Fresh, tangy, and refreshingly bold, Fish Ceviche is a staple of Latin American cuisine—especially popular in Peru, Mexico, and Ecuador. This no-cook seafood dish uses fresh white fish marinated in citrus juice, typically lime or lemon, which "cooks" the fish while infusing it with vibrant flavor. Combined with onions, chili, cilantro, and optional extras like avocado or mango, ceviche offers a light, healthy, and incredibly flavorful experience.
Ingredient
For the Ceviche:
| Very Fresh, Firm White Fish | 1 lb (450g) |
|---|---|
| Red Onion | ½ small, thinly sliced |
| Aji Limo or Serrano Pepper | ½ - 1, thinly sliced |
| Fresh Cilantro, chopped | ¼ cup |
| Garlic Clove, thinly sliced | 1 small (optional) |
| Salt | 1 teaspoon (or to taste) |
| Fresh Lime Juice | ½ - ¾ cup (120-180 ml) |
| Ice Cubes | 2-3 (optional) |
For Leche de Tigre (Tiger's Milk) (Optional blend for deeper flavor):
| A few scraps of the fish you're using |
|---|
| A few pieces of raw red onion |
| A small piece of Aji Limo or Serrano |
| A few cilantro sprigs |
| A small splash of water or fish broth |
Traditional Accompaniments:
| Sweet Potato | 1 medium |
|---|---|
| Choclo (Peruvian Corn) | ½ cup |
| Cancha (Peruvian Corn Nuts) | ½ cup (optional) |
| Lettuce Leaves | 2-4 |
Cooking Steps
Step 1: Prepare Accompaniments
- Cook the sweet potato: Boil or steam the sweet potato until tender but still firm. Peel and slice into ½-inch (1.2 cm) rounds.
- Prepare the choclo: If using fresh, boil it until tender. If using frozen, boil for a few minutes. Drain and set aside.
- If using cancha, it's usually ready to serve as is.
Step 2: Prepare the Fish
- Rinse the fish fillets quickly under cold water and pat them extremely dry with paper towels. This is crucial.
- Cut the fish into ¾-inch (2 cm) cubes or strips.
- Place the fish pieces in a clean, non-reactive bowl. Sprinkle with 1 teaspoon salt and toss gently to coat. The salt will start to draw out some moisture and firm the fish.
Step 3: Make the Leche de Tigre (Tiger's Milk) (Optional, for advanced flavor)
- For a more complex "Leche de Tigre," in a blender, combine a few scraps of fish, a few pieces of red onion, a small piece of Aji Limo (or chili), a few cilantro sprigs, and a small splash of water or fish broth. Blend until smooth, then strain through a fine-mesh sieve, pressing on the solids to extract all the liquid. This concentrated liquid is added to the main marinade. If skipping this step, just use the lime juice directly.
Step 4: Marinate the Ceviche
- To the bowl with the salted fish, add the thinly sliced red onion, thinly sliced Aji Limo (or chili), thinly sliced garlic clove (if using), and most of the fresh chopped cilantro (reserve some for garnish).
- Add the ice cubes (optional, but helps keep the ceviche very cold and firm).
- Pour the fresh lime juice over the mixture, ensuring the fish is submerged. If you made the blended Leche de Tigre, add that too.
- Gently toss everything with a spoon or your hands until well combined.
- Marinate for only 2-5 minutes. The "cooking" happens quickly. The fish will turn opaque from the outside in. For the best texture, Peruvian ceviche is rarely marinated for more than 5-10 minutes.
Step 5: Plate and Serve
- To serve, quickly scoop the ceviche into chilled bowls or martini glasses. Ensure each serving gets a good mix of fish, onion, and chili.
- On the side of each serving, place a few slices of cooked sweet potato, some kernels of cooked choclo, and a sprinkle of cancha (if using).
- Garnish with the reserved fresh cilantro and a extra sliver of Aji Limo or a fresh red chili slice.
- Serve immediately.
Extra Tips for Perfect Peruvian Ceviche
- FISH FRESHNESS IS PARAMOUNT: This is the most critical aspect. Use only the freshest fish you can find, preferably sushi-grade, from a reputable fishmonger. Ceviche is a raw dish, so quality and freshness directly impact safety and flavor.
- Fresh Lime Juice ONLY: Do not use bottled lime juice. Freshly squeezed lime juice is essential for flavor and the chemical reaction that "cooks" the fish. Key limes are traditional if you can find them.
- Don't Over-Marinate: Authentic Peruvian ceviche is marinated for a very short time (2-5 minutes, sometimes up to 10), resulting in fish that's just barely opaque on the outside but still very tender and juicy on the inside. Longer marination will result in tougher, "overcooked" fish.
- Leche de Tigre (Tiger's Milk): The liquid left over in the bowl is considered a prized delicacy, believed to have invigorating properties. Some people drink it!
- Chill Everything: Keep your serving bowls and all ingredients very cold for the best texture and freshness.
- Safety Note: This dish involves raw fish. Pregnant women, young children, the elderly, and individuals with compromised immune systems should avoid raw fish dishes.
Nutritional Value
Approximate (per serving, based on 2 servings, excluding accompaniments)
| Calories | 150-200 kcal |
|---|---|
| Protein | 25-35 grams |
| Fat | 2-5 grams |
| Carbohydrates | 5-10 grams |
| Fiber | 1-2 grams |
Benefits
- ✅ Rich in Lean Protein: Fresh fish provides high-quality, low-fat protein.
- ✅ No Cooking Required: Perfect for hot days or fast, fresh meals without turning on the stove.
- ✅ Loaded with Vitamins: Includes nutrient-rich ingredients like lime juice, onions, peppers, and cilantro.
- ✅ Naturally Low-Carb & Gluten-Free: Great for those on keto, paleo, or gluten-free diets.
- ✅ Digestive Support: Citrus juice and raw onions promote digestion and metabolism.
Light, zesty, and bursting with bold Latin American flavors, Fish Ceviche is the perfect combination of simplicity and sophistication. Whether served as a refreshing appetizer, a beach-inspired lunch, or a healthy dinner option, ceviche offers a nutritious and satisfying dish that stands out on any menu.
Explore more fresh seafood recipes, no-cook meals, and Latin American classics on our site. Add this Fish Ceviche recipe to your favorites and enjoy a taste of coastal cuisine—fresh, clean, and full of life.