Guide To Serve Ceviche Recipe Ingredients Easy

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Ceviche (pronounced seh-vee-chay) is a vibrant and delicious Latin American dish featuring fresh seafood “cooked” in citrus juices. The origins of ceviche can be traced back to Peru, where it remains a national treasure. While traditionally made with white fish, there are countless variations incorporating various seafood and regional ingredients. This guide will walk you through everything you need to know to create a restaurant-worthy ceviche at home, including the freshest ingredients, a step-by-step process, and valuable nutritional information.



1 pound fresh, sushi-grade white fish (such as sea bass, halibut, or tilapia), cut into bite-sized cubes

  • 1 cup fresh lime juice (about 4-5 limes)
  • 1/2 red onion, thinly sliced
  • 1 jalapeno pepper, seeded and finely chopped (adjust for desired spice level)
  • 1/2 cup chopped fresh cilantro
  • 1 avocado, pitted, diced, and drizzled with lime juice to prevent browning
  • 1/2 cup cherry tomatoes, halved
  • 1/4 cup chopped fresh red bell pepper
  • 1/4 cup chopped fresh cucumber
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper to taste
  • Optional additions: Chopped fresh mango, chopped pineapple, chopped fresh corn kernels, aji amarillo paste (Peruvian yellow chili paste)

  • Directions:

    1. Prepare the fish: The key to a delicious ceviche is using incredibly fresh, sushi-grade fish. If unsure about the quality, opt for another recipe. Place the cubed fish in a non-reactive bowl (glass or ceramic).
    2. Citrus marinade: Pour the fresh lime juice over the fish, ensuring all pieces are submerged. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours. The acidity of the lime juice will “cook” the fish, resulting in a firm, opaque texture.
    3. Assemble the ceviche: While the fish marinates, prepare the remaining ingredients. Thinly slice the red onion and jalapeno pepper. Chop the cilantro, avocado, tomatoes, bell pepper, and cucumber.
    4. Drain and combine: After marinating, the fish will be opaque and slightly firm. Drain the fish in a colander, reserving about 2 tablespoons of the lime juice marinade. In a large serving bowl, combine the drained fish, red onion, jalapeno, cilantro, avocado, tomatoes, bell pepper, and cucumber.
    5. Final touches: Drizzle the reserved lime juice marinade and olive oil over the ceviche. Season with salt and freshly ground black pepper to taste. Gently toss to combine all ingredients.


    For a milder ceviche, remove the seeds and white membranes from the jalapeno before chopping.

  • “Curing” the fish for longer than 2 hours can result in a tough texture.

  • Nutritional Facts (per serving)

    Calories: 250-300 (depending on added ingredients)

  • Protein: 30 grams
  • Fat: 10 grams
  • Carbohydrates: 15 grams (including natural sugars)
  • Sodium: Trace amounts (depending on added salt)
  • Vitamin C: Excellent source (from lime juice)

  • Please note: This is a general estimate and nutritional information can vary depending on the specific ingredients you use.


    Ceviche is a delightful and healthy dish perfect for a light lunch, appetizer, or even a refreshing main course on a hot summer day. The beauty of ceviche lies in its simplicity and customizability. Feel free to experiment with different types of seafood, vegetables, and citrus juices to create your own signature ceviche recipe.

    Frequently Asked Questions (FAQs)

    1. Can I use frozen fish for ceviche?

    While technically possible, it’s not recommended. Fresh, sushi-grade fish is essential for the best flavor and texture. Frozen fish can be mushy and may not “cure” properly in the citrus marinade.

    2. How long will ceviche last in the refrigerator?

    Due to the raw fish, ceviche is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 24 hours, but the texture and flavor will deteriorate.

    3. What can I serve with ceviche?

    Ceviche pairs well with various side dishes. Consider plantain chips, tortilla chips, patacones (fried green plantains), or a simple side salad.

    4. Is ceviche spicy?