Refreshing Peruvian-Style Sea Bass Ceviche

Peruvian-style sea bass ceviche

Are you ready to embark on a culinary adventure that will transport your taste buds to the vibrant streets of Peru, the this tantalizing recipe for Peruvian-style sea bass ceviche will please you beyond belief.

Bursting with fresh flavors and zesty undertones, this seafood ceviche is the perfect dish to satisfy your cravings for something light, refreshing, and packed with mouth-watering goodness.

Originating from the coastal regions of Peru, ceviche has become a beloved dish around the world. Its unique blend of fresh seafood, tangy citrus, and aromatic herbs creates a symphony of flavors that is simply irresistible. Let’s dive into the details of this delectable recipe and discover how you can recreate this Peruvian classic in your own kitchen.


  • 1 pound of fresh sea bass fillets, skinless and boneless
  • 1 red onion, thinly sliced
  • 1-2 rocoto peppers, deseeded and finely chopped
  • 1 cup of freshly squeezed lime juice
  • 1/4 cup of cilantro, finely chopped
  • 1 garlic clove, minced
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1 sweet potato, boiled and sliced
  • 1 ear of corn, boiled and cut into rounds
  • Lettuce leaves, for serving


  • In a bowl, combine the lime juice, rocoto peppers, minced garlic, salt, and black pepper. Mix well to create the marinade.
  • Cut the sea bass fillets into bite-sized pieces and add them to the marinade. Make sure the fish is fully coated. Cover the bowl and refrigerate for at least 30 minutes.
  • While the fish is marinating, prepare the serving plates. Place a few lettuce leaves on each plate.
  • After 30 minutes, remove the marinated fish from the refrigerator. Add the sliced red onion and cilantro to the bowl and gently mix everything together.
  • Divide the ceviche mixture among the prepared plates, placing it on top of the lettuce leaves.
  • Garnish each plate with slices of boiled sweet potato and rounds of boiled corn.
  • Serve immediately and enjoy the fresh flavors of this Peruvian-style sea bass ceviche.

Preparation Time: 30 minutes
Cooking Time: None
Number of Servings: 4
Calories per Serving: Approximately 250
Country of Origin: Peru

Pros, Cons, and Benefits of Peruvian-Style Sea Bass Ceviche

Like any dish, Peruvian-style sea bass ceviche has its own set of pros and cons. Let’s take a closer look at what makes this recipe a standout choice for seafood enthusiasts:


  • Quick and easy to prepare, making it perfect for busy weeknights
  • Uses fresh and simple ingredients that are readily available
  • Light and refreshing, ideal for warm weather or as an appetizer
  • Packed with vitamins, minerals, and omega-3 fatty acids


  • Requires fresh, high-quality sea bass for the best results
  • Not suitable for individuals with fish allergies or aversions


  • Sea bass is a lean source of protein, promoting muscle growth and repair
  • The marinade’s citrus juice provides a boost of vitamin C and antioxidants
  • Rich in flavor, offering a delightful culinary experience

When making Peruvian-style sea bass ceviche, it’s essential to have a few kitchen accessories on hand. A sharp knife for filleting the fish, a citrus juicer for extracting the lime juice, and a mixing bowl for combining the marinade are all indispensable tools for this recipe.

Frequently Asked Questions (FAQs)

  • Q: Can I use a different type of fish instead of sea bass?
  • A: Yes, you can substitute sea bass with other white fish like sole, halibut, or snapper.
  • Q: How long can I marinate the fish?
  • A: It’s best to marinate the fish for at least 30 minutes to allow the flavors to develop, but you can marinate it for up to 2 hours if desired.
  • Q: Can I make ceviche in advance?
  • A: Ceviche is best enjoyed immediately after preparing, as the fish will continue to “cook” in the citrus juice and may become overly soft if left for too long.
  • Q: Can I adjust the spiciness of the ceviche?
  • A: Absolutely! If you prefer a milder ceviche, you can reduce the amount of rocoto peppers or substitute them with a milder chili variety.
  • Q: Can I add other vegetables or fruits to the ceviche?
  • A: While traditional Peruvian ceviche focuses on the flavors of the seafood, you can experiment with adding diced tomatoes, avocado, or mango for a twist.

Now that you have all the information you need to create a mouth-watering Peruvian-style sea bass ceviche, it’s time to unleash your inner chef and indulge in this sensational dish. Gather your ingredients, put on your apron, and let the flavors of Peru transport you to a culinary paradise.

Remember, ceviche is a versatile dish that can be enjoyed in various ways. Serve it as an appetizer at your next dinner party, enjoy it as a light lunch on a sunny day, or even pack it for a picnic by the beach. The possibilities are endless, so get creative and savor every bite of this Peruvian delight!

ⓘ Disclaimer:
Please note that the information provided in this blog post is for general informational purposes only and does not constitute professional advice. The author of this article is not an expert. It is important to consult with a qualified professional. The content of this blog post is based on the author’s personal experiences, research, and opinions. nor the author assumes no responsibility or liability for any consequences resulting from the use of this information. By reading this blog post, you acknowledge and accept that the information provided here is not a substitute for professional advice.

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