In the Kitch is reader-supported. External links may earn us a commission at no additional cost to you.

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.

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

Ceviche on a yellow plate.

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

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

Step #1. Ceviche Ingredients

Raw fish, limes, onions, hot peppers and cilantro prepped on cutting board.

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

  • 2 fresh white fish fillets (snapper, sea bass, tilapia, or your fave white ocean fish)
  • 5-6 lemons or limes, juiced
  • ½ onion, in fine slices or julienned
  • 2 red chilies, finely chopped
  • 1 handful of cilantro leaves, finely chopped
  • Salt and pepper

Step #2. Slice

A knife slicing into raw white fish on cutting board.

Cut the fish in slices using a chef’s knife or other large knife.

Step #3. Cube the Fish Strips

Cubed raw white fish on cutting board with knife.

Cut the fish slices into cubes.

Step #4. Add Lemon Juice

Glass bowl with raw white fish and a lemon juicer.

Add the lemon juice to the fish cubes, making sure they are all covered in it.

Step #5. Rest

Glass bowl with cubed raw white fish and lemon juice.

Let the fish sit in the lemon 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.

Step #6. Drain Lemon Juice

Metal bowl and glass bowl with lemon juice pouring out.

Remove the lemon juice.

Step #7. Add the Veg

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

Add the onion, chiles, cilantro leaves, salt and pepper. Add some fresh lemon (as much as you like).

Step #8. Mix Well

Ceviche in a glass bowl with a spoon.

Step #9. Serve and Enjoy!

Ceviche on a yellow plate.

Serve immediately!

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 subtle mix of flavors.

Whether you prefer it cooked in 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.

Now that you’ve seen our tutorial, let us know how yours turns out. Did you make it for everyday enjoyment, or for a special occasion?

Looking to further enhance your cooking skills? Check out…How to Braise Beef

Ceviche on a yellow plate.

How to Make Ceviche

Joss D
For a truly authentic seafood dish that is simple yet exquisite, here's a recipe detailing how to make ceviche.
No ratings yet
Prep Time 10 mins
Resting time 30 mins
Total Time 40 mins
Course Appetizer, Main Course
Cuisine Peruvian
Servings 2
Calories 271 kcal

Ingredients
 
 

  • 2 fresh white fish fillets - snapper, sea bass, tilapia, or your fave white ocean fish
  • 5-6 lemons - juiced
  • ½ onion - sliced finely
  • 2 red chiles - 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 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 lemon 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.
  • Remove the lemon juice.
    Metal bowl and glass bowl with lemon juice pouring out.
  • Add the onion, chiles, cilantro leaves, salt and pepper. Add some fresh lemon (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.

Video

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!

Frequently Asked Questions

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.

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.

Where is ceviche from?

Ceviche originates in Northwest Peru.

Leave a Reply

Your email address will not be published. Required fields are marked

Recipe Rating




{"email":"Email address invalid","url":"Website address invalid","required":"Required field missing"}