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Jack Deane

From the very start, Chef Jack’s career as a professional chef has centred around, very simply; teaching cookery skills. With a focus on demonstrating simplicity, removing enigma, and encouraging confidence - he has worked in schools, cookery schools, and run public and private events & workshops.

Chef Jacks passion is to bring the most exciting ideas from around the world to every home kitchen- by proving their accessibility, and inspiring anyone, in any kitchen, to give it a go, and he drives this mission forward every day as Head Teaching Chef at the Jamie Oliver Cookery School, and now, in this Masterclass!

Video Description

Join Chef Jack Deane as he travels the world with recipes, in his Around the World in 80 Minutes series. In this series you will learn to make food from around the world, as well as learning more about the cultures and countries these dishes originate from.

In this episode, Chef Jack makes Peruvian ceviche, a traditional dish of raw fish that is eaten widely in Peru. Fresh and zesty this is a fantastic starter to impress guests. 

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  • 200g seabass

  • ½ red onion

  • 1 red chilli

  • 10g coriander

  • 2 limes

  • 10g ginger

  • 1 tsp white pepper

  • Pinch of salt

  • 1 sweet potato

  • 1 tsp paprika

  • Salt and pepper


  1. Cut your sweet potato into large chunks. Rub with paprika, salt, pepper and oil. Cook in the oven at 200°C, for 45 minutes, or until caramelized on the outside, and soft on the inside.

  2. Dice the fish into 1cm chunks. Squeeze in the lime and leave the fish to marinate as you prepare and add the rest of the ingredients.

  3. Finely chop the red onion, red chilli, coriander, and add each to the fish. Finely grate the ginger and add with the white pepper, and a pinch of salt.

  4. Mix thoroughly and serve immediately, or within 30 minutes - depending on how well cured you’d like your fish.