Susie Noriega’s Peruvian Geviche

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 900 g very fresh fillets of white fish, monkfish, cod or plaice
  • 2 lemons
  • 4 limes
  • salt and freshly ground pepper
  • 2 cloves garlic, finely chopped
  • fresh coriander
  • 85 g finely sliced onions
  • 1–2 fresh chillies
  • 1 green pepper and 1 red pepper, finely diced


  • crisp lettuce leaves
  • 2 avocados
  • sweetcorn
  • 5–6 spring onions


Skin the fish; slice or cube into 1cm pieces and put 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, sliced onions 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.