Peruvian Ceviche


alentine’s day is the perfect opportunity for me to experiment in the kitchen and spend long days dreaming and cultivating the perfect menu. This year was no different. I wanted a light starter and one that didn’t involve too much last minute prep or any time that took me away from my gorgeous date (…and my wine glass) so ceviche was a hit.

I’ve never considered it for a dinner party starter but it couldn’t be better suited! Assembly in under 5 minutes and all the prep can be done beforehand. Light, refreshing and, if served well, can impress your guests with your modern and stylish flair.

I used sea bass here as I love the flavour but feel free to use any white chunky fish. Try and buy fresh from a fish monger rather than supermarket just to get the best of your starter.

Serves 2 (adapted from Jamie Oliver)

  • 200g seabass, skinned and cubed in 1 cm pieces
  • 1/2 small red onion, diced very finely
  • 2 spring onions, sliced finely
  • 1/2 red chilli, diced finely
  • Bunch mint, leaves picked
  • Bunch coriander, leaves picked
  • 1 lime, zest
  • 2 lemons, juice only
  • 1 punnet cress (optional)
  1. Cube or prepare the fish as needed and set aside in a shallow bowl and add the red onion, spring onion and red chilli
  2. Chop the herbs finely and set aside.
  3. Squeeze the juice of the lemons and the lime zest into a separate bowl and set aside. Add 1 tsp salt.
  4. When ready to serve, mix all but a handful of the herbs into the fish.
  5. Pour over the lemon juice and stir to combine. Leave for about 3 minutes while you prepare the serving bowls.
  6. Once 3 minutes has passed, spoon the cerviche into 2 separate serving bowls and top with the remaining herbs and the cress. Spoon over the some of the remaining juices. Serve