When I lived in Perú, ceviche was one of my favorite dishes. I got to try it in so many places, they were all good but my favorite was made in a small bar in Miraflores, Lima. 

It is a great appetizer of fresh fish marinated in lemon or lime juices. Most important thing is to have super FRESH white semi-firm fish. Do not leave the fish marinating

for too long as the acids will cook it. In Peru they use choclo, a large-kernel variety of field corn from the Andes. When compared to sweet corn, the kernels

are larger and chewier and have a starchy, hefty texture, rather than a sweet taste. I could not find choclo here in Melbourne so I´ve used regular corn. 

It is very easy and quick to make, healthy and delicious! 


PERUVIAN ceviche

Serves: 4


  • 500 gr sea bass, snapper, flake or sole, pinboned, skinned and diced into 2cm cubes. 
  • juice of 4 lemons 
  • 1 red onion, finely sliced
  • 2  aji limo or habanero chiles, finely sliced 
  • 1 cob sweet corn, boiled
  • salt
  • coriander, chopped 


  1. In a large bowl, combine the fish, salt and the juice of 4 lemons. Cover and refrigerate for 20 minutes. 
  2. Add the onions and refrigerate for 10 minutes.
  3. Add the rest of ingredients, mix well and serve.