Ceviche (Marinated Fish)

READY IN: 20mins
Recipe by Chef Cris Mendez

Originally from Polynesia, this dish has changed to become authentically Mexican. Marinated fish makes an excellent starter or a luncheon dish on a hot day. It is essential that the fish be absolutely fresh- not frozen.

Top Review by kiwileese

Very nice perfect on a hot summers day

Ingredients Nutrition


  1. Skin and cut the fish into 1 inch pieces. Put into a glass bowl and pour the juice over it. Make sure the fish is completely covered as it will cook in the juice. Cover and refrigerate at least 8 hours, stirring occasionally. Drain the fish, reserving the juice. Add the onion, tomato, chili, and coriander to the fish and mix. Make a vinaigrette with the oil and 2 tbsp of the reserved juice, adding the tabasco and worcestershire sauces. Pour over the fish and mix. Serve on a bed of lettuce on individual plates. Garnish with corn.

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