How to Make Ceviche
Questions This Article Answers
What is ceviche?
Is there a difference between ceviche and cebiche?
What is a classic ceviche recipe?
What is leche de tigre?
Ceviche is a popular seafood dish across the continent, and it's a common refrigerio(snack) at gatherings and beach outings. Many folks like it as an entrada (appetizer) or an acompañamiento (side dish) too.
While the exact recipe may vary from region to region, the core ingredients remain constant: fresh mariscos(seafood) or pescado(fish) “cooked” in citrus juices, typically lime, accompanied by cebolla(onions), cilantro(cilantro), and some sort of spice—often ají(chili)—for that tangy kick.
Is it ceviche or cebiche?
It’s both! Depending on the region, you might see the name of this iconic dish spelled as ceviche, cebiche, seviche, or sebiche. All of them are valid!
Words to Savor Your Ceviche
Before we embark on our ceviche-making journey, let's get familiar with some vocabulary you'll need:
Ceviche Recipe
Now, let's get our hands on some fresh ingredients and learn how to prepare a classic ceviche!
First, slice your fresh fish or seafood into bite-sized pieces and place them in a glass or ceramic bol.
Second, vierte(pour) the lime juice over the fish or seafood until it is completely submerged and let it marinade. In some recipes, the fish is left marinando(marinading) for several hours—sometimes overnight!—but let’s stick to 45 minutes for our ceviche.
The ácido cítrico(citric acid) from the citrus juices will "cook" the seafood as it sits. If you’re using fish, it will turn opaque and appear cocido(cooked).
While the seafood or fish marinades, pica(chop) the red onion, cilantro, and chili.
After the seafood has marinaded, drain the lime juice (save it, don’t toss it!) and mix all the ingredients together in a mixing bowl. Sazona(season) with a pizca de sal(pinch of salt) and pimienta al gusto(pepper, to taste).
Let the ceviche chill in the refrigerator for at least 30 minutes, allowing the flavors to meld and develop.
¡Y listo!(And that's it!) Now, you can serve your homemade ceviche with a side of your choosing. Platanitos(plantain chips), galletas saladas(crackers), or maíz tostado(toasted corn)—you can pick your favorite!
Leche de Tigre
You didn't think we were going to throw away the lime juice, did you? Nothing goes to waste when making ceviche! That leftover marinade, infused with all the flavors of the mariscos and the other ingredients, is what we call leche de tigre (tiger’s milk).
In some regions—especially where ceviche is left to marinade for several hours or more— leche de tigre is served separately as a drink. Some folks like to use it as a sauce in other dishes, and others swear it’s the perfect revitalizing drink after a long night out!
Which Mariscos To Use?
Ceviche recipes are as diverse as the regions they come from. You can experiment with different seafood, marinades, and spices. Here are some of the most popular pescados and mariscos typically used to make ceviche.
Ingredientes Extra and Other Twists
The seafood is not the only thing that varies by region when making ceviche. So do the other ingredients! To help you elevate your ceviche game, here are some additional toppings and ingredients you can use while making your own ceviche:
We hope you enjoy this homemade Latin American classic! ¡Buen provecho!(Bon appétit!)
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