Classic Peruvian Ceviche Bowl
Raw fish cured in lime juice with fresh avocado, pineapple, and kumquat for a bright, citrusy seafood dish that feels restaurant-quality in 20 minutes. No cooking required—just knife work and assembly.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
- 1 lb sushi-grade or sashimi-grade firm white fish (sea bass, halibut, or flounder), cut into 1-inch cubes
- ¾ cup fresh lime juice (about 4–5 limes)
- ½ medium red onion, very thinly sliced
- 1 whole jalapeño, minced
- 1 whole avocado, cubed
- 1 cup fresh pineapple, cut into small cubes
- 6 whole kumquats, thinly sliced and seeded
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Cut fish into 1-inch cubes and place in a bowl. Pour lime juice over the fish until completely submerged.
- 2
Add red onion and jalapeño to the fish. Stir gently and let sit for 10–12 minutes until fish becomes opaque.
- 3
While the fish cures, arrange avocado, pineapple, and kumquat slices on a serving plate or in shallow bowls.
- 4
Pour the cured fish and all its lime juice over the fruit and avocado. Season with salt and black pepper to taste.
- 5
Top with fresh cilantro and a pinch of salt. Serve immediately while the fish is cold and the fruit is fresh.
Tools you’ll need
- sharp chef's knife
- small mixing bowl
- serving plate or shallow bowls
- wooden spoon or rubber spatula
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