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Chinese Ceviche (Ceviche Chino)
by Giacomo Bocchio
recipe intermediate Peruvian-Chinese (Chifa)

Chinese Ceviche (Ceviche Chino)

A Peruvian-Chinese (Chifa) fusion ceviche inspired by the traditional Chinese New Year raw fish salad called Yu Sheng. Fresh fish is marinated with lime juice, soy sauce, sesame oil, ginger juice, and aji limo, then combined with pickled vegetables and topped with crispy fried wonton strips for contrasting texture. A festive dish meant to be mixed together at the table for good luck.

20m Prep
5m Cook
30m Total
4 Servings
ceviche chifa chinese-peruvian fusion seafood raw fish yu sheng chinese new year pati chong no-cook gluten-free-adaptable

Ingredients

Base
  • 0.5 head Iceberg lettuce (cut into thick julienne (thicker than chiffonade))
Ceviche
  • 500 g Charela fish fillet (or white fish) (cut into diagonal cubes)
  • 1 tsp Salt
  • 2 cloves Garlic (finely minced or paste)
  • 30 g Fresh ginger (kion) (finely chopped, hydrated with water, then strained to extract juice)
  • 1 unit Aji limo (hot pepper) (finely chopped; include seeds for extra heat)
  • 2 tbsp Soy sauce
  • 1 tbsp Sesame oil
  • 0.5 tsp Black pepper
  • 4 limes Lime juice (freshly squeezed)
  • 0.5 tsp Seasoning powder (optional) optional
Garnish
  • 3 tbsp Cilantro (chopped)
  • 3 stalks Scallions (green onion) (sliced; half for mix, half for garnish)
Pickles
  • 60 g Pickled cucumbers (gherkins) (cut into julienne)
  • 60 g Pickled daikon (nabo encurtido) (drained and sliced)
Topping
  • 10 sheets Wonton wrappers (pasta wantan) (cut into julienne or diamond shapes, deep fried until crispy)
  • 250 ml Vegetable oil (for frying) (heated until very hot)

Steps

  1. 1
    Cut the fish fillet into cubes using diagonal cuts, following the oriental cutting tradition. Remove any dark parts from the fillet before cutting.
    Tip: You can use any white fish or even bonito as a substitute for charela.
    ~5 min
  2. 2
    Cut the iceberg lettuce into thick julienne strips (thicker than a chiffonade). Wash and set aside.
    ~3 min
  3. 3
    Cut the pickled cucumbers into thin julienne strips. Drain the pickled daikon and slice it. Squeeze out excess liquid from both.
    Tip: The pickled daikon preparation was covered in the chasu video on this channel.
    ~3 min
  4. 4
    Prepare ginger juice: finely chop the ginger, add a small amount of water to hydrate it, then strain through a sieve to extract the juice.
    Tip: This releases the natural juices from the ginger rhizome for a cleaner, more aromatic flavor.
    ~3 min
  5. 5
    Season the fish cubes with salt, minced garlic, ginger juice, chopped aji limo, black pepper, soy sauce, and sesame oil. Add the pickled cucumber julienne and pickled daikon. Add chopped cilantro and half the scallions. Mix everything together well.
    Tip: Adjust soy sauce and seasoning to taste as you go.
    ~5 min
  6. 6
    Let the mixture rest for about 5 minutes, then add the fresh lime juice. Adjust salt, pepper, and optionally a pinch of seasoning powder. Mix again.
    Tip: Adding lime juice after the initial rest allows the other flavors to penetrate the fish first.
    ~6 min
  7. 7
    Plate the ceviche over a bed of the julienned iceberg lettuce. Top with crispy fried wonton strips. Drizzle hot oil over the top for added aroma and texture.
    Tip: The hot oil is a traditional technique that briefly sears the aromatics on top and releases fragrance.
    ~2 min
  8. 8
    Garnish with remaining chopped cilantro, scallions, and additional fried wonton strips. Mix everything together at the table, lifting ingredients high with chopsticks in the Yu Sheng tradition. Serve immediately to maintain crunchiness.
    Tip: In the Yu Sheng tradition, lifting ingredients high while mixing symbolizes good luck and fortune for the coming year.
    ~2 min

Nutrition (per serving)

350
Calories
20g
Protein
35g
Carbs
15g
Fat
3g
Fiber
Cultural Context
This dish bridges Peruvian and Chinese culinary traditions, part of the Chifa cuisine born from Chinese immigration to Peru. It is inspired by Yu Sheng, a raw fish salad eaten during Chinese New Year where diners mix the ingredients together with chopsticks, lifting them as high as possible to bring good luck and fortune for the coming year. Chef Pati Chong, a specialist in Chifa cuisine, demonstrates this fusion that combines Peru's iconic ceviche technique with Chinese flavors like soy sauce, sesame oil, and ginger.
Video thumbnail
Giacomo Bocchio
LES ENSEÑO A PREPARAR CEVICHE CHINO | ELEVA TU JUEGO CULINARIO CON PATI CHONG
Watch on YouTube →
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