Susie Noriega’s Peruvian Ceviche

Preparation info

  • Difficulty


  • Serves


    as a starter

Appears in

Simply Delicious 2

Simply Delicious 2

By Darina Allen

Published 1990

  • About


  • 2 lbs (900 g) very fresh white fish, monkfish, cod or plaice
  • 2 cloves of finely chopped garlic
  • 1–2 fresh chillies
  • 4 limes
  • 2 lemons
  • 3 ozs (85 g/scant 1 cup) finely sliced onions
  • fresh coriander
  • salt and freshly ground pepper


  • crisp lettuce leaves
  • 5–6 spring onions
  • sweetcorn
  • 1 green pepper and 1 red pepper, finely diced
  • 2 avocados


Clean, fillet and skin the fish; slice or cube into ½ inch (1 cm) pieces and put it into a deep stainless steel or china bowl. Squeeze the juice from the lemons and limes and pour over the fish. Sprinkle with salt, freshly ground pepper and chopped garlic. Cover and leave to marinade for 3 or 4 hours in a fridge. Next add the fresh coriander and chillies and half of the finely diced red and green peppers. Cover and leave for 2½ hours in the fridge. Then serve or keep covered until later.

To Serve

Arrange a few crisp lettuce leaves on a plate and place a tablespoon of Ceviche in the centre. Decorate with slices of avocado, diced peppers, sweetcorn and spring onions. Serve it with crusty white bread.