Delicious and Fresh Ceviche Recipe for Seafood Lovers

Are you tired of the same old dishes that you cook at home every day? Do you feel like you need to add something new and exciting to your culinary skills? Look no further, my friend! I have the perfect recipe for you – Ceviche De Pescado, or Fish Salad Cooked in Lime Juice.

The dish originated in Peru and quickly became a popular dish throughout Latin America and beyond. It has even been known to be served in sushi restaurants! This dish is well-loved for its fresh and tangy flavors that are perfect for a summer’s day.

Ceviche is traditionally made with raw fish that is marinated in citrus juices, usually lemon or lime juice, which “cooks” the fish without heat. The result is a lightly flavored fish salad that is sure to be a hit at any gathering.

In this recipe, we will be using tilapia fillets as our fish of choice. We will also be adding some Peruvian flair by including ingredients like yucca root, sweet potato, and corn alongside cilantro, parsley, onion, and garlic clove to form a harmonious dance of flavors in your mouth.

So grab some fresh fish and let’s get started on making this delicious and unique dish that will transport your taste buds to exotic kitchens of Peru!

Why You’ll Love This Recipe

Ceviche De Pescado (Fish Salad Cooked in Lime Juice)
Ceviche De Pescado (Fish Salad Cooked in Lime Juice)

As a lover of exotic kitchens, I have learned that nothing compares to the explosion of flavors in a well-made ceviche. And this ceviche de pescado recipe is one that you don’t want to miss out on. Here are some reasons why you’ll love this recipe:

First, if you are a seafood lover, then this is definitely a recipe for you. The pescado fish used in this recipe is perfectly marinated in acid citrus juices like lime juice or lemon juice, which tenderizes the fish and gives it an amazingly unique and tangy flavor.

Second, the combination of fresh ingredients such as onions, cilantro, parsley, yucca root, sweet potato, corn, garlic cloves, salt and chili pepper create a dish that has a perfect balance of tanginess, spiciness and sweetness. This mixture of herbs and vegetables enhances the flavor of the fish as well as your taste buds.

Thirdly, this ceviche de pescado recipe is incredibly easy to prepare. It requires no cooking at all; you only need raw fish that will be cooked in lime juice instead. Therefore making it not only super easy but also an excellent option when you want something quick and refreshing for lunch or dinner.

Lastly, this ceviche de pescado recipe offers versatility. You can substitute the pescado fish with shrimp or tilapia fillets to create shrimp ceviche or Peruvian ceviche respectively. Additionally, the options to pair this dish are endless. You can serve it on lettuce leaves or with hot peppers as per your preference.

Trust me; this ceviche de pescado recipe is perfect for those hot summer days when you want something light and refreshing to eat. I guarantee that once you try it out, it will quickly become one of your favorite dishes from exotic kitchens like Peru or Ecuadorian cuisine.

Ingredient List

 Fresh and tangy, this ceviche ignites your taste buds.
Fresh and tangy, this ceviche ignites your taste buds.

To make this exotic dish, we will need a mix of fresh and flavorful ingredients. Here’s the complete list of what you’ll need to create this delicious Fish Salad Cooked in Lime Juice:


  • Fish: We recommend using tilapia fillets for this recipe because of their firm texture and mild flavor. You can also use other raw fish options such as red snapper or halibut.
  • Lime Juice: The acid citrus juice is key to cooking the fish and giving it that tangy kick. Use fresh lime juice, not bottled, for the best flavor.
  • Onion: Red onion adds a sweet bite to the dish and goes well with the acidity of the lime juice.
  • Cilantro & Parsley: Both herbs are used to give a refreshing contrast to the acid of the citrus juice. If you don’t like cilantro, you can substitute with chopped parsley instead.
  • Fresh Chili Pepper: Whether jalapeño, serrano, or habanero, adding some heat Optional recommendedto the ceviche raises its vibrancy by miles!
  • Garlic Clove: A finely minced garlic clove adds depth and savory flavor to the ceviche.
  • Sweet Potato & Yucca Root: These starchy root vegetables add a delicious crunch and serve as a garnish for your ceviche; Although optional, they make for tasty additions that perfectly complement this dish.
  • Corn: Sweet corn is another popular addition to this dish that gives it an extra freshness kick.
  • Lettuce Leaves: To serve your ceviche plate beautifully, add some greenery to it by placing lettuce leaves underneath your ceviche mixture in a bowl or on a plate.
  • Salt

With this mix of ingredients and flavors, we’re already off to an excellent start on our journey of creating delicious Ceviche De Pescado.

