Classic Peruvian-Style Fish Ceviche Recipe

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.

Ceviche And The Science Of Marinades | The Food Lab

Active: 5 mins

Total: 10 mins

Serves: 4 to 6 servings

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

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.