Classic ceviche

Chef: Luis Jose Lassa Garchitorena

Restaurant: Restaurante Pacha

Classic ceviche. Pacha Restaurant

Recipe Details:


  • Sea bass: 100 g
  • Squid: 100 g
  • Prawn tails: 50 g
  • Red onion: 1
  • Ají limo (yellow chilli pepper): 1
  • Toasted corn
  • Glazed sweet potato: 50 g
  • Cooked sweetcorn: 50 g
  • For the tiger’s milk:
  • Celery: 1 stick
  • Ginger: 20 g
  • White onion: 30 g
  • Sea bass: 30 grams
  • Fumet (fish stock): 50 cl
  • Salt
  • Pepper
  • Ají limo (yellow chilli pepper)
  • Coriander: 10 leaves
  • Lime juice: 500 g


Chop sea bass into 2 cm x 2 cm cubes. Thinly slice the descaled squid – the prawn tails should also be descaled and chopped. Set aside. For the garnish: red onion chopped into julienne strips, adding the toasted sweetcorn, sugar-glazed sweet potato and finely minced chilli.

Tiger’s milk (for the dressing):
We process all the ingredients in a blender and we’re going to use the resulting stock to season the fish (when we serve it). Add the garnish and serve. To be eaten with a spoon.