Cebiche
A refreshing Peruvian ceviche featuring fresh raw seafood marinated in citrus with onions and chili, perfect for summer gatherings and seafood lovers seeking bold, tangy flavors.
Ingredients
Instructions
- Blanch shrimp, scallops, squid, and octopus.
- Peel the shrimp.
- Cut the fish into 1/2-inch cubes.
- In a glass or ceramic bowl, mix the raw fish and seafood with salt, chopped onion, hot dried peppers, and enough lemon juice to cover.
- Stir the mixture.
- Cover and refrigerate overnight.
- Stir several times during refrigeration.
- The lemon juice 'cooks' the raw fish and pickles the onions.
- Serve chilled on a bed of lettuce, surrounded by slices of room temperature sweet potato.
Tips & Substitutions
For the best flavor, use the freshest seafood available. If you can't find turbot or sole, any firm white fish works well. You can substitute fresh hot peppers if you prefer a milder taste. Be sure to use a non-reactive bowl to avoid any metallic taste from the lemon juice. For an added kick, consider marinating with a splash of hot sauce. Pair this with your favorite seafood recipes for a delightful spread.
Serving Suggestions
Serve the cebiche chilled on a bed of crisp lettuce for a refreshing presentation. Accompany with slices of room temperature sweet potato to balance the dish's acidity. It pairs beautifully with Quick Shrimp Creole for a more robust meal or can be enjoyed as a light appetizer on its own. Consider adding avocado slices for richness.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. The seafood will continue to 'cook' in the lemon juice, so the texture may change. Avoid reheating the cebiche, as it is meant to be served cold. Instead, enjoy it straight from the fridge to preserve its refreshing qualities.
Nutrition & Diet Analysis (per serving)
Each serving of Cebiche contains roughly 101 calories, with 7g protein, 18g carbohydrates, and 1g fat. It is an excellent source of vitamin C (29% of the Daily Value) and iron (24% of the Daily Value), and a good source of vitamin A and protein.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen seafood for this recipe?
Yes, you can use frozen seafood, but be sure to thaw it completely and drain any excess water before preparing. Fresh seafood offers the best flavor and texture, but frozen can be a convenient alternative if fresh options are unavailable.
How long should I marinate the cebiche?
Marinating overnight is ideal to allow the flavors to meld and the fish to 'cook' properly in the lemon juice. However, if you are short on time, marinating for at least 4 hours can still yield a delicious result, though the fish may not be as fully cured.
Is this dish safe to eat if made with raw fish?
Yes, cebiche is safe to eat when prepared correctly. The acidity from the lemon juice effectively 'cooks' the fish, killing harmful bacteria. However, ensure your seafood is fresh and sourced from a reputable provider to minimize any health risks.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).