How many servings does this recipe make?

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

What ingredients do I need for Seviche ?

You need 9 ingredients. The key ingredients include: 1 lb white fish, cut into small cubes, lime or lemon juice, 1/2 medium onion, sliced and separated into rings, 1 medium tomato, diced, and more.

Is Seviche suitable as seafood?

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

How do I store leftover Seviche ?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Seviche Recipe – Eats Now

Name: Seviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb white fish, cut into small cubes; lime or lemon juice; 1/2 medium onion, sliced and separated into rings; 1 medium tomato, diced; 1 can (4 oz) chopped green chilies; 3 tbsp vegetable oil; 2 tbs vinegar; 1 tbsp dried cilantro; salt

Try this homemade Seviche recipe the whole family will love. Made with white fish, lime, onion and tomato. Easy step-by-step instructions included.

This Seviche relies on simple, everyday ingredients such as lime or lemon juice, medium tomato, diced, (4 oz) chopped green chilies and vegetable oil. It comes together quickly and makes 4 servings, at about 117 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Seafood

Servings: persons

1 lb white fish, cut into small cubes
lime or lemon juice
1/2 medium onion, sliced and separated into rings
1 medium tomato, diced
1 can (4 oz) chopped green chilies
3 tbsp vegetable oil
2 tbs vinegar
1 tbsp dried cilantro
salt

Frequently Asked Questions

Quick Info

Servings
4 servings
Calories
117 kcal
Category
Seafood

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Seviche

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