Peru's national dish made with raw fish and lime juice.
Ceviche Recipe by Chef Ranveer Brar

- American


- 4

Cooking Time

-40 Min


- Easy

Preparation Time

- 15 Min


  • 3 Fillet Fresh Tilapia fish
  • 1 Onion
  • 1 Tomato
  • Few Sprigs Fresh Coriander
  • 1 Avocado
  • 2 tbsp Lemon Juice
  • 1 Lemon Rind
  • 1 tsp Chilli Sauce
  • 2 tbsp Orange Juice
  • 1 Malagueta Pepper
  • To Taste Salt.


  1. 1

    In a bowl, add tilapia, crushed sliced onion, sliced tomato and lemon rind, chopped coriander, lemon juice, diced avocado, chopped malagueta pepper and orange juice.
  2. 2

    Season with salt and chilli sauce.
  3. 3

    Mix well and leave for 15 minutes.
  4. 4

    Serve in a conical bowl with boiled sweet potato and corn on cob.
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About Chef

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Ranveer Brar


Ranveer's fascination with food began on the streets of Lucknow. One of India's youngest executive chefs when he headed the kitchen at The Claridges, New Delhi, he has also spearheading Taj Group properties like Goa-based restaurants Morisco, Il Camino and Fishtail. This globe-trotting award-winning chef paints in his free time.

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