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Ceviche, also spelled as "cebiche" or "seviche," is a popular and refreshing seafood dish that originates from the coastal regions of Latin America, particularly in countries like Peru, Ecuador, and Mexico. It typically involves the use of raw fish or seafood, which is marinated and "cooked" in citrus juices, such as lime or lemon. The acid in the citrus juice denatures the proteins in the fish, giving it a texture and appearance similar to being cooked with heat.
The resulting dish is a flavorful and tangy seafood preparation with a unique texture and taste that highlights the freshness of the seafood and the vibrant flavours of the citrus and other ingredients. Ceviche is known for its lightness and is often enjoyed as an appetizer or a light meal, especially in warm climates.
Eating cerviche in Lima, Peru was one of my best memories of our visit to Peru.
Prep Time 15 minutes
Cook Time 30 minutes
Resting period 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Ecuadorian, Mexican, Peruvian
Servings 6
Calories 70 kcal


  • Large ceramic bowl


  • 500 g fresh, high-quality seafood ( sea bass, Mahi Mahi, snapper, or tilapia, shrimp, or scallops)
  • 2 large fresh tomatoes (finely chopped)
  • 1 medium carrot (finely chopped)
  • 1 med red onion (sliced)
  • 1 bunch coriandar (or cilantro) (chopped)
  • large fresh red chilli (finely chopped)
  • clove garlic (finely chopped)
  • 1 tbsp grated ginger
  • 3 item limes
  • 3 item lemons
  • ½ tsp black pepper
  • ½ tsp Rock salt


  • 1 tsp grated carrot
  • 1 tsp chopped corriander
  • q item red chilli (cut in fine strips)


  • Cut the seafood into small(1 cm) bite-sized pieces.
  • Wash the lemons and limes. Squeeze them into a large bowl. Strain the fresh lime juice and lemon juice to remove any seeds.
  • The mixture is then marinated in freshly squeezed lime or lemon juice. The acid in the juice effectively "cooks" the fish, turning its flesh opaque and giving it a firm texture.
  • The ceviche is left to marinate in the fridge for 20-30 minutes to allow the flavours to meld and the fish to fully "cook" in the acidic environment. The duration of marination may vary depending on the type and size of the seafood used.
  • The seafood is then combined with the sliced onions, chopped tomatoes, garlic, carrot, coriander, ginger and red chilli.
  • The cerviche is served in a bowl or on a plate, garnished with additional fresh herbs and sometimes a drizzle of olive oil, and accompanied by side dishes such as corn, sweet potato, or plantain chips.
Keyword cebiche, cerviche, fish sauce, fresh, marinated, seviche, tangy

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