Make Seafood Sing With Our Ceviche Recipes!

With Peru fast becoming a culinary destination, chefs are getting inspired by the country’s bold flavors and fresh seafood.

Ceviche is a classic Peruvian dish, and a great place to start. Four Chefs share their signature recipes and best advice on making it at home.

Classic Peruvian Ceviche

“I like a mild spice, like piquillo. You don’t want to kill the flavor of the fish with too much spice.” – Chef Riccardo Bertolino

Get the recipe here.

Scallop & Zhoug Ceviche

“This Ceviche lets the scallop take center stage, backed by the zesty kick of zhoug. Onion and avocado add crunch and creaminess without stealing the show.” – Chef Adam Hynam-Smith

Get the recipe here.

Prawn Ceviche

“I like my ceviche spicy and tart. I love using B.C. spot prawns – they have a firm, meaty texture and just soak up the marinade.” – Chef Ned Bell

Get the recipe here.

Sea Bream Ceviche

“Our spin on the classic ceviche has tamarind, which adds a sweetness and a bit more acidity.”– Chef Grant van Gameren

Get the recipe here.