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Ceviche is a light, chilled citrus-marinated seafood salad, which originated in Peru. The acidity of the marinade denatures the protein structure of the fish, essentially "cooking" it. The result is a less fishy-tasting dish than other uncooked seafood

Serves: 2-4

Preparation time:
Cooking time:


1 lb fresh, firm-fleshed fish (red snapper, whitefish)
juice of 3 limes and 3 lemons
1 clove garlic, minced
1 onion, minced
1 jalepeno or poblano pepper, chopped fine
pinch cayenne pepper (optional)
2 tbs each finely chopped cilantro and parsley
salt to taste

one avocado, sliced (optional)

* Other types of fresh seafood (such as lobster, shrimp, scallops, octopus, etc) may be substituted for the fish, if desired.


1. Soak the fish in salted water for 10 minutes, pat dry. Cube, and place in a shallow dish. Arrange the onions on top of the fish, and cover with the remaining ingredients. Allow to refrigerate about 4 hours. Serve chilled, garnished with avacado.


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