Fresh and Tangy Pescado Ceviche Recipe

Welcome, my fellow food enthusiasts! Today, I am excited to share with you one of my all-time favorite recipes: Pescado Ceviche. This dish is packed with flavor and has a unique, refreshing taste that you won’t find in any other recipe.

For those of you who are new to this dish, let me take a moment to introduce you properly. Pescado Ceviche is a classic Latin American seafood delicacy made from raw fish that is marinated in lime juice mixed with some fresh herbs and spices. The acid in the lime juice actually cooks the fish, turning it opaque and firm, while still maintaining its light and tender texture.

The origins of ceviche can be traced back over 2000 years ago to the Peruvian coastal region. Since then, this dish has rapidly gained popularity across countries like Mexico, Ecuador, Colombia, and others. Each country puts its own twist on the recipe, but they all share the same core elements.

Now, let’s talk about why I absolutely love this recipe. Pescado Ceviche is not only delicious but also incredibly healthy. It’s low in calories, high in protein and essential vitamins making it the perfect dish for anyone looking for a guilt-free meal.

So if you’re ready to try something new and exciting or you’re just looking for another great recipe to add to your collection, give Pescado Ceviche a chance! Trust me when I say that once you try it, you’ll fall in love with its tangy flavors, freshness, and texture. So let’s roll up our sleeves and get started on making this amazing dish!

Why You’ll Love This Recipe

Pescado Ceviche
Pescado Ceviche

Are you a seafood lover looking for a refreshing, flavorful and healthy dish? Look no further than this Pescado Ceviche recipe!

Ceviche is a popular Latin American dish that has gained worldwide popularity in recent years, and for good reason. This particular version, Ceviche de Pescado, is a Mexican-style fish ceviche made with fresh tuna or any firm white fish cooked in lime juice, mixed with chopped tomatoes, cucumber, onion, cilantro and hot peppers. The fish is marinated in the tangy citrus juices allowing its flavors to meld together perfectly while also “cooking” the fish without heat.

What makes this dish a standout amongst seafood dishes is its simplicity. It requires minimal cooking and it can be done quickly within 30 minutes. And best of all? It’s light, refreshing and naturally gluten-free. Not only is it easy to make but it also packs a nutritional punch: low in carbs, fat and calories with plenty of lean protein and vitamin C from the lime juice.

The recipe provides room for customization based on your taste, seasonality or locality. Use any fresh fish like sea bass or tilapia; substitute limes for lemons or oranges for an alternative twist; add diced avocado for depth of flavor and creaminess; or serve with tortilla chips to complete your meal.

Whether you’re entertaining guests or craving something different for lunch or dinner, this Pescado Ceviche recipe will not disappoint – it’s an explosion of flavor in every bite!

Ingredient List

 Perfect summer dish with a burst of tangy flavors!
Perfect summer dish with a burst of tangy flavors!

Let’s gather all of the ingredients needed for this Pescado Ceviche Recipe.

  • Fresh Fish: The success of your ceviche depends on the freshness and quality of your fish. Sea bass or any other firm white fish work well in this recipe. You can use other types of fish such as tilapia, but make sure it is fresh and sliced thinly.
  • Limes, Juice of: Fresh-squeezed lime juice is a key component of the dish, as it “cooks” the raw fish in its acidity.
  • Garlic Clove: This ingredient adds a depth of flavor to the dish without being overpowering.
  • Salt: A pinch or two helps to balance out the flavors.
  • Red Onion: This ingredient provides a fresh crunch to every forkful of ceviche you eat. I recommend finely dicing 1-2 medium-sized red onions.
  • Tomatoes: They add color, juiciness, and acidity to the ceviche. Diced 2 medium-sized tomatoes.
  • Cucumber: Adds crunchiness and freshness to the ceviche.
  • Cilantro & Parsley: These herbs provide a burst of fresh flavor that elevates this dish from ordinary to extraordinary.
  • Avocado: It adds creaminess, richness, and healthy fats to each bite.

Head to your local market for high-quality and fresh ingredients.

The Recipe How-To

 Nothing like fresh fish and vibrant veggies mixed together!
Nothing like fresh fish and vibrant veggies mixed together!

Now, let’s get cooking! Here’s the step-by-step guide on how to make the Pescado Ceviche:


  • 1 pound of firm white fish such as sea bass, tilapia or any fish cooked with lime juice

  • 6 limes juiced (1/2 cup)

  • 1/2 onion finely diced (red onion is preferred)

  • 2 garlic cloves minced

  • 1/2 teaspoon of salt

  • 1/4 teaspoon cumin powder (optional)

  • 1 diced tomato

  • 1 diced cucumber

  • A handful of cilantro and parsley mixed chopped


Step 1: In a bowl, add the fish cooked in lime juice, onion and garlic. Mix well.

Step 2: Add the lime juice mixed with salt and cumin powder. Mix well again.

Step 3: Add the tomatoes, cucumber, cilantro and parsley. Stir gently until everything is combined.

Step 4: Let it sit for at least 30 minutes so the flavors can meld together.

Step 5: Serve chilled with some avocado slices on top or with some corn chips on the side.

