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curing Latin American
Seafood Ceviche Recipe-741

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Ceviche lightly pickles raw fish to conserve freshness and bring out its true flavor. Good with crusty bread or tortilla chips.

Yield: Makes 4 servings
Prep time: 20 Mins, Plus Marinating


  • 1 lb (450g) very fresh, firm-fleshed fish, such as salmon, snapper, tuna, or monkfish
  • 1 red onion, thinly sliced
  • Juice of 2 limes
  • 1 tbsp olive oil
  • ½ tsp hot smoked paprika
  • 1 fresh hot red or green chile, finely chopped
  • Salt and freshly ground pepper
  • 2 tbsp finely chopped cilantro


1. With a sharp knife, thinly slice the fish.

2. Spread the sliced onion evenly in the bottom of a shallow nonreactive dish. Pour the lime juice over the onion, then sprinkle it with the oil, paprika, and chile.

3. Layer the fish on top, turning the slices to coat with the marinade.

4. Cover and refrigerate for at least 20 minutes or up to 2 hours. Season with salt and pepper. Sprinkle with the cilantro and serve chilled.


Freezing Information: wrap the fish in plastic wrap and put it in the freezer for 1 hour to firm up the flesh so that it will slice easily.

© 2008 Dorling Kindersley

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

128kcal (6%)
16mg (2%)
4mg (6%)
24mcg RAE (1%)
28mg (9%)
313mg (13%)
1g (4%)
5g (8%)
1mg (3%)

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