A Trio of Ceviches
A refined trio of ceviches exploring the role of citrus across different regional styles. Each preparation demonstrates a distinct flavour system—from sharp Seville acidity to rounded orange profiles and bright lime precision—balanced with texture, heat, and aromatics.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print Pin RateServings: 6 Servings
Calories: 468kcal
Cost: £10
Equipment
- 1 Cutting Board and Cooks Knife
- 1 Small Saucepan
- 3 Mixing Bowls
Ingredients
1. Peruvian Style Ceviche
- 500 g Sea Bass fillet, diced 2cm 1 lb 2 oz
- 1 each Red Chilli, thinly sliced
- 1 each small Red Onion, thinly sliced
- 1 tsp Paprika 1 tsp
- 120 ml Seville Orange Juice 4 fl oz
- 60 ml Lime Juice 4 tbsp
- 6 g Fine Sea Salt (1
2. Ecuadorian Style Prawn Ceviche (Rounded Citrus System)
- 600 g Prawns, peeled and deveined 1 lb 5 oz
- 120 ml Orange Juice, fresh 4 fl oz
- 80 ml Lime Juice 6 tbsp
- 90 ml Coconut Milk 3 fl oz
- 1 each Tomato, finely diced
- 1 each small Onion, finely chopped
- 1 each Green Chilli, finely chopped
- 5 g Ginger, finely grated 1 tsp
- 6 g Fine Sea Salt 1 tsp
- 2 g Black Pepper ½ tsp
- 20 g Fresh Coriander, chopped 2 tbsp
3. Scallop Ceviche with Chimichurri (Lime Precision System)
- 500 g Scallops halved 1 lb 2 oz
- 100 ml Lime Juice 3½ fl oz
- 4 g Fine Sea Salt ¾ tsp
- 2 g White Pepper ½ tsp
Chimichurri
- each Garlic cloves, finely chopped
- 100 ml Olive Oil 3½ fl oz
- 40 g Parsley 1½ oz
- ½ tsp Dried Oregano
- 20 ml White Wine Vinegar 4 tsp
- 1 pinch Paprika
- ½ tsp Chilli Flakes
- 3 g Fine Sea Salt ½ tsp
Instructions
1. Peruvian Style Ceviche (Seville Citrus System)
- Place the Sea Bass into a chilled bowl and season with Sea Salt and White Pepper.
- Add the Chilli, Paprika, and half of the Onion.
- Pour over the Orange Juice and Lime Juice, ensuring the fish is just covered.
- Allow to marinate under refrigeration for 20–30 minutes until the fish becomes opaque but retains a tender texture.
- Fold gently and adjust seasoning.
Presentation
- Serve in chilled bowls. Garnish with remaining Onion and a few slices of chilli.
2. Ecuadorian Style Prawn Ceviche (Rounded Citrus System)
- Bring a saucepan of salted water to the boil.
- Poach the Prawns briefly for 1 minute until just turning opaque, then refresh immediately in iced water.
- Drain and pat dry.
- Combine the Prawns with Orange Juice, Lime Juice, Tomato, Onion, and Chilli.
- Season and allow to marinate for 30–45 minutes.
- Just before serving, fold in the Coconut Milk and Olive Oil to lightly coat and then the Fresh Coriander.
Presentation
- Serve in shallow bowls with a light spoon of marinade.
- Garnish with some Chili slices, Coriander and a drizzle of Olive Oil before serving.
3. Scallop Ceviche with Chimichurri (Lime Precision System)
- Place the Scallops in a bowl and season lightly.
- Add the Lime Juice and marinate for 15–20 minutes until just set.
- Prepare the Chimichurri by blending all ingredients to a coarse consistency.
- Drain the scallops lightly and fold through a small amount of Chimichurri.
Presentation
- Arrange scallops neatly on a chilled plate.
- Spoon over a small amount of Chimichurri and finish with olive oil.
Notes
Variation Ideas
Scallop & Melon Ceviche
– Lime + yuzu or grapefruit
– Sweet/saline contrast Coconut & White Fish Ceviche – Coconut milk + lime + green chilli
– Softer, rounder acidity Blood Orange & Tuna Ceviche – Deep citrus complexity
– Visual impact Lemon & Herb Garden Ceviche – Lemon + olive oil + soft herbs
– European interpretation Passionfruit & Prawn Ceviche – Sweet acidity + chilli heat
– Strong modern profile
– Sweet/saline contrast Coconut & White Fish Ceviche – Coconut milk + lime + green chilli
– Softer, rounder acidity Blood Orange & Tuna Ceviche – Deep citrus complexity
– Visual impact Lemon & Herb Garden Ceviche – Lemon + olive oil + soft herbs
– European interpretation Passionfruit & Prawn Ceviche – Sweet acidity + chilli heat
– Strong modern profile
Nutrition
Calories: 468kcal | Carbohydrates: 15g | Protein: 35g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 2303mg | Potassium: 549mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1472IU | Vitamin C: 46mg | Calcium: 94mg | Iron: 2mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.
A Trio of Ceviches
A refined trio of ceviches exploring the role of citrus across different regional styles. Each preparation demonstrates a distinct flavour system—from sharp Seville acidity to rounded orange profiles and bright lime precision—balanced with texture, heat, and aromatics.
