Simple Ceviche

Simple Ceviche

There has been an explosion of Peruvian cuisine here in Barcelona and over the past year I was enjoying the occasional lunch at our local market restaurant that served the most divine ceviche. Unfortunately, they seem to have closed or moved away from the Sant Cugat market. I then realized that ceviche couldn't be that difficult to make and I began searching for ideas. What I really like is the "leche de tigre" (tiger's milk) lime juice marinade and the corn mixed into ceviche. Finding good, fresh corn in Spain is a challenge, but I've had ceviche made with dried cracked corn that was great, so I'm all in favor of substituting ingredients for the sake of simplicity. My ceviche is a work in progress but my first attempt was quite delicious so I am sharing it with you.

Black matte EVA platter and rings salt + pepper shakers. Available at

Fish is unbelievably expensive in Sant Cugat! I paid eighteen euros at our tony local fishmonger for two tiny fillets of sea bass. Next time I will buy my fish in Barcelona at a better price. In any case, you can use different types of fish for ceviche, the main thing is to find an ocean fish that is white, firm, and not oily. So I used sea bass, but flounder or sole are also recommended. The good thing about going to my fancy fishmonger was that he cleaned the fish for me by removing the skin, innards, and most of the bones.

Ceviche recipe (for 2 people)

2 fillets of sea bass, sliced into strips

2 tablespoons of cracked corn nuts (maiz blando)

Alternatively use fresh corn if it is available and in season

juice from 2 limes

2 garlic cloves, peeled and minced

1 small red onion, peeled and chopped

a small bunch of cilantro

salt and pepper to taste

4-5 ice cubes

Blend the lime juice, garlic, onion, cilantro, ice, salt, and pepper together.

Mix the fish with the marinade and let sit for 15-20 minutes.

It's important not to over or under marinate your fish!

Serve with corn sprinkled on top.

More authentic Peruvian ceviche includes a cooked and cooled sweet potato. Next time I'm going to try that. In the meantime, my husband was pretty happy about today's lunch which was an asparagus pasta followed by ceviche, lucky guy!

Black matte EVA platter and rings salt + pepper shakers. Available at

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