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A bowl of ceviche with fish, red onion, jalapeños, cilantro, avocado slices, and tortilla chips, garnished with lime wedges on the side.
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Peruvian Seabass Ceviche

This bright, citrus-cured seabass ceviche is a Peruvian classic made with just a handful of ingredients: fresh fish, lime juice, red onion, chile, and cilantro. The lime juice cures the fish until it is opaque and tender, giving you a clean, refreshing dish that is perfect scooped up with tortilla chips or piled onto tostadas.
Course Appetizer Recipes, Main Dish Recipes
Cuisine Peruvian-inspired
Prep Time 15 minutes
Marinating 25 minutes
Total Time 40 minutes
Servings 4 servings
Calories 133kcal
Author Robin @ All Ways Delicious

Ingredients

  • 1 pound seabass cut into 1-inch pieces
  • 3/4 cup fresh lime juice enough to mostly cover the fish
  • 1/2 cup finely diced red onion
  • 1/3 cup sliced jalapeño or serrano pepper
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon salt plus more to taste
  • Optional add-ins: diced avocado cooked corn kernels, diced cucumber, cooked sweet potato, or finely diced mango
  • Tortilla chips tostada shells, or lettuce cups, for serving

Instructions

  • Marinate the fish. Place the fish in a glass or other nonreactive bowl and pour the lime juice over it, making sure there is enough juice to mostly cover the fish. Stir gently to coat, then refrigerate for 15 to 25 minutes, until the fish looks opaque and firm.
  • Add the onion, chile, and cilantro. Drain off most of the liquid, then stir in the onion, jalapeño or serrano, cilantro, and salt. Fold in any optional add-ins, such as avocado, corn, cucumber, or mango.
  • Taste and adjust. Taste the ceviche and add more salt or lime juice as needed.
  • Chill and serve. Serve the ceviche right away, or refrigerate for up to 30 minutes to let it chill further. Serve with tortilla chips, tostada shells, or lettuce cups.

Notes

1. Use the freshest fish you can find, ideally sashimi-grade, and keep everything cold while you work.
2. Small, even cubes cure more evenly than large pieces. Fifteen to twenty minutes in the lime juice is usually right for small cubes.
3. Adjust the heat level by using more or less chile, or by removing the seeds and ribs for a milder ceviche. You can also leave the hot peppers out, if you like, substituting them with diced bell pepper.
4. You can prep the onion, chile, and cilantro ahead of time, but wait to marinate the fish until just before you plan to serve.

Nutrition

Calories: 133kcal | Carbohydrates: 6g | Protein: 21g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 91mg | Sodium: 415mg | Potassium: 400mg | Fiber: 1g | Sugar: 2g | Vitamin A: 385IU | Vitamin C: 16mg | Calcium: 31mg | Iron: 1mg