Appetizer

Ceviche

Name: Ceviche
Prep time: 25 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1.5 pounds sushi-grade white fish (mahi-mahi, sea bass, or halibut), skinless; 3/4 cup fresh lime juice (about 6 limes); 1/4 cup fresh lemon juice (about 2 lemons); 1 medium red onion, thinly sliced into half-moons; 1 fresh red or yellow habanero chile, minced (seeds removed for less heat); 1/4 cup fresh cilantro, chopped; Sea salt and black pepper to taste; 2 ripe avocados, sliced just before serving; 1 cup fresh or canned corn kernels; 1 sweet potato, boiled until tender, cubed and chilled; Lime wedges and tortilla chips for serving

A vibrant Peruvian dish of sushi-grade fish 'cooked' by acid in fresh lime and lemon juice, brightened with cilantro, onion, and chile, and finished with avocado, corn, and sweet potato. Refreshing, elegant, and alive with flavor.

327calper serving 15gprotein 43gcarbs 16gfat 25min prep 4serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this

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Ceviche — common questions

Can I make ceviche ahead?

Cure the fish in citrus juice up to 4 hours ahead and refrigerate. Drain before storing. Assemble the toppings (avocado, corn, sweet potato) no more than 1 hour before serving, as avocado browns quickly.

What's the best fish for ceviche?

Halibut, mahi-mahi, sea bass, flounder, or fluke are ideal—firm, mild, and white. Avoid oily fish like mackerel. Always ask your fishmonger for sushi-grade fish that has been frozen (to kill parasites), or buy frozen sushi-grade fish and thaw it.

Can I use lime juice only instead of lime and lemon?

Yes, but the flavor will be one-dimensional. Lemon adds brightness and complexity. If you only have limes, use all limes; if you only have lemon, use all lemon. The cure will work with any citrus.

What's the biggest mistake people make?

Using non-sushi-grade fish or fish that hasn't been frozen, thinking the acid will sterilize it. The acid denatures proteins but does not kill bacteria. Always start with fish safe to eat raw.

What should I serve with ceviche?

Tortilla chips, toasted bread, or plantain chips for scooping. A crisp white wine like Sauvignon Blanc, a cold beer, or a pisco sour (traditional Peruvian cocktail) pairs beautifully.

How long can ceviche sit after it's cured?

The cured fish will keep for up to 4 hours in the refrigerator if kept submerged in the citrus liquid. Once you add avocado and toppings, serve within 30 minutes or the avocado will brown and the contrast will blur.