Ceviche Perlita Recipe

Name: Ceviche Perlita
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3/4 pound very fresh boneless, skinless halibut or sea bass, cut into 1/4-in. to 1/2-in. diced; 3 tablespoons fresh lime juice; 3 tablespoons fresh lemon juice; 2 tablespoons extra-virgin olive oil; 1 teaspoon dried oregano, preferably Mexican; 2 tablespoons juice from a jar of sliced pickled jalapenos (sometimes labeled; 1/2 medium sweet white onion, finely chopped; 3/4 cup grape tomatoes or 1 medium firm-ripe tomato, cut into 1/4-in. cubes; 1/2 cucumber, peeled, seeded, and cut into 1/4-in. cubes; 4 ounces pitted green olives (preferably not brined in vinegar; if they are, rinse with water before using), finely chopped; 1/2 cup very finely crumbled cotija (firm Mexican cheese) or feta cheese (about 3 oz.); 1 serrano chile, minced; 2 tablespoons chopped fresh cilantro leaves; 1 firm-ripe avocado; Coarse kosher salt to taste; Thick tortilla chips; Mexican hot chile sauce, such as Cholula

Servings: persons

3/4 pound very fresh boneless, skinless halibut or sea bass, cut into 1/4-in. to 1/2-in. diced
3 tablespoons fresh lime juice
3 tablespoons fresh lemon juice
2 tablespoons extra-virgin olive oil
1 teaspoon dried oregano, preferably Mexican
2 tablespoons juice from a jar of sliced pickled jalapenos (sometimes labeled
1/2 medium sweet white onion, finely chopped
3/4 cup grape tomatoes or 1 medium firm-ripe tomato, cut into 1/4-in. cubes
1/2 cucumber, peeled, seeded, and cut into 1/4-in. cubes
4 ounces pitted green olives (preferably not brined in vinegar; if they are, rinse with water before using), finely chopped
1/2 cup very finely crumbled cotija (firm Mexican cheese) or feta cheese (about 3 oz.)
1 serrano chile, minced
2 tablespoons chopped fresh cilantro leaves
1 firm-ripe avocado
Coarse kosher salt to taste
Thick tortilla chips
Mexican hot chile sauce, such as Cholula

1
In a medium bowl, combine fish and 2 tbsp. each of lime and lemon juice. Cover and refrigerate at least 3 hours and up to 6, stirring occasionally.
2
Meanwhile, mix olive oil, oregano (rubbed between your palms first if the flecks are large), and pickled jalapeno juice in a large bowl.
3
Drain fish in a colander, discarding juices, and add to olive-oil mixture. Toss to coat.
4
Add pickled jalapenos, onion, tomatoes, cucumber, olives, cheese, serrano, and cilantro. Peel avocado, cut into 1/2-in. cubes, and toss gently with remaining 1 tbsp. lemon juice; add to bowl and toss ceviche gently and thoroughly. Season to taste with salt and remaining 1 tbsp. lime juice. Serve with tortilla chips and hot chile sauce.
5
Note: Nutritional analysis is per serving.

149

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 17 ingredients. The key ingredients include: 3/4 pound very fresh boneless, skinless halibut or sea bass, cut into 1/4-in. to 1/2-in. diced, 3 tablespoons fresh lime juice, 3 tablespoons fresh lemon juice, 2 tablespoons extra-virgin olive oil, and more.

Yes, Ceviche Perlita falls under the General 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 Perlita

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions