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Chilean Ceviche

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5 from 3 reviews

Learn the secrets for a great Chilean ceviche.

  • Total Time: 30 minutes
  • Yield: 4


  • 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


  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


  • 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