Chef Richard’s “Feast With the Beasts” Peruvian-style Ceviche

This weekend West Kendall Baptist Hospital will be participating at Feast With the Beasts at Zoo Miami. The 25-year-old event is one of South Florida’s premier “taste of” events, as well as the annual fundraiser for the South Florida Zoological Society.

West Kendall Baptist Hospital  is the event’s featured “Healthy, Fresh & Local” participant. I will be preparing one of my favorite recipes – Peruvian-style grouper ceviche, with choclo (large Peruvian corn kernels) and sweet potatoes, one of the delicious culinary bites taken from West Kendall Baptist’s Bamboo Café menu.



  • 1 lb.       grouper, diced (mahi[mahi or tilapia will work as well)                                           
  • ½ ea       red onion, finely sliced                                            
  • 1 ea        aji limo, chopped finely                                           
  • 1 cup      lime juice                                           
  • 2 oz.       choclo, steamed or roasted                                              
  • ½ Tsp.    kosher salt                                        
  • 1 ea        sweet potato, steamed whole, and cut into rounds         


Cut fish into thin pieces  and mix together with onion; season with kosher salt. Let the salted fish stand for 10 minutes, then rinse with cold water and drain.    

Add lime juice and aji limo and adjust seasoning. Allow fish to cook in the lime juice.

If you’re not going eat the ceviche immediately, when the fish has reached desired doneness, add a splash of ginger ale to neutralize the acid and prevent the fish from overcooking and getting hard.

Serve fish with a slice of sweet potato and cooked corn kernels.  Enjoy!


Chef Richard Plasencia, executive chef at West Kendall Baptist Hospital, joined Baptist Health South Florida in 2011. He is an award-winning chef who is passionate about creating and sharing fresh local and seasonal recipes seasoned with flavor and good health. In addition to an interest in nutrition, Chef Richard has an extensive history in the hospitality industry.

He served as Chef at Town Kitchen & Bar, Jake’s, the Hyatt Regency Coral Gables, the Shore Club, Por Fin, and the Conrad Hotel. He also was also part of several teams that received the Mobile 4 and 5 star awards, as well as Cioppino being named to America’s Top 50 restaurants by Esquire Magazine 2005, during his time at the Ritz-Carlton Key Biscayne. Chef Richard Plasencia graduated from Johnson & Wales University with a Bachelor


This event is part of the multiyear partnership between West Kendall Baptist Hospital, Zoo Miami and the Zoological Society of Florida.


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