Ceviche

Have you ever wanted to learn How to Make Ceviche? This amazing Ceviche Recipe is made by “cooking” cubes of fresh snapper and halibut in lime juice then combining with shallots, chili peppers, bell pepper, and fresh cilantro. Serve this delicious summer appetizer or light dinner with chips, fresh tortillas, avocado, or plantain chips.

Easy Ceviche Recipe

I remember the first time I ever tried ceviche. My husband (then boyfriend) and I had just landed in San Jose, Costa Rica after what felt like the longest flight of my life. We ventured out of our hotel for dinner where he introduced me to the tangy and delicious world of ceviche.

I’ve been hooked ever since.

Ceviche is actually really easy to make and can be ready in as little as one hour. If you love fish ceviche, be sure to check out my awesome shrimp ceviche recipe next.

Ceviche Variations

North America, Central America, and the Caribbean

• Mexico and Central America – shrimp, octopus, squid, tuna, and mackerel are popular bases along with salt, lime juice, onion, chili peppers, avocado, and cilantro as the marinade. Sometimes, olives or tomatoes will be added (but never ketchup as it is not considered fresh). In Mexico, it may be served “wet” or “dry”. In the dry version, the ceviche is drained from the marinade and is served with chips or on top of tostadas.
• Ceviche de concha negra (“black conch ceviche”) or pata de mula (“mules foot”) this popular recipe is from El Salvador, Nicaragua, and parts of Mexico and is made with lime juice, onion, yerba buena, tomato, Worcestershire sauce, and hot sauce.
• Nicaragua and Costa Rica – typically made with marinated fish, lime juice, salt, pepper, minced onions, cilantro, and minced peppers, and is usually served in a cocktail glass with a side of ketchup, mayonnaise, and Tabasco sauce.
• Cuba – made with mahi-mahi, squid or tuna, lime juice, salt, onion, green pepper, habanero, and a pinch of allspice.
• Puerto Rico and the Caribbean – ceviche is often made with coconut milk.
• Bahamas / Southern Florida – conch ceviche is the specialty.
• South Florida – tomato juice is often added.

South America

• Chile – ceviche is typically made with halibut or Patagonian toothfish and marinated in lime and grapefruit juices, minced garlic, red chili peppers, mint, and cilantro.
• Ecuador – Ecuador comes with several variations of ceviche. Some are prepared with tomato sauce, while others are prepared with the juice provided by the cooked shrimp. Sometimes made with local shellfish such as clams, oysters, and barnacles, you will often find Ecuadorian ceviche served with corn kernels, plantain chips, popcorn, or even rice.
• Peru – the classic Peruvian ceviche is made with chunks of raw fish that are marinated in freshly squeezed key lime or bitter orange juice, sliced onions, salt and pepper, and chili peppers. Traditionally, the mixture would have been marinated for several hours and served at room temperature with corn on the cob and sweet potato.

Is Ceviche Safe to Eat?

First, let’s discuss how citrus juice “cooks” raw fish.

Here’s how it works-

The acid from the citrus juice denatures the proteins in the fish. In other words, proteins are made up of long chains of amino acids (adenine, guanine, thymine, etc) which are the most fundamental building blocks of life. Place the fish chunks in a bowl of citrus acid and it causes these perfectly configured chains to reconfigure or break apart. Heat also accomplishes this (usually much faster).

But is it safe?

Unfortunately, this isn’t really something that can be answered with a yes or a no.

The citrus does kill many of the nasty bits that can make you sick, however, it will not protect you from things such as salmonella, certain parasites, and worms.

