1 h
Ceviche is a classic Peruvian dish where the acidity in lime juice changes the structure and flavour of raw fish and makes it more easily edible. This fresh, zingy dish is best served with crunchy sides.


  • Cut the fish into small pieces and mix with salt in a bowl.
  • Remove the seeds from finely chopped chilli. Add the chilli, lime juice, crushed garlic and ginger to the fish. Mix well and allow to marinate in the refrigerator for around two hours.
  • Thinly slice the onion and place in cold water for around five minutes. Allow to dry on some kitchen paper.
  • Remove the seedy core from the cucumber then dice. Slice the spring onion. Mix the mango, cucumber and onions with the ceviche.
  • Roughly chop the coriander and corn. Sprinkle over the ceviche and serve.


How long should ceviche marinate before eating?
The fish should marinate in the lime juice for at least 30 minutes, but it normally takes at least an hour for the process to really take hold. Any longer than two hours begins to impact the flavour and texture.
How do you balance the acidity in ceviche?
Avoid squeezing the lime too hard as this will release bitter oils from the skin that can lead to a less than desirable flavour. If limes are still too acidic for your tastes, try swapping them for lemon or orange.
What is normally in ceviche?
Along with the ingredients listed above, the addition of avocado to ceviche is common and helps add a fattier contrast to the acidity. The fish can also be traded for shrimp for a crunchier texture. Try serving with tortillas or tostadas as an alternative that will achieve a near perfect textural contrast.
Does ceviche actually cook the fish?
The marinating process allows the citric acid from the lime juice to denature the proteins in the fish in a similar, but not the same, way as cooking. The fish gains a uniquely opaque and firm texture as a result.


Salmon fillet
100 g
Cod fillet
100 g
Salt to taste
Red chilli
Lime fruits, squeezed
Garlic clove
Fresh ginger, finely chopped
2 tsp
Red onion
Spring onions
½ bunch
Frozen mangos (defrosted)
250 g
Fresh coriander
1 bunch
Roasted sweetcorn
100 g

The origins of ceviche

Ceviche is a dish so old that it predates written recipes and the concept of curing raw fish with acid goes back thousands of years. Originally, the people of the region we today know as Peru, used chilli for the curing process. This method was later traded for citrus juice when such fruits were brought to South America from Europe and Asia.

Handy and delicious ingredient swaps

The traditional recipe for ceviche is largely standardised, give or take the addition of avocado according to taste. One interpretation that is becoming increasingly popular is a vegetarian version where raw fish is replaced with diced raw cauliflower. Simply follow the same recipe and marinating process for a flavour-packed spin on this much-loved classic.

Beverage pairing suggestions

White wine and fish is a classic pairing, and for good reason: the acidic and fresh notes of the wine perfectly offset the delicate flavours of the fish and spiciness of the marinade. If you’re feeling a little more adventurous, match your ceviche with a spicy margarita, a not-so-traditional but oh-so-delicious pairing that will multiply every flavour.

Storage tips for leftovers

While ceviche is best and most safely eaten immediately, draining off the marinade and storing in an airtight container will let the dish keep in the fridge for up to 24 hours if you need to prepare it in advance.