Ceviche Chileno
Ceviche Chileno (seh-VEE-cheh chee-LEH-noh)
Chilean Citrus-Cured Fish
Chile's bracing take on ceviche: firm white fish cured in lemon and grapefruit juice with red onion, cilantro, and ají verde, served ice-cold.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Instructions
-
1
Cube fish into bite-sized pieces. Place in a glass bowl.
-
2
Pour lemon and grapefruit juice over fish. Season with salt.
-
3
Cover and refrigerate 20-30 min until fish is opaque and "cooked" by the citrus.
-
4
Rinse onion slices in cold water, drain. Add to fish with ají verde and cilantro.
-
5
Drizzle with olive oil, adjust seasoning.
-
6
Serve immediately in chilled bowls.
Did You Know?
Chilean ceviche uses more citrus juice and a longer marination time than Peruvian ceviche, resulting in a more thoroughly "cooked" texture.
Chef's Notes
Equipment Tips
- glass bowl
- sharp knife
- cutting board
Garnishing
cilantro, ají verde slices
Accompaniments
crackers, avocado
The Story Behind Ceviche Chileno
Chilean ceviche differs markedly from its Peruvian cousin: the fish is marinated longer in more citrus, uses lemon rather than lime, and often includes grapefruit juice. It reflects Chile's colder Pacific waters and the different fish species available along its extensive coastline.
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