You’re Not Making Ceviche Right — Here’s the Real Way Locals Do It

Ceviche might be one of the most refreshing, vibrant dishes you can serve — but making it right requires more than just tossing raw fish in lime juice. Rooted in coastal traditions from countries like Peru, Ecuador, and Mexico, real ceviche is an art of balance: acidity, texture, and freshness, all coming together in a single chilled bowl.

While popular around the world, many versions of ceviche served outside Latin America lose the soul of the dish — they’re either too citrusy, too fishy, or drowned in ingredients that don’t belong. Authentic ceviche respects simplicity and technique: it’s about letting the freshest ingredients shine and knowing exactly how long to marinate for that perfect “cooked-by-citrus” texture.

In this post, you’ll learn how to make true, classic ceviche, with variations from Peru and Mexico, tips on choosing the right fish, and how to avoid the common mistakes that ruin the dish. Whether you’re a seafood lover or planning your next dinner party, this recipe guide will help you master one of Latin America’s most iconic dishes.

Read here vegetarian food in Peru, Peruvian drinks and best breakfast in Peru

Read here Lima vs Cusco and 8 Days Peru Itinerary

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Best Time to Eat & How to Partner It

Ceviche is traditionally enjoyed as a daytime dish, especially for lunch or as a starter in warm climates. It’s most popular during midday when the sun is high and your body craves something light, zesty, and hydrating. In coastal areas, it’s even eaten as a late-morning snack on the beach, often paired with cold beer or fresh coconut water.

When it comes to pairing, ceviche goes best with crisp, clean accompaniments: think ice-cold lagers, a dry white wine like Sauvignon Blanc, or a light Michelada. For sides, Peruvian-style ceviche is commonly served with boiled sweet potato and corn, while Mexican ceviche might come with tostadas, avocado, and a drizzle of hot sauce.

Pro tip: serve it chilled, not frozen, and make it fresh — ceviche doesn’t age well. It’s a dish best made just before serving, with fish that’s as fresh as possible and citrus that hasn’t been sitting in a bottle for months.

Many people mistakenly believe that ceviche is just raw fish with lime juice — but that’s only part of the story. Real ceviche is not about soaking the fish until it’s rubbery and overcooked in acid. In Peru, for example, the fish is typically marinated for just 5 to 15 minutes, preserving its delicate texture and flavor.

Another common misconception is using the wrong type of fish. Oily or strong-tasting fish like salmon or tuna are rarely used in traditional ceviche. White fish like sea bass, snapper, or halibut are preferred for their clean taste and firm texture. Throwing in shrimp or crab? Fine — but that becomes a different regional variant, not the classic.

And finally, ceviche is not meant to be spicy or overly complex. While Mexican ceviche can carry heat, Peruvian versions are remarkably simple: lime juice, red onion, cilantro, salt, and maybe a dash of chili. When people start piling in mango, ketchup, or garlic aioli — it becomes something else entirely.

How to Make Ceviche

Ceviche Recipe Ingredients

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

Shrimps
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

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.

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.

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.