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Ceviche Classico - Chef Recipe by Vitawat Srichaiket

Ceviche Classico - Chef Recipe by Vitawat Srichaiket


200 g fresh lime
180 g fish stock
300 g fish trimmings
90 g celery
30 g ginger
15 g garlic
15 g onion
35 g ice cubes
8 g coriander roots
8 g red bird's eye chilli
5 g salt

Sweet potato purée:

200 g sweet potato, peeled
5 g honey

Fried Jerusalem artichoke:

1 Jerusalem artichoke, thinly sliced
Good quality oil for deep-frying

Cancha (Peruvian corn):

2 Tbs vegetable oil
2 cups cancha corn kernels
2 Tbs kosher salt


500 g per serve any white fish (snapper, kingfish, blue eye trevalla)
6 g coriander (chiffonade)
15 g thinly sliced Spanish onion
6 g thinly sliced bird's eye chilli
Lime juice to taste
Leche de tigre
Sweet potato purée
Cancha (Peruvian corn)
Salt to taste


Salt the off-cut fish, add ice and let it sit for 10 minutes. Add lime juice to start cooking the fish, then add fish stock and the rest of ingredients (make sure they are crushed) and let marinate for at least 1.5-2 hours in the fridge.

Put the mix in a blender. Blend for a few seconds and strain. Let it strain gently by moving the mix with spoon, do not push it through the strainer. Keep the liquid and get rid of the blended fish.

Sweet potato purée:

Preheat oven at 190 C.

Place potatoes in a single layer on large baking sheets coated with cooking spray.

Lightly spray potatoes with cooking spray.

Bake at 190 C for 1 hour or until tender, stirring occasionally. Place the potatoes, honey and pinch salt in a blender and blend until smooth.

Fried Jerusalem artichoke:

Fry thinly sliced artichoke at 150 C in oil until crispy.

Cancha (Peruvian corn):

Heat the oil in a large, heavy-bottomed skillet over medium heat.

Add the cancha in the pan.

Cover the pan loosely with a large lid. This is to protect yourself and avoid the corn kernels from flying out of the pan as they pop. Stir frequently until the kernels have stopped popping and are deep golden brown, about 10-15 minutes.

Remove from heat and toss the toasted corn with salt. Serve warm or at room temperature.


In a bowl, put ice, then add the fish and season with salt. Add coriander and chilli.

Add lime juice and let sit for 30 seconds.

Add the Dulche de Leche and season with salt if needed.

Put sweet potato purée on a plate, add the ceviche and finish with cancha, artichoke and onion.

Recipe provided by Inka