Fish ceviche recipe: easy homemade recipe

This is the recipe for the exemplary South American fish ceviche cooked in lemon juice. This week has been wonderful, full of daylight and no downpours here in the Seattle area, which is what anyone who has had to persevere through an extremely long winter and virus spring has been hoping for.

  • Ecuadorian versus Peruvian fish ceviche: a comparison

The Ecuadorian ceviche – which I accepted to be, for much of my life, the main genuine ceviche – is unique in relation to its Peruvian counterpart, it is washed down with more sauce, the fish is served in lemon juice with tomatoes,

peppers, onions ( or shallots for this situation) and chopped cilantro, typically served in a bowl accompanied by French fries, patacones, popcorn or grilled corn and eaten with a spoon; while the Peruvian version is juiceless and comes with salty onions, yams, and corn as an afterthought.

For me (and many other Ecuadorians) the juice is essential and perhaps the most surprising aspect of the tasting is drinking the juice towards the end. Ceviche can be prepared with a wide range of types of fish and many other non-fish toppings, but typically fish ceviche is one in which lemon juice «cooks» the fish, to prepare different types of ceviche – prawns, octopus – the fish is cooked to the usual intensity and then marinated in lemon juice and vegetables.

It is basically based on fish, the more tender and new it is, the better it will be cooked with lemon juice, or some, for example, ceviche de concha – ceviche made with new and obscure shellfish, most often freshly prepared before you – The dark mollusk ceviche is exceptionally extraordinary and it’s not how everyone would like it, people either like it or they can’t stand it.


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  • Fish ceviche recipe


Details ¿ How to make easy and fast fish ceviche recipe ?

  • Preparation time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Difficulty: beginner
  • Calories / serving: 370
  • Serves: 4 servings
  • Ingredients

  • 1 kg lean white fish fillet, halibut, sea bass, tilapia, sole, cut into small square pieces
  • 2-3 chili peppers or serrano peppers, sliced
  • 4 crushed garlic cloves
  • 4-5 large shallots, peeled and finely chopped
  • 4 Roma tomatoes, seeded and diced very small
  • 2 bell peppers 1 orange and 1 yellow, finely diced
  • 20 limes separated into about 10 lemons for cooking the fish and another 10 for making the ceviche marinade
  • 1 bunch of cilantro, chopped as finely as possible
  • 2-3 tablespoons of sunflower oil
  • Salt to taste
  • How to prepare easy and fast fish ceviche recipe

  1. Place the pieces of raw fish in a glass dish and cover with salt, the stew, the crushed garlic and a tablespoon of chopped coriander and the juice of about 10 lemons. The fish must be completely covered with lemon juice.
  2. Cover the dish with cellophane and refrigerate, letting the fish cook on its own in the lemon juice for something like 4 hours.
  3. So now you need to put the split shallots in a container, now you need to cover them with boiling water and salt. Let sit for about 10 minutes, pipe and rinse well. When the fish is «cooked» in the lemon juice, rinse it well and remove the bean stew, garlic and cilantro.
  4. Toss the fish with the shallots, the tomatoes, the peppers, the coriander and the juice of the 10 remaining lemons, the sunflower oil and the salt to taste in a large non-receptive bowl. For this reason, start well mixed for a good flavor and then refrigerate for at least 30 minutes before serving.
  5. Serve with French fries, patacones, popcorn or grilled corn and a decent hot sauce or ají.

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