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Pilar's Chilean Food & Garden

Pilar's Chilean Food & Garden

A recipe blog by a Chilean living in the USA

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Chilean Ceviche

February 1, 2019 by Pilar Hernandez

Versión en español

Chilean CevicheWhat differentiates the Chilean ceviche from the Peruvian and other versions from countries in Latin America? Let’s see the size of the fish pieces: in the Chilean ceviche, the fish is cut small. I remember how sometimes my grandmother did it with cubes of 1/2 cm, almost ground. The onion variety, in the Chilean version, is always Spanish or yellow onion. And finally, the other ingredients: that are minimal in the Chilean case: bell peppers, if desired, and cilantro. In the Peruvian version, the corn and the sweet potato abound, and the onion is the purple variety and chopped in half-moons.

I am a super fan of all ceviches; I’m always happy to try all its variants. Use very fresh fish, and hopefully make friends with your fisherman or fishmonger. I buy mine at the local Farmers Market, at Airline Seafood.

Maybe you’re interested in the recipe: Sauteed white fish.

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Chilean Ceviche

★★★★★

5 from 2 reviews

Print Recipe
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Learn the secrets for a great Chilean ceviche.

  • Total Time: 30 minutes
  • Yield: 4

Ingredients

Units
  • 1/2 kilo of firm white fish (in Chile: sea bass, in the USA red snapper)
  • 1/2 Spanish or yellow onion, chopped into tiny cubes
  • 1/4 red bell pepper, chopped into small cubes
  • 1/4 green bell pepper, chopped into small cubes
  • 1/4 cup cilantro leaves without stems
  • 2 tablespoons of vegetable oil
  • salt, pepper, and merkén if desired
  • 5 lemons

Instructions

  1. The previous night if you want to serve it for lunch or in the morning if it is for dinner. Wash the fish and cut it into small cubes of 1 cm per side. Place in a container and squeeze enough lemons to cover the fish. I used three.
    cutting the fish
  2. Before serving, put the fish in a large bowl and add the onion, pepper, paprika or Merkén, and cilantro — the juice of half a lemon, oil, and salt.
    marinating the fish
  3. Stir everything and taste. Adjust the seasoning.
    Seasonings for ceviche mixing fish and onion and seasonings fish cooked
  4. Serve cold.
    Chilean Ceviche Chilean Ceviche
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Category: Appetizer
  • Method: Raw
  • Cuisine: Chilean

Nutrition

  • Serving Size:
  • Calories: 250
  • Sugar: 2.7 g
  • Sodium: 647.4 mg
  • Fat: 14.3 g
  • Saturated Fat: 6.7 g
  • Carbohydrates: 6.5 g
  • Fiber: 0.8 g
  • Protein: 24.4 g
  • Cholesterol: 75 mg

Keywords: Chilean ceviche

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Chilean Ceviche


The Chilean Kitchen*




 

If you enjoyed this recipe, you would also enjoy my cookbook* featuring 75 Chilean recipes for all seasons. It is lovingly written and scrumtpiously photographed, and you’ll delight in the best that Chilean cuisine has to offer, with easy-to-follow recipes tailored to American ingredients and grocery stores.

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Category: Appetizers, Chilean Appetizers & Beverages, Chilean recipes, Chilean Seafood, Fish, Savory things

About Pilar Hernandez

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Comments

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Rosemarie

    June 28, 2019 at 10:47 pm

    Do I add paprika? Or should that be pepper?

    Reply
    • Pilar Hernandez

      June 29, 2019 at 3:54 pm

      Hi, is pepper and paprika or Merken. I modified the recipe to make it more clear. Thanks for your comment.

      Reply
  2. Dave CLeal

    June 6, 2020 at 8:54 am

    Best recipe. Feels like I’m in Santiago!

    Reply
    • Pilar Hernandez

      June 6, 2020 at 1:05 pm

      Awesome. I’m glad!

      Reply
  3. Tony

    November 28, 2020 at 1:53 am

    love this ceviche chileno

    ★★★★★

    Reply
  4. Bill

    April 5, 2021 at 11:36 pm

    Good heavens, Chilean ceviche! That’s absurd. What’s next, Chilean lomo saltado or how about Chilean Irish stew? The whole world knows ceviche in Latin America originated in Peru. You must have a terrible sense of self-worth to not celebrate your own foods but instead to appropriate from a neighboring country.

    Reply
  5. nara parreira

    August 7, 2021 at 10:22 am

    Delicious

    ★★★★★

    Reply
    • Pilar Hernandez

      August 8, 2021 at 2:13 pm

      Thanks.

      Reply

Trackbacks

  1. Chilean food is as diverse as its coastline along the Pacific Ocean! Chile interesting due to the length of the country meaning it is home to a range of different soil types, climates, and ecosystems which all contribute to a variety of incredible dishes, says:
    May 21, 2021 at 12:45 pm

    […] It is served with a local tangy drink. You can find a great Chilean salmon ceviche recipe here. […]

    Reply

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