Chilean-Style Fish Ceviche with Cilantro and Red Onion

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Chilean-style ceviche is a bright, chilled seafood dish where cubes of fresh white fish are cured in freshly squeezed lemon and orange juice until opaque and silky. Red onion, cilantro, a dash of merkén, and a touch of olive oil finish the bowl, while the tangy citrus liquid itself is considered a delicacy.

Nutrition Facts

Per serving (estimated)

• 210 kcalCalories
• 8 gFat
• 1.5 gSaturated Fat
• 6 gCarbs
• 1 gFiber
• 2 gSugar
• 28 gProtein
• 580 mgSodium
• 550 mgPotassium
• 45 mgCalcium
• 1.2 mgIron
• 32 mgVitamin C
• 380 mcgVitamin A

Ingredients

For the citrus cure

• 1 lb fresh white fish fillets (such as corvina, sea bass, or halibut)
• 1 cup freshly squeezed lemon juice (about 6 to 8 lemons)
• 1/4 cup freshly squeezed orange juice
• 1 tsp kosher salt
• 1/2 tsp merkén or smoked paprika

For finishing and serving

• 1 medium red onion, very thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1 small ripe tomato, diced
• 2 tbsp extra-virgin olive oil
• 1 small ají verde or jalapeño, finely minced (optional)
• Saltine crackers or toasted crusty bread, to serve

Directions

1. Squeeze the lemons and oranges, then strain the juice through a fine mesh to remove seeds and pulp; reserve 1/4 cup of the combined juice for the finishing step.
2. Rinse the sliced red onion under cold water for 30 seconds to soften its bite, then drain well and pat dry with a paper towel.
3. Pat the fish dry and cut into roughly 1/2-inch cubes. Place the cubes in a nonreactive glass or ceramic bowl, sprinkle with the kosher salt and merkén, and toss gently to coat.
4. Pour the remaining lemon-orange juice over the fish, making sure the cubes are fully submerged. Cover and refrigerate for 25 to 30 minutes, until the fish looks opaque and flakes slightly when pressed; do not exceed 45 minutes or the texture turns mushy.
5. Drain off about half of the citrus marinade and reserve it in the refrigerator for serving (this is the prized juice).
6. Add the sliced red onion, cilantro, diced tomato, olive oil, and minced ají verde to the cured fish. Toss very gently and taste for salt, adding a pinch more if needed.
7. Let the ceviche rest for 5 minutes so the onion softens slightly in the citrus and the flavors meld.
8. Divide among four chilled bowls, drizzle each with a spoonful of the reserved juice, and serve immediately with saltines or toasted bread on the side.

Cook’s Notes

• Buy the freshest, sushi-grade fish possible since it is never exposed to heat; ask your fishmonger for same-day catch.
• Cut the fish into uniform cubes so they all cure at the same rate; any piece that still looks translucent after 30 minutes needs a few more minutes in the juice.
• In Chile it is traditional to sip the leftover citrus marinade straight from the bowl; add a splash to cold water with a pinch of salt for a refreshing drink.
• Chill your serving bowls in the freezer for 10 minutes before plating to keep the ceviche properly cold through the meal.
• Never marinate in a metal bowl, as the acid can react with the metal and leave a metallic off-flavor.

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