Ecuadorian Fish Ceviche Recipe
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.
Servings: 4
Calories: 193kcal
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!
Notes
Can I store fish ceviche for later?
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!