How long does it take to make Ceviche?
Chop peppers, red onion and cilantro, mix with the fish, the juice of half a lemon, salt and pepper, and serve.
Step by Step
| # | What to do | How long |
|---|
| 1 | Cut the fish into small cubes of about 1.5 cm | 5 min |
| 2 | Slice the onion into thin rings and chop the chili pepper and cilantro | 5 min |
| 3 | Add the onion, chili pepper, cilantro, lemon juice and salt to the fish, and pour the olive oil over the top | 1 min |
| 4 | Stir gently and taste | 1 min |
Tips
- Fish for ceviche must be very fresh: the acid changes the texture and color, but it doesn't replace cooking. Buy fish meant for eating raw and keep it cold until the last moment.
Common Mistakes
- The olive oil coats the fish and keeps the lemon from "cooking" it too much; mix just before serving.
More Ways
- For Israeli-style ceviche: 250 g fish in small cubes with the juice of one large lemon, salt and pepper, and olive oil on top.
- The olive oil coats the fish and keeps the lemon from "cooking" it too much.
The full recipe: Ceviche →
Recipes with Ceviche
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