Hot fish ceviche

Hot fish ceviches . It is a way of eating fish, which either are not cooked, or are cooked very lightly. Normally the “cooking” is given by staying for a period of time in an acidic medium, in lemon juice . It differs from the so-called pickle in the form and time of preparation.


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  • 1 Concepts
  • 2 hot fish ceviche
  • 3 Ceviche arabic style
  • 4 Ceviche on the stone
  • 5 squid ceviche
  • 6 Crab Ceviche
  • 7 See also
  • 8 External links
  • 9 Source


Fish and shellfish are not always cooked before eating. Especially seafood in cocktails like Shrimp Cocktails, Lobster Cocktail, Fish Cocktail, along with a whole company of sauces. But in some countries, such as Japan , Peru , Korea , and even in Cuba , there is a certain tradition of eating these raw marine products, that is, not gone through cooking or lightly boiled. However, they are cooked or “cured” in an acidic medium.

No fish, except for the so-called black meat, needs a marinade time of more than an hour and, as a general rule, 15 minutes in the acid medium are sufficient. And there are some recipes that only take a little salt before going through the fire.

But there is an abysmal difference between the escabeche and the ceviche. In the pickle concept, the parts or wheels are gilded in fat (preferably oil) and then exposed to the acidic seasoned medium. In the case of ceviche, as we will see, the first is the acidic medium and but they almost never see fire.

(See Ceviches and raw fish )

Hot fish ceviche

Peruvian Ingredients for 4 people

  • 1 kilo of [[fish]
  • 6 lemons
  • 2 dry and grated breads
  • 1 hot pepper ( Note 1)
  • Saltand pepper

The scientific name Capsicum pubescens, its commercial name is rocoto belonging to the Solanáceas family, generally the production areas are the Andean valleys. The culture dates back to pre-Inca times, it is the main seasoning of Peruvian foods, used for its spicy flavor without any idea of ​​the nutritional value, specifically vitamin and the important role in the daily diet, even when used in small proportions

Preparation Small pieces of fish meat are macerated in lemon for half an hour. After this time, take the ceviche pieces, spread them with pepper and salt, and bread them (cover them with breadcrumbs or flour). Then, in a pan with hot oil, fry the pieces until the cover is evenly browned. Then drain and place on the plate. On top there is a Creole sauce, prepared separately, accompanied with sweet potato, corn and chopped rocoto. The photo at the beginning is a sample of this ceviche served.

Ceviche arabic style


  • 1 lb diced fish fillet
  • 1 tablespoon minced garlic
  • 1 teaspoon of mashed good herb
  • 1 chopped onion
  • 1/4 cup of oil (olive or vegetable)
  • 1/4 cup lemon juice
  • 2 tablespoons minced chili or pickled cucumber
  • Salt and tabasco to taste

Preparation Add the lemon juice to the fish and put it in the fridge. After 3 hours add the rest of the ingredients and stir it as best as possible. It can be served at that time or left for the next day.

Ceviche on the stone

Peruvian, for 4 servings

Ceviche a la Piedra served with the bowls with the shiyao and lemon juice


  • 1 kilo of sole or sea bass
  • 1/2 cup shiyao (Chinese soy sauce)
  • 1 hot pepper (see Note 1)
  • 6 lemons
  • salt and pepper

Preparation Put the shiyao in small porcelain containers. Inside it is placed the chopped rocoto. In another well, the lemons are squeezed, salt and white pepper are added. These wells are placed in the center of the fountain. Dice the sole or sea bass marinated in lemon juice, without garlic or pepper, are placed around them. To eat, take one of these dice, dip it in the shiyao and then in the lemon with the white pepper. It does not have the traditional garnish but a base of vegetables such as lettuce and pickled turnip.

Squid ceviche


Ingredients for 4 servings

Squid Ceviche served with tomatoes in the garnish

  • 12 fresh squid
  • 6 lemons
  • 3 cloves of garlic
  • 3 tomatoes
  • 2 onions
  • 1 green pepper
  • 1 rocoto (See Note 1 above recipe)
  • Chopped parsley
  • Salt and white pepper


Preparation Fresh squid are cleaned without cutting the cones, taking care to remove the ink bag without breaking it, as it would give the ceviche a dark color. The beak in the center of the tentacles is also removed. The squid is cut into pieces of approximately two centimeters, including the tentacles. They are placed in a strainer and boiling water is poured or boiled for one minute. Drain and place in a bowl. Besides, the garlic cloves are liquefied or ground, the green pepper without seeds (seeds) or veins, the juice of the lemons and this mixture is put on the squid. Add salt and season, add white pepper and also the chopped onion. It is left to marinate for half an hour. Garnish with rocoto slices and chopped parsley. You can squeeze more lemon, so it is convenient to place on the plate, lemon halves. The garnish is different from the other ceviches: they are tomato moons placed on the edge of the fountain.

Crab ceviche

Peruvian Ingredients for 4 people

  • 4 crabs or equivalent crab mass
  • 6 lemons
  • 1 ajílimo
  • Salt

Preparation This ceviche is very tasty, but it is very difficult to eat it. Therefore, it is generally served as an accompaniment or component of mixed ceviche. Well, first, we thoroughly clean the crabs, removing all the sand. Next, we remove the shell, starting at the back, opening forward and cleaning the crab’s body from gills (gills look like ashy gray tabs). Next, we crush (hit to crack the outer shell) the rest in a rustic way, doing the same with the tongs and legs. We add salt and the juice of the lemons. To get the typical ceviche itch, add finely chopped limo pepper. Let it marinate for 20 minutes. It is recommended to serve together with a mixed ceviche, as a complement.


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