⭐ Have you tried this recipe? Click the stars to rate it and leave a quick comment below.
Print Pin RateServings: 6 Servings
Calories: 468kcal
Cost: £10
Equipment
- 1 Cutting Board and Cooks Knife
- 1 Small Saucepan
- 3 Mixing Bowls
Ingredients
1. Peruvian Style Ceviche
- 500 g Sea Bass fillet, diced 2cm 1 lb 2 oz
- 1 each Red Chilli, thinly sliced
- 1 each small Red Onion, thinly sliced
- 1 tsp Paprika 1 tsp
- 120 ml Seville Orange Juice 4 fl oz
- 60 ml Lime Juice 4 tbsp
- 6 g Fine Sea Salt (1
2. Ecuadorian Style Prawn Ceviche (Rounded Citrus System)
- 600 g Prawns, peeled and deveined 1 lb 5 oz
- 120 ml Orange Juice, fresh 4 fl oz
- 80 ml Lime Juice 6 tbsp
- 90 ml Coconut Milk 3 fl oz
- 1 each Tomato, finely diced
- 1 each small Onion, finely chopped
- 1 each Green Chilli, finely chopped
- 5 g Ginger, finely grated 1 tsp
- 6 g Fine Sea Salt 1 tsp
- 2 g Black Pepper ½ tsp
- 20 g Fresh Coriander, chopped 2 tbsp
3. Scallop Ceviche with Chimichurri (Lime Precision System)
- 500 g Scallops halved 1 lb 2 oz
- 100 ml Lime Juice 3½ fl oz
- 4 g Fine Sea Salt ¾ tsp
- 2 g White Pepper ½ tsp
Chimichurri
- each Garlic cloves, finely chopped
- 100 ml Olive Oil 3½ fl oz
- 40 g Parsley 1½ oz
- ½ tsp Dried Oregano
- 20 ml White Wine Vinegar 4 tsp
- 1 pinch Paprika
- ½ tsp Chilli Flakes
- 3 g Fine Sea Salt ½ tsp
Instructions
1. Peruvian Style Ceviche (Seville Citrus System)
- Place the Sea Bass into a chilled bowl and season with Sea Salt and White Pepper.
- Add the Chilli, Paprika, and half of the Onion.
- Pour over the Orange Juice and Lime Juice, ensuring the fish is just covered.
- Allow to marinate under refrigeration for 20–30 minutes until the fish becomes opaque but retains a tender texture.
- Fold gently and adjust seasoning.
Presentation
- Serve in chilled bowls. Garnish with remaining Onion and a few slices of chilli.
2. Ecuadorian Style Prawn Ceviche (Rounded Citrus System)
- Bring a saucepan of salted water to the boil.
- Poach the Prawns briefly for 1 minute until just turning opaque, then refresh immediately in iced water.
- Drain and pat dry.
- Combine the Prawns with Orange Juice, Lime Juice, Tomato, Onion, and Chilli.
- Season and allow to marinate for 30–45 minutes.
- Just before serving, fold in the Coconut Milk and Olive Oil to lightly coat and then the Fresh Coriander.
Presentation
- Serve in shallow bowls with a light spoon of marinade.
- Garnish with some Chili slices, Coriander and a drizzle of Olive Oil before serving.
3. Scallop Ceviche with Chimichurri (Lime Precision System)
- Place the Scallops in a bowl and season lightly.
- Add the Lime Juice and marinate for 15–20 minutes until just set.
- Prepare the Chimichurri by blending all ingredients to a coarse consistency.
- Drain the scallops lightly and fold through a small amount of Chimichurri.
Presentation
- Arrange scallops neatly on a chilled plate.
- Spoon over a small amount of Chimichurri and finish with olive oil.
Notes
Variation Ideas
Scallop & Melon Ceviche
– Lime + yuzu or grapefruit
– Sweet/saline contrast Coconut & White Fish Ceviche – Coconut milk + lime + green chilli
– Softer, rounder acidity Blood Orange & Tuna Ceviche – Deep citrus complexity
– Visual impact Lemon & Herb Garden Ceviche – Lemon + olive oil + soft herbs
– European interpretation Passionfruit & Prawn Ceviche – Sweet acidity + chilli heat
– Strong modern profile
– Sweet/saline contrast Coconut & White Fish Ceviche – Coconut milk + lime + green chilli
– Softer, rounder acidity Blood Orange & Tuna Ceviche – Deep citrus complexity
– Visual impact Lemon & Herb Garden Ceviche – Lemon + olive oil + soft herbs
– European interpretation Passionfruit & Prawn Ceviche – Sweet acidity + chilli heat
– Strong modern profile
Nutrition
Calories: 468kcal | Carbohydrates: 15g | Protein: 35g | Fat: 30g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 2303mg | Potassium: 549mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1472IU | Vitamin C: 46mg | Calcium: 94mg | Iron: 2mg
Rate this Recipe
✨ Tried this recipe? We’d love your feedback! 💬 Leave a comment above and ⭐️ give it a star rating — it helps others and makes our kitchen happy too.