What is Ceviche?
Ceviche is a traditional dish from Latin America, made by marinating fresh fish in citrus juice such as lemon or lime.
It’s especially popular in countries like Peru and Chile, and the recipe can vary depending on the region.
If we compare it to Japanese cuisine, it’s similar to a refreshing and tangy carpaccio.
Served cold and full of citrus flavor, it’s perfect for hot summer days.
Ingredients
| Sashimi-grade red snapper (or any white fish) | 100g / 3.5 oz |
| Red onion (regular onion is okay too) | 1/4 |
| Tomato | 1/2 |
| Cucumber | 1 |
| Chopped cilantro | 1 tsp |
| Garlic paste (or 1 small garlic clove, minced) | 1 cm |
| Lime or lemon juice | 3 tbsp |
| Salt & black pepper | about 3 shakes each, or to taste |
How to Make
1⃣ Prep the ingredients
Finely chop the tomato, onion, cilantro, and cucumber.
Soak the chopped onion in water for 5 minutes to remove the sharp taste.
Pat the fish dry with a paper towel, sprinkle with a little salt, then cut into 1 cm cubes.
2⃣ Marinate
In a bowl, combine all the chopped ingredients and fish.
Add lime juice, garlic, salt, and pepper. Mix gently.
3⃣ Chill
Cover the bowl with plastic wrap and let it marinate in the fridge for about 30 minutes.
It’s cold, citrusy, and super refreshing with a strong lemon flavor.
I personally love anything citrus, so the combination of lime, lemon, and red snapper is just perfect for me. It’s one of my favorite dishes!
A Chilean friend of mine was craving a taste of home and told me,
“Let’s go to this Peruvian restaurant in Tokyo—they have amazing ceviche!”
We went together, and when he tried the ceviche, he was so happy and said,
“This tastes just like the real thing!”
Everything we ordered there was incredibly delicious!
Feel free to share this recipe on Twitter/X!
If you post your own version with a tag, I’d be thrilled to see it!
