Ceviche de Pescado Recipe

Alessia Valle

In my Arts Core class, Professor Sullivan posed the question: "What is Latin America?" If Latin America were a plate of food, Ceviche de Pescado would be my response. Today, I'll show you how to make this dish in the Ecuadorian way, a recipe that's not just easy and simple but also absolutely delicious. This dish will surely become a summer favorite, at least it has for me.

A couple of things to note before you start:

The fish is "cooked" by lime juice, not heat. The citric acid denatures the proteins, giving the fish a firm, opaque texture and the illusion of being traditionally cooked.
You must eat ceviche fresh. Don't try to store it for too long—this isn't the dish for leftovers.
Keep it cold. The freshness is key, and warm temperatures can lead to contamination.

Ingredients:

1–1.5 lbs white fish fillets (Corvina, sea bass, tilapia, halibut, or sole)
Juice of 10–20 limes
1 red onion, thinly sliced (julienned)
1 tomato, peeled, deseeded, and diced
1 small hot pepper, finely minced (adjust to taste)
1 bunch cilantro, chopped (include tender stems for extra flavor)
1 ripe avocado, cubed (add when serving)
Salt, to taste
A few tbsp of olive oil
Optional: 2 cups cold water (to mellow the acidity)

Instructions:

1. Prep the Fish:

Rinse, dry, and cut the fish into 1x1 inch cubes—the lower surface area to volume ratio helps the lime juice absorb better, marinating the fish more evenly.

2. Marinate the Fish:

In a glass bowl, place the fish and cover entirely with the juice. Add salt and a splash of olive oil. Cover and refrigerate for 3–4 hours, allowing the citric acid to "cook" the fish.

3. Soften the Onion:

Thinly slice the red onion and soak it in a bowl of cold water for 15–20 minutes. This takes the sharp edge off and adds a mild sweetness.

4. Chop the Veggies:

Dice the tomato, mince the hot pepper, and finely slice the cilantro—even the stems! They pack serious flavor.

5. Make the Veggie Mix:

Mix the drained onion, tomato, pepper, and cilantro in a separate bowl. Add the juice of 1–2 more limes and let it sit for 20–30 minutes.

6. Combine & Final Marinate:

Once the fish is ready, strain and discard the marinating lime juice. Combine the fish with the veggie mixture, add more salt and lime juice until it resembles a loose soup. If it feels too acidic, add a little cold water and adjust the salt to balance.

7. Finish with Avocado:

Gently fold in fresh avocado cubes right before serving for a creamy contrast to the tangy base.

Garnish Like a Local:

Serve your ceviche with the classic Ecuadorian accompaniments:

Patacones (fried green plantain rounds)
Plantain chips (thinly sliced and fried for a crispy finish)
Tostado corn (toasted corn kernels)
Popcorn (yes—trust us!)
Fresh avocado slices

These crunchy and creamy textures elevate ceviche from simple to a full-on sensational flavor fiesta.

Final Bite:

Zesty, vibrant, and effortlessly cool, Ecuadorian Ceviche de Pescado is the perfect centerpiece for a summer gathering, a solo healthy lunch, or even a post-party hangover cure. It's Latin America in a bowl—fresh, bold, and unforgettable. So grab a lime, call some friends, and taste the soul of Ecuador.