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How to Make Ceviche – An Authentic Ceviche (Recipe Guide)

How to Make Ceviche – An Authentic Ceviche (Recipe Guide)

Our full recipe guide on how to make Ceviche the national dish in Peru.

Ceviche is a refreshing and vibrant dish popular throughout Latin America, particularly in coastal regions. Ceviche is typically made with fresh raw fish cured in citrus juices, such as lime or lemon, and spiced with chili peppers.

Ceviche often includes onions, cilantro, and other seasonings, and is served chilled as a delicious appetizer. Here’s how to make an authentic ceviche:

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How to Make Ceviche

Ceviche Recipe Ingredients

How to Make Ceviche – An Authentic Ceviche (Recipe Guide)

500g fresh fish fillets (such as sea bass, tilapia, or halibut), cut into small cubes

Juice of 8-10 limes
1 red onion
1-2 jalapeño peppers or other chili peppers
1 cup chopped fresh cilantro
Salt and pepper
Optional additions: diced tomatoes, diced avocado, chopped cucumber, sweet corn

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Step By Step How to Make Ceviche

How to Make Ceviche – An Authentic Ceviche (Recipe Guide)

Step 1 – Prepare the Fish

Start by cutting the fish into small, bite-sized pieces. Ensure the fish is fresh and of good quality, as it will be eaten raw.
Step 2 – Cure the Fish

Place the fish pieces in a glass or ceramic bowl. Pour the freshly squeezed lime juice over the fish, ensuring the pieces are completely submerged.

Cover the bowl with plastic wrap and refrigerate for about 15-30 minutes. The exact time will depend on the size of the fish pieces. The fish is ready when it becomes opaque and firm.

Step 3 – Prepare Other Ingredients

While the fish is marinating, thinly slice the red onion and finely chop the jalapeño or chili peppers. You can also add other vegetables like tomatoes or cucumber.

Step 4 – Mix the Ceviche

After marinating, drain off some of the lime juice from the fish (you can keep a little to maintain moisture).
Add the sliced onions, chopped chili peppers, and other optional ingredients to the fish. Mix gently to combine. Add chopped cilantro, and salt and pepper to taste. Adjust the seasonings according to your preference.

How to Make Ceviche – An Authentic Ceviche (Recipe Guide)

Step 5 – Serve

Let the ceviche chill in the refrigerator for at least 10 minutes before serving. Ceville is served chilled, often garnished with additional cilantro or slices of avocado.

Ceviche can be served in small bowls or glasses, accompanied by slices of cooked sweet potato, corn-on-the-cob, or plantain chips.

How to Make Ceviche – An Authentic Ceviche (Recipe Guide)

Tips To Make Ceviche

Make sure to use the freshest fish possible. The amount of lime juice needed can vary based on personal taste and the type of lime used. Taste as you go and adjust accordingly. Ceviche is perfect for hot weather and makes an ideal flavorful starter.

How Many Calories Has A Ceviche

Based on these ingredients, a typical serving of ceviche without avocado would generally range from 150 to 200 calories. With avocado, the calorie count will be higher depending on the amount used.

Here’s a rough breakdown of the calorie content for a typical serving of ceviche (about 1 cup or approximately 200 grams):

Fish or seafood: For example, 100 grams of raw fish (like sea bass, tilapia, or shrimp) typically contains between 100 and 120 calories.

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