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    In the Kitch » Recipes » Seafood

    Updated: Jun 2, 2024 · Published: Oct 8, 2018 by Joss Dyckson · This post may contain affiliate links ·

    How to Make Ceviche (Step by Step)

    Jump to Recipe Jump to Video
    Ceviche ingredients and final dish.

    For a truly authentic seafood dish that is simple yet exquisite, here's a recipe detailing how to make ceviche. A national dish of Peru, ceviche has been a South American delicacy for generations.

    Ceviche on a yellow plate.

    For a taste of the coastal regions of South America, a good ceviche made with fish provides a savor of the sea in a visually beautiful dish with a delicious mix of flavors.

    Due to its raw-fish nature, the spicy delectability of a good ceviche requires fresh assembly and immediate service for full enjoyment.

    Using fresh white fish fillets of your own choosing, you can make this homemade ceviche while preparing other side dishes like basic guacamole, sweet potatoes, grilled avocado, plantain, or corn to accompany it.

    When served as an appetizer, you can follow up with these halibut fish tacos or skillet enchiladas.

    The entire preparation is simple and this tutorial takes the guesswork out of making this dish. Enjoy!

    Jump to:
    • Ceviche Ingredients
    • Instructions
    • Top Tip
    • Ceviche FAQs
    • ❤️More Fish Recipes You Will Love
    • 📋Recipe

    Ceviche Ingredients

    Ceviche ingredients on cutting board.

    Prepare all ingredients before starting to cook. You’ll need:

    • fresh white fish fillets - Such as sea bass, mahi mahi, tilapia, tuna, mackerel or halibut. You can also use prawns.
    • limes or lemons - The juice will be used to cure the raw fish.
    • white onion - Slice it finely for ceviche.
    • red chili peppers - To kick up the flavor with some heat.
    • fresh cilantro leaves - To add fresh, herbaceous flavor. You can substitute with chives if you don't like cilantro in recipes.

    *Check recipe card for ingredient amounts.

    Instructions

    A knife slicing into raw white fish on cutting board.

    Step #1. Slice the fish. Cut the fish in slices using a chef's knife or other large knife.

    Cubed raw white fish on cutting board with knife.

    Step #2. Cube the fish. Cut the fish slices into cubes.

    Glass bowl with raw white fish and a lemon/lime juicer.

    Step #3. Add citrus juice. Add the lime or lemon juice to the fish cubes, making sure they are all covered in it.

    Glass bowl with cubed raw white fish and lemon juice.

    Step #4. Rest. Let the fish sit in the lime juice for at least 30 minutes or up to 4 hours in the fridge to cure. The time it takes will depend on your taste.

    Metal bowl and glass bowl with lemon juice pouring out.

    Step #5. Drain the juice. Drain the lime juice from the fish.

    Ceviche in a glass bowl with onion, cilantro and red chili peppers.

    Step #6. Add the veg. Add the onion, chilies, cilantro leaves, salt and pepper to the fish. Add some fresh lime juice (as much as you like).

    Ceviche in a glass bowl with a spoon.

    Step #7. Mix well. Gently mix it all together.

    Ceviche on a yellow plate.

    Step #8. Serve. Serve and enjoy immediately!

    Whether you prefer it cooked in lime or lemon juice for a short period of time or for longer, you'll discover that this easy ceviche dish can serve as a delicate seafood serving at any time of year. The variety of fish fillets that work with this dish make it the best ceviche recipe for versatility.

    Top Tip

    Make sure the fish you use is as fresh as possible. Look for the sushi-grade label for its freshness. Sushi grade means it is safe to eat raw.

    Ceviche FAQs

    What is ceviche?

    Ceviche is a Peruvian dish consisting of fresh, raw fish or shrimp that is cured with lemon or lime juice. Vegetables and spices are added after curing and then it is served immediately. It can be served as an appetizer or a main dish with sides.

    Where is ceviche from?

    Ceviche originates in Northwest Peru.

    How long does ceviche last?

    Because ceviche consists of raw fish that is cured, it is best consumed immediately. However, it can be stored in the refrigerator in an airtight container for a maximum of 2 days. As it continues to sit, the texture will change and may become unappetizing.

    Ceviche on yellow plate garnished with fresh cilantro.

    ❤️More Fish Recipes You Will Love

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      Fish Sticks with Sweet Mayo
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      Bacon Wrapped Scallops (Oven)
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    If you tried this recipe tutorial for How to Make Ceviche or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. And please share the recipe!

    📋Recipe

    Ceviche on yellow plate.

    How to Make Ceviche

    Joss Dyckson
    For a truly authentic seafood dish that is simple yet exquisite, here's a recipe detailing how to make ceviche. A national dish of Peru, ceviche has been a South American delicacy for generations.
    5 from 1 vote
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    Prep Time 5 minutes mins
    Resting time 30 minutes mins
    Total Time 35 minutes mins
    Course Appetizer, Main Course
    Cuisine Peruvian
    Servings 2
    Calories 271 kcal

    Ingredients
     
     

    • 2 fresh white fish fillets - such as sea bass, mahi mahi, tilapia, tuna or halibut
    • 5-6 limes - juiced--or lemons
    • ½ white onion - sliced finely
    • 2 red chili peppers - finely chopped
    • 1 handful cilantro leaves - finely chopped
    • salt and pepper

    Instructions
     

    • Cut the fish in slices using a chef's knife or other large knife.
      A knife slicing into raw white fish on cutting board.
    • Cut the fish slices into cubes.
      Cubed raw white fish on cutting board with knife.
    • Add the lime or lemon juice to the fish cubes, making sure they are all covered in it.
      Glass bowl with raw white fish and a lemon juicer.
    • Let the fish sit in the lime juice for at least 30 minutes or up to 4 hours in the fridge to cure. The time it takes will depend on your taste.
      Glass bowl with cubed raw white fish and lemon juice.
    • Drain the lime juice from the fish.
      Metal bowl and glass bowl with lemon juice pouring out.
    • Add the onion, chilies, cilantro leaves, salt and pepper to the fish. Add some fresh lime juice (as much as you like).
      Ceviche in a glass bowl with onion, cilantro and red chili peppers.
    • Mix well.
      Ceviche in a glass bowl with a spoon.
    • Serve and enjoy!
      Ceviche on a yellow plate.

    Notes

    • Make sure the fish you use is as fresh as possible. Look for the sushi-grade label for its freshness. Sushi grade means it is safe to eat raw.
    • You can also use prawns.
    • Because ceviche consists of raw fish that is cured, it is best consumed immediately.
    • However, it can be stored in the refrigerator in an airtight container for a maximum of 2 days. As it continues to sit, the texture will change and may become unappetizing.

    Nutrition

    Calories: 271kcalCarbohydrates: 32gProtein: 38gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 85mgSodium: 100mgPotassium: 1081mgFiber: 9gSugar: 10gVitamin A: 623IUVitamin C: 210mgCalcium: 101mgIron: 3mg

    Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.

    Want to see our recipes in action?Subscribe to our channel on Youtube!

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