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Peruvian Ceviche Appetizers Cups Pinterest

Peruvian ceviche is a very simple recipe, here I made mine with sea bass, lime juice, red chili pepper and spices. Make your ceviche with the seafood you like best and garnish it with your favorite ingredients like pineapple, mango, radishes, so refreshing and delicious, perfect appetizer or starter for al fresco dinners.

Sea bass is the best fish to use to make ceviche but any white fish you like will do, you will need fresh skinless boneless sea bass fillet.

If you can’t find skinless fillets, you might want to freeze the fish fillets 10 to 15 minutes, it will somewhat stiffen the fillet, making it easier to slide a sharp knife between the flesh and skin to remove it.

In ceviche the fish must not be cooked by lemon, the lemon is used as a seasoning and the fish must be raw. Therefore, once you have assembled all the ingredients, the ceviche should be served within 10 to 15 minutes.

To make this appetizer ahead, you can make the marinade (called tiger milk) and assemble the ingredients except fish about 2 hours in advance, you can also cut the fish at the same time, chill both the marinade and fish into separate bowls covered with plastic wrap until ready to serve.

Adjust the ingredients to make these appetizer cups a delicious starter or a light meal.

If you like this kind of desserts, you might be interested by my Surprise Lemon Pudding or my Salted Caramel Chocolate Mousse, click on my "Sweet" category for more sweet treats.

  • 4 cups
  • Easy
  • 0 h 45

Recipe :


5 oz. (1 pound - 800 g.) skinless, boneless sea bass

1/4  red onion, thinly sliced

3 radishes, thinly sliced

1 mango, finely diced

Marinade (tiger’s milk)

Juice of 3 or 4 limes

1/2 garlic clove, grated

1/2 inch ginger root, grated

1 red chili pepper or chili of choice, thinly sliced (or 1tsp chili paste)

Pinch of salt to taste

1 tsp chopped coriander

Make the marinade (tiger milk):

Into a bowl, add the juice of 3 or 4 limes, add the grated garlic and ginger, the slices of chili pepper or chili paste, a pinch of salt, stir and set aside

Prepare the garnish and sea bass:

Thinly slice the red onion, separate the rings and dip them into a bowl of cold water, set aside

Slide a sharp knife on each side of the center part of the fillet to remove it, check the fillet for any remaining pieces of bones, then cut each fillet into 1/4 inch thick slices


Add the fish, radishes and mango to the marinade, toss, add into serving cups or glasses, arrange a few onion rings on top and sprinkle with some coriander

Serve within 10 to 15 minutes


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