The Recipe How-To

Here’s how to make the perfect Ceviche De Pescado recipe:

Step 1: Prepare the fish

To prepare your fish, start by rinsing it with cold water and cutting it into small bite-sized pieces. Make sure to remove any bones that you might find.

Step 2: Marinate the fish in lime juice

In a large bowl, squeeze enough fresh lime juice to cover the fish completely and stir until every piece of fish is soaked in the juice. Cover tightly with plastic wrap and refrigerate for at least one hour.

Step 3: Add vegetables

While the fish is marinating, dice some red onion and fresh chili pepper, slice some lettuce leaves into thin strips, and chop cilantro and parsley finely. Combine them together in a bowl and mix well.

Step 4: Combine all ingredients

After an hour of marination, take out the bowl of fish from the fridge. You’ll notice that the acid in the lime juice has cooked it slightly but it still looks raw. Add the vegetable mixture to the bowl of fish, add a sprinkle of salt and stir everything together. For an additional touch of flavor, you can add some minced garlic cloves as well.

Step 5: Chill before serving

Cover the bowl tightly with plastic wrap again and keep it in the fridge for at least another half-hour for everything to combine properly. When you’re ready to serve your Ceviche De Pescado, add some diced yucca root and sweet potato on top, drizzle with more fresh lime juice if needed and enjoy!

Note: If you’re sensitive about eating raw or undercooked fish, you can also use cooked tilapia fillets instead. Simply follow these steps with cooked fish instead of raw.

Pro tip: The key to a perfect ceviche is using high-quality ingredients, so make sure that your fish is fresh, and use freshly squeezed citrus juice.

Well done! You have prepared a delicious Ceviche De Pescado.

Substitutions and Variations

 Ready to tingle your senses? Meet ceviche, the dish that's a party in your mouth.
Ready to tingle your senses? Meet ceviche, the dish that’s a party in your mouth.

Looking to change up this classic ceviche recipe? There are plenty of substitutions and variations you can play around with! Here are a few ideas to inspire you:

– Swap out the fish: While this recipe calls for pescado (fish), you can easily substitute it with shrimp, scallops or even octopus. Be sure to adjust your cooking times based on the type of seafood you choose.

– Add some sweetness: If you’re looking to balance out the tangy citrus flavors, consider tossing in some diced mango, papaya or pineapple.

– Play with the herbs: This recipe uses cilantro and parsley, but you could also experiment with basil, mint or even dill for a different flavor profile.

– Make it spicy: If you love heat, kick things up a notch by adding some hot peppers to your marinade. Jalapeño, serrano and habanero are all great options!

– Substitute vegetables: Don’t have access to yucca root or sweet potato? No problem. You can use avocado, cucumber or bell peppers instead.

Remember that ceviche is a versatile and forgiving dish – don’t be afraid to get creative! Just be sure to balance out your flavors and textures so that everything works together harmoniously.

Serving and Pairing

Now that you have prepared a delicious Cevice De Pescado, it is time to dive into the serving and pairing section. Being a fish salad, this dish is perfect for the summer season, where cold dishes are much appreciated. Keep in mind that this dish is already quite acidic due to the lime juice, so it pairs well with refreshing drinks like beer or light cocktails.

Lettuce leaves are a great way of serving fish salad, as they add texture and freshness to the dish. To make it more filling, why not serve it with traditional South American sides like boiled yucca root, sweet potato or corn? Not only do these sides complement the flavors of the dish but act as filling accompaniments that balance the tangy taste.

For garnishing, thinly sliced red onion and cilantro are both classic toppings that can be added according to personal preferences that add an extra crunch and burst of flavor. The tangy taste from the ceviche pairs beautifully with spicy dishes as well. So if you are feeling adventurous, pair it up with hot peppers or any spicy entree.

The acidity in ceviche makes it ideal to pair alongside fresh citrus fruits like oranges, tangerines or grapefruit. Incorporating these fruits into a salad would work particularly well as it also complements the acidity in the lime juice. Additionally, if you feel quite adventurous in your kitchen, try pairing ceviche alongside other exotic dishes like Peruvian guacamole or Tilapia fillets cooked in exotic kitchens of Peru.

Overall, Cevice De Pescado is a diverse dish when it comes to pairing options. Whether you choose more traditional sides or prefer something a little spicy; there is always an option that will suit your palette perfectly!

Make-Ahead, Storing and Reheating

 Encounter paradise with every single bite of this delightful ceviche.
Encounter paradise with every single bite of this delightful ceviche.

In my experience, ceviche is best served fresh and immediately after preparation. However, if you have leftover ceviche or plan on making this recipe ahead of time, there are a few things to keep in mind.

