15-Min Peruvian Citrus Ceviche
Raw white fish cured in fresh lime juice with jalapeño, red onion, and cilantro—the classic Lima technique in under 15 minutes. Bright, clean, and perfectly acidic.
- Total time
- 15 min
- Servings
- 2
- Calories
- 145
- Protein
- 26g
Ingredients
- ¾ lb white fish fillet (mahi-mahi or sea bass), skinless
- 4 whole fresh limes
- ½ medium red onion
- 1 whole jalapeño
- ¼ cup fresh cilantro
- ½ tsp salt
Instructions
- 1
Cut fish into 3/4-inch cubes and place in a glass or ceramic bowl.
- 2
Squeeze limes over fish (you need about 1 cup juice). Stir gently and add salt.
- 3
Let sit for 8–10 minutes. Fish should turn opaque and feel firm when touched.
- 4
Slice red onion very thin and mince jalapeño. Chop cilantro coarsely.
- 5
Drain excess lime juice from fish, leaving just enough to coat. Fold in onion, jalapeño, and cilantro.
- 6
Taste and adjust salt. Serve immediately in small bowls with extra lime wedges.
Tools you’ll need
- glass or ceramic bowl (not metal)
- sharp knife
- cutting board
- spoon
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