The origins of ceviche are controversial, but Peruvian chef Diego Muñoz explains that “it’s generally agreed that it was first created by fishermen”, which explains its popularity in coastal regions throughout Central and South America.
Recipe-wise, the premise is simple: find the freshest fish you can, marinate it in lime juice (which “cooks” the flesh), and the result is delicately cured fish that’s best garnished with the punchy flavours of chilli, coriander and onion.
Make sure you refer to Muñoz’s recipe for ceviche classico with leche de tigre, as well as our favourite ceviche recipes by Porteño‘s Elvis Abrahanowicz and Ben Milgate.
Not to be outdone, we’ve also thrown in recipes for cured fish of all shapes and sizes: there’s 10 William St‘s kingfish “ham”, a whole side of Asian-style cured trout with rice paper crackers, Miznon’s lemon-cured sardines, and Saint Peter‘s cured ocean trout with fennel crème fraîche.
Citrus-cured salmon with horseradish cream and bagels
Louis Tikaram’s Mooloolaba prawn ceviche with green chilli dressing
White fish crudo with avocado, herbs and cucumber-lime dressing
Marinated reef fish with citrus and capers
Ceviche of Australian seafood with rocoto
Cured kingfish with cucumber and gin and tonic granita
Cured sardine, fennel, mushroom and bottarga salad on croûtons
Cured ocean trout with celery and fennel salad
Miso-cured salmon bowls with green-tea noodles
The Agrarian Kitchen’s cured leatherjacket with horseradish vinaigrette
Mark Best’s cured ocean trout with fennel and chestnuts
Scallop and ocean trout ceviche with butter bean salad
Citrus-cured salmon with lemon labne and cauliflower salad
Asian-style cured trout with rice paper crackers
Fleet’s cured mackerel with tomatoes and sourdough bread
Saint Peter’s cured ocean trout, fennel crème fraîche and brioche toast
Kingfish and scallop ceviche with tomato oil
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Scallop ceviche with mango and avocado salsa
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