Bright, citrusy, and bursting with fresh flavor, Ecuadorian Fish Ceviche is like a beach day in a bowl. This refreshing dish is a coastal Ecuadorian classic made with tender white fish, lime juice, and bright, fresh veggies.
This Ecuadorian fish ceviche is made with white fish cooked in lime juice, then tossed with diced tomatoes, onion, bell pepper, orange juice, and fresh cilantro. It’s tangy, slightly sweet from the orange juice, and balanced with just enough heat if you choose to add a hot pepper. It’s the kind of dish that tastes like a sunny afternoon at the coast!
If this is your first time making ceviche, don't worry. It is actually so easy to make and so delicious!
Why You'll Love This Ecuadorian Fish Ceviche Recipe
Ecuadorian fish ceviche, or ceviche de pescado, which is sometimes also spelled "cebiche", is a dish from the coastal region of Ecuador made with raw white fish that’s cooked in fresh lime juice, then mixed with chopped tomatoes, red onions, bell pepper, cilantro, and a splash of orange juice. Unlike the drier, minimalist style of Peruvian ceviche, Ecuadorian ceviche is juicier and more saucy. It’s meant to be refreshing and bright, with bold citrus flavors and just enough salt to balance the acidity.
While the lime juice chemically cooks the fish, giving it a firm texture and opaque color, there’s no stovetop cooking involved, which makes it especially popular on hot days. Some versions are spicy with the addition of hot peppers, while others stay mild and tangy, allowing the freshness of the fish to shine. Traditionally it is served cold with plantain chips, popcorn, or avocado.
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Ingredients
You just need a handful of fresh ingredients to make this Ecuadorian fish ceviche recipe. Here's what you'll need:
- White Fish: Halibut, mahi mahi, or other firm white fish work well. Make sure it’s a high quality fish. It can be frozen and thawed, because the lime juice does genuinely cook the fish. So it's not like you are eating raw fish here!
- Limes: Use freshly squeezed juice to “cook” the fish and give it that signature bright flavor.
- Orange Juice: Adds a hint of sweetness to balance the acidity.
- Red Onion: Adds sharpness and crunch—finely dice it so it blends well. If red onion is strong for you, rinse it under cold water in a fine mesh sieve first.
- Roma Tomatoes: Juicy yet less watery than other types, perfect for ceviche.
- Bell Pepper: Any color adds crunch and subtle sweetness. Green pepper, red pepper or yellow or orange peppers all work here!
- Red Hot Pepper or Jalapeño: Optional for spice!
- Salt: Start with ½ teaspoon, but don’t be afraid to add more to enhance the flavor.
- Cilantro: Adds a fresh, herbal finish.
- Olive Oil: Just a drizzle at the end helps round out the flavors and adds richness.
See recipe card for quantities.
How to Make Ecuadorian Style Fish Ceviche at Home
Step 1 - Marinate the Fish
Cut the fish into small, bite-sized cubes and place them in a large bowl.
Squeeze fresh lime juice over the fish until it’s fully submerged. Cover the bowl with plastic wrap and refrigerate for about 2 hours, allowing the citrus to "cook" the fish.
After two hours, remove the bowl from the fridge. Pour off some of the lime juice if desired—keep more if you like it saucy, or less for a drier ceviche.
Step 2 - Add Vegetables & Marinate Again
Finely dice all the vegetables, juice the orange, and add everything to the bowl with the marinated fish. Add the ½ teaspoon salt. Stir everything together and return to the fridge to marinate for another hour.
Step 3 - Add Final Touches & Enjoy
Just before serving, mix in chopped cilantro, a drizzle of olive oil, and more salt to taste. Don’t be shy with the salt—it helps bring all the flavors together!
Tips for Success
- Use very fresh fish. The quality of your fish is crucial since it's the star of the dish. Make sure to use a high quality white fish!
- Chop everything finely. Small pieces of veggies that are about the same size will help everything meld evenly. It also ensures that each bite includes a little of everything for that perfect bite of ceviche!
