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Guatemalan ceviche is a cold seafood dish of fresh raw fish cured in lime juice, then mixed with tomato, onion, cilantro, and the two ingredients that surprise everyone: ketchup and a dash of Worcestershire sauce. That tomato-sweet, tangy base is what separates the Guatemalan version from the Peruvian and Mexican ceviches most people in the US know. It needs no stove and no real technique, just good fish, a sharp knife, and a few hours in the fridge. It is what summer tasted like on my family’s beach trips, and it is still the first thing I make when the weather turns hot.
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Fish Ceviche: A Refreshing Summer Appetizer
Ceviche is a traditional food in many Latin American countries, and this version is from Guatemala, my home country. It is one of my favorite summer recipes. It brings back memories of Semana Santa spent at the beach and lazy summer afternoons. My siblings and I used to walk to the market to buy fresh fish to prepare ceviche with my parents.
Nowadays, I love entertaining friends with this easy summer recipe loaded with fresh flavors. There is nothing better than sharing stories from back home. This ceviche recipe transports me back to the beach in Guatemala. It is always a crowd-pleaser during our BBQs, so satisfying over crunchy tostadas and tortilla chips. If you’re looking for a delicious, easy Guatemalan fish recipe, I definitely recommend starting with ceviche.
What is Ceviche?
Also known as cebiche, sebiche, or seviche, Guatemalan ceviche is a seafood dish similar to a shrimp cocktail. It consists of diced raw fish or shellfish, marinated in lime or lemon juice for a short time. The high acidity cures the seafood, breaking down the fish’s protein, “cooking” it, and giving it a deliciously fresh taste.
Then it’s just a matter of combining ingredients: ketchup, a dash of Worcestershire sauce, and fresh veggies. The best part? This low-fat, low-carb recipe is packed with bold flavors. It is perfect for your next beach party as a healthy appetizer or low-calorie meal.
Ceviche was born on South America’s Pacific coast, and Peru’s version earned a spot on UNESCO’s intangible cultural heritage list in 2023. As the dish traveled north through Central America, it changed: Guatemala’s coastal towns added ketchup and Worcestershire to the lime cure, turning it into something closer to a cocktail-style ceviche. You will find it in ranchitos (beachside food stands) along the Pacific coast, served in tall glasses with saltine crackers.
What Are the Ingredients for Fish Ceviche?
The main star of this seafood dish is the fish, so it’s essential to use high-quality, fresh fish. Lime or lemon juice is a must to get things going. Flavorful veggies like onions, tomatoes, peppers, and cilantro add a freshness to this delicious Guatemalan dish. But the secret ingredient no one talks about? Ketchup!
Not all ceviches are made solely of fish; there are a couple of variations of this easy Guatemalan recipe. Fish and shrimp ceviche, ceviche de criadillas (bull testicle ceviche), and even a vegan version like mushroom ceviche are other variations you must try.
Half the battle with a dish this simple is ingredient quality. I order produce and pantry basics from Misfits Market now, which makes cooking from scratch easier and keeps good food out of the trash.
What is the Best Fish for Ceviche?
An incredibly fresh fish is an essential ingredient when making this delicious Guatemalan food. As a good rule of thumb, the flesh should be firm and lean, better if it was swimming in the ocean the night before! I used red snapper for this Guatemalan recipe, but other firm-fleshed fish like bass, cod, or grouper will work just as well.
If you are not familiar with all the different types of fish, ask your seafood vendor for suggestions. Most supermarket fish counters sell fresh or previously frozen red snapper, tilapia, and cod; ask what came in that day.
You can also combine it with other flaky fish, but I prefer a firm or semi-firm fish. The citrus marinade will soften the texture, but you won’t end up with a mushy dish. Plus, the mild flavor of firm fish absorbs all the flavors of this ceviche recipe better.
How to Make Guatemalan Ceviche?
- Combine fish and lime juice in a ceramic mixing bowl (or other non-reactive dish) and marinate in the refrigerator for about 30 minutes.
- Then, stir to make sure more of the fish gets exposed to the acidic lime juices and let stand for half an hour more.
- Add ketchup, Worcestershire sauce, onion, tomatoes, jalapeño, and cilantro. Season with salt and pepper and marinate for two more hours. Remember to refrigerate at all times when marinating.
- Serve with crackers and over a bed of fresh lettuce leaves (optional).
How Do You Know When Ceviche Is Ready?
Marinating fish in lime juice usually takes between 30 minutes and 2 hours. However, it will depend on how big (or small) you dice the fish and the firmness of the meat. You don’t want to go paper-thin sashimi-style and risk overcooking it. Likewise, avoid cutting huge chunks, as it might not cook through (or lose flavor in a long marinating period). Somewhere around ¼-inch cubes should do the trick.
The fish should look opaque, losing its fresh, translucent color and turning “whiter” as it cooks. The meat will be firm but still have a hint of rawness in the center. It shouldn’t fall apart or be flaky and too chalky; these are the signs that it has gone into the well-done territory. And most importantly, don’t forget to marinate the fish ceviche in the fridge.
