Ceviche

Name: Ceviche
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: Grouper fillets (to clean) 8.8 oz; Mackerel fillets (to be cleaned) 7.1 oz; Lime juice (approximately 5) &frac13; cup; Lime peel 2; Red onions 1.8 oz; Green spicy Peperoncino habanero ½; Extra virgin olive oil 3 tbsp; Coriander to taste

it es fr de br

199.5

Calories per serving

Gluten Free
Lactose Free

Energy Kcal 199.5
Carbohydrates g 1.9
of which sugars g 1.9
Protein g 15.6
Fats g 14.4
of which saturated fat g 2.4
Fiber g 46.7
Cholesterol mg 0.2
Sodium mg 33.6

Difficulty: Very easy
Prep time: 20 min
Serving: 4
Cost: Average
Note + 1 h of marination

PRESENTATION

Ceviche recipe hails from Peru, showing just how much folks care about really fresh seafood. And honestly, it all starts with good white fish. Grouper or mackerel works great. You cut it up and mix with loads of lime juice. This lime juice isn’t just for taste—it actually cooks the fish, changing its color and making the texture more tender without ever using heat.

People usually go for thin slices of red onion, some chopped habanero pepper for a real kick, and a handful of cilantro to get that bright, herbal note. The freshness of each part is key; you really really don’t want anything that's been sitting around. Depending on how you like your fish ceviche, you can let it sit in the marinade just a few minutes or as long as ten hours if you want things to get extra soft. Across South America, there are many versions, but the Peruvian style keeps things simple and really lets the seafood shine.

In Peru, not everyone does it the same way. Some folks swap out fish and go for a shrimp ceviche instead, or even mix in both for a different twist on this classic seafood appetizer. It’s a great way to start a meal, especially when you want something light that’s still zesty and full of flavor. Really good stuff. Along the coast, you’ll find people debating about the best ceviche recipe—some add sweet potato or corn on the side for that extra pop of texture and a bit of sweet to balance the tangy citrus. And here's the thing: The whole thing fits right into a broader scene that includes dishes like lomo saltado, showing off how much Peruvians love to mix different flavors and traditions.

However you fix it, an authentic ceviche gives you something both bright and super refreshing—just make sure you use the best fish you can get your hands on, because that makes all the difference in this kind of marinated seafood dish. Whether you’re enjoying it at a local spot in Lima or making it at home, ceviche is a dish that brings the taste of the sea right to your plate. For sure.

How to prepare Ceviche

To make the ceviche, first prepare the ingredients you'll need: chop the cilantro 1, peel and thinly slice the red onion 2, and coarsely chop the pepper 3.

Remove the skin from the grouper and mackerel fillets 4, then use tweezers to remove the bones 5. Cut the fish fillets into smaller pieces of the same size 6.

Place the fillets in a baking dish, trying not to overlap them too much, then add the onion 7, grated lime zest 8, and chopped pepper 9.

Add the cilantro 10, then pour in the lime juice 11 and the oil 12.

Cover the dish with plastic wrap 13 and let it marinate in the refrigerator for about an hour. After the marinating time 14, serve the ceviche with lime wedges 15!

Storage

It is recommended to consume the ceviche immediately after marinating.

Tip

You can enrich the ceviche with avocado slices and serve it with corn and boiled sweet potatoes! If you prefer, replace the habanero pepper with fresh red pepper and the cilantro with parsley, although doing so will lose some of the original flavor.

Curiosity

The juice in which the fish is marinated is called leche de tigre and is highly appreciated in Peru for its supposed aphrodisiac properties!

For Safe Consumption of Raw, Marinated, or Lightly Cooked Fish

Before consuming raw, marinated, or not perfectly cooked fish, it is recommended to freeze it for at least 96 hours at -0 °F in a home freezer marked with 3 or more stars, according to Ministry of Health guidelines.

For the translation of some texts, artificial intelligence tools may have been used.