Real Recipes From Real Home Cooks ®

ceviche de pescado - fish ceviche

Recipe by
Francine Lizotte
Surrey South, BC

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!

yield 4 servings
prep time 20 Min
method No-Cook or Other

Ingredients For ceviche de pescado - fish ceviche

  • 2 lg
    jalapeño peppers, roughly sliced
  • 1 lb
    white fish (such as snapper, halibut, tilapia, mahi mahi), cut into bite-sized pieces
  • 2 lg
    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 lg
    red pepper, finely chopped *see note
  • 1.2 lg
    orange pepper, finely chopped *see note
  • 2 lg
    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
    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 >>>>