Enjoy your homemade Pescado Ceviche de Pescado!

Substitutions and Variations

 Elegantly served appetizer that’s sure to impress guests!
Elegantly served appetizer that’s sure to impress guests!

When it comes to ceviche, there are endless possibilities for substitutions and variations. If you don’t have fresh tuna or sea bass on hand, you can always try using other types of firm white fish such as halibut, tilapia, or snapper. You could even switch up the seafood entirely and opt for shrimp ceviche instead.

For those who prefer a bit of heat in their dish, you can add hot peppers such as jalapeños or habaneros to give your ceviche an extra kick. Alternatively, if you’re not a fan of spicy food, you can skip the peppers altogether or simply use milder options like bell peppers.

If you’re looking to take a more traditional approach, consider trying Peruvian ceviche, which typically includes corn and sweet potato in the mix. You could also experiment with Colombian or Ecuadorean variations which often use lime juice mixed with orange juice or ketchup to create a different flavor profile.

For a vegetarian alternative, swap out the fish for diced avocado or even tofu. This delicious vegan variation is sure to be a hit among meat-free eaters.

No matter what substitutions or variations you opt for, the key is to use fresh ingredients and ensure that they are well diced and mixed properly. Remember that ceviche is all about the balance between acidity and seasoning so be sure to taste test along the way until you find the perfect flavor combination for your taste buds.

Serving and Pairing

 Can’t resist the colorful medley of red onions, lime juice, and cilantro!
Can’t resist the colorful medley of red onions, lime juice, and cilantro!

Once you have made this refreshing Pescado Ceviche, it’s time to serve and pair it with some delicious dishes. This dish is perfect for serving at summer parties or as a light lunch.

One thing that goes incredibly well with this ceviche is some creamy avocado that provides a buttery texture and a nutty flavor, so make sure to add some slices or cubes of avocado on top of your ceviche.

You can also serve the ceviche with some crispy tortilla chips or tostadas that add a crunchy texture to the dish. Another option is to serve it alongside a hearty salad or over a bed of lettuce.

When it comes to pairing, the bright acidity of this dish pairs well with crisp white wines such as Sauvignon Blanc or Pinot Grigio. If you prefer beer, try pairing it with Mexican beer such as Corona or Pacifico that complements the dish’s flavors.

In addition, if you want to add some spice to your meal, you can pair the ceviche with hot sauces like Tabasco or Sriracha sauce.

Overall, this Pescado Ceviche recipe provides you with various serving and pairing options so you can customize it according to your preferences and create the perfect combination of flavors for your taste buds.

Make-Ahead, Storing and Reheating

 Taco Tuesdays just got even better with this delightful ceviche!
Taco Tuesdays just got even better with this delightful ceviche!

Ceviche is the perfect dish to make ahead of time, as it actually benefits from resting in the fridge for a few hours to marinate and develop flavor. To make sure your ceviche stays fresh and flavorful, store it in an airtight container in the fridge for no more than 24 hours.

If you find yourself with leftovers or need to prepare your ceviche beforehand, don’t worry. Ceviche can be reheated slightly before serving, but it should always be served cold or at room temperature. Simply take the ceviche out of the fridge prior to serving it and allow it to come up to room temperature.

Be aware that overcooking seafood can cause it to become tough and rubbery, so don’t reheat it in a microwave or on the stove. Instead, keep your ceviche fresh by only reheating what you intend to eat and avoiding reheating any leftovers.

Whether you’re preparing for a party or want to enjoy your ceviche stress-free, knowing how to make-ahead, store and reheat your dish can help ensure that you deliver consistent and delicious flavors every time.

Tips for Perfect Results

 A refreshing and healthy option for seafood lovers!
A refreshing and healthy option for seafood lovers!

Now, to ensure that this Pescado Ceviche recipe comes out perfect every time, here are some tips that you should keep in mind:

-Use only fresh fish. Freshness is key when it comes to making ceviche. The fish should be firm and not smell fishy.

-Cut the fish into even-sized pieces. This ensures that the fish cooks evenly in the lime juice mixture.

-Let the fish cook for at least 30 minutes in the lime juice mixture. This will allow the acid from the lime juice to penetrate the fish and cook it thoroughly.

-Chill the ceviche before serving. Not only does this make it more refreshing, but it also allows the flavors to meld together.

-Serve with avocado slices on top. The creamy texture of the avocado pairs perfectly with the tanginess of the ceviche.

-Don’t skimp on the cilantro and parsley. These herbs add a freshness and brightness to the dish.

-Taste-test before serving. Adjust seasoning as necessary with salt and extra lime juice.

With these tips, you can make sure that your Pescado Ceviche turns out just right every time.


Before we conclude this recipe article, I want to address some Frequently Asked Questions (FAQs) about making ceviche. Whether you are a beginner or a pro at making ceviche, having answers to these commonly asked questions will help you make the best ceviche that suits your taste and preferences. So without further ado, let’s dive into the FAQs section!

What is the meaning of ceviche de pescado?

Ceviche de Pescado is a classic Mexican dish made by marinating fish in lime juice and then mixing it with diced tomatoes, onions, cucumber and cilantro.

