Ceviche

Cubes of fresh fish “cook” in lime and lemon juice in this bright Latin American classic.

The first time I made ceviche, I was amazed.

What Is Ceviche?

How to Make Ceviche with fish, onions, tomatoes, and chili

Elise Bauer

I love ceviche rolled up in a freshly cooked, still warm corn tortilla with lettuce and salsa.

It may have been an Incan preparation used where the countries of Peru or Ecuador now exist.

It’s a staple in all Latin American countries, and each treats it with a slightly different preparation.

Ceviche with fish, onion, tomatoes, and chilis in a bowl

Elise Bauer

Discard if it begins to smell “fishy” or develops any other odd odors.

Always use the freshest fish possible.

Make your ceviche the same day you purchase (or thaw) your fish.

Combine the fish, onion, tomatoes, chili, salt, Tabasco, and oregano for the ceviche in a non-reactive dish

Elise Bauer

Cover with lime and lemon juice.

Cover casserole dish with plastic wrap.

Let sit for several more hours, giving time for the flavors to blend.

While marinating the ceviche, the fish will change from pinkish grey and translucent to whiter in color and opaque

Elise Bauer

Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.