No appetizer packs a greater punch than ceviche, a canvas of bright, harmonious flavors and textures—from the soft give of fresh fish to the puckering crunch of onions and chiles lightly pickled in fresh lime juice.


Easy Shrimp Ceviche Recipe: How to Make Ceviche de Camaron

Ceviche is fresh raw fish “cooked” in an acidic marinade—typically citrus juice—spiced with ají *amarillo* (a yellow chile with a hot and slightly sweet flavor), red onions, and other seasonings. The fish in ceviche is often allowed to marinate for 20 to 30 minutes before being served. During this time, the citric acid from the juice causes the proteins in the meat to denature, which is similar to what happens when heat is applied. The result is raw fish with the firm texture and opaque appearance of cooked fish. 

Ceviche likely originated in Peru some 2,000 years ago. There are dozens of ceviche variations across Central and South America, making use of the different seafood, spices, and citrus abundant in each place. 

Ceviche, along with its Sinaloan counterpart, [aguachile](https://www.masterclass.com/articles/chef-gabriela-camaras-aguachile-verde-recipe), is a common beach-side snack best served with crispy tostadas or tortilla chips, sliced avocado, and your favorite hot sauce.

Ceviche is at its prime the day it is made, so don’t make more than you intend to serve and eat. If you do have leftovers, it can be refrigerated for a day or two before the acids make the seafood too tough. 

No appetizer packs a greater punch than ceviche, a canvas of bright, harmonious flavors and textures—from the soft give of fresh fish to the puckering crunch of onions and chiles lightly pickled in fresh lime juice.


Ceviche is fresh raw fish “cooked” in an acidic marinade—typically citrus juice—spiced with ají amarillo (a yellow chile with a hot and slightly sweet flavor), red onions, and other seasonings. The fish in ceviche is often allowed to marinate for 20 to 30 minutes before being served. During this time, the citric acid from the juice causes the proteins in the meat to denature, which is similar to what happens when heat is applied. The result is raw fish with the firm texture and opaque appearance of cooked fish. Ceviche likely originated in Peru some 2,000 years ago. There are dozens of ceviche variations across Central and South America, making use of the different seafood, spices, and citrus abundant in each place. Ceviche, along with its Sinaloan counterpart, <a href='https://www.masterclass.com/articles/chef-gabriela-camaras-aguachile-verde-recipe' target='_self' class='mc-text--link' data-mc-segment-trigger='true' data-mc-segment-event-type='Article Page Click' data-event-obj='{"textTag":"p","href":"https://www.masterclass.com/articles/chef-gabriela-camaras-aguachile-verde-recipe","linkCopy":"aguachile","category":null}'>aguachile</a>, is a common beach-side snack best served with crispy tostadas or tortilla chips, sliced avocado, and your favorite hot sauce.

What Is Ceviche?

Ceviche is at its prime the day it is made, so don’t make more than you intend to serve and eat. If you do have leftovers, it can be refrigerated for a day or two before the acids make the seafood too tough.

How Long Does Ceviche Last?

Mexican Shrimp Ceviche Recipe

No appetizer packs a greater punch than ceviche, a canvas of bright, harmonious flavors and textures—from the soft give of fresh fish to the puckering crunch of onions and chiles lightly pickled in fresh lime juice.