Ceviche à la Minute
- Total Time
- 10 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 servings
- 1pound skinless fluke fillets
- 1⅓cups red onion sliced paper-thin
- ⅓cup fresh lime juice
- ¼teaspoon salt, or to taste
- Black pepper, to taste
- 1habanero chile, seeded and finely minced
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
70 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 4 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 10 grams protein; 285 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Cut fish in 1-inch chunks. Place in a bowl. Toss with onions, then lime juice. Season with salt and pepper.
- Step 2
Place on a rimmed platter and serve at once, with a small dish of minced chile on the side for guests to add.
Private Notes
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Cooking Notes
A. Aramburú
I like to place the onion in the lime juice and chile/aji first for 15 minutes (without the fish) so that it doesn't taste like a raw onion. In Perú we call it "killing" the onion. Be sure to allow for the fish to cook in the lime juice. It'll turn while in about 10 minutes.
Luis Felipe
It's not that common but agree with the "onion killing" thing but letting the fish marinade in the lime juice isn't ceviche nowadays (it was 30+ years ago)... Ceviche is served with raw fish (kinda like a sashimi) and the lime juice is't there to cook the fish but for the flavor, that's why this recipe says "serve at once".
Karen
Decades ago my Peruvian boyfriend would make his countries national dish for my family. The simple elegance of the lime marinated fish with onion always amazed, even for those that didn’t like fish! Sliced scallops are a lovely to use. Tilapia, shrimp or any fish that is mild in flavor and not too meaty are all possibilities. The magic of reducing onion’s bite by slicing thin soaking in warm salted water, rinsing and then soaking in ice cold water for at least an hour is magical.
Maria Antonia Garcés
We usual add chopped cilantro and Peruvians often add some grated ginger. If you leave the fish in the lime juice for one hour, it will “overcook.” Many chefs have all the ingredients ready in the refrigerator and mix them at the last minute.
Juan
First lemon juice, after salt, wait until fish turn color, and, after this onions and pepper. Photo describes cilantro in a little bowl, the Mexican taste, and Habanero.....
Karen
Decades ago my Peruvian boyfriend would make his countries national dish for my family. The simple elegance of the lime marinated fish with onion always amazed, even for those that didn’t like fish! Sliced scallops are a lovely to use. Tilapia, shrimp or any fish that is mild in flavor and not too meaty are all possibilities. The magic of reducing onion’s bite by slicing thin soaking in warm salted water, rinsing and then soaking in ice cold water for at least an hour is magical.
Maria Antonia Garcés
We usual add chopped cilantro and Peruvians often add some grated ginger. If you leave the fish in the lime juice for one hour, it will “overcook.” Many chefs have all the ingredients ready in the refrigerator and mix them at the last minute.
Dana
What would be a good fish substitute for fluke that's easy to purchase in a mainstream grocery store?
Sue
This is a raw fish dish, so unless you have a *really, really good* fish department at your mainstream grocery store, you should reserve this dish for an occasion when you have access to a good, reliable fish market.
Hillsville
We found this bland and disappointing- I feel like it needs more depth and flavor. Marinated the onion first, had jalapeño and avocado on the side. It was ok but nothing worth repeating.
Luis Felipe
It's not that common but agree with the "onion killing" thing but letting the fish marinade in the lime juice isn't ceviche nowadays (it was 30+ years ago)... Ceviche is served with raw fish (kinda like a sashimi) and the lime juice is't there to cook the fish but for the flavor, that's why this recipe says "serve at once".
A. Aramburú
I like to place the onion in the lime juice and chile/aji first for 15 minutes (without the fish) so that it doesn't taste like a raw onion. In Perú we call it "killing" the onion. Be sure to allow for the fish to cook in the lime juice. It'll turn while in about 10 minutes.
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