Etéreo has no secrets:The recipe for our ceviche

News · 2 November 2026

A close-up of the redbanded seabream ceviche: the quenelle of pineapple-coriander sorbet, red onion, chilli, sweet potato and flowers in the tiger’s milk

Etéreo has no secrets. Pedro Nel shares the recipe for the redbanded seabream ceviche with pineapple-coriander sorbet from our menu, just as it is made in the Etéreo kitchen.

Eight preparations

The tiger’s milk, the pineapple-coriander sorbet, the chulpe corn, the red onion, the avocado cream, the cured redbanded seabream, the sweet potato purée and the assembly, each with its ingredients, its steps and its key points.

See the recipe Download the recipe as a PDF (in Spanish)

Would you like to live the experience?

Book your table now and enjoy an unforgettable evening with us.

Book a table Write to Etéreo