Fish Ceviche

A no-cook, citrus-cured fish dish served chilled

Prep Time3

Cook Time1

Total Time3 1

Course: Appetizer

Cuisine: peruvian

Keyword: ceviche, kilawin, kinilaw

Servings: people

Calories: 83kcal

Author: Daisy Merano

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. Mix
1 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!

Use only sushi-grade or day-caught fish. Acid from lemon juice does not fully kill harmful bacteria or parasites. If you're buying from a market, ask when the fish was caught and request cuts suitable for raw dishes. Avoid anything that smells off or looks slimy. I prefer snapper or sea bass because the flesh stays firm even after chilling.
Soak the onion briefly before mixing. Red onions can be harsh and overpowering. To soften that edge, I soak the minced onion in ice water for about 10 minutes before using. This method helps retain crunch while making the bite milder and more enjoyable. Don’t skip this if you want clean flavor.
Always strain the lemon juice. Pulp and seeds can disrupt the mix and make the juice cloudy. I squeeze the lemons by hand through a small mesh strainer. It takes a little more effort but gives better clarity in both texture and taste.
Don’t over-marinate. Fish ceviche hits its best stage after 3 to 4 hours in the fridge. If left overnight, it still works—but the fish starts turning firmer and a bit drier. Anything beyond 24 hours and it starts breaking down too much. I suggest checking the firmness with a fork before serving.
Avoid metal bowls. Citrus reacts with metal and can leave a strange aftertaste. Stick with glass or ceramic bowls. I use one with a tight-fitting lid so I can cover it without touching the surface of the fish.