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.
“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.
“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.
“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.
“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.
