Classic Peruvian-Style Fish Ceviche Recipe

By
J. Kenji López-Alt
Kenji Lopez Alt
J. Kenji López-Alt
Culinary Consultant
Kenji is the former culinary director for Serious Eats and a current culinary consultant for the site. He is also a New York Times food columnist and the author of The Food Lab: Better Home Cooking Through Science.
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Updated Aug. 30, 2018
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Note: Ceviche is best when it's served within 5 to 30 minutes after marinating. Use the freshest fish available. Medium shrimp or scallops cut into 1/2-inch chunks can be substituted for fish.

Recipe Facts

Active: 5 mins
Total: 10 mins
Serves: 4 to 6 servings

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Ingredients

  • 1 pound fresh ocean fish such as sea bass, grouper, or striped bass, cut into 1/4-inch slices (see notes)

  • 1/2 cup lemon, lime, or sour orange juice, or a combination

  • 1 small red onion, finely sliced

  • 1/4 cup chopped fresh cilantro leaves

  • 1 to 2 jalapeño peppers, ribs and seeds removed, rinsed, and finely minced

  • Kosher salt and freshly ground black pepper

Directions

  1. Combine fish, juice, onion, cilantro, and jalapeño in a large bowl and gently fold with your hands to combine. Season to taste with salt and pepper. Allow to marinate for at least 5 minutes, folding occasionally. Transfer to a serving platter and serve immediately with boiled corn and sweet potatoes, if desired.

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Nutrition Facts (per serving)
104 Calories
2g Fat
3g Carbs
18g Protein
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Nutrition Facts
Servings: 4 to 6
Amount per serving
Calories 104
% Daily Value*
Total Fat 2g 3%
Saturated Fat 1g 3%
Cholesterol 40mg 13%
Sodium 171mg 7%
Total Carbohydrate 3g 1%
Dietary Fiber 0g 1%
Total Sugars 1g
Protein 18g
Vitamin C 11mg 57%
Calcium 16mg 1%
Iron 0mg 2%
Potassium 300mg 6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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