Pacifica’s Peruvian Fluke Ceviche

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With her Peruvian heritage, Chef Stephanie O’Mary-Berwald (pictured) has a passion for the clean, bright flavors of the Mediterranean’s coastal countries, which is reflected in the new menu items at Pacifica Del Mar. One such addition is the Peruvian Fluke Ceviche, a flavorful combination of the season’s freshest seafood and produce.


Pacifica’s Peruvian Fluke Ceviche
Serves: 6 

2 pounds local halibut fillet with skin trimmed
10 limes, juiced
2 aji peppers, veins and seeds removed (frozen is fine or use habañero)
10-12 leaves roughly chopped cilantro 
Kosher salt to taste
1 pound cooked Peruvian white corn kernels (regular white corn can be substituted)
1 small red onion, sliced into very thin rings


1. Cut the halibut into 1-inch cubes and add to a medium-sized bowl. Cover the fish with the lime juice. 

2. Puree the peppers with a little bit of water in a food processor or blender, and add the pepper purée into the fish and lime mixture. Mix together.

3. Mix the cilantro into the fish mixture and season to taste with kosher salt. 

4. Cover and allow the mixture to marinate for at least 30 minutes in your refrigerator. 

5. To serve, use a martini or other deep glass. Fill each glass with a little corn, then the ceviche mixture, and top with onion rings. Serve cold.


Recipe from:

Chef Stephanie O’Mary-Berwald

Pacifica Del Mar atop the Del Mar Plaza

1555 Camino Del Mar, Del Mar


Categories: Food & Drink