Grilled ceviche – 55000 Recipes. Passion for food


Grilled ceviche

From the hand of this thriving chef you learn how to make hot ceviche, one of the dishes most sought after by lovers of Peruvian cuisine.

Chef: Omar Malpartida


  • A pinch of sugar
  • 180 g of sea bass
  • 90 g yellow chili paste
  • 80 g of lime juice
  • 50 g of orange juice
  • 2 g coriander, chopped
  • 10 g of beer
  • Pickled onions
  • Habanero pepper, chopped to taste
  • Cassava chips
  • Sol
  • Blanched corn flakes


  1. Cut the sea bass into 4 cm cubes.
  2. Strain it into a bowl, season with salt and sugar, add lime and orange juice.
  3. Immediately add the yellow chili paste, beer and minced chili.
  4. Adjust the season and serve on a pre-blanched corn husk
  5. Place on the grill, cook for 4 minutes.
  6. Coverage


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