Classic Peruvian Ceviche

In Lima, ceviche is strictly a lunchtime dish, rarely dinner, because the fish has to come straight from that morning's catch and nobody trusts a marinade that's had all day to sit around. That single rule says everything about how the dish is meant to taste: bright, immediate, barely marinated, gone from the plate within the hour it was made. Our secret touch? A last drizzle of Noor Fès, settling the acidity instead of letting it run the whole show. Timed right, the dish tastes like it just came off that morning's boat. 

Classic Peruvian CevicheClassic Peruvian Ceviche

Source

Ingredients

Very fresh corvina or sea bass fillet, cut into bite-sized cubes

500g

Small red onion, thinly sliced

1

Limes, juiced (about 250ml fresh lime juice)

8-10

Fresh red chilies, finely diced

1-2

Garlic clove, finely grated (optional)

1

Fresh cilantro, roughly chopped, plus extra for garnish

1/2 cup

Fine sea salt, to taste

Noor Fès extra virgin olive oil, for finishing

2 tbsp

Steps

1.
Slice the red onion paper-thin, then soak it in a bowl of ice water for 10 minutes. Drain well. This takes away the sharp raw bite while keeping the color and the crunch.
2.
Cut the fish: trim any dark bloodline from the fillet, then cut it into clean, bite-sized cubes, roughly 1.5cm across. Keep the pieces uniform so they marinate at the same rate.
3.
Juice the limes into a bowl. Stir in the grated garlic, if using, and a good pinch of salt.
4.
Add the fish to the lime juice along with the drained onion and diced chili. Toss gently to coat everything evenly.
5.
Let the ceviche sit for 3 to 5 minutes, just until the fish turns opaque at the edges and firms up slightly. Taste and adjust the salt.
6.
Fold in the cilantro, drizzle with Noor Fès olive oil, and serve right away on a chilled plate.

Bring the taste
home

The extra virgin olive oil that elevates one dish will change the way you cook them all.

Noor Fès Olive Oil

Noor Fès Olive Oil

$32.90 USD
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