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how to make ceviche

How to Make Ceviche: Pro Chef Tips

Why or how to make ceviche? Well, first of all, fish is one of the healthiest food for your health and their high content of omega 3 has proven beneficial for different aspects of your health.

Many fish and crustaceans are seasonal and regional. If possible, eat them fresh and support the consumption of local products before bringing the kitchen a frozen ingredient from another country. Fresh ingredients in ceviche are essential.

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The cebiche, as they call it in Peru or ceviche, as we know it in the rest of the world, is a refreshing dish, easy to prepare and best of all, it is low in calories.

Lime: the secret to cooking ceviche

The citric acid of lime allows the fish protein to “cook” by changing its taste, appearance, and texture in minutes.

The important thing is to buy the highest quality fish, in other words, fresh, from a fish market. Always tell the seller that your fish will be to make ceviche and so it will give you the freshest.

Related Article: How to Cook Rice With Pigeon Peas

If you live in a state where temperatures are “super-high”, do not take a risk and order an ice pack from the fishmonger, to keep your fish cold and fresh when it arrives at the kitchen.

I usually use sea bass, snapper or dorado. But any white fish, firm or moderately firm, will work for making ceviche

How to Make Ceviche: Ingredients

Make sure to get the ingredients below and follow the directions properly so you can make ceviche like a pro:

  • 1 pound of sea bass fillet or any other firm white fish
  • 1 bell pepper, chopped very small (red, green, yellow, orange)
  • 1/4 red onion, chopped very small
  • 2 pear tomatoes or baby heirloom, chopped very small
  • Juice of 2 limes and 2 lemons
  • Orange juice
  • 3 tablespoons coriander, chopped very small
  • 1 Hass avocado, diced
  • Salt and pepper as desired
  • 1 jalapeño, no veins, no seeds and chopped very small (optional)
  • 1 small garlic clove or a pinch of small garlic powder (optional)
  • Chifles, platanutres or ladybugs to accompany


Adhere to the following instruction on how to make your next ceviche meal.

how to make ceviche

Cut the fish into small square-like shape as this is the typical form most ceviches are served. Add salt, lemon juice, limes, orange, tomatoes, peppers, cilantro, garlic, and chili.

Mix everything well and store it in the fridge. Let it settle for at least 10 minutes (some people prefer more or less time).

Before serving it, cut the avocado and mix gently. Remember that not all citrus fruits have the same amount of juice, try and serve in a glass or cup with chifles (platanutres / ladybugs) and enjoy.

Doreen Colondres is a celebrity chef. Author of the book The Kitchen Doesn’t Bite. Follow her on Facebook and Instagram @DoreenColondres and visit , or buy her book on Amazon or iTunes.

About Doreen Colondres

Doreen Colondres is a tireless world traveler with a fresh and charismatic vibe. Her mission is to convince us that cooking is a heritage and a tradition that is fun, relaxing, easy, romantic, but more importantly, healthy. Her background of family cooking values motivated her to create La Cocina No Muerde and The Kitchen Doesn’t Bite. Doreen’s first book was published by Random Penguin House (2015) achieving the #1 best seller regional and international and she is also the food and wine editor for more than 10 Hispanic publications. She frequently hosts cooking segments on “Despierta América” from Univision and hosted cooking shows on FoxLife/Utilísima, airing in 16 countries for 4 years. Since 2013 Doreen is also a Chef for Novo Nordisk pharmaceutical, a leader in diabetes care. Yearly, she hosted more than 30 live cooking shows around the US, to increase awareness about obesity and diabetes. In 2013 she became the first Hispanic Celebrity Chef for the Bordeaux Wine Council, the most prestigious wine region in the world. She studied in culinary schools in NY, CA, graduated in FL and also has a BBA in Business & Marketing.

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