Emeril Lagasse’s new cookbook Essential Emeril is now available for pre-order!

For more information about the book and to pre-order your copy today click here.


Peruvian Ceviche

  • Yield: 6 servings


  • 2 pounds fresh white fish, cut into small dice
  • Fresh lime and lemon juice
  • One jalapeno pepper, seeded, ribbed and diced
  • One half red onion, small diced
  • A fourth of a red bell pepper, small diced
  • A fourth of a bunch of fresh cilantro, finely chopped
  • One-eight teaspoon minced fresh garlic
  • Salt and pepper to taste


  • Cover the diced fish with a combination of the fresh lime and lemon juice. Add the rest of the ingredients, season with salt and pepper. Cover and chill for four hours. Taste and adjust seasoning.