Lemon Sole Ceviche

Dish type: Ceviche

Gregor Funcke, head chef at Ceviche in Soho, shared his oh-so-simple recipe for a light Lemon Sole Ceviche - Peru's quintessential fish dish.

Serves 4      


600g lemon sole fillet trimmed and skinned  
Juice of 8 limes  
2 Amarillo or Limo chillies (or use a mild aromatic red/yellow chilli)  
1 large red onion, very thinly sliced  
A few sprigs of finely chopped fresh coriander leaves  
1 sweet potato, peeled, sliced, and cooked  
Choclo corn (or sweetcorn)  
Half teaspoon of cracked black pepper      


Wash the sliced red onion and then leave to soak in iced water for 10 minutes. Drain thoroughly, spread out on kitchen paper or a tea towel to remove any excess water and then place in the fridge until needed.      

Cut the fish into uniform strips of around 3 x 2cm. Place in a large bowl, add salt and mix together gently with a metal spoon. The salt will help open the fish’s pores. Leave this for 2 minutes then pour over the lime juice 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 tasting to ensure the balance of salt, sour and chilli is just right. Once you are happy with this, add the Choclo corn and divide between 4 serving bowls and serve immediately.

Photo: Paul Winch Furness

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