Tradicional Ceviche Recipe

Name: Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobars Tradicional Ceviche Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 1 lb fresh firm white fish (sea bass, flounder, or snapper), skinless and boneless; 1 cup fresh lime juice (about 8–10 limes); 2 tbsp fresh lemon juice (optional, for balance); 1 cup red onion, very thinly sliced; 0.5 cup fresh cilantro, chopped; 1 tsp fresh jalapeño or aji limo, seeded and minced; 0.5 tsp freshly grated ginger (optional); 1 tsp sea salt; 0.25 tsp black pepper; 0.5 cup chilled water (for soaking onions); 0 to taste ice (optional, to stop cooking); 0.5 cup maize kernels or cancha (toasted corn) or substitute toasted corn nuts; 1 cup sweet potato, boiled, sliced (optional); 8 pieces lettuce leaves or corn tostadas (for serving)

Inspired by Ceviches by Divino ® Miami Springs - Peruvian Tapas & Gastrobar

Time40m

Serves4

Make Tradicional Ceviche Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Ceviche

1 lb fresh firm white fish (sea bass, flounder, or snapper), skinless and boneless

1 cup fresh lime juice (about 8–10 limes)

2 tbsp fresh lemon juice (optional, for balance)

1 cup red onion, very thinly sliced

1/2 cup Fresh cilantro, chopped

1 tsp fresh jalapeño or aji limo, seeded and minced

1/2 tsp freshly grated ginger (optional)

1 tsp sea salt

1/4 tsp black pepper

1/2 cup chilled water (for soaking onions)

0 to taste ice (optional, to stop cooking)

Garnish & Serving

1/2 cup maize kernels or cancha (toasted corn) or substitute toasted corn nuts

1 cup sweet potato, boiled, sliced (optional)

8 pieces lettuce leaves or corn tostadas (for serving)

Method

Ceviche

Prepare the fish

Pat the fish dry with paper towels and trim into 1/2-inch (1–1.5 cm) cubes. Place the cubes in a nonreactive glass or ceramic bowl large enough to hold the fish and citrus juice.

Soak the onion

Place the thinly sliced red onion in a small bowl and cover with the chilled water and a pinch of salt. Let sit for 5–10 minutes to take the bite off the onion, then drain and gently squeeze out excess water.

Marinate

Pour the fresh lime juice (and lemon juice if using) over the cubed fish so the liquid covers the fish by at least half. Gently stir to ensure even contact. Add the sea salt and black pepper. Cover and refrigerate for 15–25 minutes, stirring once halfway through. The fish should look opaque and slightly firm when 'cooked' by the citrus. Timing: firmer, lean fillets ~15 minutes; thicker pieces up to 25 minutes.

Stop the cooking (optional)

If you prefer a very crisp texture, drain most of the citrus after marination and briefly rinse the fish under chilled water, then return to bowl with a few tablespoons of fresh lime juice. Alternatively, add a few ice cubes to the ceviche bowl for 30–60 seconds and remove to quickly cool and stop the acid from continuing to firm the fish.

Combine with aromatics

Drain any excess citrus (leave a bit for flavor), then add the drained red onion, chopped cilantro, minced jalapeño (or aji), and grated ginger if using. Gently fold to combine and taste; adjust salt, pepper, or lime as needed.

Garnish & Serving

Plate the ceviche on a chilled shallow bowl or on lettuce leaves. Spoon the ceviche into portions and scatter toasted corn (cancha) on top for crunch. Arrange slices of boiled sweet potato alongside or on the plate if using.

Serve immediately with extra lime wedges on the side and corn tostadas or saltine crackers if desired. Ceviche is best eaten fresh within 1–2 hours of preparation for optimal texture.