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Ceviche is a dish comprised of raw seafood, marinated in a citrus-based sauce. Although grapefruits, tangelos, and oranges are sometimes used in the marinade, lemons and limes are the traditional citrus ingredients in ceviche. In addition to creating a fantastic flavour, the citrus also pickles the fish. Therefore, the fish generally tastes as though it has been cooked.

In its traditional form, ceviche is made of cubed fish, lime or lemon juice, onion, and traditional Andean spices which include salt and chilli. The mixture is allowed to marinate before being served at room temperature. Depending on the fish, the marinating time can take many hours. Some fishes, however, only require a short amount of marinating time.

Ceviche is often served with vegetables such as corn and potato. Of course, there are regional variations on ceviche. Some places traditionally serve a shark ceviche. Others are known for their octopus ceviche. Others still make ceviche with shellfish such as prawns or mussels. Like many centuries-old dishes, ceviche has been enjoyed in many different ways by many different people and peoples. Ceviche should be chilled while it is marinating.

  • Makes/Serves
  • 8
  • Preparation Time
  • 30 mins
  • Cook | Chill | Freeze
  • 3 - 3 hrs
  • Oven Temperature
  • N/A
  • Oven Setting
  • N/A
  • Freeze
  • No


  • 1kg firm white fish fillets, cubed
  • 2 tsp fresh coriander, chopped
  • 10 clove garlic, chopped
  • 1 habanero chilli, seeded and chopped
  • 12 limes, juiced, with a citrus juicer
  • 1 red onion, thinly sliced, and rinsed
  • ½ tsp freshly ground black pepper
  • 1 tsp flaked salt


  1. Combine all ingredients except red onion and mix well.
  2. Place red onion on top and let it marinate in the refrigerator for at least 2-3 hours before serving.
  3. Before serving, mix well and serve with lettuce, corn, avocado or other cold salad vegetables on the side.


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