🐟Ceviche Recipe

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🐟 Classic Peruvian Ceviche Recipe



Ceviche is a popular Latin American dish made from fresh raw fish cured in citrus juices, mainly lime or lemon, and mixed with various seasonings. This refreshing and zesty recipe is perfect for hot days and makes a delicious appetizer or light meal.

📝 Ingredients:

  • 1 lb (450g) fresh firm white fish (like sea bass, snapper, or tilapia), cut into small cubes

  • 1 cup freshly squeezed lime juice (about 8–10 limes)

  • 1 small red onion, thinly sliced

  • 1 fresh red chili or jalapeño, finely chopped (optional, for heat)

  • 1/2 cup chopped fresh cilantro

  • 1 tsp salt

  • 1/2 tsp black pepper

  • 1/2 tsp minced garlic (optional)

  • Optional toppings: diced avocado, boiled sweet potato slices, corn kernels, lettuce leaves

👨‍🍳 Instructions:

  1. Prepare the Fish:
    Cut the fish into small bite-sized cubes. Make sure it’s extremely fresh.

  2. Marinate in Citrus:
    Place the fish in a glass bowl and pour the lime juice over it. Stir to coat the fish completely. Cover and refrigerate for 15–20 minutes, until the fish turns opaque (this means it is "cooked" by the lime juice).

  3. Add Vegetables & Seasoning:
    Drain most of the lime juice, leaving just a little. Add the red onion, chili, cilantro, salt, pepper, and garlic. Toss gently to combine.

  4. Let it Rest:
    Let the ceviche sit for another 10 minutes in the fridge to let the flavors blend.

  5. Serve Fresh:
    Serve chilled, garnished with avocado, sweet potato slices, or corn, if desired.

💡 Tips:

  • Always use the freshest fish available, preferably sushi-grade.

  • Don’t marinate too long — the fish can become too firm or chalky.

  • For extra flavor, add a splash of orange juice to balance the acidity.


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