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Sicilian orange fish ceviche

Peruvian recipe with Sicilian contaminations

by Ada Parisi
5 min read
Ceviche di pesce all'arancia di Sicilia. Una ricetta peruviana, quella della ceviche, facile e buona, da personalizzare con la frutta e la verdura che preferite.

Sicilian orange fish ceviche. Had long wanted to experiment with the ceviche. I love raw fish and this Peruvian national dish drew me in so long. Expected just to find the right fish and decide what to put in my ceviche. Traditionally it is a white fish cut into chunks that is marinated in lime juice (much gentler lemon), accompanied by sweet peppers, chillies, onion slices and fruit according to your taste. Just take care that the fish you use is already killed or kill it yourself in the freezer at -20 degrees for 4 days. For those who love raw fish, Ceviche is a great alternative to HOMEMADE SUSHI, or, the SALMON TARTARE WITH RED RICE AND AVOCADO. But also to the POKE’ HAWAIAN TUNA o al POKE’ SALMON BOWL.

I have decided to prepare my ceviche with fillets of red mullet and Red prawns of Mazara del Vallo, lime, Chili, Peppers, Ginger, avocado, Sicilian Pgi blood oranges, red onion. And I accompanied the ceviche with a fresh mixed salad and fennel. I cut red mullet and shrimp into medium-sized pieces. And I let the orange ceviche marinate for an hour or so with the lime juice, the chilli and ginger. Then I seasoned with extra virgin olive oil of Garda, delicate and light so as not to cover up the flavor of the fish. Oranges go perfectly with this recipe because they are sweet and slightly sour, the fennel and the salad give freshness.

I called the dish is Ceviche in black and white’ because I have prepared two different pictures have a very enjoyable. One in a white plate and one in a black plate and, not knowing decide which I liked more, I made the post with photographs of both. You which you prefer? If you love hors d'oeuvres of raw fish, also check out the TATAKI SALMON and the MARINATED ANCHOVIES. over, Obviously, at SUSHI, and you can also found the VIDEO RECIPE on my YouTube channel. Have a good day!

Ceviche di pesce all'arancia di Sicilia. Una ricetta peruviana, quella della ceviche, facile e buona, da personalizzare con la frutta e la verdura che preferite.


Portions: 4 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )


3 red mullet fillet and already torn down

Mazara del Vallo red prawns 20 already cut down

extra virgin olive oil (light fruity type), to taste

1 chopped chilli

5 lime juice

2 oranges from Sicily Igp

1 teaspoon grated fresh ginger

2 red onions, finely slice

100 grams of peppers cut into brunoise (tiny cubes)

a ripe avocado cut into cubes1 finely chopped fennel

mixed salad, how much enoughsas and pepper: to taste


Cut the country into pieces not too small and put it to marinate with lime juice, the chopped chilli and grated ginger for about an hour stirring it every now and then.

Peel and slice oranges into rounds in vivo.

When the fish will be well marinated, drain the marinade (in Peru shall keep the juice of the marinade and drink it at the end of the meal, they call it 'Tiger Milk') and season with oil, Salt, pepper and add the brunoise of peppers and a little onion.

Arrange the salad on the dishes, the fennel and onion slices, so 3 slices of Orange for each dish. Place a little ceviche on each slice of orange, garnish with the avocado cubes and a little more tropea red onion. Drizzle with a little oil and serve immediately. Bon appétit!


MATCHING: We tried this recipe with Franciacorta Rosé Brut Ambrosini holding. It was a good combination, Thanks to the delicate aromas of red fruits (currants and strawberries) This Rosé, obtained from grapes Pinot Noir and Chardonnay, that stands for a balanced taste and soft, with a very fine perlage.

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Maximum January 3, 2016 - 23:20

Hi I am new to blogs, I've been several times in Peru and I often eat Peruvian to my house since my wife of those parts. Original anyway your recipe I would say the ceviche is my favorite dish they prepare with the sweet potato cassava a type of toasted corn much lime onions and chilli. Also being Sicilian I try your recipe we see what do you think of my wife. Hello

Ada Parisi January 5, 2016 - 11:06

Hi Max, Welcome! The idea of your wife holding the ceviche puts me a little’ of anxiety 🙂 will probably find it different from the one to which she is accustomed, but I wanted to use our oranges and make a dish delicate and I liked so much. Let me know how you feel! Fingers crossed! ADA

Rosy January 30, 2015 - 11:09

That's nice, a delicious recipe for me that I love raw fish, the avocado and oranges!
Perfect for my diet, Thanks Ada, I love you!

Sicilians creative in the kitchen January 30, 2015 - 23:07

Rosy Hi! Given that also comes some recipe light? And more will come! If you love raw fish you'll like this certainly, I adored! Let me know, indeed put a PIC on Fb or send it to me! Thank you for your trust, ADA

Mila January 29, 2015 - 15:07

So inviting your preparation

Sicilians creative in the kitchen January 29, 2015 - 22:28

Thank You Thousand!

Hedwig January 29, 2015 - 13:38

This time unfortunately I must go. Raw fish in Trieste though seaside town is not recommended unless you go when they arrive the fishermen….. docking at a pier…but they already have the ranks of loyal. I don't have the blast and from what I know not even the fishmongers have so…. rpoverò to ask a I know the owner and sells fish…but to buy it you go first to the Bank and not necessarily ... at most. If I find something I feel that black plate.
A hug and good day.

Sicilians creative in the kitchen January 29, 2015 - 23:41

Damn…. However for this ceviche two mullets, unary or tiny bream. Maybe omit the prawns… otherwise I'm taking you the fish from Sicily! I embrace you!

Hedwig February 2, 2015 - 20:35

Magariiiiiiiiii I'll see what I can find before or after I do not expire. Big hugs

Sicilians creative in the kitchen February 3, 2015 - 12:45

But I want the photos of the recipes that rifai! Put them on Fb and tag me Hedwig! I embrace you! ADA


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