Ceviches Recipe

Name: El Barco – Mexican Restaurant & Tequila Bar in Boston’s Back Bays Ceviches Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb firm white fish (sea bass, snapper, or halibut), skin removed and cut into 1/2-inch cubes; 3 cups fresh lime juice (about 6–8 limes); 0.5 cups fresh lemon juice (optional, for balance); 1.5 tsp sea salt; 0.5 tsp black pepper, freshly ground; 0.5 cup red onion, very thinly sliced (soaked briefly to soften bite); 1 each jalapeño or serrano chili, seeded and finely minced (adjust to heat preference); 1 each roma tomato, seeded and diced; 0.25 cup fresh cilantro, leaves and tender stems, chopped; 0.5 cup cucumber, peeled, seeded, and small-diced (optional for crunch); 1 tbs extra-virgin olive oil (for a glossy finish); 1 tsp freshly grated lime zest; 1 each avocado, diced (optional); 8 each tortilla chips or tostadas, for serving; 0.25 cup microgreens or extra cilantro for garnish

Inspired by El Barco – Mexican Restaurant & Tequila Bar in Boston’s Back Bay

Time45m

Serves4

Make Ceviches Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Ceviche base (fish and citrus)

1 lb firm white fish (sea bass, snapper, or halibut), skin removed and cut into 1/2-inch cubes

3 cups fresh lime juice (about 6–8 limes)

1/2 cups fresh lemon juice (optional, for balance)

1 1/2 tsp sea salt

1/2 tsp Black pepper, freshly ground

Vegetables, aromatics & heat

1/2 cup red onion, very thinly sliced (soaked briefly to soften bite)

1 each jalapeño or serrano chili, seeded and finely minced (adjust to heat preference)

1 each roma tomato, seeded and diced

1/4 cup fresh cilantro, leaves and tender stems, chopped

1/2 cup cucumber, peeled, seeded, and small-diced (optional for crunch)

Finish & garnish

1 tbs extra-virgin olive oil (for a glossy finish)

1 tsp freshly grated lime zest

1 each avocado, diced (optional)

8 each tortilla chips or tostadas, for serving

1/4 cup microgreens or extra cilantro for garnish

Method

Ceviche base (fish and citrus)

Prepare the fish

Rinse the fish under cold water and pat very dry with paper towels. Trim any bloodline or connective tissue, then cut into uniform 1/2-inch cubes so they cure evenly.

Place the cubed fish in a nonreactive bowl (glass or stainless steel). Pour the fresh lime juice and lemon juice over the fish, making sure the liquid covers the fish by at least an inch. Stir gently to combine.

Season with 1 teaspoon of the sea salt and 1/4 teaspoon of black pepper. Cover and refrigerate to 'cook' in the citrus: for a very fresh, slightly translucent ceviche allow 15–20 minutes. For firmer, fully opaque pieces, allow 30–45 minutes. Stir gently halfway through to ensure even curing.

Vegetables, aromatics & heat

While the fish cures, prepare the vegetables: very thinly slice the red onion and place in cold water for 5–10 minutes to soften sharpness, then drain and pat dry.

Seed and finely mince the jalapeño or serrano (use gloves if desired). Dice the tomato (remove seeds to avoid excess liquid) and small-dice the cucumber if using. Chop the cilantro.

After the fish has cured to your liking, drain off about half of the citrus marinade if you prefer a less-liquidy ceviche, leaving enough to keep the fish bright and slightly saucy (about 1/4–1/2 cup).

Add the sliced onion, minced chili, diced tomato, diced cucumber, and chopped cilantro to the cured fish. Sprinkle the remaining 1/2 teaspoon sea salt and remaining 1/4 teaspoon black pepper over the mixture, then gently fold to combine all components without mashing the fish.

Finish & garnish

Taste and adjust seasoning: if too sharp, add a small pinch of sugar or an additional drizzle (1–2 tsp) of olive oil; if flat, add a squeeze of lime or a pinch more salt.

Stir in 1 tablespoon extra-virgin olive oil and the lime zest. If using avocado, fold in gently right before serving to avoid browning.

Transfer the ceviche to a serving bowl or individual cups. Garnish with microgreens or extra cilantro leaves. Serve immediately with tortilla chips or tostadas so they stay crisp.

Leftovers: keep refrigerated in an airtight container up to 24 hours; texture will soften as the fish continues to cure. Do not freeze.