Mafi’s ceviche de pescado or fish ceviche

I love ceviche; I just hear the word “ceviche” or see a picture of it and my mouth waters. I also have an untested theory that a ceviche diet would be the best way to eat delicious food and loose several pounds. Ceviche, also known as cebiche or seviche, is a typical dish from the coast in Ecuador, obviously it is also very popular in other Latin American countries and there a lot of different variations, however we like to think that ours is the best, I’m sure other countries make the same claim. Within Ecuador, there are several different ceviche versions made with all types of seafood, one of the best, but also the most time consuming to make, is the fish ceviche where the fish cooks in the lime juice, sometimes people get little bit lazy and semi-cook the fish which reduces the time it has to “cook’ in the lime juice, warning: it doesn’t taste as good.

 Fish ceviche recipe

In Ecuador fish ceviche is usually made using corvina, also known as merluza, which is a type of sea bass. I used to find actual corvina in Austin at Central Market but I haven’t yet seen it in Seattle. I was using tilapia or sole until my dad told me that halibut was sea bass and I tried it and it worked out just perfectly, the halibut has the perfect consistency and also visually turns into a very nice white color when cooked in the lime juice. You can use any white fillet fish that will maintain a nice firm consistency. My friend Mafi taught me how to make this version of fish ceviche when she lived in Austin, she in turn learned from her dad, so it should really be called Mafi’s Dad’s ceviche. Mafi’s recipe used green bell peppers which I’ve changed to yellow or orange ones for more color, white onions which I’ve changed to red onions for the same reason, and the rest has been left the same. Of course next time I’ll introduce you to my brother’s version of fish ceviche (ahh my mouth is watering). Ceviche is served with patacones or thick fried green plantains, chifles or very thin fried green plantains or green bananas, maiz tostado or corn nuts, popcorn and some hot sauce. It is also known as one of the best hangover cures – just make sure you make it before you get the hangover.


2lb of white fish fillets (corvina, halibut, sea bass, tilapia, sole), cut into small square pieces
2 red onions diced very finely
4 tomatoes diced very finely
2 bell peppers, assorted colors, chopped very finely
20 limes, separated into about 10 limes to cook the fish and 10 limes for the ceviche marinade
1 bunch of cilantro (also known as coriander) chopped as finely as possible
A few tablespoons of oil (sunflower, avocado, etc), adjust to taste
Salt to taste


  1. Place the raw fish pieces in a glass dish and cover it with salt and lime juice from about 10-12 limes, the fish should be completely covered by lime juice.
  2. Cover the dish with plastic wrap and place it in the refrigerator, let the fish marinate or cook itself in the lime juice for at least 4 hours.
  3. Mix the onions, tomatoes, peppers, and cilantro with the juice from the remaining limes and let marinate for about an hour.
  4. Once the fish is “cooked” in the lime juice, strain it and remove the liquid it “cooked” in (you can keep it if you want and it include it in the final ceviche, but some find it too acidic). Mix the fish with  the lime marinated vegetables, add salt and sunflower oil to taste.
  5. Serve with chifles, patacones, tostones or popcorn.




Busca la receta de ceviche de pescado en español? Esta aqui.

Other ceviche recipes:

Octopus ceviche

Shrimp ceviche

Mango ceviche

Ramon’s fish ceviche

This post was last modified: September 7th, 2015 by Layla Pujol


  1. My daughter shared your recipe with me and I can’t wait to give it a try. I would like to point out, though, that Halibut and Sea Bass are not the same, in fact the are two completely different species; the Halibut being a bottom-dwelling flatfish, like Flounder and Sole, and Sea Bass are more closely related to the Perch family. Either way, they’re both delicious fish.

  2. Laylita se puede usar dorado para hacer este ceviche?

  3. Durga de Mendoza says:

    Hi Laylita querida!
    Your web page is fabulous! I am impresses to the max…An amazing mix of the genious, investigating mind from your Dad and the joy of cooking and sharing love of your Mom!
    Great for perpetuating Ecuadorian cultural and traditional cooking…They must be so proud…
    Congratulation and keep up the good work!
    All the best to you and family!

  4. Do green bell peppers really taste different from yellow bell peppers and orange bell peppers? I just know that my mom always gets red bell peppers because she claims they taste sweeter.

    Hi Heather – Your mom is right, the yellow and orange (and red) bell peppers taste sweeter than the green ones.

  5. Amanda D. says:

    Thank you for your cheviche recipes and really all your Ecuadorian recipes. My husband is from there but doesn’t have any recipes and only really makes rice and estofado. All of your recipes look great and I love the pictures to follow.

  6. I never had ceviche in my life, but I heard many times abouit it. Last week I tried it at a peruvian restaurant and I was fascinated by the taste. Just like you described, mouth watering. Today I tried it at home using your recipe an it came out faboulos. Everyony at home liked it.

    Thanks for sharing you recipe, will be on the table many more times in the future.


  7. Made this today and it came out great! Although I will borrow my mother’s lime/lemon juicer next time!!!

  8. Hi thank you for the recipe. My mouth is watering. Can you tell me how many it serves I think I can eat all of that myself. TIA

    Hi Alvina – This recipe is for about 8-10 people, more or less depending on hunger level :)

  9. charlie carrillo says:

    nice recipe. i have been trying to figure out which is th ebest corvina i nthe u/s/a my dad from ambato Ecuador tells me its sea trout.. or just silver trout. im not really sure but im trying to ifigure oput the best one by just doing online research. The peruvian style is actually my favorite for the white fish ceviches.. the flavors are perfect with the way its marinated, i live in queens nyc so we have many ceviche options. The shrimp is best offcourse from ecuador.. and i use the stock method described in the comment above.. i cook al the shells for about 15 minutes. and use that same drained hot water to cook the shrimp no longer than 1 minute (depends on the size of shrimp) then add peeled desseeded tomatoes chopped, a tea spoon of cilantro ( or more if you really like it like me ) and sliced red onions. which if i do very very thin in a mandolin i just add to the ceviche, if i do it by hand, i first wash them in hot water then marinate them separably in lemon or lime juice with a tad of salt.
    dont forget to add chopped fresh or dried chillies and soem kethchup and a drop or two of orange juice or any sweet juice.. yummmmy… after coooling down itn he fridge i go ahead and use my lime juicer to add about 5 limes to the shrimp stock…. thats when the majic happens..!
    and only use white pepper !!

  10. My husband’s family is Ecuadorian so I’ve learned to cook the food which is delicious!To make this ceviche I buy the shrimp shell on and once peeled I make a stock with the shells. Once the stock is done I put fresh ground pepper and ketchup into the stock. I pore the stock over the prepared ceviche. Make it as soupy as you like. This will give it extra flavor.

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