Cuba By Food Enthusiasts · 5 min read

National Dish Cuba: Ceviche (Recipe)

Fresh fish ceviche with red onion, pepper and coriander in a bowl

In this article

Discover Ceviche, a refreshing jewel of the Cuban table! This bright, cooling dish marries freshly caught fish with the zesty tang of citrus fruits, letting the flavours of the sea shine through. Perfect for warm days and easy to pull together, it captures the sunny, laid-back spirit of the Caribbean in every spoonful. Bring a taste of the island straight to your own kitchen.

About Ceviche

Ceviche is a traditional dish from Cuban cuisine with deep roots in Latin American cooking. It is a wonderfully refreshing plate, enjoyed above all when the weather is warm. The dish brings together freshly caught fish cured in a marinade of citrus fruits, and this simple method creates a flavour all its own — the clean, fresh taste of the sea balanced against bright, sharp, slightly sour notes. It is light, healthy and endlessly enjoyable.

Ingredients (serves 1–2)

200 g fresh fish (such as cod or sea bream)
1 lime (juice)
1 lemon (juice)
1 small red onion, sliced into fine rings
1 small red pepper, diced
1 handful fresh coriander, chopped
Salt and pepper, to taste
Optional: 1 small chilli, finely chopped

Shopping for the ingredients

When shopping for ceviche, it is essential to pay attention to the quality of the fish. Head to the best local fishmonger you can find, or a well-stocked supermarket. Make sure the fish is truly fresh and has a pleasant, clean smell. The remaining ingredients — citrus fruits, vegetables and seasonings — should likewise be fresh and of good quality, as this is the surest way to achieve the best flavour.

Preparing the dish

Preparing ceviche calls for a little planning, but the work itself is refreshingly simple. First, cut the fish into small, even pieces so it cures uniformly in the marinade. Next, prepare the onion and the pepper before mixing the marinade of lime and lemon juice. Finally, let the fish sit briefly in this marinade so it takes on all that bright, fresh flavour.

Step-by-step instructions

Cut the fresh fish into small cubes and place it in a bowl.
Pour the juice of the lime and the lemon over the fish.
Add the sliced onion, the pepper and, if using, the chilli.
Mix everything together well and season with salt and pepper.
Leave the ceviche to marinate in the fridge for at least 20 minutes.
Just before serving, fold through the fresh coriander.

Gluten-free / lactose-free version

Ceviche is naturally gluten-free and lactose-free, which makes it an ideal choice for anyone with a food intolerance. There are no additional ingredients that contain gluten or lactose, so it can be enjoyed with confidence by those who need to avoid them. Do take care, however, that every ingredient you use — particularly any seasonings or bottled marinades — is also gluten-free.

Tips for vegans and vegetarians

For vegans and vegetarians, ceviche is easily adapted. In place of fish you might use fresh, marinated vegetables or fruit, such as courgette or mango. These offer a similar texture and can be prepared with exactly the same citrus and seasoning notes. Experiment with different vegetables to create your own vegan take on ceviche — much like the fresh flavours of an Ensalada De Aguacate Y Mango.

More tips and tricks

There are plenty of little tips and tricks to make your ceviche even better. Use fresh, organically grown citrus fruits in the marinade to intensify the flavour. The dish can also be lifted with different fresh herbs, such as mint or basil. Play with the quantities of each ingredient until you find the balance that is perfect for you.

Adapting the recipe to your taste

Tailoring ceviche to your own preferences could not be easier. Like it hotter? Add more chilli! You can also use different types of fish or aromatic seasonings to vary the recipe to suit your palate. That way, every time you make this dish it becomes a fresh new taste experience.

Ingredient substitutions

If you do not have the exact ingredients for ceviche to hand, there are plenty of alternatives. Instead of cod, other firm fish such as tuna — or even prawns — work beautifully, much as they do in a plate of Camarones Al Ajillo. For the marinade, vinegar or other citrus juices can stand in for the lime or lemon. Be creative and try different combinations to discover new flavours.

Drink pairing ideas

Light, refreshing drinks are the natural companions to ceviche. A classic Cuban mojito or a caipirinha make perfect partners. A fruity sparkling wine or a chilled beer also harmonise wonderfully with the fresh flavours of the dish. For something non-alcoholic, a cooling Jugo De Guayaba rounds out the meal beautifully. Your guests are sure to love the pairing of food and drink.

Serving and presentation ideas

Thoughtful presentation can heighten the pleasure of eating ceviche. Serve it in pretty little bowls or on a large platter, garnished with fresh herbs and a wedge of lime. A few edible flowers or thin slices of avocado add an extra flourish. Take care to show off the colours of the ingredients and to arrange everything in an inviting way. A side of Tostones makes for a lovely finishing touch.

A bit of history

Ceviche has a long history that reaches all the way back to the time of the Inca. Originally it was made from fresh fish cured in the sun. The Cuban form of the dish blends the influences of the indigenous peoples with those of Spanish and African cultures. This shows not only in the taste but also in the method of preparation, which has evolved over the centuries into the vibrant Cuban cuisine we know today.

More recipe ideas

Summary: Ceviche

In short, Ceviche is not only delicious but also a genuinely healthy dish, perfectly suited to warm days. It unites fresh seafood with zesty citrus flavours and offers endless scope for adaptation and variation. Whether interpreted in a traditional or a modern way, ceviche brings a little slice of Cuban joie de vivre to the plate. Give it a try and let the flavours of the Caribbean sweep you away.