Peruvian-Style Ceviche

Photos above by Zak Yasin

Makes 4 servings


Your choice of sashimi-grade salmon, sable, mackerel, or scallops


Slice of fresh ginger

1 small clove of garlic

Freshly squeezed lime juice, enough to submerge the cubed fish

Finishing Sauce

1 part mirin

1 part orange juice

2 parts soy sauce

Olive or sesame oil and salt to taste

Suggested Garnishes

Thinly sliced scallion

Supremes of fresh Cara Cara and blood oranges



Fresh red fresno or jalapeño chili peppers

Marinade Ingredients

Slice of fresh ginger

1 small clove of garlic


Lightly salt the fish and refrigerate for half an hour. Rinse and pat dry.

Infuse the lime juice with the ginger and garlic for 30 minutes and then strain.

Cover the fish with the marinade in a stainless steel or glass bowl. The fish should float freely in the juice. Cover and refrigerate until it is “cooked,” an hour or so for medium-rare, 3 to 4 hours for well-done. Drain and discard the lime juice.

Combine the ingredients for the finishing sauce and prep the garnishes.

Plate the marinated fish, garnish and lightly spoon the sauce over the plate.

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