Mediterranean Ceviche Eva Koper

Mediterranean Ceviche

First of all, I’m sorry for giving such a big twist on ceviche. BUT trust me it’s so good! 😍 the dates give a bit of sweetness that goes perfectly with the limes and red pepper! 🥹🫶🏼 
No ratings yet
Cooking time 10 mins
Resting time 50 mins
Total time 1 hr
course Lunch, Snack
cuisine Peruvian
servings 4 potions


  • 200 g white fish (I used cod)
  • 6 limes
  • 1 red pepper
  • 2 cloves garlic
  • 5 dates (pitted)
  • 1 red onion (pickled)
  • 5 g flat parsley
  • 100 g chickpeas
  • 150 g greek yoghurt (optional)
  • 1 tbsp olive oil
  • 200 g tortillas


  • Cut the white fish in small pieces. Place them in a bowl together with the juice of the 6 limes. Cover with foil and let it set in the fridge for 50 minutes. The fish should turn white.
  • In the meantime, cut the red pepper, garlic, dates, and parsley in small pieces. 
  • Once the fish is ready, add the red pepper, garlic, dates, red onion, parsley, and chickpeas to the fish. Mix it. 
  • In a bowl, add the greek yoghurt. Top it with the rest of the ingredients. Finish it with olive oil. 
  • Dig in with tortilla chips.
course Lunch, Snack
cuisine Peruvian
keyword Ceviche, Mediterranean ceviche
Have you tried this recipe?Share in on Instagram and tag @eva.koper!