Ingredients for Ceviche

  1. Fish fillet 800 g
  2. Lime 4 pcs
  3. Lemon 2 pcs
  4. Orange 1 pc
  5. Red onion medium 1 pc
  6. Chili pepper 1 pc
  7. Cilantro bun
  • Main ingredients: Salmon, Sea bass, Salmon, Cod, Tuna, Trout, Tilapia, Onion, Pepper, Orange, Lime, Lemon, Greens
  • Serving 4 servings


Cutting board, Knife, Citrus juice squeezer, Bowl

Cooking ceviche:

Step 1: Making Citrus Juice

If you manage to get a real Peruvian lemon - small, green, sour-bitter - you are very lucky. And so you can do fine with lime and regular lemons. A good addition would be an orange. About 2.5 cups of juice is needed for the amount of fillet indicated in the recipe. The number of citrus fruits is approximate, it all depends on size and juiciness, it is better to buy a little more - they will not disappear all the same. Squeeze juice from citrus fruits using a manual juicer or electric. Pour the finished juice into a suitable container.

Step 2: Prepare and pickle the fish.

Fish for ceviche should be completely fresh. Well, if you are lucky to live on the shores of the sea or ocean, then you can get the freshest fish that swam in the morning. It is best to use white sea fish, but for most, most often the most optimal option is salmon or salmon.

Ceviche fish is cut in various ways. Each of them has its supporters. Some people like pieces as thin as tissue paper, others like cubes as small as corn grains. I prefer slices thicker - about 3-4 cm long and 3-4 mm thick. Still, I want to feel the taste of fish.
Put the sliced ​​fish fillet in a suitable bowl, pour citrus juice on top, cover with cling film and leave to marinate at room temperature. The ideal time for pickling fish is relative. Regarding the thickness of the pieces and the type of fish. Under the influence of citrus acid with fish proteins, the same processes occur as during heat treatment. Roughly speaking, the fish fillet is slowly "cooked" in citrus juice, but without heating. Usually 1.5 to 2 hours is enough and the fillet will be ready for further use. Some leave the fish to marinate for 4-5 hours or all night.

Step 3: Prepare the other ingredients.

By the end of the marinating process of fish fillet, it is necessary to prepare other ingredients for ceviche. Here you can well give freedom to imagination and taste. The main rule is that everything should go well together. The easiest way is to go the traditional way and use jalapenos, onions and cilantro.
The sharpness of the jalapeno pepper is “stored” in the membranes and grains, if removed, only the jalapeno aroma will remain and you will not look like a fire-breathing dragon, and you can add at least dozens of pepper.
It is best to take onions red, its juiciness and soft taste - this is exactly what you need for ceviche. Those who do not like cilantro can replace it with green onions, not for taste, but for beauty.
Cut the jalapenos into small cubes, onions into thin half rings, just chop the cilantro finely.

Step 4: Serve the ceviche.

Drain most of the fish marinade, add chopped onions, jalapenos and cilantro, mix gently. Put the ceviche in plates and serve.
Enjoy your meal!

Recipe Tips:

- Ceviche can be prepared from any fish and seafood. Fatty fish can also be used, but be prepared for the fact that the ceviche look will be as if you added a little oil, and the taste too.

- In ceviche, you can add chopped oranges, red pepper, fresh tomatoes, olives, mangoes ... this list can be continued for a very long time. Experiment and you will find your perfect taste.