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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 9 Comments

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 pieces of fish: 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

Chilean Ceviche

★★★★★ 5 from 1 reviews
  • Author: Pilar Hernandez
  • Prep Time: 30 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 4 1x
  • Category: Appetizer
  • Method: Raw
  • Cuisine: Chilean
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Description

Learn the secrets for a great Chilean ceviche.


Ingredients

Scale
  • 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.
  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.
  3. Stir everything and taste. Adjust the seasoning. Serve cold.

Keywords: Chilean ceviche

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Chilean Ceviche

Chilean Ceviche

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Filed Under: Appetizers, Chilean Appetizers & Beverages, Chilean recipes, Chilean Seafood, Fish, Home Page - Highlight, Savory things

About Pilar Hernandez

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    Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Rosemarie says

    June 28, 2019 at 10:47 pm

    Do I add paprika? Or should that be pepper?

    Reply
    • Pilar Hernandez says

      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 says

    June 6, 2020 at 8:54 am

    Best recipe. Feels like I’m in Santiago!

    Reply
    • Pilar Hernandez says

      June 6, 2020 at 1:05 pm

      Awesome. I’m glad!

      Reply
  3. Tony says

    November 28, 2020 at 1:53 am

    love this ceviche chileno

    ★★★★★

    Reply

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