Ceviche de Pescado - Fish Ceviche

Francine Lizotte


Ceviche de Pescado (Fish Ceviche) is a fresh way to enjoy fish without cooking! Appetizer or main course, this is the perfect meal to have with tortilla chips when it's hot outside!


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4 servings
20 Min
No-Cook or Other


  • 2 large
    jalapeño peppers, roughly sliced
  • 1 lb
    white fish (such as snapper, halibut, tilapia, mahi mahi), cut into bite-sized pieces
  • 2 large
    cloves garlic, quartered
  • 4 Tbsp
    chopped cilantro, divided
  • 1 1/2 c
    freshly squeezed lime juice (about 11 limes) + 1/4 cup, divided
  • 3/4 c
    shallots, finely chopped (about 2 large shallots)
  • 1 pinch
    coarse himalayan sea salt
  • 1/2 large
    red pepper, finely chopped *see note
  • 1.2 large
    orange pepper, finely chopped *see note
  • 2 large
    vine tomatoes, seeded and finely diced
  • 1 1/2 Tbsp
    grapeseed oil
  • 1 pinch
    ground himalayan sea salt
  • ·
    freshly ground black pepper, to taste (i always use mixed peppercorns)
  • 5-8 dash(es)
    hot sauce, such as cholula®

How to Make Ceviche de Pescado - Fish Ceviche


  1. In a medium bowl, combine fish, jalapeño peppers, garlic, and 2 tbsp. chopped cilantro; stir well. Pour in lime juice just enough to cover and gently press down with a spoon to make sure the fish is submerged. Cover the bowl and refrigerate for 2 ½ to 3 hours.
  2. About ½ hour before removing the fish from the fridge, in a large bowl add shallot with a pinch salt and pour warm water (enough to cover onion); let it rest for about 10 minutes. Drain in a fine sieve and transfer back to the bowl.
  3. Combine the rinsed onions with peppers and tomatoes. Add ¼ cup lime juice, stir and let the mix marinate for at least 10 minutes. It can be also prepared ahead of time and refrigerated until ready to mix with fish.
  4. Once the fish is cooked, it should be completely white. Remove the flesh with a slotted spoon and discard jalapeños, seeds and garlic cloves; reserved ¼ cup lime juice. Add the marinated onion, tomato, pepper mixture to the fish. Add remaining chopped cilantro, reserved lime juice, oil, and ground sea salt; stir. Taste and adjust if needed, add ground black pepper and hot sauce. Let it rest for 25 to 30 minutes on the counter before serving.
  5. NOTE: The total amount of both peppers together should be ¾ cup
  6. To view this recipe on YouTube, click on this link >>>> youtube.com/watch?v=q1njRd-5SsY

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