- Don’t skip the orange juice. It adds a subtle sweetness that balances the sharpness of the lime! If you use just lime juice, the flavors will be a bit sharp.
- Taste and adjust. This is crucial for making a good cebiche. After marinating, taste the it and add more salt or lime juice if needed. Flavors can mellow in the fridge, so seasoning at the end is key.
- Serve cold. Chill the ceviche right up until serving time to preserve the texture of the fish. Cold ceviche is more refreshing and keeps the flavors crisp.
Recipe Variations
- Shrimp Ceviche: Use cooked shrimp instead of raw fish and reduce marinating time.
- Add Avocado: Gently fold in diced avocado just before serving for creaminess.
- Make it Spicier: Add more hot pepper, or a dash of hot sauce for a kick!
- Try a Tomato Base: Some Ecuadorian ceviches include a bit of blended tomato or ketchup for a thicker, saucier version.
Frequently Asked Questions
Yes, when prepared properly. The acidity of fresh lime juice denatures the proteins in the fish, essentially "cooking" it and making it safe to eat. However, if you're concerned about raw seafood, you can blanch the fish in simmering water for 1–2 minutes, then drain and cool it before marinating with the citrus juices and vegetables.
About 2 hours in lime juice is usually enough to cook the fish. Keep in mind that it will depend on how big or small the pieces of fish are. If they are pretty small, it will need less than 2 hours. After that, it rests another hour or so with the vegetables for the flavors to meld.
Choose a firm, white fish like halibut, mahi mahi, snapper, or sea bass. Make sure it’s very fresh or frozen-and-thawed from a trusted source.
Unfortunately, no. I would eat the ceviche within a few hours of when you make it. If you leave it for later, it will continue to cook in the lime juice and become mushy as it overcooks!
While both Ecuadorian and Peruvian ceviche share the same Latin American roots and basic technique of marinating raw fish in citrus juice, there are some key differences. Peruvian ceviche is typically served immediately after marinating the fish in lime juice, resulting in a firmer texture and a drier presentation, often accompanied by sweet potato and corn. Ecuadorian ceviche recipes, on the other hand, are known for being juicier and more saucy, often including orange juice, tomatoes, and sometimes even a bit of ketchup for a sweeter, more vibrant flavor. In Ecuador, ceviche is usually allowed to marinate longer and is served chilled with crunchy sides like plantain chips or popcorn. Both are delicious expressions of Latin American cuisine, but they reflect the distinct coastal cultures and preferences of their countries!
Pair With
This traditional Ecuadorian dish pairs well with:
More Recipes to Try
- Cevichocho Vegan Ceviche
- Ecuadorian Tomato Salad
- Garlic Shrimp
- Air Fryer Yuca Fries
- Encocado de Pescado (Fish in Coconut Sauce)
Ecuadorian Fish Ceviche Recipe
Ingredients
- 1 lb white fish I used halibut but mahi mahi also works well
- 10-12 limes juiced, enough to cover the fish in the bowl, about 1 cup
- 1 orange juiced
- 1 red onion finely diced
- 2-3 roma tomatoes finely diced
- 1 small bell pepper any color
- 1 red hot pepper or jalapeno finely diced, optional for spice
- ½ teaspoon salt
- Small bunch of cilantro chopped
- 1 teaspoon olive oil
- Salt to taste
Instructions
- Cut the fish into small, bite-sized cubes and place them in a mixing bowl.
- Squeeze fresh lime juice over the fish until it’s fully submerged. Cover the bowl with plastic wrap and refrigerate for 1-2 hours, allowing the citrus to "cook" the fish. You will know it is cooked when the fish is opaque.
- After an hour, remove the bowl from the fridge. Pour off some of the lime juice if desired—keep more if you like it saucy, or less for a drier ceviche.
- Finely dice all the vegetables, juice the orange, and add to the bowl with the marinated fish. Add the ½ teaspoon salt. Stir everything together and return to the fridge to marinate for another 30 minutes to an hour.
- Just before serving, mix in chopped cilantro, a drizzle of olive oil, and more salt to taste, if needed. Don’t be shy with the salt—it helps bring all the flavors together!
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