Sometimes I like something light and fresh that comes together in minutes, especially when the day feels a bit too busy. This Peruvian ceviche fits the bill perfectly.
The Story Behind This Recipe
I first had ceviche during a trip to South America, where the bold citrus flavors and bright spice caught me off guard in the best way. It didn’t feel like heavy cooking but still made a satisfying meal. It quickly became something I’d make when I wanted to impress friends with minimal effort.
One of my favorite things about ceviche is how flexible it is. You can swap in different types of white fish or even use shrimp or scallops, depending on what’s fresh at the market. The key, though, is the citrus marinade—lime and a little orange juice give that perfect balance of tang and sweetness.
When I make it at home, I like to add thinly sliced red onion and a touch of spicy chili pepper. Sometimes I let the fish marinate for a bit longer if I want it more ‘cooked’ by the citrus, but often I just toss everything together and serve immediately. It’s great with simple sides too, like corn nuts or toasted bread.
This dish feels casual enough for a weeknight but special enough for guests, which is how I often end up making it. Plus, it feels like a little escape even if I’m sitting in my own kitchen.
Cuisine: Peruvian
Course: Lunch
Servings: 2 to 3
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes
Ingredients
- 12 oz firm white fish fillets (like sea bass, snapper, or halibut), skin removed and cut into 1/2-inch cubes
- 1/2 cup fresh lime juice (about 4 limes)
- 1/4 cup fresh orange juice
- 1 small red onion, thinly sliced
- 1 small chili pepper, thinly sliced (like a jalapeño or fresno)
- 1/4 cup fresh cilantro, chopped
- Salt to taste
- Freshly ground black pepper to taste
- Optional: toasted corn nuts or thin crackers for serving
Instructions
- Step 1. Place the cubed fish in a glass or ceramic bowl.
- Step 2. Pour the lime and orange juice over the fish, making sure it’s mostly covered.
- Step 3. Add the thinly sliced red onion and chili pepper.
- Step 4. Season with salt and pepper.
- Step 5. Gently toss everything together.
- Step 6. Let it marinate in the fridge for 10 to 15 minutes if you prefer a milder ‘cooked’ texture, or serve immediately for a fresher taste.
- Step 7. Before serving, stir in the chopped cilantro.
- Step 8. Serve chilled, with toasted corn nuts or crackers on the side if you like.
Tips for Success
- Use the freshest fish you can find since this is a raw preparation.
- If you don’t have fresh orange juice, a splash of white vinegar can add acidity.
- Adjust the chili amount depending on your heat preference.
- Serve immediately or within an hour for best texture; the fish will start to firm up more the longer it sits.
Variations & Substitutions
- Swap fish for shelled shrimp for a quick twist.
- Add diced avocado before serving for creaminess.
- Include chopped cucumber or diced tomatoes for extra crunch.
- Use a mix of lime and lemon juice if you prefer a sharper citrus flavor.
