Haddock ceviche

A traditional preparation from northern Peru. It is essential to use ultra-fresh fish for this preparation! The acidic ingredients 'cook' the protein in the fish to create a beautifully soft texture and incredibly elegant flavour!

Haddock ceviche

Would you like to view this page?

To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!

After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 4,800 components and hundreds of compositions!

Free two-week trial Do you already have an account? Log in now!




haddock fillet (without skin)






red onion



chilli pepper


coriander, fresh



olive oil



black pepper and fleur de sel

Preparation method

  • Chop the red onion and the fresh coriander.
  • Cut the chilli pepper lengthwise, remove the seeds and membrane and chop very finely.
  • Using a fine grater, grate the lime zest onto the haddock fillets.
  • Sprinkle the fillets with the chopped onion and chilli pepper and only then squeeze the lime juice over the fillets.
  • Cover the haddock, place in the refrigerator, and leave to marinate for at least 3 hours.
  • Slice the fillets just before serving, drizzle with a little olive oil and sprinkle with coriander, freshly-ground pepper and fleur de sel.

Serving suggestions

  • As an amuse-bouche with avocado, sweetcorn, and potato.
  • Combined with sweet potato, cucumber granité, cauliflower couscous, or mustard cream. 

Previous page