Ceviche Tableside Recipe
Make Ceviche Tableside 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 Base
Vegetables & Fruit
Herbs, Seasonings & Oil
Garnish & Service
Method
Ceviche Base
- 1
- 2
Cure fish in citrus
Combine the lime juice and lemon juice in a separate bowl. Pour the citrus juice over the cubed fish making sure all pieces are submerged. Stir gently to ensure even contact. Sprinkle 2 tsp coarse sea salt over the fish and stir once. Cover and refrigerate (or leave on the ice bath) for 20–25 minutes until the fish turns opaque and just firm to the touch. Check one piece for doneness — it should be fully opaque and slightly firm but still tender. Do not over-cure.
Vegetables & Fruit
- 3
Prepare vegetables
While the fish cures, thinly slice the red onion and place in cold water for 5 minutes to remove bite, then drain and pat dry. Seed and small-dice the tomatoes, peel and dice the cucumber, mince the jalapeño (remove seeds if you want less heat), and dice the avocado and mango if using. Keep the avocado and mango separate and chilled until ready to assemble to avoid early browning.
- 4
Combine with cured fish
After the fish has cured 20–25 minutes and is opaque, drain off about half of the citrus marinade (reserve the rest — see note) so the ceviche is moist but not soupy. Gently fold the drained fish with the prepared tomatoes, cucumber, drained red onion, and jalapeño in the chilled bowl.
Herbs, Seasonings & Oil
- 5
Season and finish
Add the chopped cilantro, 2 tablespoons extra-virgin olive oil, 1 tsp ground black pepper and the optional 1/4 tsp cumin to the fish and vegetables. Taste and adjust salt (add a pinch if needed) and acidity — if the ceviche tastes too tart, stir in a tablespoon of the reserved citrus marinade or a splash more olive oil. If you want heat, add hot sauce to taste. Fold in the diced avocado and mango gently so they do not mash; do this just before service to keep avocado intact.
Garnish & Service
- 6
Tableside service setup
Transfer the ceviche to a chilled shallow serving bowl or individual small bowls placed on crushed ice. Arrange tortilla chips or tostadas around the bowl. Garnish with extra cilantro sprigs or microgreens and lime wedges. Provide small spoons and tongs so guests can serve themselves. Suggest squeezing an extra lime wedge over individual portions.
- 7
Holding and timing
Serve immediately after assembly for best texture. If you must hold, keep the ceviche chilled over ice and consume within 1–2 hours — the fish will continue to firm and the avocado will brown after extended resting. Leftovers should be kept refrigerated and eaten within 24 hours but note texture will degrade.
