Martin Morales' Don Ceviche

Martin Morales' Don Ceviche

Photo of chef Martin Morale's Sea Bass Ceviche.
Refreshing with a kick, this recipe will tingle on your palette!

This is our signature dish, so called as it's really the daddy of all our ceviches and the most popular dish we serve at Ceviche. We suggest see bass for this recipe, but use whatever is freshest at the market - try sea bream, Dover sole or any other firm-textured white fish.

Serves 4


1 large red onion, very thinly sliced
600g sea bass fillet (or other white fish, skinned and trimmed
1 portion of amarillo Chilli Tiger's Milk
A few coriander sprigs, leaves finely chopped
1 lime chilli, deseeded and finely chopped
1 sweet potato, cooked and cut into small cubes
Fine sea salt



Wash the sliced red onion and then leave it to soak in iced water for 5 minutes. Drain thoroughly, spread out on kitchen paper or a clean tea towel to remove any excess water and then place in the fridge until needed. This will reduce the strength of the onions and help to keep them crisp.

Cut the fish into uniform strips of around 3 x 2cm. Place in a large bowl, add a good pinch of salt and mix together gently with a metal spoon. The salt will help open the fish's pores. Leave this for 2 minutes and then pour over the tiger's milk and combine gently with the spoon. Leave the fish to 'cook' in this marinade for 2 minutes.

Add the onions, coriander, chilli and the cubed sweet potato to the fish. Mix together gently with the spoon and taste to check the balance of salt, sour and chilli is to your liking. Divide between serving bowls and serve immediately.


  • Keep your fish refrigerated until just before using.
  • We recommend using fine sea salt for making any kind of ceviche as it is higher quality than other salts and more beneficial in cold 'cooking'. With any other kind of cooking with heat, normal table or rock salt is sufficient.

Make and enjoy!