The Community Cookbook

The free, collaboratively edited cookbook

Ceviche

From The Community Cookbook, the community-vetted cookbook

View revision history and compare versions

Log in to follow updates.

0 followers

Originally proposed by Alice on Feb 18, 2026

No exact Wikimedia image match found for this recipe yet.

Ceviche, cebiche, sebiche, or seviche is a cold dish consisting of fish or shellfish marinated in citrus and seasonings. Different versions of ceviche are part of the culinary cultures of various Latin American countries along the Pacific Ocean where each one is native, including Chile, Colombia, Costa Rica, Ecuador, El Salvador, Guatemala, Honduras, Mexico, Puerto Rico, Nicaragua, Panama, and Peru. Ceviche is considered the national dish of Peru and is recognized by UNESCO as an expression of Peruvian traditional cuisine and an Intangible Cultural Heritage of Humanity.

Source: Wikipedia (Ceviche)

Acid denatures proteins, firming fish similarly to gentle heat.

Bright marinated fish dish served chilled.

Ingredients

  • 1 lb very fresh firm white fish, diced
  • 1/2 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 1/4 red onion, thinly sliced
  • 1 small jalapeno, minced
  • 2 tbsp chopped cilantro
  • 1/2 tsp kosher salt

Method

  1. Dice very fresh fish into small even pieces and keep it cold.
  2. Toss with citrus juice, salt, and chile and refrigerate 10 to 15 minutes until the fish turns opaque.
  3. Fold in onion and cilantro just before serving.
  4. Taste and adjust with more citrus or salt as needed.
  5. Serve immediately, well chilled, with crisp accompaniments.

Why These Techniques Work

Browse techniques

Timed citrus cure

Why it works: Acid changes protein structure without cooking.

Why this recipe uses it: Keeps fish tender instead of rubbery.

Acid, salinity, and texture balancing

Why it works: In no-cook dishes, contrast between acidity, seasoning, and texture drives flavor intensity and perceived freshness.

Why this recipe uses it: This recipe relies on bright seasoning and contrast instead of heat-driven browning for depth.

Recipe facts

Cuisine
Peruvian
Type
Lunch
Difficulty
Medium
Total time
25 minutes
Servings
2-4 servings
Tools
Chef's knife, Cutting board, Measuring cups and spoons, Mixing bowl, Glass or stainless mixing bowl

Cook feedback

Tell the community whether this version worked as-is.

I made this. No notes.I made this and have notes.

Cook outcomes currently contribute up to 0% of confidence.

0 made this with no notes · 0 shared notes

Cook notes

Published cook notes from the community.

Open notes

Register to add a cook note.

No cook notes yet.

Submit a revision

Propose changes without leaving this page.

Open editor

Choose the right path

Use this revision form to improve this exact recipe (clarity, measurements, steps, or techniques).

If your idea is a materially different dish or variant, propose a new recipe instead.

Use one technique per line with this format: Technique | Why it works | Why this recipe uses it

Log in to submit revisions.

Pending revisions

Current in-flight changes for this recipe.

Open list
Open queue

No pending revisions.