To store any remaining ceviche, transfer it to a lidded container and place it in the refrigerator. Do not leave it at room temperature for more than two hours as this can cause bacteria to grow on the fish. Additionally, do not freeze the ceviche as the texture and flavor will be affected by ice crystals.

If you want to make-ahead, I recommend preparing all of the ingredients except for the fish ahead of time. This includes dicing the onion and chili pepper, washing the lettuce leaves, and chopping the cilantro and parsley. Store these items in separate containers in the refrigerator up to 24 hours before making the ceviche.

When you’re ready to make your ceviche, simply add in your fish and lime juice mixture; note that the fish should be added no more than five hours before serving. Be sure to mix well so that every piece of fish is evenly coated in lime juice.

In terms of reheating, I do not recommend it as this will cause overcooking of the raw fish, resulting in an unpleasant texture. Instead, enjoy any leftovers chilled straight from the fridge.

Remember: always prioritize food safety when storing and reheating leftovers. Don’t take any undue risks by consuming leftovers that have been left out at room temperature for too long, or by trying to reheat products that are best consumed cold – such as this flavorful ceviche!

Tips for Perfect Results

To achieve the perfect ceviche de pescado, there are some tips that can make a difference in the outcome of the dish. Firstly, always use fresh fish. This is an essential step since the dish is made with raw fish marinated in acid citrus juice. Fresh fish ensures that the ceviche has a nice texture and flavour.

It is also important to use freshly squeezed citrus juice for marinating the fish. Lime juice works best for this recipe, but you can add lemon juice for an extra tangy flavour or any other fresh citrus juice you prefer. For optimal results, juice your own lime instead of using store-bought bottled lime juice since it lacks freshness.

Marination time is crucial for this dish. Fish cooked in lime juice cooks faster than heat application, so be sure not to over-marinate, or else you will end up with rubbery fish. Classic ceviche requires about 20 minutes of marination time. However, if you are using tilapia fillets or smaller cuts of fish, it is better to reduce marination time by five minutes.

To add some extra kick to the recipe, hot peppers can be added to the dish as per taste preference. If you like spicy foods, chop some fresh chili pepper and mix it into the ceviche which will bring out that fiery punch.

Presentation of a dish defines its quality- always garnish your ceviche with herbs like parsley and cilantro for freshness and aroma. Moreover, slicing red onion thinly would add an elegant vibe to the presentation.

Finally, be careful while handling yucca root or sweet potato since they are firm-rooted vegetables that require proper cleaning and cooking before preparing them. Similarly, lettuce leaves should be handled delicately since bruising can cause them to wilt quickly.

By following these tips diligently, one can serve up an appetizing bowl of authentic Peruvian ceviche de pescado that will leave the guests craving more.


Now that you have learned how to make an authentic Ceviche De Pescado, you might have some questions about the recipe. Do not worry, I have got you covered. Here are some frequently asked questions along with their answers that can help you perfect your ceviche making skills. So let’s dive right into it!

Is ceviche cooked in lime juice?

Ceviche is a delectable seafood dish that involves marinating fresh seafood in an acidic mixture primarily made of lime or lemon juice. The low pH of the citrus effectively alters the protein structure of the fish, causing it to become more opaque and firmer in texture as if it were cooked.

How long can ceviche sit in lime juice?

After marinating fish in an acidic blend, it’s safe to refrigerate ceviche for up to 48 hours. But, keep in mind that the texture will continue to evolve due to the acids in the citrus juice, and because of that, it’s not advisable to use ceviche as a leftover.

How does cooking fish in lime juice work?

When the fish is left to soak in the marinade, the juice’s citric acid breaks down the protein in the flesh. This process gives the fish a solid texture and a cooked-like look without actually cooking it.

Can you use bottled lime juice for ceviche?

When preparing this recipe, I suggest using a mixture of lemon and lime juice to create a zesty, tangy base reminiscent of salsa. It is advisable to use freshly squeezed citrus juice to achieve the best possible flavor, although bottled juice can be used in a pinch. It is recommended to add a teaspoon of salt to enhance the flavors of the vegetables and shrimp.

Bottom Line

In conclusion, this Ceviche De Pescado recipe is a must-try for seafood lovers and anyone who wants to explore the vibrant flavors of Latin American cuisine. The combination of fresh citrus juice, hot peppers, and marinated raw fish creates a unique and refreshing taste that is perfect for a summer day or a party appetizer.

With the help of this recipe article, you can now confidently prepare your own Ceviche De Pescado at home. Whether you choose to stick to the classic traditional recipe or try some variations with different ingredients and seasonings, the options are limitless.

