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.
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.
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.
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!
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Ceviche Ingredients
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. If you're new to ceviche, prawns are a great place to start-they're a bit easier to work with, though the texture's a little different than fish. Still delicious, just in their own way!
- limes or lemons - The juice will be used to cure the raw fish.
- white onion - Finely slice your onion-thinner is better here! The citrus juice will gently pickle it, softening that sharp, oniony bite and adding just the right zing and crunchy texture.
- 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.
Regional & Creative Variations
- Mexican Twist: tomato + avocado + jalapeño (creamy and spicy all in one)
- Ecuadorian Shrimp Twist: boiled shrimp + tomato‑clamato base (more liquidy--almost like a soup)
- Fusion Twist: Add mango, pistachios or hearts of palm (or come up with your own unique twist)
Step by Step Instructions
Step #1. Slice the fish. Cut the fish in slices using a chef's knife or other large knife.
Step #2. Cube the fish. Cut the fish slices into cubes.
Step #3. Add citrus juice. Add the lime or lemon juice to the fish cubes, making sure they are all covered in it.
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.
Step #5. Drain the juice. Drain the lime juice from the fish.
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).
Step #7. Mix well. Gently mix it all together.
Step #8. Serve. Serve and enjoy immediately!
Joss' 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.
How to Make Ceviche FAQs
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.
Ceviche originates in Northwest Peru.
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.
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📋Recipe
How to Make Ceviche
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.
- Cut the fish slices into cubes.
- Add the lime or lemon juice to the fish cubes, making sure they are all covered in it.
- 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.
- Drain the lime juice from the fish.
- Add the onion, chilies, cilantro leaves, salt and pepper to the fish. Add some fresh lime juice (as much as you like).
- Mix well.
- Serve and enjoy!
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
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Joss says
I love the freshness of this ceviche. Very delicious and elegant!
Joss Dyckson says
Sorry to hear, Delilag. If you notice the oil getting too hot for the chicken, just turn the heat down and always keep an eye on it, especially with a new electric skillet.