Making Fresh Ceviche at Home Is Way Easier Than It Looks

By Rick Martinez

Photo: Shantanu Starick

When I was just out of college, a group of friends and I backpacked across Mexico. We started in a small beach town called Barra de Navidad, where every morning the shrimp boats would come in and the fishermen would empty their nets on the beach. One of the men would start cleaning and chopping up the fresh-caught shrimp, mixing in tomatoes, cucumber, onion, serrano chile, and lime juice. While that marinated, he would fry up some freshly pressed corn tortillas. All the while, my friends and I would hover until he was ready to start selling breakfast.

That ceviche was so easy, so fresh, and so flavorful—I was in love. But I have to admit: the first time I made it at home, I was a little intimidated. Maybe even scared. What I’ve learned since is that as long as your fish or shellfish is fresh and your marinade is tasty, there’s little that can ruin a homemade ceviche. Here’s what you need to know:

Buy the Freshest Fish You Can Find

Great ceviche starts with best-quality fish. Find a reputable fishmonger and make friends. Tell them you’re making ceviche and listen to what they have to say. Ask for the freshest, saltwater white fish they have, and choose only those with firm and translucent flesh. For a beginner-friendly ceviche, try looking for striped bass, fluke, or flounder. The fish you buy should smell briny, like the sea itself, but not “fishy.” If you’re buying whole fish, look for ones with clear and glossy eyes and bright red gills. Above all, be flexible: If your recipe calls for sea bass but the fluke or sole looks better, take that instead.

Once you get your fish home, wrap it in plastic wrap and set it on a bowl of ice, which will help preserve both the texture and the flavor. Throw a few cubes on top and keep the whole thing in the refrigerator until you’re ready to prepare your ceviche.

Related: How to Cook Fish with Crispy Skin, Every Time

Use Your Sharpest, Longest Knife

You don’t need a $1,000 Japanese yanagiba (a knife specifically designed for slicing fish) to make great ceviche. You will, however, need the sharpest knife you own. If you have a sharpening steel or stone, give the blade a few passes before you get started. Length matters, too: Choose a knife with at least an eight-inch blade. You want to slice the fish in a single, continuous stroke starting from the heel of the knife and ending at the tip. If you’re using a shorter knife, you may not make it through the fish by the time you’ve reached the tip of the blade. If that’s the case, clean the blade with a damp towel, then start the second stroke at the heel of the blade and continue the cut until you have sliced cleanly through the fish.

Let It “Cook”

Once the fish is sliced, you’re ready to “cook” it in the acidic marinade. As the fish sits in the marinade, the acid from the citrus juice will begin to penetrate the flesh with flavor and break down the proteins, giving the finished ceviche a texture similar to seafood cooked using heat. How long you want to leave the fish in the marinade is completely up to you. Think of the marinating process like cooking a steak: Do you want your fish rare, medium-rare, or medium? (Trust us, no one wants a well-done fish). After marinating for 10 to 15 minutes, the fish’s exterior will start to firm up, while the center will remain tender and moist—this is medium-rare. Let it sit for 15 to 25 minutes for medium, and 25 minutes for medium-well. The best way to decide how you like your ceviche “cooked” is to throw five pieces of fish in some marinade and taste every five minutes. (Keep the rest of your sliced fish chilled in the refrigerator.) This will allow you to experience how both the flavor and texture of the fish change over time.

Now the only thing left to do is decide who to invite to your next ceviche party.

Related: How to Buy, Store, and Cook Fresh Herbs, in Season in May

How to Slice Fish for Ceviche, Step By Step

Illustration: Bruce Hutchison

The illustration above demonstrates how you should position your knife when slicing your fish. This method ensures you’ll avoid chewy sinews and get tender bites every time:

1. Trim each fillet into long, straight pieces between 1½” and 2″ wide.
2. Wet your (sharp!) knife with cold water before each cut—this helps prevent the flesh from shredding.
3. Hold your knife at a 45-degree angle and slice ¼”-thick pieces, wiping the blade clean after each cut.

Recipe: Sea Bass and Tomato Ceviche

by Virgilio Martinez, Central Restaurante, Lima

Serves 4

Ingredients

• ¼ medium red onion, chopped, plus thin slices for serving

• 1 large celery stalk, chopped

• 2 garlic cloves, smashed

• ¼ habanero chile, seeded

• 1 tablespoon chopped peeled ginger

• ½ teaspoon sugar

• 1 tablespoon kosher salt, plus more

• ⅓ cup coarsely chopped fresh cilantro

• 1 pound sea bass fillet, skin, bones, and bloodline removed

• ½ cup passion fruit juice or fresh orange juice, strained

• ½ cup (or more) fresh lime juice, strained

• 1 pound mixed heirloom tomatoes, whole or cut into wedges, depending on size

• Microgreens (for serving)

Preparation

• Purée chopped onion, celery, garlic, habanero, ginger, sugar, 1 Tbsp. salt, and ¼ cup water in a blender until smooth. Transfer to a small bowl; stir in cilantro. Cover and chill 1 hour.

• Meanwhile, trim fish to create clean edges. Holding your knife at a 45° angle, slice into ¼"-thick pieces; try for one fluid movement per slice to avoid shredding flesh. Transfer to a plate as you go, separating layers with sheets of plastic wrap as needed. Chill until ready to serve.

• Strain purée through a fine-mesh sieve into a small bowl, pressing down on solids to extract as much liquid as possible (you should have about ½ cup; this is your “leche de tigre”). Stir in passion fruit juice and lime juice, adding a bit more lime juice to balance acidity if needed.

• Arrange fish and tomatoes in shallow bowls; spoon leche de tigre over. Season with salt and top with sliced onion and microgreens. Serve immediately.

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