What are the best fish to make ceviche? Rodrigo Fernandini reveals his favorites

Rodrigo Fernandini He has become one of the most beloved chefs in the country. Through his social networks, the young Chiclayano chef teaches the secrets to easily make some of the most popular dishes in the national recipe book and that includes one of the emblematic dishes: ceviche.

But to make a good ceviche, the main ingredient is fish and one of the most frequent questions for people who are new to preparing this dish is: what is the best fish to make this Peruvian classic?

For Rodrigo Fernandini the main thing is the freshness of the product. “The best fish for ceviche is the freshest fish you can find. The most expensive fish is not necessarily the best. Obviously if I can find it and I can, I’ll buy a good sole, the meat of this fish for ceviche is perfect,” explained the chef, who highlighted that there are alternatives for all budgets.

“If I’m half hungry and want a more productive and versatile fish, in summer the perico is at a very good price and lends itself to ceviche, grilled fish, pickles and whatever you want,” Fernandini explained.

Other fish recommended by the chef are:

• Croaker: “The skin is very delicate for ceviche. It is a little more expensive, but if you can make the effort it is worth it.”
• Lisa: “good fish and economical.”
• Trout, tuna, salmon: “It doesn’t necessarily have to be white fish to be ceviche.”

The best thing you can do, says Fernandini, is to ask your landlord at the market about fresh, daily and seasonal fish. “As they are in season, there is abundance and the price is affordable.”

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