How to prepare ceviche

This ceviche recipe could also have been titled “easiest and healthiest travel food EVER.”

We got our first taste of Ceviche in Peru (ceviche peruano). We couldn’t believe that fish was supposed to be “cooked” without heat. Back then, we blamed our confusion to our poor Spanish skills.

We encountered ceviche several times more and learned how to prepare it. Ceviche became one of our favorites not only for the taste and its availability. During our time in Nicaragua, we had our fair share of ceviche, too…

Fresh, fresher, freshest – ceviche!

Just buy fresh fish from a fisher when they come back in the morning. It won’t get any fresher or cheaper! Prepare it in the morning and let it sit until ready for dinner!

It embraces the flavor of fresh fish, and it is super easy to prepare. But, it is sure to ignite your taste buds! Use this ceviche recipe to make the perfect appetizer for summer.

Enjoy your Ceviche with a side of with tortilla or Maduro chips (you’ll find the recipe here next week). Alternatively, we also love some sweet potato on the side. The gentle side-complements the sour and fresh fish perfectly.

P.S Ceviche is low-cab, gluten-free, and healthy!


  • 200 g white, fresh fish  (frozen fish won’t work )
  • 1 onion, thinly sliced
  • 6-7 limes freshly squeezed
  • 1 Chili
  • 2 cloves of garlic, chopped
  • 1/2 bunch cilantro (coriander)

Optional sides:

  • Tortilla chips
  • Maduro (plantain chips)
  • Sweet potatoes


Ceviche Recipe

  1. Places onion in water before chopping to avoid the intense onion flavor
  2. Cut fish into cubes
  3. Thinly slice cilantro, garlic, chili, and onion
  4. Combine all ingredients (except sweet potato) and mix well
  5. Put it in the fridge! Depending on the firmness of the meat and your preferences, the fish will be done in about 1-2 hours. Shrimps and firmer fish need more time till thoroughly through
recipe image 29

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