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Peruvian ceviche by @Cuesta Serena Boutique Hotel
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The story

When I was in Pipa, Brazil, I met a girl named Eva. Eva is originally from France but has been living and working in Huaraz, Peru for 4 years. When I went to Huaraz, I had to meet up with her again, and she also made sure that I visited and made food with her at the luxury hotel she works at – Cuesta Serena Boutique Hotel. In the kitchen chef Jhon made a fantastic ceviche for me. You should have seen the hotel, it’s beautifully decorated and lays in a very beautiful environment surrounded by the mountains.

About the food

This is honestly the best ceviche I’ve tasted. When you eat ceviche at a restaurant here in South America, it is always a gamble, you never know if it tastes good or if it is completely off. That’s why it was so great that I liked this ceviche so much. It is made of trout and is served together with sweet potatoes and corn.

Next link in the chain

The next person I go home to is a whole family, and now we change countries from Ecuador to Peru. They live in the capital, Lima, and they invited me to try their favorite dish, a typical Peruvian dish called causa rellena. More about it in the next blog post 😊

The recipe (peruvian ceviche)


1 portion

Tiger milk:
5 stems coriander
2 cloves of garlic
1 cm ginger
1 celery stalk
¼ red onion
Juice from 6 limes
1 pinch of black pepper
1-2 tsp salt
50 g raw trout, or other white fish
1 tbsp milk

130 g raw trout, or other white fish
Lime juice from 3 limes
2 tbsp tiger milk
1 pinch of red chili
1 pinch of coriander, fresh
¾ red onion

1 leaf of salad
½ sweet potato
½ cornstalk



How to


Peruvian ceviche

Cut all of the onion into really thin slices and then rinse in water. Place the onions in a colander and let drain. We rinse the onion for it to be milder in taste and smell.

Finely chop the chili, coriander and ginger.

Cut the celery stalk in half longways, and release the flavors by tapping it with the flat side of the knife. Chop the celery into small pieces.

Boil sweet potatoes and corn, drain the boiling water but make sure to keep them warm.

Fillet the fish and cut off the thinnest part of the fillet, which is slightly whiter in color (this part is the fattest part of the fish and does not fit well for ceviche). See time 04:30 in the video to see which part is to be cut off. Remove any bones with tweezers. Cut the fish into cubes, 1.5x1.5 cm in size. The thinner part can be used for the tiger milk.

Rinse the salad and let it drain.

Tiger milk:
Put coriander, garlic cloves, ginger, celery, red onion, trout, salt, pepper and lime juice in a blender (do not start to mixing it yet). Let sit for 5 minutes before adding the milk and mixing smoothly. Run through a strainer and set aside (dispose of excess cream that does not pass through the strainer).

Put the chopped trout in a bowl, salt to taste and stir well so that the salt is absorbed. Add the lime juice and tiger milk, stir well. Add a pinch of chili and a pinch of coriander. Have a taste – does it need more salt? Finish with a handful of red onions. Serve directly with salad leaves, sweet potatoes and corn. It’s important to eat the ceviche fresh; the fish begins to cook as soon as it comes into contact with the lime, and if it sits too long it will be overcooked and the texture of it will change so that it becomes unpleasant to eat.

Svenskt recept / swedish recipe (peruviansk ceviche)


1 portion

5 kvistar koriander
2 vitlöksklyftor
1 cm ingefära
1 stjälk från en selleri
¼ röd lök
Saft från 6 lime
1 krm svartpeppar
1-2 tsk salt
50 g rå öring, alt annan vit fisk
1 msk mjölk

130 g rå öring, alt annan vit fisk
Saft från 3 lime
2 msk tigermjölk
1 nypa röd chili
1 nypa koriander, färsk
¾ röd lök

1 salladsblad
½ sötpotatis
½ majskolv




Så här gör du


Peruviansk ceviche

Skär all lök i riktigt tunna skivor och skölj sedan i vatten. Lägg i ett durkslag och låt rinna av. Vi sköljer löken för att den skall bli mildare i smak och lukt.

Finhacka chili, koriander och ingefära.

Halvera sellerin på längden och frigör smakerna genom att slå på den med den plana sidan av knivseggen. Hackas i mindre delar.

Koka sötpotatis och majs. Häll av kokvattnet men låt ligga kvar i kastullen så de är någorlunda varma tills servering.

Filea fisken och skär bort den tunnaste delen av filén som är något vitare i färgen (denna del är den fetaste delen på fisken och passar ej så bra för ceviche). Se tid 04:30 i filmen för att se vilken del som ska skäras bort. Den tunnare delen kan med fördel användas till tigermjölken.  Ta bort eventuella ben med en pincett. Skär fisken i kuber, 1,5x1,5 cm stora. Ställ åt sidan sålänge.

Skölj salladen och låt rinna av.

Lägg koriander, vitlöksklyftor, ingefära, selleri, röd lök, öring, salt och peppar samt limesaft i en mixer, utan att starta mixern. Låt stå i 5 minuter innan du tillsätter mjölken och mixar slät.

Sila genom en sil och ställ åt sidan (släng överflödig kräm som ej går igenom silen).

Lägg den hackade öringen i en skål, salta efter smak och rör om väl så att saltet går in i fisken. Tillsätt limesaft samt tigermjölk. Rör om väl. Tillsätt en nypa chili samt en nypa koriander. Smaka av. Behövs mer salt? Avsluta med en handfull av rödlök. Servera direkt tillsammans med salladsblad, sötpotatis och majs. Fisken börjar tillagas så fort den kommer i kontakt med limen och om den får stå för länge blir den överlagad och texturen på den förändras så att den blir obehalig att äta.

Do you have any questions about this recipe? 

Don’t be shy, just ask me and I will answer as soon as possible. Maybe you have cooked it and want to share your thoughts about it? Go ahead, I’d love to get in contact with you 🙂



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