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A Worldwide Journey Across Cultures, Flavors and Art


Lettuce, Key Limes, Yellow Pepper

Chilean Seabass, Salt

Choclo (Peruvian Corn)

Red Onion


Chilean Seabass – 1 pound

Red Onion – ¼ of medium onion

Key Limes – 2/3 cup of key lime juice (30 key limes)

Choclo (Peruvian Corn) – 1/2 cup

Aji Amarillo Pepper – 1 whole pepper

Butter Lettuce – 4 leaves

Sea Salt – 1 teaspoon

Plantain – 4 pieces (optional)

Ceviche – The Peruvian cuisine reflects a creative assortment of fresh seafood, flavorful meats, amazing potatoes and Peruvian spicy peppers.  Ceviche, also called Sebiche, represents Peru’s culinary heritage.  The classic Ceviche consists of fresh raw fish marinated in lime juice and accentuated with fragrant vegetables and herbs.  Throughout the South America, ceviche reflects each country’s culinary characteristics with unique ingredients and regional spices. Ceviche in Chile often includes cilantro offering refreshing herbal flavor.  In Mexico, the assortment of fish, shrimp and squid create a flavorful ceviche colored with chili peppers, avocado and cilantro.  The selection of the freshest firm textured fish and highly acidic fresh limes ensures the gourmet style ceviche.  The Peruvian lime called Limon Peruano, reflects green outer layer, juicy texture and high acidity.  The key lime represents a perfect substitute for the Peruvian lime and can be found in the specialty Latin American grocery markets.  The Peruvian hot pepper of Aji Amarillo represents Peru’s culinary base enhancing dishes with spice and color.  In the fertile fields of the Andes Mountains, Choclo, also called Peruvian corn, is cultivated.  The large white corn kernels ideally complement the delicate texture of the fish.  The simple recipe of the freshest fish, Peruvian corn, hot pepper and red onion marinated in fresh lime juice awakens the senses.  Presented on the bed of green lettuce, ceviche delivers nutrition, freshness and citrus flavor.      

Note: The fresh Chilean Sea Bass is only found in the South American hemisphere.  In the US markets flash frozen Chilean Sea Bass can be found; hence selecting the best seafood supplier with the earliest delivery date insures getting the freshest fish.

Sliced Red Onion

Cubed Chilean Seabass

Chopped Pepper, Key Lime Juice

Ceviche with Plantain

Preparation Method

Step 1 – Boil the Peruvian corn for a half an hour and set aside to cool down.  

Step 2 – Cut fish into one inch cubes or thin slices and julienne red onion.  Slice Aji Amarillo pepper in half, remove the seeds and chop pepper into small pieces.  Place ingredients in separate containers.     

Step 3 – Extract fresh juice from the key limes.  Place pieces of fish into shallow bowl, sprinkle with sea salt and pour fresh key lime juice over the fish.   

Step 4 – Marinate the fish in the refrigerator for 20 minutes and mix periodically.  Add the remaining ingredients and marinate for 5 minutes.  Place ceviche on the fresh lettuce leaves and serve immediately.       

Step 5 – Taste the burst of citrus and spice!

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