Beldluz Cánepa learnt how to make cebiche from her godmother, who made her living from cooking and selling the Peruvian dish in the city of Lima for 20 years. In this podcast, Beldluz talks about the secrets of making this spicy, delicately cured seafood dish.






Skill level

Average: 3.3 (8 votes)


  • 500 g fish and seafood mix
  • 300 g celery, cut into small squares
  • 1 bunch coriander, finely chopped
  • 1 cup lime juice
  • 1 tsp Ajinomoto (also known as umami)
  • 1–2 tsp pepper
  • 6 large fresh chillies, deseeded
  • 2–3 cm piece ginger
  • 2–3 cm piece celery
  • 1–2 garlic cloves
  • 1 yellow capsicum, chopped
  • 1 tbsp milk
  • lettuce leaves, to serve
  • 2–3 onions, thinly sliced, to serve
  • 1 baked sweet potato, sliced, to serve

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


In a large bowl, combine the fish and seafood mixture, celery and coriander.

In a small bowl, combine the lime juice, ajinomoto, pepper and season with salt. Add this to the fish and seafood mixture.

Set aside for 10–15 minutes, until fish is cooked.

In the jug of a blender, add the chilli, ginger, celery, garlic and yellow capsicum. Blend on medium speed to form a sauce. Add the milk and mix again.

Serve with lettuce, sweet potato and onion.