Classic Ceviche

About that suggested wine pairing. What is the name?

Love this. Turned out perfectly just the way it is written. I served it as part of a Mexican fiesta birthday party and it was inhaled.

Please don't follow the marinating timeline for this recipe. It's wrong. 4 hours is way too long. Marinating overnight, even drained, is also a bad idea. You want this to be as fresh as possible (leftovers, a day after, are fantastic but that's after everything melds/sets up properly). The fresh wild caught fish suggestions for this recipe are not cheap but if you follow the marinating guide here you will waste your money. Here is what RB's recipe for his version of a classic ceviche actually reads for skinless snapper, bass, halibut, or other ocean fish fillets. You can find the proper instructions very easily on RB's page. "Cover and refrigerate for about 20 minutes, until a cube of fish no longer looks raw when broken open. Pour into a colander and drain off the lime juice (reserving it for a Fishy Michelada Cocktail if you're so inclined).

I prefer Guatemalan ceviche. No orange juice, no olives, no avocado. First ceviche I ever had was made with the flesh of an abalone. Delicious.

Awesome website! Clear and easy to follow. To add to the flavor here a vid of 3 guys preparing cracking fresh ceviche on a desert beach in Peru, it will inspire you to make your own Classic Ceviche! https://www.youtube.com/watch?v=v3jfI5_Tz-k

I understand that to be safe the fish should be frozen first to be sure that any parasites are killed. The lime juice by itself won't do that. https://honest-food.net/ceviche-recipe-safety-parasites-2/

Rick, This looks really good and I’m sure I’d love it. However, and under risk of appearing petulant, and with all due respect this is not Classic Ceviche. Ceviche (aka cebiche) originates in Peru as does Pisco.  It is made with fresh fish (preferably Bonito (Tuna), Halibut, Mahi mahi, Flounder, but truthfully with just about anything decently edible out fo the ocean). Red onions, habanero peppers (minus the seeds), slat and cilantro. Period. Of course, one can improvise, as all good cooks do, but then it is not Classic. The dish is generally accompanied by any one or combo of the following: yellow or white potatoes, sweet potatoes, Yucca, Peruvian corn (a variety with really large white kernels), and Seaweed (one of my favorites). Check out this Classic Ceviche: https://www.laylita.com/recetas/cebiche-peruano-de-pescado/ The pictures are worth a thousand words and I wish I had a plate in front of me right now, No matter what name one attributes to a dish, what really matters is that it is good tasting food.  The rest is academic as in my write up above. Most importantly, make some ceviche and enjoy the full health benefits and awesome taste. This is the perfect mid-day meal in that it doesn’t bog you down; on the contrary it will energize you. Buen provecho!

Please, cebiche (ceviche) is Peruvian and your recipe is something else. No tomatoes, no olives, no orange juice, no olive oil, etc. Go on-line to find a real recipe for a great cebiche. But hey, if you like this recipe enjoy!

Im making this as an appetizer, what would be some good main courses to go with it?

What about the onions? When you say to stir in the fish does that mean I should separate the fish from the onions? Or should I stir the fish WITH the onions?

Must be a mistake about this delicious "salad". CEVICHE is just the strongest lemon, the best fish, onions and garlic. Here is how suppose to look like.

Best recipe for ceviche I've tried! Now, if I could just get the name or link for the Chilean Sauvignon Blanc recommended under "Pairings," I would be happy. The link appears to be missing from the article.