How to make ceviche at home, according to a professional chef

How to make ceviche at home, according to a professional chef

In restaurants around the world, chefs produce many trims from a variety of fish and we use them in our own way. Salmon trim is used for the salmon burger mixed with coho salmon. White fish is used for the mousse to be mixed with the crab cake. One of my favorite ways to use fish trim is ceviche.

I recently hosted a demonstration at the Institute of Cooking Education, where I taught my class how to make ceviche. Now you don’t have to use trim to do that. Ceviche can definitely buy the highest quality fish and guarantee to make it.

Until recently I didn’t expect to make ceviche at home, but it’s certainly an easy and healthy dish to serve at home. There is a green market nearby and on Sundays there is a fish store that offers high quality and fresh fish. Now I’m starting to serve more and more ceviche at home — it’s a dish we like to eat and we can get some great seasonal fish from the market.

If you eat a lot of fish in your home, another thing you can do is freeze your trimmings. Fresh fish is always the best, but it works well if you freeze the fish when it’s fresh and use it later in Ceviche. Save more than £ 1 for ceviche time!

Commonly available local fish such as striped bass, sea bass and perch are perfect for that. Fish such as halibut, snapper and grouper are also very effective.

I’ve included some basic recipes to use and some mixin ideas (such as Blizzard). Choose the one you like best and try a few other similar ones you can think of.

Ceviche doesn’t have to be just a fish. I included the vegetarian (actually vegan) version I had earlier in Sunchoke (Jerusalem Artichoke) and Kohlrabi. Vegetables such as fennel, radish and celery root will also be interesting.

Be creative. And always have fun.

Fluke ceviche (Photo courtesy of Cooking Education Institute)

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Recipe: Sustainable Ceviche


  • 1/4 cup lime juice
  • 1/4 cup of orange or grapefruit juice
  • 1 pound of fish (halibut, striped bass, snapper, fluke or sea bass), sliced ​​or diced
  • 2 teaspoons of Asian Marilo or Azidalche paste (optional)


I always include these:

  • New onions
  • Chopped red onion
  • Chopped jalapeno, seedless
  • Coriander leaves or mint

Then these are optional.

  • Long green pepper, cut in half, seed, cut into strips
  • Red Fresno Chile, cut in half, seed, cut into strips
  • French breakfast radish, sliced ​​length
  • Chives
  • Orange segment
  • Cucumber, diced
  • Sweet potatoes or pumpkins, cooked and diced

  1. Combine the juice and fish and leave for 5-20 minutes, depending on the time you want to “cook”.
  2. If used, add pepper paste and season with salt.
  3. Add 1 tablespoon of green onions, red onions and jalapenos.
  4. Tear and add coriander or mint.
  5. Add any other mixins you need.
  6. fun!

Bill Telepan, Sustainability Director, Culinary Education Institute