Tips for Making the Best Guatemalan Ceviche
Mix it up
You can easily use shrimp instead of fish. Replace the fish with 2 lbs. of medium shrimp, peeled and deveined. First, blanch shrimp in boiling water for 5 minutes, then shock in ice-cold water. Strain when cooled. Finally, follow the marinating directions for the fish ceviche. Or you can mix things up and make a shrimp-and-fish ceviche: use half the fish and one lb. of shrimp.
Don’t Forget About Texture and Size
No one wants to bite a giant cube of onion and a tiny piece of fish or vice versa. It can entirely ruin this refreshing summer appetizer! Think about size while you prep. You want to make the fish the star of the show while the veggies enhance the flavors and texture of this delicious Guatemalan recipe. So make the fish cubes bite-sized and finely chop the tomato and onion.
Make it Your Own
You can use this easy fish recipe as a blank canvas for infinite recipes. Take advantage of seasonal ingredients like pineapple and mango to give this light dish a delicious twist. Here are other creative ceviche recipe ideas you will love:
Shrimp and Mango Ceviche Stuffed Avocados
Light and refreshing, this shrimp and mango ceviche-stuffed avocado recipe is a real crowd-pleaser and ideal for a warm day. Adding sweet mango and putting the ceviche inside the avocado gives this Guatemalan dish a beautiful presentation.
Peruvian Ceviche
This deliciously fresh Peruvian ceviche recipe is an easy summer appetizer full of bold flavors and guaranteed to be a hit at any BBQ or beach party. The spicy peppers and onions make this seafood dish a refreshing, healthy fish recipe with citrus Latino flavors.
Salmon and Mango Ceviche with Chipotle Pickled Onions
Salmon and mango ceviche with chipotle-pickled Vidalia onions is a perfect summer dish, so easy you can make it in minutes. The Chipotle pickled onions add a delicious twist to this dish.
Tuna and Avocado Ceviche
This tuna and avocado ceviche is so versatile that you can get creative and add other ingredients. They work together so well, with the creamy avocado and the meaty, mild fish flavor of tuna.
How to Store Ceviche?
This deliciously easy fish recipe is a dish best served fresh. But if you have any leftover ceviche, you can extend its life by keeping it in the fridge. Remember: the longer you leave the fish sitting in the citrus juices, the longer it will continue to cook. Leaving the fish in the lime juice too long will change the texture of this Guatemalan dish, making it a little mushy. So make sure you serve your ceviche fresh.
Storing: Fish ceviche should not be left out at room temperature for more than 2 hours or refrigerated for more than 2 days. First, pour out as much of the marinade as possible. Next, place the fish in an airtight container and pop it into the fridge. Then, when you want to eat a bowl of this refreshing fish dish, you can add a little lime juice to bring out all the flavors again.
What To Serve With Ceviche Guatemalteco?
You can make this refreshing Guatemalan ceviche recipe as a healthy appetizer, perfect for a hot summer day. I usually serve it in tall cocktail glasses or deep bowls to catch all the juices. And, of course, I always add something salty and crunchy to balance the citrusy taste, like corn tostada shells, crackers, or flatbread.
I love adding a couple of toppings like diced avocado or mango and placing the fish seviche over lettuce leaves. For those who like their food spicy, you can top it with roasted jalapeño peppers. Want to know the best summer combo? Seafood and beer! There is nothing like a tall glass of icy cold Michelada beer and a fresh bowl of fish ceviche to beat the heat.
If ceviche is your kind of food, Guatemala’s coasts should be on your list: ceviche in a champa (another moniker for beachside food stands) on the Pacific or Garífuna seafood in Livingston on the Caribbean side, which I wrote about in my Livingston travel guide.
And if you want a trip planned around eating well, that is literally what I do; I build custom Guatemala itineraries around food. Tell me what you are craving.
What to Know Before Making Guatemalan Ceviche
What makes Guatemalan ceviche different from Mexican and Peruvian ceviche?
Guatemalan ceviche adds ketchup and Worcestershire sauce to the lime marinade, giving it a tomato-sweet, cocktail-style base. Peruvian ceviche keeps the marinade to lime, ají, and onion and serves the leche de tigre proudly; Mexican ceviche usually skips ketchup in the marinade and leans on fresh tomato and serrano. Same technique, three different personalities.
Why do you put ketchup in Guatemalan ceviche?
Ketchup rounds the sharp lime cure with sweetness and body, the same job it does in a shrimp cocktail. In Guatemala, it is not a shortcut; it is the recipe: a ceviche without it would taste unfinished to most chapines (popular nickname used for Guatemalans).
Is Guatemalan ceviche safe to eat since the fish is raw?