So go ahead and impress your guests with this exotic dish from the kitchens of Peru and Ecuador. Don’t be afraid to experiment and make it your own. And always remember to use fresh ingredients, especially when it comes to seafood.

Bon appétit!

Ceviche De Pescado (Fish Salad Cooked in Lime Juice)

Ceviche De Pescado (Fish Salad Cooked in Lime Juice) Recipe

The appreciation of good food is one thing people all over the world have in common. When traveling around the world, dining on local cuisine is an important part of exploring different cultures and regions. On one of my first encounters with local cuisines from another country was in Lima, Peru. I had been invited there for business purposes by the then Minister of Health, Dr. Waldo Fernandez. Waldo and I had become friends when I was employed by St. Luke’s/Texas Children’s Hospital in Houston. As our friendship progressed, he had invited me to Peru, which I accepted My visit coincided with the convening of the Peruvian Congress of Cardiology at which I was invited to make a presentation. At the banquet that terminated the convention, I was introduced to the Peruvian National Drink – the “Pisco Sour.” This drink was so delicious, I had to have the recipe and was given the original recipe by Waldo who had obtained it from the vineyard at Tabernero. I will publish this shortly. The next day, I was invited to visit the military hospital there in Lima by Dr. Jaime Contrerous, the Director of all the military hospitals in Peru. Dr. Contrerous invited me back into the patient exam area where he introduced me to a quite large gentleman on a treadmill. It turned out that this gentleman was the then “President for Life” or dictator. He was the last dictator of Peru before he stepped down and allowed free elections. “El Presidente” invited me to lunch at his personal golf course the next day. He sent his personal car to pick me up and deliver me to the golf course. When I arrived, I found a marvelous wonderland of flowers that I had never seen before. Birds of Paradise were everywhere. I was startled to see peons everywhere watering each flower by hand with huge water buckets. Other peons were cutting the grass on the course by hand using giant scissors! El Presidente had his staff set up tables on the 18th green and we were served lunch there. The first course turned out to be ceviche made with the local langostinos. Except for the sushi I had in Japan, I had never eaten raw fish before. Then El Presidente explained that the lime juice that was used in the preparation actually cooked the fish. It was so delicious, I asked for the recipe and was granted it.
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Prep Time 45 mins
Cook Time 1 hr 20 mins
Cuisine Peruvian
Calories 443.4 kcal


  • 2 lbs fish fillets (such as flounder, sole, or red snapper)
  • salt, to taste
  • 1 cup fresh lime juice (about 12 limes)
  • 1/2 teaspoon salt
  • 1 small garlic clove, chopped very fine
  • 1 -2 fresh chili pepper, seeded and chopped fine (preferably aji Amarillo)
  • 1 teaspoon chopped parsley
  • 1 teaspoon chopped cilantro
  • 1 medium onion, chopped fine (1/2 cup)
  • 3 -4 lettuce leaves
  • 4 ears corn, cooked and cut into 2 inch pieces
  • 1 lb sweet potato, roasted in the skin, peeled, and sliced into 1/2 inch thick rounds
  • 1 lb yucca root, peeled, cut into little-finger-sized slices, and boiled until soft


  • Cut the fish into strips 1 ½ inches long by ¼ inch wide. Soak the strips in lightly salted water for 1 hour to tenderize. Drain well.
  • Put the fish in a bowl and fold in the lime juice carefully. Add the salt, garlic, and aji and refrigerate for 15 to 20 minutes.
  • Just before serving, mix in the parsley, cilantro, and onion.
  • To serve, line a bowl or large platter with the lettuce. Place the ceviche in the center. Surround it with 3 separate mounds; corn pieces at the top of the platter, sweet potato slices on one end, yucca on the other. Garnish with a few strands of the local seaweed,yuyu if available.

Add Your Own Notes


Serving: 460gCalories: 443.4kcalCarbohydrates: 66.8gProtein: 40.1gFat: 2.8gSaturated Fat: 0.5gCholesterol: 83.1mgSodium: 370.5mgFiber: 6.3gSugar: 10g
Keyword < 4 Hours, Easy, Healthy, Low Cholesterol, Mexican, No-Cook, Peruvian, Potato, South American, Vegetable, Yam/Sweet Potato
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Dora is a chef well-versed in Brazilian and American cuisine. After a hard day's work in the kitchen of her restaurant, she finds the time to jot down recipes for her food blog. Her recipes are sure to delight foodies everywhere, as she strives to make each one unique and enjoyable to read.