Interesting twist on traditional ceviche - Los Cabos México Blog " />
Verónica Toro

Interesting twist on traditional ceviche

In the world of ceviche, every connoisseur knows that there is a variety of ways to prepare this dish. Although originally from Peru, ceviche arrived in Mexico to be adapted and modeled to suit many different tastes.  Now, ceviche is a popular dish in nearly all Mexican beach destinations.

Without a doubt, fish ceviche is the most popular.  Traditionally, it consists of fresh fish, soaked in lime juice and then mixed with cilantro, onion and serrano peppers. If you want to learn how to make gourmet ceviche just like the pro’s, then you’ve come to the right place.

Today Grand Velas Los Cabos would like to share a recipe with you for an oriental ceviche that will leave your family or guests both satisfied and craving more. In an interesting twist on the traditional fish ceviche, this recipe incorporates unusual but savory ingredients such as tuna, ponzu sauce, mango, wontons and tobiko – which means flying fish eggs.

The master behind this innovative recipe is chef Ignacio Ramos, who specializes in seafood. His culinary work began during his adolescence while working in seafood restaurants in his native land and later in the Emporio hotel for the Marriott group. He studied at the ISIMA Institute of Gastronomy and completed his internship at the GR Solaris Hotel in Cancun.

Chef Ramos serves as Chef de Partie at the Cabrilla restaurant in Grand Velas Los Cabos, where he’s also in charge of the food and beverage service at the pool, providing his personal, unique flavor to each of the dishes.

chef Ignacio Ramos del restaurante Cabrilla del resort de lujo Grand Velas Los Cabos en Cabo San Lucas y San José del Cabo

Photo: Courtesy by Grand Velas Los Cabos

Oriental Ceviche

Serving for 4 people


  • 500 g fresh tuna – cubed
  • 240 g ponzu sauce
  • 140 g mango brunoise
  • 100 g cucumber brunoise
  • 60 g julienne wontons – fried
  • 50 g tobiko
  • 50 g sliced ​​serrano pepper
  • 30 g chives finely chopped
  • 25 g sesame seeds
  • 15 g togarashi
  • 15 g sesame oil
  • 6 orange supremes
  • 6 lemon supremes


Mix all of the ingredients except for the supremes and wonton julienne. Once mixed, serve and garnish with the supreme and wonton. Serve with fresh tortilla chips and avocado.

Adventurous palates know that ceviche can be prepared and enjoyed in many ways.  At Cabrilla restaurant, you’ll find a variety of exotic fish and shellfish ceviches. Hats off to chef Ignacio Ramos for his delicious originality. Now, we’d like to challenge you to use your new knowledge of how to make ceviche at home. Try this recipe for oriental ceviche, we promise it doesn’t disappoint.

Enjoy your meal!

Oriental ceviche at Cabrilla restaurant in Grand Velas Los Cabos

Oriental ceviche, courtesy of Grand Velas Los Cabos