Ceviche: 8 Simple and Delicious Homemade Recipes

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Fish and seafood lovers are surely familiar with ceviche. This interesting Peruvian dish has spread widely around the world. Ceviche recipes may differ from country to country, but the essence is the same – marinated fish or seafood with additions and spices. We share the best ways to prepare it!

1. Salmon Fillet Ceviche

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The most popular ceviche recipe with a delicate taste and a pleasant citrusy tang.

Ingredients

For preparation, use only the freshest and chilled fish.

• 300 g salmon fillet;
• 1 lime;
• 1 cucumber;
• 1/2 red onion;
• 1 chili pepper;
• 2 sprigs of cilantro;
• salt and ground black pepper.

Step-by-step recipe

1. Cut the salmon into small cubes and pour lime juice over it.
2. Finely slice the onion, finely chop the cucumber, mince the chili pepper and cilantro.
3. Mix all ingredients together, season with salt and pepper to taste.
4. Refrigerate the ceviche for 15-20 minutes before serving to allow it to marinate.

2. White Fish Ceviche with Lime

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An ideal choice to start a festive meal or for a light snack!

Ingredients

This amount of ingredients is enough for two full servings of refreshing appetizer.

• 400 g sea bass or dorado fillet;
• 2-3 limes;
• 1 red onion;
• 1 chili pepper;
• 3 sprigs of cilantro;
• 1 pinch of salt.

Step-by-step recipe

1. Rinse the white fish fillet, pat it dry with a paper towel, and cut into medium cubes.
2. Squeeze the lime juice and pour it over the fish. Refrigerate for 15-20 minutes.
3. Then finely chop the red onion, chili pepper, and cilantro. Add all of this to the fish, mix, and salt the finished ceviche to taste.

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3. Shrimp and Tomato Ceviche

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This ceviche turns out incredibly tender, satisfying, and very beautiful.

Ingredients

If using pre-cooked frozen shrimp, simply blanch them with boiling water.

• 300 g peeled shrimp;
• 2 lemons;
• 2 tomatoes;
• 1 red onion;
• 1/2 bunch of cilantro;
• 1 tablespoon olive oil;
• salt and ground black pepper.

Step-by-step recipe

1. Boil the shrimp for 2-3 minutes in boiling water, immediately cool them in ice water, and pat dry.
2. Cut large shrimp in half, and leave small ones whole.
3. Squeeze the juice from the lemons, pour it over the seafood, and leave in a cool place for 10-12 minutes.
4. Finely chop the tomatoes and gently squeeze out excess juice. Slice the red onion and cilantro.
5. Mix everything together, season with salt and pepper, and dress the ceviche with olive oil.

4. Tuna Fillet and Avocado Ceviche

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Tender avocado perfectly complements the firm flesh of tuna.

Ingredients

For a more vibrant flavor, you can add a little sesame seeds.

• 300 g tuna fillet;
• 1 avocado;
• 1 lime;
• 1/2 red onion;
• 1 sprig of cilantro;
• salt and ground black pepper.

Step-by-step recipe

1. Cut the tuna fillet and avocado into small cubes.
2. Slice the onion and mince the cilantro.
3. Pour lime juice over everything, season with salt and pepper.
4. Gently mix the ceviche and serve immediately after preparation.

5. Calamari Ceviche with Cucumber

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Calamari has a neutral taste that wonderfully absorbs the flavors of the marinade.

Ingredients

Fresh cucumber adds a pleasant crunch and makes the dish truly summery.

• 400 g calamari tubes;
• 2 limes;
• 1 cucumber;
• 1 bell pepper;
• 2 cloves garlic;
• 2 sprigs of parsley;
• 1 pinch of salt.

Step-by-step recipe

1. Clean and blanch the calamari tubes for 1-2 minutes in boiling water, cool in ice water, and slice into thin rings.
2. Pour freshly squeezed lime juice over them and leave to marinate for 15 minutes in the refrigerator.
3. Cut the cucumber and bell pepper into thin strips, press the garlic through a press, and finely chop the parsley.
4. Mix all of this with the calamari and season with salt.

6. Scallop Ceviche with Grapefruit

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An exquisite appetizer, just like in the best restaurants in the world!

Ingredients

Not everyone knows how well grapefruit pairs with seafood.

• 300 g scallops;
• 1/2 grapefruit;
• 1 lime;
• 1 red onion;
• 1 chili pepper;
• 1 tablespoon olive oil;
• 1 pinch of salt.

Step-by-step recipe

1. Slice each scallop into thin pieces, pour lime juice over them, and refrigerate for 10-15 minutes.
2. Peel the grapefruit segments, removing the skin and membranes, and cut the flesh into small pieces.
3. Finely chop the onion and chili pepper, mix all ingredients together, season with salt, and drizzle the ceviche with olive oil.

7. Pink Salmon Fillet Ceviche with Red Onion

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An affordable and very delicious red fish ceviche recipe!

Ingredients

Pink salmon has a distinct "wild" fish flavor with a slight natural sweetness, and it's not as fatty as Atlantic salmon or trout.

• 400 g pink salmon fillet;
• 2 limes;
• 1 lemon;
• 1 large red onion;
• 1 bunch of cilantro;
• 2 tablespoons olive oil;
• salt and ground black pepper.

Step-by-step recipe

1. Clean and dice the pink salmon fillet. Pour lime and lemon juice over it and refrigerate for 20 minutes.
2. Thinly slice the red onion and finely chop the cilantro. Then gently squeeze the fish to remove excess marinade and mix everything together.
3. Season with salt, pepper, and dress the ceviche with olive oil.

8. Sea Bass Ceviche

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A quite popular variation of ceviche, close to the classic Peruvian recipe.

Ingredients

Optionally, add a little sweet canned corn.

• 300 g sea bass fillet;
• 2 limes;
• 1/2 red onion;
• 1 chili pepper;
• 2 sprigs of cilantro;
• salt and ground black pepper.

Step-by-step recipe

1. Cut the sea bass into small cubes and pour lime juice over it.
2. Add thinly sliced red onion, chili pepper, and minced cilantro.
3. Season with salt, pepper, and gently mix.
4. Allow the ceviche to marinate for 15-20 minutes in the refrigerator before serving.