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Our Favourite Ceviche Recipe
There’s no dish that says vacation mode quite like ceviche. That perfect balance of acid, salt, heat, and texture—served up cold and bright—makes it one of our go-to summer starters (or let’s be honest, dinner on a Tuesday with a cold beer).
Step one? Start with the best fish you can find. This is not the time to cut corners at the grocery store. You want a trusted source—ideally a knowledgeable fishmonger who can tell you what’s fresh, what’s local, and what’s best for ceviche. Around here, we always head to T&J Seafoods in Kitchener. They know their stuff, and they’ve been hooking us up with pristine fish & seafood for years.
We want to make special note about Peruvian Leche de Tigre (Tiger’s Milk) which is what the Peruvian fish marinade is called. But the Leche de Tigre isn’t just the leftover marinade—it’s the soul of great ceviche. This citrusy, spicy, umami-packed liquid is what “cooks” the fish, but in Peru, it’s also served as a shot or spooned into a small glass and sipped like gold. We first had it at 10am on our first day, a little groggy, and man– It’s tangy, briny, and electric—often believed to be a hangover cure and an aphrodisiac. We’re not saying it’s magic… but we’re also not not saying that. 😏
Now, before we go any further, let’s clear something up: we’re not claiming cultural ownership here. This ceviche recipe is what I lovingly call the “greatest hits” version. It’s inspired by travels through Lima, Peru (the true heartland of ceviche) and Bucerías, Mexico (where beach ceviche and cold drinks are a way of life). Over the years, we’ve tasted countless versions—and this one is what we have created, which captures the best from both worlds.
- Prep Time: 10 Minutes
- Cook Time: 5 Minutes Rest
- Total Time: 0 hours
- Yield: 2-4 Servings
Ingredients
- 1/2 lb of the freshest fish or seafood you can find (see tips below
- Sea salt
- Juice of 1 lemon
- Juice of 1 lime
- 1 tsp (or more to taste) Aji Amarillo Chili Paste
- For Garnish:
- 1/4 red onion, very thinly sliced (Peruvian-style)
- 1 small tomato, diced (Mexican-style)
- A handful of fresh chopped cilantro
- A drizzle of good olive oil
- Sea salt for finishing
- Slices of Avocado or Roasted Sweet Potato or cooked corn on the cob
Instructions
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- Choose your fish wisely. You want it fresh—sushi-grade if possible. Snapper, sea bass, halibut, or scallops all work beautifully. If you’re near the ocean, lucky you—go local
- Cut the fish into bite-sized cubes. Aim for uniform pieces so they “cook” evenly
- Season with salt and citrus. Sprinkle with sea salt and toss gently with the lemon and lime juice
- Add Aji Amarillo paste. This Peruvian chili paste is slightly fruity and medium-spicy. Stir gently to combine.
- Marinate. Let your ceviche sit for about 10–15 minutes. You’ll see the fish turn opaque as the acid works its magic
- Garnish just before serving. Add the thinly sliced onion, tomato, cilantro, and a little olive oil. Serve it cold with avocado or sweet potato, tortilla chips or plantain chips
Notes
Why This Ceviche Works
This ceviche strikes the balance between Peruvian purity and Mexican flair. The tomato adds sweetness. The red onion brings crunch and bite. The Aji Amarillo keeps things interesting. And the olive oil? It rounds it all out with a luxurious finish.
There’s no filler here—no avocado to turn mushy, no extra sauces. Just clean, bright flavour.
How to Serve Ceviche
Ceviche isn’t just for starters. Here are a few of my favourite ways to enjoy it:
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Tostadas or tacos: Pile it high and finish with a little hot sauce.
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Cups or shooters: Serve in small glasses at a party with tiny spoons.
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As part of a seafood spread: Think shrimp, oysters, grilled calamari—the works.
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With cold beer or a crisp white wine: You’re welcome.
Substitutions in Ceviche
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Fish: Use the freshest you can find. Snapper, halibut, scallops, or even shrimp. Just avoid anything too oily (like mackerel or salmon).
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Aji Amarillo: Can’t find it? Substitute with a pinch of chili flakes, habanero paste, or a squeeze of sriracha in a pinch. But the real stuff is worth hunting down—it’s got a unique flavour you’ll crave. We get jars at our local Latin American Grocery Store–America Latina in Kitchener.
Cook With Us!
Like this recipe? You should try cooking with us! Start with an on-demand pre-recorded class, or jump in to the best experience with our live classes!
