Ceviche has this effortless charm — fresh fish cured in citrus juice, bright flavors, and just the right amount of zing. It’s a dish I like making when I want something light but lively, especially on warm days. This Peruvian-style ceviche is quick to throw together and doesn’t require cooking over heat, which is a nice break sometimes.
The Story Behind This Recipe
I first tried ceviche during a trip to Lima, wandering through a bustling market filled with colorful baskets of fruit and freshly caught fish on ice. The vendors would squeeze limes right in front of you, and the tangy, cold fish felt almost like a refreshing snack rather than a full meal. That memory stuck with me — the simplicity but depth of flavor that comes from just a few quality ingredients.
When I make ceviche at home, I like using firm white fish like sea bass or halibut. It’s important to have very fresh fish here since you’re really only ‘cooking’ it in the acid of citrus juice. I keep the marinade simple — lots of lime juice, a bit of red onion for crunch, and just a touch of chili to wake things up. Adding pieces of boiled corn kernels brings a gentle sweetness that balances the tang nicely.
This dish is always a conversation starter when I serve it to friends. It feels fancy because it’s a bit unusual to make at home, but it’s actually no-fuss and done in under 20 minutes. Plus, it’s a cooler option if you don’t want something heavy or hot, which is perfect for summer afternoons or casual gatherings.
One small habit I’ve picked up is to prepare the fish and veggies separately and combine them just before serving. This keeps the texture crisp and the flavors fresh without becoming soggy. It’s a simple trick that makes a big difference if you plan to enjoy it over time rather than all at once.
Overall, ceviche is a dish where patience isn’t really needed, but attention to detail and good quality ingredients make the finished result so worth it.
Cuisine: Peruvian
Course: Appetizer
Servings: 4
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Ingredients
- 1 lb firm white fish fillets (like sea bass or halibut), diced
- 1 cup fresh lime juice (about 8 limes)
- 1 small red onion, thinly sliced
- 1-2 small fresh chilies, seeded and minced
- 1 ear of corn, husked and boiled, kernels cut off
- Fresh cilantro leaves, roughly chopped
- Salt to taste
- Black pepper to taste
- Optional: diced avocado for serving
Instructions
- Step 1. Place the diced fish in a glass or ceramic bowl.
- Step 2. Pour the fresh lime juice over the fish, making sure the fish is submerged.
- Step 3. Add the minced chilies and a pinch of salt. Mix gently to combine.
- Step 4. Cover the bowl and refrigerate for about 10-15 minutes, until the fish turns opaque.
- Step 5. Drain most of the lime juice, then stir in the thinly sliced red onion, corn kernels, and chopped cilantro.
- Step 6. Season with additional salt and black pepper to taste.
- Step 7. Serve immediately, optionally topped with diced avocado.
Tips for Success
- Use the freshest fish you can find since ceviche relies on raw fish safely ‘cooked’ in citrus.
- Slice the red onion very thinly so it’s not overpowering.
- If you prefer less heat, reduce or omit the chili.
- Serve chilled and consume within a few hours for best texture and flavor.
- You can prepare the corn and onions ahead of time to streamline assembly.
Variations & Substitutions
- Try substituting shrimp or scallops for the fish, adjusting marinating time accordingly.
- Add diced cucumber or tomato for extra texture and freshness.
- For a slightly smoky note, sprinkle with a bit of ground cumin or smoked paprika.
- Use a mix of lime and lemon juice to vary the citrus flavor.
- Swap cilantro for fresh mint or basil for a different herbal twist.
