August 20, 2015

Classic Peruvian Ceviche

Recipe: Riccardo Bertolino



  • Juice and zest of 1⁄2 lemon, 3 limes and 1 mandarin, divided
  • 1 tbsp good-quality apple cider vinegar or white balsamic vinegar
  • 1⁄4 tsp salt
  • 2 tbsp coriander roots, chopped (optional)
  • 2 scallions
  • 1 (approx. 300-g) fillet red snapper, skinned, diced into 3⁄4″ cubes
  • 3⁄4 cup celeriac, diced
  • 1  cup celery, diced
  • 2  cups green apple, diced
  • 3 piquillo peppers, diced
  • Pinch each ground cayenne and Espelette pepper (or Aleppo pepper)
  • Extra-virgin olive oil, for drizzling
  • Celery salt, to taste
  • Fresh ground white pepper, to taste
  • Salt and pepper, for seasoning
  • 1 1⁄2 tbsp each fresh cilantro and chives, chopped
  • Fresh cilantro leaves and celery leaves (for garnish)
  • Florally extra-virgin olive oil (for garnish)


Yield: Serves 3

  1. To make citrus marinade, whisk together lemon, lime and mandarin juices, vinegar and salt in bowl; add coriander roots, if using. Transfer to fridge until ready to use.
  2. Thinly slice scallions and soak in bowl of iced water at least 10 minutes. (This results in a milder flavour and crispier texture.)
  3. Add snapper to chilled citrus marinade. Marinate in fridge 20 minutes.
  4. Bring medium pot of water to boil. Blanch celeriac for 30 seconds. Immediately plunge into ice bath to prevent further cooking.
  5. Strain fish from marinade, reserve both.
  6. To make dressing, combine blanched celeriac, celery, green apple, piquillo, cayenne and Espelette peppers, 1 tbsp reserved marinade and drizzle olive oil. Season with celery salt and white pepper.
  7. Season marinated snapper with salt, pepper and citrus zests. Add chopped chives and cilantro.
  8. Divide snapper between 3 medium soup bowls. Add 2 tbsps dressing to each bowl. Garnish with cilantro and celery leaves and drizzle of florally extra-virgin olive oil.

Stacey Brandford


House & Home April 2015


Ashley Denton