Appetizers
Chilean-Style Ceviche
Ingredients
- - 500 g (1 lb) very fresh white fish fillet (such as corvina or sea bass), finely diced
- - 3 limes, juiced (about 90 ml / 3 fl oz)
- - 1 red onion, very finely chopped
- - 1 small red chili, seeded and finely chopped (or to taste)
- - 2 tbsp fresh coriander (cilantro), chopped
- - 2 tbsp (30 ml) olive oil
- - Salt, to taste
- - Lettuce leaves and boiled sweet potato, to serve
Method
- Rinse the onion in cold water for 5 minutes to soften its bite, then drain well.
- Place the diced fish in a glass bowl and pour over the lime juice, making sure all pieces are coated.
- Refrigerate for 10-15 minutes, just until the fish turns opaque at the edges (Chilean ceviche is only lightly cured, not fully 'cooked' through).
- Stir in the onion, chili, coriander and olive oil.
- Season with salt to taste.
- Serve immediately over lettuce leaves, with boiled sweet potato on the side.
Introduction: Chilean ceviche differs from its Peruvian neighbor by using finely diced (rather than sliced) white fish, less citrus liquid, and coriander and chili to taste, reflecting the abundant cold-water fish along Chile's long Pacific coastline.
Cultural Background: Chilean ceviche differs from its Peruvian neighbor by using finely diced (rather than sliced) white fish, less citrus liquid, and coriander and chili to taste, reflecting the abundant cold-water fish along Chile's long Pacific coastline.
Tips: Use the freshest, sushi-grade fish possible, and don't over-marinate or the texture will turn rubbery.
Variations: Add diced mango or avocado for a modern twist; some coastal versions include a splash of pisco. Not authentically vegetarian; a hearts-of-palm version is a modern non-fish adaptation.
Soups
Storage: Ceviche does not store well — it should be eaten the same day it is made, within 2 hours of preparation.
Reheating: Not suitable for reheating; this is a cold, cured dish by design. Nutrition (approx., per serving) Approx. 180 kcal, 24g protein, 6g carbohydrate, 6g fat, 1g fiber per serving.
FAQs
Q: Is Chilean ceviche fully cooked?
A: No — the lime juice lightly cures the surface of the fish, but it remains raw at the center, so freshness is essential.
Q: What fish works best?
A: A firm, mild white fish such as corvina, sea bass or halibut is traditional.