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Recipe Ceviche Classico

Paqu Jaya Limo Chili Flakes

Peruvian limo chilies, harvested at their seasonal peak, sun dried, hand selected and finely chopped into flakes. 

Interesting facts and provenance:  It takes 15 kgs of fresh chilies to create each 40g tin of Paqu Jaya’s limo flakes.


Ceviche Classico


  • 1 kg fish (Flounder, Dover Sole, Mahi Mahi)
  • 500g fresh lime
  • 500g fresh lemon
  • 1 small red onion
  • 1 tablespoon Paqu Jaya limo chili flakes
  • ½ cup fresh coriander
  • Sea salt (or Sal de Maras)
  • 2 medium size sweet potatoes


  • Filet the fish, pat dry and cut into cubes of roughly 2 cms. Remove any bones, try to have a consistent shape and size. 
  • Squeeze lemon and lime into a bowl, sieve to remove seeds. In Peru, we use little green limes that are less sweet, here we balance acidity with lemon.
  • Put fish into lime/lemon marinade, cover and refrigerate for 20 mins, turn twice to ensure fish is covered.
  • Steam sweet potatoes, once cooked, remove skin and cut into large slices (or desired shape)
  • Peel and slice red onion into thin circles.
  • Remove ceviche from refrigerator, add onion, limo chili flakes, coriander and pinch of salt. Cover ceviche again and refrigerate for a further 10 minutes.
  • Remove from refrigerator and serve in small bowls, with sweet potatoes. Be sure to dig deep for the delicious marinade  (leche de tigre).  Sprinkle with coriander and additional limo chili flakes if desired.


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