🐟 Ceviche
Ceviche is raw white fish cut into cubes and cured in fresh lime juice with red onion, chili, cilantro and tomato. The acid firms the fish and turns it opaque while it stays tender and fresh, and the marinade is sharp, salty and spicy. It is served cold right after mixing, often as a starter, and the leftover juice is sometimes sipped on its own.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 600 g very fresh firm white fish fillet
- Juice of 10–12 limes
- 1 red onion, thinly sliced
- 1–2 fresh chillies, finely chopped
- 2 tomatoes, diced
- A handful of cilantro, chopped
- Salt
Method
- Cut the fish into 2 cm cubes and season with salt.
- Add the onion and chili, then pour over the lime juice to cover.
- Stir and leave for 3–10 minutes, until the outside of the fish turns opaque.
- Add the tomato and cilantro and serve immediately, very cold.
How to make it lighter
- Ceviche is lean protein on its own — keep sides like fried corn or chips small.
- Add extra tomato, onion and cucumber to make a bigger plate.
- A 200 g portion makes a light main course with a green salad.
History
Ceviche is widely regarded as Peru's national dish, and versions are also made along the coasts of Ecuador, Mexico and Central America. Fish seasoned with acidic local fruits is often said to have been eaten on the Peruvian coast before the Spanish arrived; limes, brought by the Spanish, later became the standard. Modern Peruvian ceviche is cured only briefly, for a few minutes.
Count it in one photo
Point your camera at the table — Me Nutrition recognises Ceviche and every other dish, with calories and macros for each. Ate only half? Slide it.
Download on the App StoreSimilar dishes
Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →