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.
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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.
Find it online: https://blog.theculinarystudio.ca/recipes/ceviche/