Jimena’s Ceviche: The Star Dish at La Subhasta

Ceviche is one of the most representative dishes of Latin American gastronomy, especially in Peru, where it is considered a national symbol. Its preparation consists of fresh fish or seafood, cut into pieces and marinated in lemon or lime juice, accompanied by ingredients like red onion, cilantro, chili, and salt. Thanks to the action of the citrus, the fish acquires a firm texture and a fresh, vibrant flavor that has conquered palates all over the world.

The popularity of Ceviche is no coincidence. In an era where consumers look for healthier and lighter options, this dish stands out for its nutritional profile. Furthermore, its flavor offers a perfect balance of acidity, freshness, spice, and texture.

Here, we explain how Jimena —who is in charge of preparing a selection of dishes and desserts at La Subhasta— incorporates her Colombian touch to prepare this recipe, which has already caught the attention of many diners.

And honestly, it is finger-licking good!

Much More Than a Recipe

At La Subhasta, Ceviche is much more than a recipe. It represents the roots of Jimena, who has been part of the restaurant's kitchen team for several years now and has become a fundamental pillar.

Now, respecting the fusion of flavors that La Subhasta offers, the result is a meticulously crafted ceviche; a homemade recipe made with white fish caught by our local fishermen in L'Ametlla de Mar.

White fish is a biological treasure of the Costa Daurada. Offering exceptional quality and freshness, we at La Subhasta source this fresh, local product directly from the fish market. Fish such as sea bass, sea bream, or rockfish are the stars when it comes to preparing this Mediterranean ceviche with a South American twist.

La Subhasta is gifting you one of the tastiest recipes you'll find to enjoy this summer, so you can make it yourself at home.

Jimena’s Recipe

Ingredients for two people

• Rockfish: 120 grams (cleaned and diced)
• Prawns: 30 grams (cleaned and chopped)
• Lemon juice: 40 grams
• Coconut milk: 70 grams
• Onion and cilantro: 35 grams (julienned onion and finely chopped cilantro)
• Salt: 5 grams
• Pepper: To taste

Preparation

1. In a bowl, add the fish and prawns. Season with salt and pepper.
2. Pour in the lemon juice and mix well.
3. Let it rest for 1 to 2 minutes to allow the acid to do its work.
4. Next, add the mixture of chopped onion and cilantro, stirring gently.
5. Pour in the chilled coconut milk.
6. Fold gently until all the flavors combine and a smooth sauce forms.
7. Finally, plate immediately to maintain the firm texture of the fish.

Tips

To make the recipe even tastier, you can add a bit of homemade guacamole.

For a side dish, some plantain chips pair beautifully to add that crunchy touch.

Finally, to pair with this ceviche, nothing beats a young, fresh white wine from the D.O. Terra Alta or a nice, cold craft beer.

From L'Ametlla de Mar to the Whole World

Because at La Subhasta, we don't just make Mediterranean cuisine recipes. Gastronomy and good food are pleasures enjoyed worldwide, and we want to offer you the best, wherever you are from.

Come and try Jimena’s Ceviche recipe at La Subhasta. Book now!

📍 You can find us in the center of l'Ametlla de Mar, just two minutes from the fish market.