Molecular Gastronomy Ceviche


Molecular Gastronomy Ceviche

The Molecular Transformation of Peruvian Ceviche

In the realm of molecular gastronomy, we embark on a journey to reimagine the traditional Peruvian ceviche. By utilizing innovative techniques and ingredients, we elevate this classic dish to new heights, creating a sensory experience that combines the essence of Peruvian cuisine with the artistry of molecular gastronomy.

Jan Dec

30 minutes

5 minutes

35 minutes

4 servings


Pescatarian, Gluten-free, Dairy-free, Low-carb, Paleo


Vegan, Vegetarian, Nut-free, Soy-free, Egg-free


While the original Peruvian ceviche relies on the freshness of raw fish marinated in citrus juices, our molecular gastronomy adaptation introduces unique textures, unexpected flavors, and playful presentations. By incorporating scientific principles, we transform the traditional ceviche into a visually stunning and avant-garde culinary creation. We alse have the original recipe for Ceviche, so you can check it out.


  • Calories (kcal / KJ): 180 kcal / 753 KJ
  • Fat (total, saturated): 10g, 2g
  • Carbohydrates (total, sugars): 8g, 2g
  • Protein: 15g
  • Fiber: 4g
  • Salt: 2g


  1. 1.
    In a bowl, combine the lime juice, lemon juice, sugar, and salt. Stir until the sugar and salt dissolve.
  2. 2.
    In a small saucepan, mix the agar-agar powder with water. Bring to a boil while stirring continuously. Remove from heat and let it cool slightly.
  3. 3.
    Pour the agar-agar mixture into a shallow dish and allow it to set.
  4. 4.
    Once set, cut the agar-agar gel into small cubes or desired shapes.
  5. 5.
    In a separate bowl, combine the fish slices, red onion, chili pepper, avocado, and cilantro.
  6. 6.
    Gently fold in the agar-agar cubes.
  7. 7.
    Serve the molecular ceviche in individual serving dishes, garnished with microgreens.

Treat your ingredients with care...

  • Fish — Ensure the fish is fresh and of high quality to achieve the best flavor and texture.
  • Agar-agar powder — Follow the instructions on the packaging for the correct ratio of agar-agar to liquid to ensure proper gel formation.
  • Microgreens — Use delicate and flavorful microgreens, such as cilantro or radish sprouts, to enhance the visual appeal and taste of the dish.

Tips & Tricks

  • Experiment with different types of fish to discover unique flavor profiles.
  • Add a touch of molecular gastronomy by using a smoking gun to infuse the ceviche with a smoky aroma.
  • For a burst of flavor, incorporate citrus caviar made using the spherification technique.
  • Enhance the presentation by serving the ceviche on a bed of edible soil made from crushed black olives and dehydrated seaweed.
  • Play with temperature contrasts by serving the ceviche alongside a scoop of liquid nitrogen-frozen avocado sorbet.

Serving advice

Serve the molecular gastronomy ceviche chilled to enhance the refreshing flavors. Encourage guests to explore the various textures and flavors by combining different elements in each bite.

Presentation advice

Create an artistic presentation by arranging the fish slices, agar-agar cubes, and avocado dices in an aesthetically pleasing manner. Garnish with microgreens for a pop of color and freshness.