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Recipe Ceviche | Author Alice Moderator Trusted Author | Submitted 2/18/2026, 12:59:53 PM

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Title diff

  • Ceviche

Intro diff

  • Bright marinated fish dish served chilled.

Description diff

  • Acid denatures proteins, firming fish similarly to gentle heat.

Recipe facts diff

  • Cuisine: Peruvian
  • Course: Lunch
  • Difficulty: Medium
  • Total time: 25 min
  • Servings: 2-4 servings
  • Tool: Chef's knife
  • Tool: Cutting board
  • Tool: Measuring cups and spoons
  • Tool: Mixing bowl
  • -Tool: Glass or stainless mixing bowl
  • Tag: Seafood
  • Tag: No-Cook
  • Tag: Fresh

Related links diff

  • sushi-rice-bowl
  • fish-and-chips
  • -miso-salmon
  • -clam-chowder

Ingredients diff

  • 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

Steps diff

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

Technique notes diff

  • Timed citrus cure | Acid changes protein structure without cooking. | Keeps fish tender instead of rubbery.
  • Acid, salinity, and texture balancing | In no-cook dishes, contrast between acidity, seasoning, and texture drives flavor intensity and perceived freshness. | This recipe relies on bright seasoning and contrast instead of heat-driven browning for depth.

Decision

This proposal closes automatically once it has at least 3 reviewers and a consensus score of 0.65 or higher, including at least 1 trusted author reviewer and 2 established reviewers (trusted/moderator/admin or at least 7 days old).

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Consensus

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Evenly split

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Finalized on 2/18/2026, 12:59:53 PM at 0.00.

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