Fresh, zesty and bursting with coastal flavour, ceviche is one of Latin America's most iconic dishes – and it’s surprisingly easy to make at home.
A favourite across Peru, Mexico, Ecuador and beyond, ceviche is traditionally made by curing raw seafood in citrus juice, usually lime, which gently ‘cooks’ the fish. Packed with bright, clean flavours, it’s the perfect dish for warm Aussie evenings or when entertaining.
Here are five easy steps to make delicious ceviche at home.
Choose Fresh, High-Quality Seafood:
The foundation of a great ceviche is ultra-fresh seafood. Look for firm white fish like snapper, kingfish, barramundi or whiting. Sushi-grade is ideal. Alternatively, prawns or scallops work beautifully too.
Freshness is critical as the seafood will not be heat-cooked. Ask your fishmonger for recommendations and use your seafood the day you buy it. Dice the fish into small, even pieces – around 1 cm to 2 cm cubes – to ensure it cures evenly.
Prepare the Citrus Marinade (Leche de Tigre):
The ‘cooking’ agent in ceviche is citrus juice – usually lime or a mix of lime and lemon. For 500 grams of fish, you’ll need the juice of around 6-8 limes, freshly squeezed. You can also add orange juice for a hint of sweetness.
For the full Peruvian experience, blend the juice with garlic, ginger, salt, a few coriander stalks and a slice of chilli, then strain. This punchy marinade is called leche de tigre or ‘tiger’s milk’ and is the soul of ceviche.
Cure the Seafood:
Combine the diced seafood with the citrus marinade in a glass or ceramic bowl (avoid metal as it reacts with the acid). Stir gently to coat and cover. Let it sit in the fridge for 10 to 20 minutes, depending on the size of your fish pieces and how ‘cooked’ you like them.
The longer it sits, the firmer and more opaque the fish becomes. Keep an eye on the texture – it should be tender, not tough.
Add Flavour and Crunch:
Once cured, drain off most of the marinade (or leave a bit for extra punch) and add finely sliced red onion, fresh coriander and thinly sliced chilli for heat. Diced tomato, cucumber or avocado are optional extras if you prefer a more Mexican-style ceviche. For crunch, serve with toasted corn (like Peruvian cancha), corn chips or even lettuce cups. The contrast in textures is what makes ceviche so satisfying.
Plate Up and Serve Immediately:
Ceviche is best enjoyed fresh. Serve in chilled bowls or glasses for a restaurant-style touch, garnish with coriander leaves, lime wedges, and an extra dash of chilli if desired. Pair it with a crisp lager or citrusy white wine like Sauvignon Blanc.
Whether it’s a casual barbeque or a gourmet dinner, ceviche adds a tropical flair to any Aussie menu.
