Ceviche Recipe – Eats Now

Name: Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound fish fillets; 8 ounces lime juice; 1 large onions finely chopped; 1 whole jalapeno pepper finely chopped; 2 medium tomatoes finely chopped; 30 each green olives pitted; ⅛ teaspoon cumin; 20 each capers; 1/4 cup coriander chopped, fresh; 1/4 cup olive oil; 1 x salt to taste; 1 x black pepper to taste; 1 x oregano to taste

Servings: persons

1 pound fish fillets
8 ounces lime juice
1 large onions finely chopped
1 whole jalapeno pepper finely chopped
2 medium tomatoes finely chopped
30 each green olives pitted
⅛ teaspoon cumin
20 each capers
1/4 cup coriander chopped, fresh
1/4 cup olive oil
1 x salt to taste
1 x black pepper to taste
1 x oregano to taste

1
Marinate fish in lime juice for 4 to 5 hours, until fish turns white.
2
Mix fish with the juice with all other ingredients.
3
Serve chilled.
4
Note from Alexis: Ceviche is not Mexican, it's Ibero-American.
5
It's also consumed in Spain and Southern France and there is even a variant in the Philippines (as a Spanish import).
6
The Japanese love it too.
7
For example, Nobu, the famed NYC & London Japanese food restaurant carries it.
8
Peruvians are perhaps best known for taking Ceviche to an art form (quality, variety, presentation) and as a national symbol.
9
There are over 20 varieties of Ceviche in Peru alone.
10
From the humble Seabass (corvina) to Mixto (varied seafood ingredients, all marinated in lime, which they call 'limon'), to Ceviche de Paiche, a Sturgeon-like fish that lives in the Amazon river basin.
11
Chileans and Ecuatorians also take pride in their many varieties and their Ceviche-making tradition.

249

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 pound fish fillets, 8 ounces lime juice, 1 large onions finely chopped, 1 whole jalapeno pepper finely chopped, and more.

Yes, Ceviche falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions