Peruvian Kingfish Ceviche Recipe

Peruvian Kingfish Ceviche Recipe

A fantastic Peruvian inspired recipe, perfect for devouring as the sun touches the horizon. Using just a few fresh ingredients, these zesty and delicious morsels alongside a chilled glass of our Esk Estate Sauvignon Blanc is a match made in Peruvian heaven.

Serves: 4


  • Juice of 4 limes
  • 1/4 cup (60ml) Extra virgin olive oil
  • Juice of 1 young coconut
  • 600g skinless sashimi-grade Kingfish, thinly sliced
  • 1 Lebanese cucumber, seeds removed, chopped
  • 1 Avocado, chopped
  • 2 Long red chilies, seeds removed, thinly sliced
  • 1 Small red onion, thinly sliced
  • 1 Handful of baby coriander leaves, for garnish
  • Zest of 1 lemon, for garnish
  • Tortilla chips to serve


  1. To make the Ceviche dressing, combine lime juice, olive oil, coconut juice, red onion and a pinch of salt flakes in a bowl. Set aside.
  2. Place the Kingfish in a bowl and pour on half the dressing to marinate. Rest for 5 minutes to partially cook the fish.
  3. To serve, place the marinated Kingfish on top of the tortilla chips. Top with chopped cucumber, avocado, chilies and remaining dressing. Scatter with coriander and lemon zest, and serve immediately.
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