Ceviche with Lemongrass

Chef Carmelo
Although the origins of ceviche are widely disputed, it is widely attributed to Peru, where it is considered a part of the national heritage. This version brings together the flavors of Southeast Asia with the classic technique of Central and South America to marinate raw fish in citrus juice.
Lemongrass and citrus kaffir lime leaves give this ceviche a distinctly Thai flavor, and the fish sauce adds salt and enough umami to make even the mildest of tasty fish. With crispy slices of red onion, chili peppers and a pinch of palm sugar, this ceviche strikes a nice balance between the five flavors.
Course Main Course


  • 250 grams firm white meat fish such as sole or sea bass
  • 1 lemongrass stalk only the white part, cut into thin slices
  • 2 kaffir lime leaves (lemon leaves)
  • 1 clove garlic
  • 1/4 cup lemon juice
  • 2 tbsp fish sauce
  • 1 tsp palm sugar or brown sugar or papelón
  • 1-2 thinly sliced (to taste) red chilies, or rocoto
  • 3 tbsp red or purple onion, thinly sliced 45 grams
  • Coriander (cilantro), (to taste) finely chopped
  • Salt and freshly ground black pepper to taste


  • Coriander (coriander), (to taste) finely chopped
  • Add the lemongrass, lime leaves, garlic, lemon juice, fish sauce, and palm sugar, salt, and pepper to a blender and blend until smooth and smooth. Pour this mixture over the fish, and add the chilies and onion.
  • Let stand for at least 1hr. Or if you want you can eat it right away.
  • Just before serving, add a little chopped coriander and serve with a good cold beer. !!!


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