We have taken many classes over several years, and they never disappoint! Kristie & team always have great pointers and tricks to learn in the video. We love the Japanese burgers, and they are always a hit with guests. That's the thing: you make the recipe at home, it doesn't take a long time, and the result is so good that you want to make it again and again. Just try one, you'll see. 🙂I had such a fantastic experience at the cooking class! My daughter and I had an amazing time — our Bao Buns and Crispy Chicken turned out delicious, and we learned so much throughout the session. It was a fun, inspiring, and rewarding evening. I can’t wait to come back for another class. Highly recommend!Our virtual cooking class experience was top notch! Well organized, wonderfully communicated, and entertaining! A delicious outcome which boosted our confidence to try more challenging recipes in the future. Highly recommend!I have taken a few classes in the past - always find the products delicious, and I enjoy the challenge of trying to keep up 🙂
I subscribe the updates and get links to recipes - I recently made the Olive Oil Lemon cake. It turned out delicious – as you said in the description, very moist! My daughter has a birthday in strawberry season and typically she asks for strawberry shortcake with a traditional shortcake recipe… I served the lemon came this weekend with a bit of whipping cream and fresh strawberries (your picture was quite enticing) and her comment was that her birthday request this year would be to replace the traditional shortcake with this recipe!I've taken several on-line cooking classes from The Culinary Studio and have really enjoyed each one. The recipes are delicious and the instructions are very well laid out. I always learn new cooking tips and skills.It has been most likely a year and a half since I’ve made moussaka. Having the recording available was a godsend. So good and lots of leftovers! Having the recording is priceless!
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Most of the meals I make are from your repertoire. I think I have close to 60!Love these ladies! Classes are easy to follow, informative, filled with all kinds of tricks & tips and best of all DELICIOUS!! This is our "night out" dining adventure that we can re-do & show off to our family & friends.My husband and I joined the Valentine's Day Date Night cooking class. Very enjoyable experience full of informative tips and thorough explanations followed by a delectable meal. Thank you Kirstie & Jodie. We'll be back!I recently did an online Lamb Briyani class. It used some cooking techniques I wasn't familiar with and produced a dish that was as tasty as the best Indian food I've ever had the pleasure of enjoying.I have done a few classes with the Culinary Studio and always enjoy the classes and the fabulous meals. They deliver the food to my door all prepped for the class if I like (which I do!). Highly recommended.We did a virtual zoom cooking class. It was better than cooking classes we have done in a actual class. We really enjoyed our ourselves. We have made the meal a couple of times since the class. We have friends over for the session and have great restaurant quality mealsThe Culinary Studio is an wonderful online chef duo!
You will learn delicious recipes taught in real time from start to end by two good friends who want nothing more than to teach you how to cook and and have fun doing it. Class presentation is practical and encouraging with one chef starting and one playing 'catch up' so you do not miss anything and no question will go unanswered!
The recipe with food pack is perfectly packaged and always arrives on time to make it easy so you do not have to shop!
Several recipes from the Culinary Studio are in our regular rotation!
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I was at the Studio for the very first class they held and I have continued to take classes for the past 13 years. While some things have changed over the years, the quality, knowledge and skills Jody and Kirstie bring to each class has not.The skills I learned through the their instruction have been used daily.To Chefs Kirstie & Jody! My family and I have thoroughly enjoyed the recipes and techniques we have acquired by following your live sessions and on-demand courses available on your website. You have a casual and an informative style that is very appealing. Most importantly both of you thrive on good food and beverage as much as we do! Bravo - we hope your future includes many more years of teaching and developing new dishes. Thank you. 🙂 -
Red onion: Shallots will work. White onion in a pinch. But red keeps it pretty.
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Tomato: Cherry tomatoes add a nice pop of sweetness. Just keep them small and ripe.
What to Know / Avoid in This Recipe
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Don’t over-marinate. The acid keeps “cooking” the fish as it sits, so serve it fresh. After an hour, the texture starts to go from tender to tough.
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Don’t skimp on the salt. It wakes up all the other flavours. This is definitely where we use the brininess of sea salt.
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Use glass or ceramic. Avoid metal bowls when marinating—the acid and metal don’t get along.
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Cold fish, cold plate. Ceviche should be served chilled. Pop your bowls in the fridge while you prep.
Storage Recommendations for Ceviche
Here’s the truth: ceviche isn’t a make-ahead dish. It’s best eaten within 30 minutes of preparation. If you must store it, keep it in the fridge and eat within 24 hours max.
Pro tip: If you want to prep ahead, dice the fish and mix the marinade separately. Toss it all together just before serving.
Ceviche FAQ’s
Can I use frozen fish?
Yes, but it must be high-quality and fully thawed. Make sure it’s firm and smells clean.
Is ceviche safe to eat?
When made with fresh fish, yes. Acid from the citrus denatures proteins, but it doesn’t kill bacteria like cooking does. So quality and cleanliness are key.
Can I make ceviche with shrimp or scallops?
Absolutely. Just make sure they’re super fresh. We usually dice both scallops & shrimp into small pieces, the size of corn kernels.
What can I serve with ceviche?
Tostadas, tortilla chips, sliced avocado, fresh greens, or even coconut rice. In Peru it was always served with roasted (but cold) sweet potato. Corn on the cob is traditional as well in Peru!
Can I double the recipe?
Yes! Just keep the ratio of acid to fish the same, and don’t overcrowd your marinating bowl.