What’s in Ceviche

• Fish. As I mentioned above, tuna, rockfish, halibut, lingcod, snapper, and seabass are all great options. 
• Chili peppers. Ají Amarillo is a type of chili used in many authentic Peruvian ceviche recipes and may be used as a paste or finely minced. Unfortunately, I could not find Ají Amarillo so I added serrano peppers, but jalapeño peppers would also work.
• Garlic cloves. Used primarily to season the marinade, the garlic is left whole and smashed. It’s optional, so feel free to leave it out.
• Fresh cilantro. I can’t imagine a ceviche without cilantro- as part of both the marinade and sprinkled fresh at serving. I suppose, if you hate cilantro, you can leave it out?
• Salt. It’s necessary. Trust me.
• Limes. Making homemade ceviche will make you wish you had lime trees. That said, do not even think about making this with lime juice concentrate. FRESH LIME JUICE ONLY.
• Grapefruit and Oranges. The main citrus whenever making ceviche should always be limes or lemons or a combination of both as they have a much higher acidity compared to grapefruit and oranges. That said, these other citrus fruits add a nice fruity flavor to the marinade, so I always like to add one or two.
• Shallots. Some kind of onion variety is almost always found in ceviche. I added thinly sliced shallots, but feel free to add red or white onion.
• Tomatoes. I’ve come to learn that tomatoes are one of the lesser common ingredients. That said, I always add at least a few because they add a nice sweet, mellow contrast to the other ingredients.
• Bell pepper. I have made this recipe with bell peppers, cucumbers, and a mix of each. It’s entirely up to you. 
• Olive oil. You don’t technically need the olive oil, but a little drizzle just before serving adds a nice touch of flavor (especially if you’re using a high-quality EVOO).
• Hot sauce. Optional.

How to Make Ceviche

I marinated this fish for 4 hours.

Many people (maybe you?) would find this “cook” time to be far too long. That’s fine. For me, it was the right amount of time as I wasn’t interested in completely raw fish on the inside. Some people like that sort of thing and that’s ok. I prefer to save that for actual sushi.

My fish was not rubbery or flaky. It was just perfect…for me. As such, I highly recommend that when YOU make YOUR OWN ceviche you check on your fish every 30 minutes or so. Give it a taste, and check on its progress.

1. Marinate (“cook”) the fish: Add the cubes of raw fish, serrano peppers, garlic, cilantro, and salt to a large bowl. Cover with the juice from approximately 10 limes, 1 grapefruit, and 2 oranges. Mix well to combine. If the fish is not completely covered with lime juice, continue adding additional lime juice until it is.

2. Allow the fish to “cook”: Cover with plastic wrap and transfer to the refrigerator to keep cold. Allow your fish to “cook” for 1-4 hours. Stir and check on the doneness of the fish every 30 minutes to 1 hour.

3. Soak the shallots: Add the sliced shallots to a separate bowl and cover with hot (not boiling) water and 2 teaspoons of salt. Mix well. Soak for approximately 10-15 minutes before draining and rinsing with cold water. Set aside in the refrigerator until ready to use.

4. Marinate the tomatoes: Approximately 30 minutes before serving (this can also be done ahead of time) add the shallots, tomatoes, and bell pepper to a new, much larger, mixing bowl. Add the juice from approximately 5-10 limes and sprinkle with approximately 1 teaspoon of salt. Mix well to combine. Allow mixture to rest for approximately 15 minutes. Drain approximately half of the liquid from the bowl, cover, and set aside in the refrigerator.

5. Check the fish: Check the doneness of your fish. The fish should, at the very least, be completely white around the outside. I prefer my fish to be almost “well done”, but if you prefer a more “medium rare” that’s ok, too.

6. Put it together: Once the fish is ready, remove the smashed garlic cloves. Add the tomato, shallots, and bell peppers to the fish, mixing well to combine. Stir in the chopped cilantro and olive oil and several dashes of hot sauce, if desired.

How Long Does Ceviche Last?

Ceviche that’s made using fresh fish is best enjoyed within 24-48 hours. Always keep any leftovers stored in the refrigerator in a sealed container.

What to serve with this Fish Ceviche Recipe?

You will often find ceviche served with sweet potatoes and corn-on-the-cob, especially when ordering as the main course.

As an appetizer, serve ceviche with tortillas, fried tortilla chips, tostadas, plantain chips, or simply scoop right from the bowl with a spoon.

Other delicious pairings include this classic margarita or mojito recipe. Serve with my favorite chicken enchiladas, chicken mole, or even this Peruvian chicken soup.

Have you tried making this Ceviche Recipe?

Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.