Cyril Lignac's Authentic Fish Ceviche Recipe: Fresh, Tangy, and Spicy Peruvian Delight

This iconic dish from Peru's coast delivers bold flavors with ease. Ceviche (pronounced "seviche") features fresh white fish "cooked" in a zesty marinade of lime juice and spices, called "leche de tigre". It resembles fish tartare or carpaccio visually, but delivers an explosive taste: semi-raw, semi-cooked fish bursting with tangy, fresh, and spicy notes. Renowned chef Cyril Lignac shared his foolproof fish ceviche recipe on RTL to satisfy seafood lovers everywhere.

Chef Cyril Lignac's Tips for Perfect Fish Ceviche

Fish ceviche is simple to prepare, but pro tips ensure top results. Start with ultra-fresh fish for tender, flavorful flesh. Cyril advises cutting it into generous 2 cm cubes to prevent the marinade from overcooking the delicate protein.

Cyril Lignac's Fish Ceviche Recipe

For 2 servings:

• 200 g sea bream, sea bass, or cod fillets
• 250 g celery
• 1 lime
• 1 red onion
• 5 garlic cloves
• 1 fresh chili
• Chili puree
• A bunch of fresh cilantro
• Olive oil
• Salt
• Corn (optional)

Preparation steps:

1. On a cutting board, cube the fish into 2 cm pieces.
2. In a bowl, combine the fish cubes, chopped cilantro, a drizzle of olive oil, and a pinch of salt. Mix gently.
3. Add fresh corn kernels if desired.
4. Julienne the celery and red onion. Mince the garlic and chili; set aside.
5. For the marinade, mix celery, cilantro, red onion, garlic, and chili in a bowl. Add lime juice and marinate for 20 minutes.
6. Strain, stir in chili puree. Marinade ready!
7. Coat fish with marinade and chill 20-25 minutes. Serve chilled.

Also read:

Cyril Lignac's burger: a quick and easy recipe ("With the tartar sauce that goes with it, it’s divine!")

Niçoise salad by Cyril Lignac: an easy-to-make, crunchy and appetizing recipe ("It brings together the best of the Mediterranean!")

Macaroni gratin from Cyril Lignac: a melting and delicious recipe just the way we like it!