Guatemalan Fish Ceviche: A Refreshing Summer Meal

Fish Ceviche or Seviche is one of my favorite Guatemalan foods, a dish that just tastes like summer! Marinated in lime juice and seasonings, it’s a Guatemalan recipe that requires no cooking. The crisp veggies and the freshness of the fish create a tasty appetizer, perfect for a pool party or a hot day. This easy summer meal is the ultimate healthy Guatemalan dish filled with refreshing flavors! If you’re looking for a delicious and easy Guatemalan fish recipe, I definitely recommend starting with Guatemalan ceviche!

Guatemalan fish ceviche

 

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 go to and 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!

 

What is Ceviche?

Also known as Cebiche, Sebiche, or Seviche, Guatemalan Ceviche (pronounced “seh-vee-cheh”) is a seafood dish similar to a shrimp cocktail. It consists of diced raw fish or shellfish marinated in lime juice or lemon juice for a short period. The high amount of acidity cures the seafood, breaking down the protein of the fish, “cooking” it and giving it a deliciously fresh taste.

How to make Guatemalan fish ceviche

 

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. 

 

What Are the Ingredients for Fish Ceviche?

The main star of this seafood dish is fish, making it extremely important 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, and even a vegan version, the mushroom ceviche, are other variations you must try!

Guatemalan shrimp ceviche recipe

 

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 do fine.

What is the best fish for making Peruvian ceviche

 

If you are not familiar with all the different types of fish, ask your seafood vendor for suggestions. 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 will not have a mushy dish. Plus, the mild flavor of firm fish absorbs better all the flavors of this fish Ceviche recipe.

 

How to Make Guatemalan Ceviche?

  1. Combine fish and lemon juice in a ceramic or other non-reactive dish and marinate in the refrigerator for about 30 minutes. 
  2. Then, stir to make sure more of the fish gets exposed to the acidic lime juices and let stand for half an hour more.  
  3. 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! 
  4. 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 to 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 sashimi-style paper-thin 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 the ballpark of ¼-inch cubes should do the trick!

The fish should look opaque, losing its fresh, translucent color and turning “whiter” as it begins to cook. 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 seviche in the fridge!

 

Tips For Making the Best Fish 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: half the fish and use one lb. of shrimp.

Guatemalan shrimp and fish ceviche

  • 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.
  • Limitless possibilities: 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 dish is a real crowd pleaser and ideal to eat on a warm day. Adding sweet mango and putting the ceviche inside the avocado gives this Guatemalan recipe a beautiful presentation!
    • Peruvian Ceviche: This deliciously fresh recipe is an easy summer appetizer full of bold flavors and a guaranteed hit at any BBQ or beach party! The spicy peppers and onions make this seafood dish a refreshing, healthy fish recipe with citrusy Latino flavors!

Tuna and avocado ceviche

 

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 for more than 2 hours at room temperature or in the refrigerator for more than two 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 fresh 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 hold all the juices in. And, of course, I always add something salty and crunchy to balance the citrusy taste, like crackers, tostadas, or flatbread. 

Guatemalan fish ceviche recipe

 

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!

 

Other Easy Traditional Guatemalan Recipes You’ll Love:

  • Guatemalan Enchiladas or Jardineras: A traditional Guatemalan dish, it is 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.

best Guatemalan enchiladas recipe

  • Salpicón de Res, An Easy Guatemalan Recipe: A shredded beef and mint salad loaded with summer flavors! It is a flavorful traditional Guatemalan food perfect as a party appetizer or a wholesome main dish.
  • Guatemalan Tostadas: The tostadas are a traditional Guatemalan food often served as snacks or appetizers during holiday festivities. You can spread tostadas with recado salsa (tomato sauce), refried black beans, and guacamole and topped with onions, cheese, and fresh cilantro.
  • Shucos: Guatemalan Inspired Latin Hot Dog Recipe: It is a Guatemalan spin on the old-time hot dog recipe, infused with Latin flavors like guacamole, chorizo, ham, and unique sauces. Shucos have now become a traditional Guatemalan dish.

shucos Guatemalan hot dogs recipe

 

Fish Ceviche is one of my favorite Guatemalan foods to enjoy during a day at the beach or during a hot summer day. This easy  Guatemalan fish dish is easy to make, bursting with refreshing flavors! 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 fish ceviche

Guatemalan Fish Ceviche: A Refreshing Summer Meal

Yield: 8 portions
Prep Time: 1 hour
Total Time: 1 hour

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

    1. Combine fish and lemon juice in a ceramic or other non-reactive dish and marinate in the refrigerator for about 30 minutes.
    2. Then, stir to make sure more of the fish gets exposed to the acidic lime juices and let stand for half an hour more.
    3. Add Ketchup, Worcestershire sauce, onion, tomatoes, jalapeño, and cilantro. Season with salt and pepper and marinate for two more hours.
    4. Remember always to refrigerate when you are marinating!
    5. 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: 1
Amount Per Serving: Calories: 194Total Fat: 2.2gSaturated Fat: 0.5gCholesterol: 53mgCarbohydrates: 13gFiber: 2gSugar: 6gProtein: 31.3g

2,000 calories a day is used for general nutrition advice.

Paula Bendfeldt-Diaz

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