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

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Add the cilantro, onion and avocado. Season to taste with salt and pepper, toss and serve with hard cooked egg wedges.

Nutrition Facts

439.6 calories; 29.9 g protein; 17.4 g carbohydrates; 258.5 mg cholesterol; 149.5 mg sodium. Full Nutrition

Reviews (9)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/14/2003
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. Read More
(28)

Most helpful critical review

Rating: 3 stars
01/25/2007
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. Read More
(43)
15 Ratings
  • 5 star values: 8
  • 4 star values: 4
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1
Rating: 5 stars
12/14/2003
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. Read More
(28)
Rating: 3 stars
01/25/2007
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. Read More
(43)
Rating: 5 stars
12/14/2003
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. Read More
(28)
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Rating: 5 stars
08/12/2003
Fresh fish is a must for this recipe. A great pool side snack on a hot summer afternoon. Read More
(14)
Rating: 5 stars
07/24/2003
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. Read More
(10)
Rating: 4 stars
09/27/2005
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. Read More
(8)
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Rating: 4 stars
07/27/2010
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! Read More
(5)
Rating: 3 stars
03/05/2017
This was just ok. We didn't really care for the sweetness of the OJ nor the distinct taste of ginger. We skipped the egg does not sound appetizing with ceviche to us anyways. And served the avocado on the side. Don't think I'll make it again. Read More
(1)
Rating: 5 stars
12/31/2013
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! Read More
Rating: 5 stars
05/17/2015
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. Read More