Africa. Without the familiar ingredients from their home countries, immigrants modified their traditional cuisines by using ingredients available in Peru.
The primary ingredients found in nearly every Peruvian dish are rice, potatoes, chicken, pork, lamb and fish. Most of these meals include one of the different kinds of "aji", or Peruvian hot pepper, which mainly are: yellow aji pepper, red aji pepper, red rocoto pepper.

Chicken, pork and lamb were introduced to Peru 500 years ago, when Spaniards came to America. Other ingredients, like potatoes, were already grown in the Peruvian Andes and were taken by the Spaniards back to Europe. Today more than 200 varieties of potato can be found in the Lake Titicaca area. They range in colour from purple to blue, from yellow to brown. Sizes and textures vary as well. Some are smalls as nuts; others can be as large as oranges.

Prep Time : 11-15 minutes

Cook time : 0-5 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Ceviche Recipe

  • Boneless fresh fish fillets (rawas) 2

  • Medium onions 2

  • Green chillies 2

  • Medium red capsicum 1/2

  • Spring onions 2

  • Fresh coriander leaves a few sprigs

  • Iceberg lettuce leaves a few

  • Salt to taste

  • Lemons 2


Step 1

Finely chop onions and put into a large mixing bowl. Finely chop green chillies and add to the bowl.

Step 2

Finely chop red capsicum and spring onions and put into the bowl. Chop coriander leaves and add to the bowl.

Step 3

Shred a few iceberg lettuce leaves and put them equally into 4 stemmed glasses.

Step 4

Put some ice cubes into another bowl half filled with water and wash the fish fillets in it.

Step 5

Take them out of the iced water and place on a chopping board. Pat them dry with tissue paper.

Step 6

Cut the fillets into thin strips and then cut into small pieces. Put these pieces in a small bowl and add salt. Squeeze the lemons and add the juice to the fish pieces and mix well. Let them rest for a few minutes then add these pieces to the first bowl. Add a little salt and mix well.

Step 7

Put the fish mixture over the lettuce in the stemmed glasses and serve immediately.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.