Simple Ceviche Recipe

Name: Simple Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound yellowtail snapper or sea bass fillets, cut into 1/2-inch pieces; 1/2 medium red onion, very thinly sliced; 3 limes, juiced; 1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero; Kosher salt and freshly ground black pepper; 1/2 cup fresh cilantro leaves, coarsely chopped, for garnish; Canchita, recipe follows; Vegetable oil, for frying (about 2 cups); 1 to 2 cups canchita corn (also known as chulpe); Salt

Servings: persons

1
In a large mixing bowl, combine the fish with the onion, lime juice, and chile; season with salt and pepper.
2
Toss gently to combine, being sure to coat the fish with the lime juice.
3
Cover and refrigerate for 30 to 45 minutes, do not marinate longer or the acids from the lime will make the fish mushy.
4
Serve cold with cilantro and canchita on top.
5
.
6
*Note: The aji amarillo is traditional chile in Peru and available at any Latin grocery but not in many mainstream supermarkets.
7
In substitute you can use a habanero or any other hot chile.
8
Heat the oil in a large pot over medium-high heat for 2 minutes.
9
Add the chulpe corn, cover the pot and reduce the heat to medium.
10
Once you hear the kernels pop (like popcorn), shake the pot vigorously to prevent the kernels on the bottom from burning.
11
Once the popping slows, after about 6 to 8 minutes, drain the canchita on a platter lined with paper towels to remove excess oil.
12
Season with salt while the corn is still warm and serve with ceviche.

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 10 ingredients. The key ingredients include: 1 pound yellowtail snapper or sea bass fillets, cut into 1/2-inch pieces, 1/2 medium red onion, very thinly sliced, 3 limes, juiced, 1 tablespoon seeded and finely chopped jarred aji amarillo peppers or fresh habanero, and more.

Yes, Simple Ceviche 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!

Simple Ceviche

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions