Ceviche is a dish that feels like it should be complicated, but it isn’t. You start with fresh seafood, cut into small pieces, and cover it with lime juice. The acid slowly changes the texture of the fish. That also makes it firm and opaque. It looks almost like it’s cooked, but without the heat. Then you add red onion, a few herbs, and sometimes a touch of chili for flavor. Some people throw in tomatoes or avocado. Next, you mix it all together. Then, let it sit for a little while. And that’s it! That’s what ceviche is made of: simple, fresh, and done entirely in a bowl.
Understanding Ceviche
“Ceviche” is a Spanish word used in English. It is used to describe a dish of seafood marinated in citrus juice. Ceviche is a classic seafood dish in Latin America. But its roots are strongest in Peru. At its core, it’s all about letting acidity do the work that heat would do.
When a fish sits in citrus, its proteins tighten up and turn opaque. So it looks and feels cooked. But it never touches a flame.
It’s the kind of dish that depends on freshness and balance. Bright citrus. Soft seafood. Crunchy onions. A little heat from chiles. It’s refreshing, light, and usually served cold. That is what makes it perfect for warm weather. Or for anyone who loves bold flavors!
What Is Ceviche Made Of?
At its simplest, ceviche is made of five things:
- Seafood,
- Lime juice,
- Onion,
- Cilantro,
- Fresh chiles.
Everything else is optional, depending on where you’re eating it or who’s making it.
Here’s the thing. The lime juice isn’t just seasoning. It’s the entire method.
Once the seafood soaks in citrus, the texture changes completely. It goes from raw and slippery to firm and tender. After that first step, the rest of the ingredients simply layer on flavor and texture.
Some regions add tomatoes. Others mix in corn or sweet potatoes. And some keep it extremely minimal.
Main Ingredients In Ceviche
Think of this as the “starter kit” for traditional ceviche. These ingredients show up in almost every classic recipe.
| Ingredient | Why It’s Important |
| Fresh fish or seafood | Provides the main body and flavor of the dish; must be high-quality. |
| Lime juice | “Cooks” the seafood and adds tartness. |
| Red onion | Adds sharpness, crunch, and color. |
| Cilantro | Brings freshness and aroma. |
| Chiles | Gives the dish heat and brightness. |
Optional Add-Ins (Depending on Region or Preference)
These aren’t required. But they show up often:
- Tomatoes – for sweetness and juice
- Cucumber for crunch
- Avocado for creaminess
- Corn or sweet potato are traditional sides in some countries
- Olive oil is very rare. But some modern recipes add a tiny drizzle
What makes ceviche fun is that you can tweak it slightly… without losing the spirit of the dish. But the seafood and citrus? Those are non-negotiable.
Is Ceviche Healthy or Unhealthy?
Ceviche is generally seen as a healthy choice. Especially compared to fried seafood dishes or meals heavy in sauces.
Why Ceviche Is Considered Healthy
- Lean protein: Fish and seafood are great for muscle repair and satiety.
- Omega-3s: Many types of fish offer heart-healthy fats.
- Low in fat: Citrus replaces the need for heavy oils or creams.
- Fresh vegetables: Onions, tomatoes, cilantro, and peppers add vitamins and antioxidants.
- Light and refreshing: It doesn’t leave you feeling weighed down.
But there’s a small catch. Because ceviche uses raw seafood, freshness and handling matter. That means:
- Buy seafood from a trusted source.
- Keep it cold until it’s used.
- Don’t leave it sitting out for long periods!
When made with care, ceviche fits into a balanced diet. It’s flavorful, satisfying, and nutrient-rich.
Is Ceviche Cooked or Raw?
This is the question everyone asks at least once. And the answer is… both. Sort of.
Ceviche isn’t cooked using heat. There’s no sizzling pan. No boiling water. No grill marks. But the lime juice changes the seafood’s proteins through a process called denaturation. That gives it a firm texture and opaque appearance.
So is it raw? Technically, yes.
Does it feel raw? Not really.
Does it taste raw? Sometimes a little. But in a fresh and bright way.
Think of it as its own category. Not sashimi. Not grilled fish. Something in the middle, created by the power of citrus.
Conclusion
Ceviche might seem complicated at first glance. However, the reality is far from it. It’s a flavorful combination of fresh seafood, lime juice, onions, cilantro, and a little heat from chiles. Everything works together to create a dish that’s full of refreshing flavor. The “cooking” method relies completely on citrus. The lime juice is used in order to firm up the fish. That ends up changing its texture and giving it an opaque look. So when you look at it and taste it, you feel it’s “cooked.” But in reality, no heat was ever used in the process! The ingredients stay bright from start to finish. That’s how ceviche is made.
Feel free to contact Inca Paisa for more information.
