Ceviche

"Cooking" fish in lime juice milk. No heat.

Total: 15 minDifficulty: MediumYield: 4 Servings

Timing note: 15 mins

MexicanSeafoodAppetizer

Full recipe Frame mode

Ceviche

"Cooking" fish in lime juice milk. No heat.

Total: 15 minDifficulty: MediumYield: 4 Servings

Timing note: 15 mins

MexicanSeafoodAppetizer

Full recipe Frame mode

The Key Move

This relies on denaturation

Leagues

Take This Recipe Into Leagues

Find an active challenge, vote, or challenge the current king.

Browse Leagues

The Setup

Cutting Board
Chef's Knife

The Mise en Place

Your prep station before cooking begins

Units

The Protein (0/1)

600 gwhite fish(Sea Bass, Flounder, or Snapper (Sushi grade))

The Aromatics (0/1)

150 gred onion(Sliced paper thin, soaked in ice water to remove sulfur bite)

The Pantry (0/1)

30 gaji amarillo paste(Peruvian yellow chili paste (essential flavor))

Other (0/1)

100 glimes(Freshly squeezed. Do not squeeze to the rind (bitter oil).)

My ceviche came out chalky and dry.

Ah, that happens when the fish sits in the lime juice a bit too long, past that 15-minute mark.

My ceviche tastes a little bitter.

That bitterness often comes from the pith, the white part of the lime peel.

Chef's Notes

Tip

Use the freshest fish possible. If unsure, ask your fishmonger for sushi-grade.

Tip

Don't over-marinate. Fish should be opaque but still tender, not chalky.

Serving

Serve immediately after marinating for the best texture and flavor.

Serving

Garnish with fresh cilantro, red onion, and a slice of aji amarillo for authentic flavor.

The Method

THE CUBE

Cut fish into uniform 1/2 inch cubes. Season with salt first.

Why? Salt opens the pores of the fish to accept the lime juice.

THE MILK

Mix lime juice, Aji Amarillo, ginger, garlic, and cilantro stems.

THE CURE

Time-sensitive

Pour marinade over fish. Add an ice cube.

Why? The ice keeps it cold and slightly dilutes the harsh acid. • Watch the color. After 5 minutes, the outside should be white, but the center slightly translucent (medium-rare).

Checkpoint:

Watch the color. After 5 minutes, the outside should be white, but the center slightly translucent (medium-rare).

THE ASSEMBLY

Toss with red onions and cilantro. Serve immediately with sweet potato and corn (to balance the acid).

Related Techniques

Mise en Place

The fundamental technique of preparing and organizing all ingredients and tools before cooking begins.

Part of⚡Fast Meals →+1 more

Master These Next

Grilled Fish Tacos — Baja Style

Smoky grilled fish, tangy slaw, and creamy sauce come together in these Baja-style tacos for a taste of California sunshine. The perfect weeknight meal or weekend fiesta.

35 min totalActive 25 mineasy

Quick