The citrus-y, acidic taste of Fish Ceviche makes it just the perfect kind of appetizer for most meals. It just possesses the kind of flavor that’s sure to satisfy you, while prepping your palate for other food to come. And while it may sound quite fancy and intimidating, ceviche actually isn’t something hard to make! Keep reading so we can break down each step for you!

What is Ceviche
Ceviche is a popular Latin American dish, especially in coastal countries like Peru and Mexico. It’s made with fresh, raw fish marinated in citrus juices, like lemon or lime. The acidity of the citrus “cooks” the fish, making it safe to eat. For Fish Ceviche recipes like this, we typically use delicate white meat fish such as swordfish, mahi-mahi, and Wahoo. The result is a refreshing, light and flavorful dish perfect for warm weather or any occasion!
Ingredients in Fish Ceviche
Shopping on a budget? This might just be the appetizer for you! We only need seven ingredients in total for this. Despite this, you will end up with the most vibrant, delicious Fish Ceviche that will most likely impress guests!
- Fish fillet – For this, it’s important that we use a white meat fish. The choice is ultimately up to you! The fillet is also ideal since we want soft cubed fish that will work in perfect harmony with the rest of our components.
- Red onion – The onions are perfect for some richness. And we really factor this in for the refreshing element to our dish.
- Plum tomato – The tanginess from our plum tomatoes can truly upgrade the flavor of ceviche!
- Lime – Acts as an acid to cure the fish, helping somewhat “cook” it without the use of heat.
- Cilantro – Has a fresh taste to it that helps build the flavor and aroma of our ceviche.
- Salt – As you may expect, this really seasons the fish and gives it tons of flavor.
- Ground black pepper – Makes our dish plenty more rich and irresistible.
How to Make Fish Ceviche
Once your ingredients are all prepped, most of what is left is mixing these together in a particular order, and refrigerating the ceviche. So let’s get started!
Coating the Fish with Lime
Once you have your fish fillet or white fish meat of choice, you can get your cutting board, and slice this up into cubes. Then grab a bowl, and arrange the fish inside. Squeeze some lime over your fish, and proceed to mix this together.
Adding the Vegetables and Seasoning
It’s time to take your onion and tomato, and add this to the fish and lime. Now mix this all together before you add cilantro. Again, we will mix the ingredients together. Now, sprinkle in the salt and pepper. Keep mixing with your spoon, making sure that everything is thoroughly blended together.
Refrigerating the Fish Ceviche
Since everything is well-blended now, we can cover our bowl using plastic wrap. Then put the bowl in your refrigerator where it should stay for a minimum of 3 hours. But for the best results, I would recommend refrigerating the ceviche overnight. Once that’s done, you can just serve this while it’s chilled!
Peruvian Fish Ceviche
Your delightfully bright and refreshing ceviche actually comes all the way from Peru, and it is even considered their national dish! In fact, it is so special that ceviche has made its way to the United Nations Educational, Scientific and Cultural Organization (UNESCO) Intangible Cultural Heritage list. But what exactly is the big deal about this dish? For starters, it is far from your usual fish dish. We actually utilize raw fish for this, and mix it in with ingredients known for pleasantly sharp flavors like red onion and lime. This results in a terrifically sour and unforgettable taste!
What to Serve with Fish Ceviche

You may want to have other dishes in your meal since this Fish Ceviche is just an appetizer, after all. But you may be asking, “What else can I cook up?” Lucky for you, we’ve got quite the selection here!
- My first suggestion would be this equally refreshing and truly delectable Baked Lemon Butter Tilapia. Tender, mildly tangy, and just absolutely delicious, this dish is the perfect go-to for when I have little time to whip up dinner. Another great thing about this recipe is that it is affordable because it only uses a few ingredients.
- We can keep going with tasty fish dishes, but this time, I am going to add something real crunchy to the list. This Oven Baked Blackened Tilapia is irresistibly flavorful and is even more budget-friendly than our previously mentioned tilapia dish. You will mainly be needing your fillet, some cooking oil spray, and seasonings and spices to make this! And you can serve five people with this recipe.
- Did you enjoy making Fish Ceviche? I have something that’s really similar, and so you will probably want to learn how to make it too! Sinuglaw is yet another popular appetizer, but instead of just fish, it also utilizes some grilled pork belly. This has a pleasant sharpness to it too because it contains tuna ceviche.
How to Make Fish Ceviche
Ingredients
- 4 ounces fish fillet white meat fish such as swordfish
- 1 red onion mined
- 1 plum tomato cored and chopped
- 2 pieces lemon
- ¼ cup cilantro chopped
- 1/2 teaspoon salt
- 1/8 teaspoon ground black pepper
Instructions
- Slice the fish fillet into cubes.4 ounces fish fillet
- Arrange the cubed fish in a bowl. Squeeze the lime over the fish. Mix well.2 pieces lemon
- Add the onion and tomato. Mix1 red onion, 1 plum tomato
- Add the cilantro. Mix well.¼ cup cilantro
- Put the salt and pepper into the mixture. Continue to mix using a spoon until all the ingredients are well blended.1/2 teaspoon salt, 1/8 teaspoon ground black pepper
- Cover the bowl with a plastic wrap and then place it in the refrigerator. Refrigerate for at least 3 hours (overnight is preferred).
- Serve chilled. Enjoy!
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