How to make authentic ceviche

Written by alexandra fay Google
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How to make authentic ceviche
(robert lerich/iStock/Getty Images)

"Peruvian food is so simple yet amazingly flavoured with their traditional spices."

— L'Wren Scott

ALatin dish that has become a worldwide trend, there’s something about a big bowl of ceviche that’s hard to resist. It’s ultra healthy, low in calories, and packed with bright, fresh, citrus juices, what's not to love? Served in many coastal towns throughout Latin America, all you need are fresh ingredients and it’s very easy to make this citrus-juice marinated fish and seafood dish at home.

The secret to the best ceviche is using extremely fresh fillets of firm white fish. The ceviche will not taste good if the fish isn’t fresh. Cut the fish into bite sized cubes. Sprinkle with salt.

Thinly slice the onion with a knife or mandoline and soak it in cold water for about 5 minutes so that the strong flavours are able to become subtler. Drain the water and set aside.

Juice 5 limes. Once you have the lime juice ready, sprinkle with salt and add the fresh red chili to the lime juice. Pour the lime juice over the fish and marinate in the refrigerator for at least 15 minutes, making sure the fish is completely covered in the citric juice. Add the onion and refrigerate for 10 more minutes.

The fish should now turn from translucent to an opaque white. Once ready, sprinkle with coriander and serve.

Tips and warnings

  • While it may be intimidating to make a dish using raw fish and seafood, it’s key to remember that the acid from the lemons and limes are actually cooking the fish, without using any heat.

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