Authentic Ceviche Recipe – Fresh & Flavorful Seafood Dish

Ceviche is a popular seafood dish enjoyed throughout Latin America, particularly in coastal regions of Peru, Mexico, and Ecuador. This dish consists of fresh raw fish cured in citrus juices like lime or lemon, combined with fresh vegetables, herbs, and seasonings for a vibrant, tangy flavor. With its light and refreshing taste, ceviche is perfect as an appetizer or even a main course, especially during warm weather. This guide will walk you through an authentic Ceviche Recipe, complete with ingredients, preparation steps, and nutritional details.

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Recipe Details

• Prep Time: 20 minutes
• Active Time: 10 minutes
• Resting Time: 30 minutes
• Total Time: 1 hour
• Cuisine: Peruvian, Latin American
• Course: Appetizer, Main Course
• Servings: 4
• Calories per serving: ~150 kcal

Equipment Needed

• Sharp knife
• Cutting board
• Mixing bowl
• Citrus juicer
• Spoon for mixing
• Plastic wrap
• Serving plates or bowls

Ingredients

• 1 lb (450g) fresh white fish (such as sea bass, halibut, or tilapia), cut into 1/2-inch cubes
• 3/4 cup fresh lime juice (about 6-8 limes)
• 1/4 cup fresh lemon juice (about 2 lemons)
• 1/2 small red onion, thinly sliced
• 1 medium tomato, diced
• 1/2 small cucumber, diced (optional, for crunch)
• 1 small jalapeño or serrano pepper, finely chopped (adjust to taste)
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/4 teaspoon ground cumin (optional, for depth of flavor)
• 1/2 avocado, diced (for garnish, optional)
• Tortilla chips or tostadas for serving (optional)

Instructions

Step 1: Prepare the Fish

1. Choose fresh, sushi-grade white fish and cut it into small, uniform cubes, about 1/2 inch in size.
2. Place the fish cubes in a non-reactive mixing bowl (glass or ceramic works best; avoid metal bowls as they can react with the citrus juices and alter the taste).

Step 2: Cure the Fish in Citrus

3. Pour the fresh lime and lemon juice over the fish until fully submerged.
4. Stir in the thinly sliced red onion for added flavor.
5. Cover the bowl with plastic wrap and refrigerate for 30 minutes to 1 hour, or until the fish turns opaque and firms up. Stir occasionally to ensure even curing.

Step 3: Add Vegetables and Seasonings

6. Remove the fish from the refrigerator and drain some of the excess citrus juice if desired.
7. Stir in the diced tomato, cucumber (if using), chopped jalapeño, fresh cilantro, salt, black pepper, and cumin.
8. Mix well, ensuring all ingredients are evenly distributed.

Step 4: Serve and Enjoy

9. Taste and adjust seasoning as needed.
10. Garnish with diced avocado for a creamy contrast.
11. Serve chilled with tortilla chips, tostadas, or on its own as a light and refreshing dish.

Nutritional Information (Per Serving)

• Calories: 150 kcal
• Protein: 22g
• Carbohydrates: 8g
• Fat: 4g
• Fiber: 2g
• Vitamin C: 35% of daily value
• Omega-3s: High, depending on fish type

Tips for the Best Ceviche

• Use the freshest fish possible to ensure safety and best flavor.
• Do not over-marinate the fish; more than 1 hour can lead to a mushy texture.
• Customize the spice level by adjusting the jalapeño or adding hot sauce.
• For an extra citrus kick, add a splash of orange juice to balance the acidity.

Variations of Ceviche

• Peruvian Style: Add boiled sweet potatoes and corn kernels for a traditional Peruvian twist.
• Mexican Style: Include diced mango or pineapple for a sweet contrast.
• Ecuadorian Style: Add ketchup and a bit of mustard for a unique flavor profile.

Ceviche is a simple yet elegant dish that highlights fresh seafood and bright citrus flavors. Whether you’re preparing it as an appetizer or a light meal, this Ceviche Recipe is sure to impress with its zesty, refreshing taste!

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Ashley Doyle

I am Ashley Doyle, Senior Specialist in Food & Policy at The Humane Society of the United States and editor at airfryermama.com. I am passionate about transforming our global food system by promoting delicious, climate-friendly, plant-based foods. After transitioning from law to food and public policy, I now work with major food service companies to develop plant-based initiatives and animal welfare policies. My goal is to drive institutional change to combat climate change and improve our food system.