Don’t be scared of ceviche

With fresh fish, fruity flavours and plenty of lime juice, cool ceviche is the ideal dish to enjoy in summer's searing temperatures - but many of us are reluctant to try making it at home.

Stylist has enlisted the help of Fernando Trocca, Executive Chef at Gaucho and proud creator of the world’s first ever dessert ceviche, to guide us through this popular - and trendy - South American raw fish cuisine.

Here are three of his hit recipes and expert tips...

Tuna Tiraditos

An Asian twist on the Peruvian classic

Click here for the recipe

The traditional raw fish dish from South America meets the fresh, spiced flavours of Asian culinary culture.

Ecuadorian Ceviche

The much-loved classic South American dish, with a citrus twist

Click here for the recipe

Enjoy the dish’s traditional balance of familiar fruit flavours and fresh fish.

Strawberry, Mango and Pineapple Ceviche

An exciting dessert creation

click here for the recipe

This innovative creation combines the marinating technique of classic ceviche with fresh fruit flavours.



Clean and cut the fish. It’s important the fish is of good quality and is very fresh. At Gaucho we always use local fish and ensure that it’s responsibly sourced. When cutting the fish, the size of pieces are key; it’s important not to over-cook or under-cook.


Season with salt (shellfish, prawns, lobster, monkfish). If the fish is tuna, season towards the end of the process.


‘Cook’ (cure) the fish in lime juice then drain, the amount of time is dependent on the fish and the size of the piece but this can last for 30 seconds up to 7 minutes.


Cut the vegetables, onions and chilli into small pieces. Vegetables should be cut in bite-size cubes that include generous amount of onions, whereas tiradito (a variation on ceviche that has a Japenese influence) is sliced in fine, long pieces and contains no onions.


Make the marinade. The bases of the marinade depend upon the style of your ceviche dish (you can get more of an idea from different variations from the recipes).

Chilli is an important ingredient and coriander and garlic are also typical ingredients used in ceviche marinades or sauces.


Combine the ingredients together and assemble on a plate.


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