🍽️Appetizer

Classic Citrus-Cured Fish Ceviche

Name: Classic Citrus-Cured Fish Ceviche
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 4 servings
Cuisine: Appetizer
Ingredients: 1 pound fresh fish fillets (such as snapper or tilapia), skinless, cut into bite-sized cubes; 1 cup freshly squeezed lime juice; 1/2 cup red onion, finely chopped; 1 cup cherry tomatoes, diced; 1/2 cup cucumber, diced; 1/4 cup fresh cilantro, chopped; 1 jalapeño pepper, seeded and minced; Salt, to taste; Tortilla chips, for serving

"Experience the ultimate coastal refreshment with this vibrant, zesty ceviche that transforms fresh-caught fish into a bright explosion of Latin-inspired flavors."

Prep:15 min

Cook:45 min

LevelMedium

Analyzing...

● Ingredients

1 pound fresh fish fillets (such as snapper or tilapia), skinless, cut into bite-sized cubes
1 cup freshly squeezed lime juice
1/2 cup red onion, finely chopped
1 cup cherry tomatoes, diced
1/2 cup cucumber, diced
1/4 cup fresh cilantro, chopped
1 jalapeño pepper, seeded and minced
Salt, to taste
Tortilla chips, for serving

🌱 Pescatarian🌱 Gluten-Free🌱 Low-Carb🌱 Dairy-Free🌱 Keto-Friendly⚡ Medium

❤️Health94%

😋Taste92%

🥳Joy95%

👨‍🍳Difficulty35/100

📜 The Story

Ceviche is widely believed to have originated in coastal Peru, where the indigenous Moche people preserved fresh fish using fermented juices nearly two millennia ago. The dish evolved into its modern form after Spanish colonists introduced citrus fruits like limes, creating the iconic acid-cured delicacy celebrated across Latin America today.

🧬 Flavor DNA

🍋Sour

9/10

🧂Salty

6/10

🌶️Spicy

5/10

🍯Sweet

2/10

🍄umami

4/10

☕Bitter

1/10

✨ Sensory Profile

"A vibrant mosaic of pearly white fish and emerald cilantro, offering a sharp, bracing snap of chilled cucumber followed by the tender, citrusy melt of perfectly cured snapper. The aroma is a refreshing sea breeze infused with the zesty, floral perfume of freshly squeezed lime and a lingering hint of garden-fresh heat."

Chef's Mastery

💡

The Secret

Always use 'sushi-grade' or the freshest possible white fish and keep it chilled on a bowl of ice while prepping to ensure the proteins maintain a firm, translucent texture.

⚠️

Avoid This

Over-marinating the fish for several hours, which results in a chalky, dry, and rubbery texture rather than a tender, 'cooked' exterior with a succulent center.

❄️

Storage

Ceviche is best consumed within 1-2 hours of preparation; any longer and the acid will continue to break down the fish fibers, compromising the texture.

Instructions

Place the cubed fish in a non-reactive bowl (glass or ceramic) to preserve its clean, fresh flavor.

Pour the lime juice over the fish, ensuring all pieces are fully submerged. Cover and refrigerate for 15–30 minutes, until the fish turns opaque and firms up from the citrus cure.

Once cured, gently drain off some of the lime juice, leaving just enough to keep the ceviche moist and bright.

Add the red onion, cherry tomatoes, cucumber, cilantro, and minced jalapeño to the bowl.

Gently toss to combine, being careful not to break up the fish. Season with salt to taste.

Serve immediately while well chilled, accompanied by crisp tortilla chips.