Ceviche – Peruvian Fish Appetizer

by Editorial Staff

Ceviche is a Peruvian appetizer made with fresh, raw fish. Spicy, delicious – and easy to prepare.


  • 500 g fresh fish fillet (halibut, salmon, sole)
  • 7-8 limes or 4 lemons
  • 2-3 ripe tomatoes
  • 1 chili
  • 1 red onion
  • 1 avocado (optional)
  • 1 orange (optional)
  • 2-4 sprigs of parsley or dill or cilantro
  • 2-3 st. tablespoons of vegetable oil (preferably olive oil)
  • salt to taste
  • a pinch or two sugar


  1. We keep the fish fillets in saltwater for 10 minutes, rinse and dry well. Cut into small cubes no more than 10-15 mm, put in a deep bowl.
  2. And again chop the onion into cubes. Add to the fish.
  3. Squeeze out the juice of lime or lemons and fill in the fish so that the juice completely covers it. Cover and refrigerate for 1.5-2 hours. During this time, at least once you need to gently shake the bowl or just stir the fish.
  4. The fish is done when it looks like it hasn’t been cooked for long.
  5. The greens we washed are already dry, and we chop them finely.
  6. Free the chili peppers from the seeds and chop them with a knife.
  7. Peel the avocado (if we decide to use it), cut it, remove the pit and also cut it into cubes.
  8. We also turn tomatoes into cubes.
  9. We put the fish and onions in a colander until all the liquid has drained out.
    In a salad bowl, combine fish with onions, tomatoes, avocado, chili, and herbs. Pour oil and 2-3 tablespoons of squeezed orange juice, salt, and sprinkle with sugar, mix everything gently.
  10. Nice – to line several small salad bowls or bowls with green salad leaves, and spread the ceviche in them. Lettuce leaves will have time to soak in the marinade and will be very tasty.
  11. Before serving, ceviche must be kept on the table for at least 15 minutes – it is not customary to serve it cold.
  12. Ceviche can be made from almost any non-bony fish. Only it should be fresh.

Enjoy your meal!

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