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Traditional white fish ceviche {Ceviche blanco}

Traditional white fish ceviche recipe made with fresh fish, lime juice, cilantro, hot peppers, garlic, shallots and olive oil.

Prep Time
30 mins
Additional Time
3 hrs
Total Time
3 hrs 30 mins
Servings: 4 - 8, depending on serving size
Course: Appetizer
Cuisine: South American , Ecuadorian

Ingredients

  • 2 lb fresh white fish filet- I recommend corvina chilean sea bass or halibut
  • Lime juice from 15-20 limes
  • 4 garlic cloves gently crushed to keep them whole
  • 2-3 Hot Peppers sliced in half lengthwise
  • 10 sprigs of cilantro
  • ½ bunch of cilantro finely chopped
  • 3-4 medium shallots peeled and sliced thinly – use 2 paiteña onions if you are in Ecuador
  • 2 tbs light olive oil
  • salt to taste
Serve with your choice of garnishes:
  • Tostado
  • Chifles
  • Patacones
  • Popcorn
  • Aji criollo hot sauce

Instructions

    Cup of Yum
  1. Cut the fish into small squares, place into a non-reactive bowl (glass is best), cover with water and salt. Cover and let rest in the fridge while you prepare the rest of the ingredients.
  2. Rinse/remove the salt water. Keep the fish in the glass bowl/container and add the lime juice, crushed garlic, hot peppers, cilantro sprigs, and salt. Cover and refrigerate for 3-4 hours.
  3. Soak the sliced onions or shallots in salted water, rinse well and drain.
  4. Marinate the sliced red onions or shallots with lime juice and salt for ~15-30 minutes.
  5. Remove the crushed garlic, hot peppers and cilantro springs from fish and lime mix.
  6. Combine the fish with the marinated onions/shallots with chopped cilantro, and oil. Taste and adjust salt/lime/cilantro/etc to taste.
  7. Serve with tostado, popcorn, chifles or patacones.