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Ecuadorian fish ceviche {Ceviche de pescado ecuatoriano}

Recipe for Ecuadorian fish ceviche {ceviche de pescado ecuatoriano} made by marinating or cooking raw fish in lime juice and mixing it with onions, tomatoes, peppers, and cilantro.

Prep Time
30 mins
Additional Time
4 hrs
Servings: 6 to 8 as an appetizer
Course: Appetizer
Cuisine: South American , American , Ecuadorian

Ingredients

  • 2 lb of white fish fillets corvina, halibut, sea bass, tilapia, sole, cut into small square pieces
  • 2 red onions diced very finely
  • 4 tomatoes diced very finely
  • 2 bell peppers assorted colors, chopped very finely
  • ~20 small to medium sized limes separated into about 10 limes to cook the fish and 10 limes for the ceviche marinade
  • 1 bunch of cilantro also known as coriander chopped as finely as possible
  • A few tablespoons of oil sunflower, avocado, etc, adjust to taste
  • salt to taste
Garnish suggestions (pick your favorites):
  • Patacones or tostones
  • Chifles
  • Tostado corn
  • Popcorn
  • avocado slices
  • hot sauce

Instructions

    Cup of Yum
  1. Place the raw fish pieces in a glass dish and cover it with salt and lime juice from about 10-12 limes, the fish should be completely covered by lime juice.
  2. Cover the dish with plastic wrap and place it in the refrigerator, let the fish marinate or cook itself in the lime juice for 3-4 hours.
  3. Mix the onions, tomatoes, peppers, and cilantro with the juice from the remaining limes and let marinate for about an hour.
  4. Once the fish is “cooked” in the lime juice, strain it and remove the liquid it “cooked” in (you can keep it if you want and it include it in the final ceviche, but some find it too acidic). Mix the fish with the lime marinated vegetables, add salt and oil to taste.
  5. Serve with chifles, patacones, tostones or popcorn.