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.
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.
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 this tutorial takes the guesswork out of making this dish. It's a great way to switch things up from your typical roast chicken or braised beef.
Jump to:
Ceviche Ingredients
Prepare all ingredients before starting to cook. You’ll need:
- fresh white fish fillets - such as snapper, sea bass, tilapia, or your favorite white ocean fish
- limes or lemons - the juice will be used to cure the raw fish
- white onion
- red chili peppers
- fresh cilantro leaves
- salt and pepper
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 Lime 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 Lime 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
Mix well.
Step #8. Serve
Serve and enjoy immediately!
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.
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.
❤️More Fish Recipes You Will Love
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
How to Make Ceviche
Ingredients
- 2 fresh white fish fillets - snapper, sea bass, tilapia, or your fave white ocean fish
- 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
- 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.
Leave a Reply