Fresh fish cured in citrus juice with red onion and cilantro
Chilean-style ceviche features fresh white fish cured in fresh lime and lemon juice, mixed with red onion, cilantro, and just a touch of chili. Served as an appetizer or light lunch with avocado and sweet potato.
Serves 4
Cut fresh fish into small cubes. Place in a glass bowl.
Pour lime and lemon juice over fish until fully submerged. The acid will 'cook' the fish. Let sit 15-20 minutes.
Add sliced red onion, cilantro, chili, salt, and pepper. Gently mix.
Taste and adjust seasoning. The ceviche should be balanced between tart, spicy, and savory.
Serve immediately with avocado slices and sweet potato on the side.
Use sushi-grade fish for safety
The citrus juice must fully cover the fish
Serve immediately for best texture
Add diced mango for sweetness
Include shrimp along with fish
Add cucumber for extra crunch
Consume immediately. Do not store prepared ceviche
Ceviche has its roots in ancient Peru and Ecuador, but Chilean ceviche developed its own distinct style with focus on simplicity and fresh local fish.
The acid denatures the protein but doesn't use heat. It's considered 'cooked' in texture.
Only if previously frozen and now thawed. Fresh is always better for safety.
Per serving · 4 servings total
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