The lime cure changes texture and color but does not kill parasites or bacteria the way heat does, so safety comes from the fish itself: buy commercially frozen fish (freezing kills parasites), keep it cold the entire time, and marinate in the refrigerator, never on the counter. Pregnant readers and anyone immunocompromised should skip raw fish dishes entirely.
The FDA recommends using commercially frozen fish for raw preparations because freezing kills parasites; “sushi-grade” labeling is marketing, previously frozen is the actual safety signal.
Other Easy Traditional Guatemalan Recipes You’ll Love
Guatemalan cuisine is a delicious fusion of indigenous Mayan cooking and Spanish influence, creating a unique and flavorful blend of ingredients and spices. From the famous Guatemalan enchiladas to the crunchy tostadas, you’ll surely find a recipe to make your taste buds dance with joy. So, let’s get cooking!
Guatemalan Bacalao a la Vizcaína
A savory dish with a rich history, bacalao a la Vizcaína is a staple on many Guatemalan tables during Lent and Holy Week. Made with tender codfish and a rich, savory tomato sauce, this hearty stew is perfect for seafood lovers.
Guatemalan Enchiladas
A traditional Guatemalan dish, enchiladas (or jardineras) are a fairly easy Guatemalan recipe. Made with a toasted tortilla topped with a vegetable mixture or escabeche, ground beef, and tomato sauce, it is one of my favorite authentic Guatemalan foods.
Salpicón de Res
Salpicón de res, Guatemala’s cold shredded beef and mint salad that’s loaded with summer flavors. It is a flavorful Guatemalan food perfect as a party appetizer or a wholesome main dish.
Guatemalan Tostadas
Tostadas guatemaltecas are a traditional dish often served as snacks or appetizers during holiday festivities. You can spread tostadas with recado salsa (tomato sauce), refried black beans, and guacamole, and top them off with onions, cheese, and fresh cilantro.
Shucos: Guatemalan-Inspired Latin Hot Dog
Guatemalan spin on the old-time hot dog recipe, infused with Latin flavors like guacamole, chorizo, ham, and unique sauces. Shucos hot dogs have now become a traditional Guatemalan dish.
How Does Your Family Make Ceviche?
Every family in Guatemala argues about ceviche: more ketchup or less, jalapeño or no chile at all, crackers or tostadas. If you make this recipe, tell me in the comments how yours turned out and what your family does differently, especially if you learned it back home and are making it somewhere far away now. That is the whole reason I write these recipes down.
Fish ceviche is one of my favorite Guatemalan dishes to enjoy on a day at the beach or on a hot summer day. It is a Guatemalan recipe that seafood lovers will instantly fall in love with. So, pour an ice-cold beer, pair it with crunchy tostadas, and enjoy a fresh bowl of Guatemalan ceviche!
Guatemalan Ceviche: Easy Fresh Fish Ceviche Recipe
A light summer recipe made with fresh fish and veggies in a lime marinade
Ingredients
- 2 lbs. of fresh red snapper fillets, cut into 1/2 inch pieces, completely deboned
- 12 limes, squeezed
- 4 tablespoons of ketchup (secret ingredient)
- 1 teaspoon of Worcestershire sauce
- 1 onion, diced
- 4 large tomatoes, diced
- 1 Chile Jalapeño, diced
- 1 bunch of cilantro, finely chopped
- Salt and pepper to taste
Instructions
- Combine fish and lime juice in a ceramic or other non-reactive dish and marinate in the refrigerator for about 30 minutes.
- Then, stir to make sure more of the fish gets exposed to the acidic lime juices and let it stand for half an hour more.
- Add ketchup, Worcestershire sauce, onion, tomatoes, jalapeño, and cilantro. Season with salt and pepper and marinate for two more hours.
- Remember always to refrigerate when you are marinating.
- Serve with crackers and over a bed of fresh lettuce leaves (optional).
Notes
- You can easily use shrimp instead of fish. Replace the fish with 2 lbs. of medium shrimp, peeled and deveined. First, blanch shrimp in boiling water for 5 minutes, then shock in ice-cold water. Strain when cooled. Finally, follow the marinating directions for the fish ceviche.
- You can mix things up and make a shrimp and fish ceviche: half the fish and use 1 lb. of shrimp.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 194Total Fat: 2.2gSaturated Fat: 0.5gCholesterol: 53mgCarbohydrates: 13gFiber: 2gSugar: 6gProtein: 31.3g
This recipe uses estimated serving sizes based on a 2,000-calorie-a-day diet. Nutrition information is provided as an estimate only and may vary depending on ingredients, brands, homemade preparations, ripeness of produce, and serving sizes.
Through her writing, Paula helps travelers discover Guatemala beyond the typical tourist route with practical advice, local recommendations, and authentic experiences that connect visitors with the country’s people, culture, and traditions.
Planning a trip to Guatemala? Paula offers personalized Guatemala itinerary planning and trip consultation services tailored to your interests, travel style, and budget. Contact her at [email protected] to learn more.
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Great recipe!! Love the michelada drink too!! Keep it up!!! So I can try new things!