Ceviche Secrets From a Lima Chef Will Change How You See Seafood

In Lima, ceviche isn’t just a dish—it’s a national treasure, as quick to prepare as it is packed with flavor.

Paulo Cotrina, sous chef at La Vista restaurant inside the JW Marriott Lima, takes us step by step through the art of making classic Peruvian ceviche—simple, precise, and deeply rooted in tradition. Fresh fish, cilantro, chilies, lemon juice, red onion, leche de tigre, and a careful balance of seasoning come together in Peru’s most iconic dish. It’s a lesson in technique, history, and respect for ingredients that captures the spirit of Lima.