How long should ceviche be marinated?

The duration of the marinating process can affect the final outcome of your ceviche. To ensure that the fish is adequately cooked by the citrus, it is recommended to marinate for at least 30 minutes, but up to an hour depending on the size of the fish. While it is possible to let it marinate for up to two hours, anything beyond that might result in the ceviche taking on a pickled flavor, rather than a citrusy one.

What is the best fish for raw ceviche?

Selecting a lean, white fish with a firm or semi-firm texture is the ideal foundation when making ceviche. Depending on your familiarity with various fish species, it’s recommended to seek input from your seafood purveyor. Incorporating this type of fish, such as bass, grouper, rockfish, and sole, will result in a flavorsome and textured dish. But what makes these varieties of fish so well-suited for ceviche?

What is the secret of Peruvian Ceviche?

Initially, ceviche only consisted of uncooked fish mixed with salt and chili peppers. Over time, the recipe has evolved and the key ingredient that sets Peruvian shrimp ceviche apart from others is the type of lime used. In Peru, chefs prefer using Limon Sutil, a smaller citrus fruit in comparison to Mexican limes- yet larger than the key lime. This citrus variety provides a unique flavor to the dish that greatly enhances its taste.

What is authentic ceviche made of?

To prepare ceviche, typically raw fish, shellfish, or shrimp is sliced or diced and marinated in an acidic mixture. This marinade primarily consists of citrus juice, often using lime or lemon, but it can also include other citrus fruits that are indigenous to the area, such as bitter orange or orange.

In what unusual way is the Peruvian fish delicacy ceviche cooked?

Incorporating raw and fresh seafood into your cuisine is a unique and flavorful way to cook, and the Peruvian Ceviche is a perfect example of this technique. By allowing the fish to marinate in zesty citrus juices, the dish takes on a mouth-watering tanginess. The hot peppers in the recipe also provide a pleasant level of heat that complements the citrus flavors.

Bottom Line

– Why You Should Make This Pescado Ceviche Recipe Today

In conclusion, there is no better time than now to try out this delicious and healthy Pescado Ceviche recipe. With its fresh and zesty flavors, it’s a perfect dish for any occasion – whether you’re throwing a party, making a romantic dinner for two or simply craving some flavorful and nutritious seafood.

Not only is this dish bursting with flavor, but it’s made with simple and affordable ingredients that can easily be found in any grocery store. Plus, it’s incredibly easy to make, so even the most novice cooks can whip up an impressive bowl of Ceviche.

If you’re looking for a healthy and satisfying meal that’s both filling and light at the same time, this Pescado Ceviche recipe is just what you need. It’s low in calories and high in protein, making it a great option for anyone watching their weight or trying to stick to a healthy diet.

So why not give this amazing dish a try today? Your taste buds (and your health) will thank you for it!

Pescado Ceviche

Pescado Ceviche Recipe

Ceviche is a light and refreshing, chilled citrus-marinated seafood salad which originated in Peru. The acidity of the marinade denatures the protein structure of the fish, essentially "cooking" it. The result is a less fishy-tasting dish than other uncooked seafood. Note: Other types of fresh seafood (such as lobster, shrimp, scallops, octopus, etc) may be substituted for the fish, if desired. Always purchase the freshest seafood you can find, preferably sushi-grade.
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Prep Time 4 hrs 15 mins
Cook Time 0 mins
Course Appetizer
Cuisine Peruvian
Calories 395.8 kcal


  • 1 lb fresh tuna (cod, orange roughy, and red snapper are other good choices. You can also mix-and-match different typ) or 1 lb other firm-fleshed white fish (cod, orange roughy, and red snapper are other good choices. You can also mix-and-match different typ)
  • 3 lemons, juice of
  • 3 limes, juice of
  • 1 garlic clove, minced
  • 1 small red onion, minced (about 1 cup)
  • 1 jalapeno, chopped fine
  • 2 tablespoons finely chopped cilantro
  • 2 tablespoons parsley
  • 2 small firm-fleshed tomatoes, chopped finely
  • salt
  • 1 avocado, sliced (optional)


  • Soak the fish in salted water for 10 minutes, gently pat dry with a paper towel. Cube the fish, and place in a shallow dish.
  • Arrange the onions on top of the fish, and cover with the remaining ingredients. Allow to refrigerate at least 4 hours. Be sure to stir several times. The fish is done once the flesh turns white and opaque, and can be flaked slightly with a fork. This indicates that the acidity of the citrus has denatured the proteins in the fish- the same thing that happens when we "cook" in the traditional sense.
  • Serve chilled, garnished with avocado, if desired.

Add Your Own Notes


Serving: 302gCalories: 395.8kcalCarbohydrates: 19.2gProtein: 54.9gFat: 11.5gSaturated Fat: 2.9gCholesterol: 86.3mgSodium: 98.9mgFiber: 2.5gSugar: 6.8g
Keyword Easy, Egg-free, Free Of..., Healthy, Lactose-free, Low Cholesterol, No-Cook, Orange Roughy, Peruvian, South American, Summer, Tuna
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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.