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Fresh Peruvian Ceviche Recipe Easy 5-Step Guide with Lime and Cilantro

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A quick and refreshing Peruvian ceviche featuring fresh white fish marinated in lime juice with cilantro, red onion, and a hint of chili. Perfect for a light, flavorful summer dish.

Ingredients

Scale
  • Fresh white fish fillets (sea bass, snapper, or tilapia), skinless and boneless, cut into 1/2-inch cubes
  • 1 cup fresh lime juice (about 6–8 limes)
  • 1/4 cup fresh cilantro leaves, chopped
  • 1 medium red onion, thinly sliced and soaked in cold water for 10 minutes
  • Fresh chili pepper (jalapeño or serrano), finely chopped (optional)
  • Sea salt, to taste
  • Freshly ground black pepper, to taste
  • 2 tablespoons freshly squeezed orange juice (optional)

Instructions

  1. Rinse the fish fillets under cold water and pat dry with paper towels. Cut into uniform 1/2-inch cubes.
  2. Thinly slice the red onion and soak in cold water for 10 minutes. Drain well using a fine mesh strainer or fork.
  3. Juice 6-8 fresh limes to yield about 1 cup of lime juice, straining out seeds. Add 2 tablespoons of fresh orange juice if using.
  4. In a glass mixing bowl, combine fish cubes, lime juice, chopped cilantro, soaked onions, and chopped chili pepper to taste. Season with salt and freshly ground black pepper. Gently toss to combine, ensuring fish is fully submerged.
  5. Cover the bowl with plastic wrap and refrigerate for 10-15 minutes until the fish turns opaque but remains tender. Do not over-marinate.

Notes

Use the freshest fish possible, preferably sushi-grade. Cut fish into uniform 1/2-inch cubes for even marination. Soak onions to mellow sharpness. Marinate for 10-15 minutes to avoid rubbery texture. Serve chilled and consume within 24 hours. Adjust chili amount to taste. Optional orange juice adds subtle sweetness.

Nutrition

Keywords: ceviche, Peruvian ceviche, lime, cilantro, fresh fish, seafood, summer recipe, quick appetizer, gluten-free, dairy-free

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