What Is Ceviche? Chefs Explain, Then Reveal How to Make the Dish at Home

Whether it’s too hot to cook, we’re crunched for time, or we’re simply not overly motivated to tackle a project, many of us on Team BHG are big fans of no-cook recipes.

In summer or any time of year, one of our all-time favorite no-cook recipes: Ceviche. It tastes and looks like you ordered it at a gourmet restaurant, but mastering ceviche at home is actually no sweat.

What is ceviche, exactly, and what sets it apart from other raw fish dishes? We’ll share, plus we will walk you through how to make ceviche and how to customize this fresh and flavorful recipe to make it your own.

What Is Ceviche?

Ceviche involves small pieces of raw fish or shellfish marinated in citrus juice, which you then toss with accents like chiles, onions, and fresh herbs. The acid in the citrus denatures the proteins in the seafood, so it transforms into something that’s firm, flaky, and similar to the texture you might experience in a cooked fish recipe.

This is what separates ceviche from other raw fish preparations like crudo, hamachi, sashimi and tartare; none of those involve this unique no-cook “cooking” process with citrus juice.

Although it is a staple in many countries across Latin America, including Chile, Ecuador, Mexico, parts of Central America and South America, as well as some Caribbean countries, according to Jose Garces, a Philadelphia, Pennsylvania-based restaurant owner and Iron Chef, ceviche has been added to UNESCO’s Intangible Cultural Heritage list for Peru in particular. Each country, and many individual cooks who call each country home, have their own variation on the ceviche theme.

“As someone with Ecuadorian roots, I have a strong appreciation for both Ecuadorian and Peruvian versions of ceviche,” Garces says. “These often involve the unique addition of Leche de Tigre (which translates to ‘tiger milk’),” which is a marinade made with lime juice, fish juices, chiles, sliced onion, ginger, garlic, salt, and pepper, among other ingredients.

RELATED: 6 Sustainable and Healthy Fish to Eat (And 4 Types to Avoid) 

Popular Ceviche Ingredients to Stock Up On

Ceviche ingredients vary based on location and the cook’s preference, Garces says. But they often include fish or shrimp marinated in fresh lime juice, plus one or more of the following:

• Diced tomatoes
• Diced avocados
• Pickled red onions
• Cooked sweet potato
• Choclo (essentially supersized corn kernels)
• Chiles (such as jalapeños, habaneros, or serranos)
• Fresh cilantro

There are many unique ceviche variations that might build on that foundation, Garces adds, “including a style called Nikkei with Japanese influence, featuring elements like sesame and soy. In Ecuador, shrimp ceviche is commonly made with shrimp stock, citrus, tomato, lime, orange, and sometimes ketchup for sweetness and richness; served alongside popcorn to balance the texture. In Peru, corvina fish is popular, paired with Leche de Tigre diced sweet potato and corn.”

These all reflect the local styles and flavor, Garces says. Some cooks even go wild and customize their ceviches with duck or beef instead of fish or shellfish.

“There are so many variations of ceviche that I hesitate to try and pin down the most common one,” adds Matt Kramer, executive chef at Rosella in Kennebunkport, Maine. “To me, it is almost more of a catch-all term for some citrus-marinated fish. The world is your oyster in terms of ingredients. I’m all for creativity. The dish is so broad and regionally diverse that it’s ripe for experimentation and creative liberties.”

How to Make Ceviche

To make ceviche at home, in a large bowl, add your diced fish or seafood, citrus juice, torn fresh cilantro, and aromatics (we love a combination of thinly-sliced red onion and minced shallot). Stir to combine, then allow the ceviche to rest for 15 to 30 minutes to allow the flavors to marry.

Just before serving, gently stir in any bonus ingredients, like chopped avocado, chopped citrus, and spices. Season with salt and serve immediately.

RELATED: 25 Easy Shrimp Recipes to Make for Dinner Tonight 

How to Serve Ceviche

You have permission from Garces, Kramer, and our Test Kitchen to go your own way as you consider how to serve ceviche. It’s often offered as an appetizer course with plantain chips or tostones, sweet potato chips, or tortilla chips on the side for scooping. We also love piling ceviche on top of a crispy corn tortilla for a fresh tostada recipe. 

To make it more of a meal, consider assembling stuffed avocados or stuffed peppers with ceviche as the filling, or pair your ceviche with rice, beans, and/or roasted vegetables. 

Alternatively, enjoy a serving of ceviche as a starter, then progress into a Latin American-inspired entrée like lomo saltado (a popular Peruvian dish with stir-fried beef strips, peppers, onions, and tomatoes, with French fries and rice on the side), tacos, asado (grilled steak), or cazuela (chicken or beef stew). 

3 Bonus Ceviche Tips From Chefs

Now that you’ve got the answer to “what is ceviche?” and know a bit more about the recipe's roots—plus how to make it and serve it—you’re well-equipped to head to the kitchen to make your own ceviche. 

But before you do, we’ll leave you with these parting tips from Garces and Kramer:

• Don’t get ahead of yourself. Ceviche tastes terrific with a chill on it, but we don’t advise making it well in advance of when you plan to enjoy the recipe. Ceviche is best made 30 minutes to 1 hour ahead of time, max, to ensure freshness and prevent over-marinating. Definitely plan to enjoy your ceviche the same day you make it; ideally, the sooner the better.
• Time the tender ingredients right. It can be tempting to add all of the ingredients at once, but it’s wise to keep more tender items, like avocado, on the side until just before serving. Gently fold them into the ceviche immediately prior to dishing it up.
• Get creative with your garnishes. At Kramer’s restaurant, they top ceviche with corn nuts. “I think it’s a very cheeky yet perfect addition, giving the dish a much-needed crunch,” he says. Or follow Garces’ lead with popcorn. Hot sauce, pico de gallo, finely-chopped cucumbers or jicama, extra sliced jalapeños, lime wedges, and extra fresh cilantro leaves are nice to offer on the side so everyone can dress up their own ceviche servings.