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.
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
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
Cut the fish in slices using a chef’s knife or other large knife.
Step #3. Cube the Fish Strips
Cut the fish slices into cubes.
Step #4. Add Lemon Juice
Add the lemon juice to the fish cubes, making sure they are all covered in it.
Step #5. Rest
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
Remove the lemon juice.
Step #7. Add the Veg
Add the onion, chiles, cilantro leaves, salt and pepper. Add some fresh lemon (as much as you like).
Step #8. Mix Well
Step #9. Serve and Enjoy!
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
How to Make Ceviche
- 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
- Cut the fish in slices using a chef's knife or other large knife.
- Cut the fish slices into cubes.
- Add the lemon juice to the fish cubes, making sure they are all covered in it.
- 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.
- Remove the lemon juice.
- Add the onion, chiles, cilantro leaves, salt and pepper. Add some fresh lemon (as much as you like).
- Mix well.
- Serve and enjoy!
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
Frequently Asked Questions
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.
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 originates in Northwest Peru.