How to Make Ceviche

Chefing Around

About Recipe

Ceviche is a very popular Latin and Caribbean dish. It comes in a thousand variations and every country or region in Latin America has their own version. It is typically made with raw fish cured in citrus juice and salt and mixed with spicy peppers. I’ve had at least a dozen different kinds and it’s always delicious. The unique thing about ceviche is that the fish is technically served raw. The citrus, chili, and salt marinade denatures the fish and makes it appear cooked. However, the acid marinade won’t kill parasites so it is important to take precautions to make sure it is safe.


Servings :



2/3 pound White Fish Fillet previously frozen, raw and cut into small cubes

6 Limes

1/4 cup Aji Amarillo Chilies sliced. (You can use jalapeno or another spicy pepper as well)

1/2 cup Onion diced

1/2 cup Bell Pepper diced

1 Roma Tomato diced

1/4 cup Cilantro chopped