White fish ceviche with corn
A refreshing classic of Latin American cuisine, full of flavor, color, and life. Ideal for when the heat starts to kick in or you simply fancy something fresh and very easy to prepare.
Ceviche is one of those dishes that has it all: light, flavorful, and full of contrasts. It combines the lean proteins of fish with the freshness of onion, chili, and cilantro, and is enhanced by the citrus touch of lime. It’s rich in vitamins, minerals, and antioxidants, ideal for taking care of yourself without sacrificing flavor. And the best part: you don’t need to light a single fire to prepare it. Let’s get started!
Servings: 2, or 1 with a serious craving
Preparation time: 20 minutes + 15 minutes resting
Difficulty: Low. In fact, the lime does the work for you.
You’ll need:
For 2 people
- 400 g fresh white fish (hake, sea bass, or sole) cut into small cubes
- 150 ml lime juice (approx. 6 limes lovingly squeezed)
- 1 red onion, finely julienned
- 1 fresh chili pepper, chopped
- Fresh cilantro, chopped to taste
- ½ teaspoon salt
- 50 g corn*
How is it made?
Cut and squeeze.
Start with the fish: cut into small cubes, very fresh and without fear. Place it in a nice container (preferably Vitrinor borosilicate), cover it with lime juice, add a pinch of salt, and put it in the fridge. Let it rest for 15 minutes. That acid is pure magic: it “cooks” the fish without heat.
While it rests, liven up the corn. Boil half of the corn with water for about 30 minutes (or until tender). Sauté the other half with a little oil in a pan. This combination of boiled + sautéed gives it top texture and flavor.
Prepare the rest of the combo. In another bowl, mix the red onion, chili, and cilantro. Be careful with the chili: taste a little before adding it all as if there were no tomorrow. If some people don’t like spicy food, you can leave it aside. Combine flavors.
When the fish is white and firm, take it out of the fridge and mix it with the ingredients from the previous step. Stir gently, this is not an aggressive salad. Add the boiled corn and top with the crispy sautéed corn. Serve cold and enjoy.
This ceviche doesn’t need side dishes, but if you serve it with some corn tostadas or patacones… you’ll level up.
What if we make a different version?
- Swap the fish for prawns or cooked octopus.
- Add diced mango for a sweet tropical touch.
- Use equal parts orange and lime juice if you prefer it milder.
