cevicheCeviche uses a citrus marinade to “cook” seafood without heat.

Peruvian specialty makes superior weekend fare

Looking for a high-class alternative to nachos? Executive chef Paolo Vasapolli of Food Services recommends ceviche, a traditional Peruvian dish of marinated seafood.

His version stars sea bass, but he says cooks could substitute shrimp, tuna or salmon, providing they are fresh and never previously frozen. This is crucial to the chemical reaction which “cooks” the fish with acid rather than heat.



  • 8 ounces of fresh sea bass, diced
  • 3 tbs of fresh olive oil
  • 2 tbs of chopped fresh cilantro
  • 2 tbs of orange juice
  • 4 green onions, sliced
  • Zest and juice of 3 limes
  • 2 cloves of garlic, minced
  • 2 jalapeno peppers, seeded and minced
  • Kosher salt and fresh ground pepper
  • Tostadas (small corn tortillas)
  • Chile and lime cream sauce (recipe follows)


Combine your fish of choice in a bowl with the other ingredients and refrigerate for one to two hours.

Assemble by placing two tbsp of seafood mixture, leaving most of the juice behind, atop a tostada. Garnish with chile and lime cream sauce and fresh cilantro leaves.

Chile and lime cream sauce: combine ½ cup of sour cream, 1 teaspoon of ground ancho chile, a pinch of kosher salt and the juice and zest of two fresh limes.