Citrus Ceviche Recipe -

Citrus Ceviche

Recipe by  

"My take on the classic Peruvian ceviche. The acidity of the citrus fruit 'cooks' the fish. A nice refreshing meal on a hot summer day. It's imperative to use only freshly caught fish!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    25 mins
  • COOK

    15 mins

    2 hrs 40 mins


  1. In a medium non-reactive bowl combine the lemon juice, lime juice, ginger and olive oil. Add the bass and toss to coat. Cover and marinate in the refrigerator for about 2 hours. The flesh of the fish should be white and opaque.
  2. Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2003

We substitued mango for the egg and left out the ginger. The warmth of the mango really contrasted w/the citrus and made this ceviche absolutely divine.

Most Helpful Critical Review
Jan 24, 2007

This is not really Peruvian ceviche, you need to make it out of pure lime juice and it needs rocoto as well as adding the salt before the lime if not it will not get cooked without the salt. No egg and no avocado.


14 Ratings

Aug 12, 2003

Fresh fish is a must for this recipe. A great pool side snack on a hot summer afternoon.

Jul 24, 2003

I make this with shrimp instead of halibut and it turns out great everytime. My only comment would be that the marinating time seems a little short.

Sep 27, 2005

I took one reviewer's advice and used OJ, shrimp, and mango and left out the ginger and eggs. Fresh sea bass is difficult to find, because it is "over-fished" according to my fishmonger. He suggested halibut, instead. The ceviche was good, but on the sweet side. If you like the sweetness, you will love this receipe. If you prefer your ceviche more on the savory side, skip the mango and OJ. Easy to make, once you have all the ingredients.

Jul 27, 2010

Definitely a hit with my family. We opted to use shrimp for this recipe but next time I'm thinking Cod would be really good. I don't do cilantro but my family does so I tasted before it went in and really enjoyed the addition of OJ. So refreshing on a hot summer day! Thank you!

Dec 31, 2013

I always seem to have left over fish and one night had a rather large amount of cod. I didn't want it to go to waste and I wanted to reinvent it - so used this recipe. Since fish was already cooked, didn't have to worry about that. I added serrano chili to add some heat and served over cilantro lime rice. Was a huge hit! Will definitely make again!

May 17, 2015

I have made this many times. Never tell people what it is at parties/gatherings. I just set it out next to a bag of tortilla chips. Next thing that happens is they ask for the recipe. When they hear it is "raw" fish they freak. But want to make it. The only change I have made is I used Walleye or panfish for this. The different fish makes me "cook" this about 3-4 hours.


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  • Calories
  • 440 kcal
  • 22%
  • Carbohydrates
  • 17.4 g
  • 6%
  • Cholesterol
  • 259 mg
  • 86%
  • Fat
  • 29.1 g
  • 45%
  • Fiber
  • 7.5 g
  • 30%
  • Protein
  • 29.9 g
  • 60%
  • Sodium
  • 149 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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