Argentinian Ceviche
Description
Argentinian Ceviche - Authentic recipe from Argentina. Ready in 15 min. Try it now!
Directions
✓ researched- 1
Cut 400 g of very fresh fish (sushi-grade) into cubes. Pour the juice of 4 limes over the top (the fish should be covered).
⏱️ approx. 12 min💡 Tip: Ceviche Argentino is the Argentine version of ceviche — raw fish 'cooked' in lime juice, with red onion and chili. Fresh, tangy, mildly spicy. A refreshing starter.
- 2
Cut 1 red onion into thin strips and finely chop 1 chili pepper, then add both. Season with salt.
⏱️ approx. 12 min💡 Tip: Very fresh fish is essential (it is 'cooked' raw). The acidity of the lime juice denatures the protein (the fish turns opaque and firms up). Marinate only briefly (5–15 min.). Red onion and chili are classic.
- 3
Marinate for only 5–15 minutes (the fish should be cooked on the outside but remain tender inside). Finish with cilantro and olive oil. Serve immediately.
⏱️ approx. 12 min💡 Tip: Ceviche Argentino is served fresh with cilantro, avocado, or sweet potato — the fish 'cooked' in lime with onion and chili. Fresh and invigorating. A refreshing starter.
📜 Origin & History
Ceviche came to Argentina in the 19th century through Peruvian and Chilean immigrants. The Argentine variant differs from the Peruvian original through local adaptations, often with different fish species from the Atlantic. In coastal cities like Mar del Plata, the dish became established as a regional specialty. Preparation uses lemon juice to marinate the raw fish.
🌿 Regional variants
With Sweet Potato
With sweet potato (Peruvian-inspired).
Mixto
Mixed with seafood.
🍷 What goes with it?
Served fresh. With cilantro and avocado. With sweet potato. Tangy and invigorating.
Frequently Asked Questions
How does the fish cook without heat?
The acidity of the lime juice denatures the proteins — the fish turns opaque and firms up (as if cooked), but remains raw. That is why very fresh, safe-to-eat fish is essential.
How long should it marinate?
Only briefly (5–15 min.) — the fish should be cooked on the outside but still tender and slightly translucent inside. Too long makes it tough and 'overcooked'. Serve immediately.
Which fish to use?
Very fresh, firm white fish (sea bass, sea bream, hake/merluza). Sushi quality. Cut into even cubes. Freshness is crucial (eaten raw).
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Ingredients
verified- Fish fillet400 g
- Lime4 pcs
- rote Zwiebel1 pcs
- Chilischote1 pcs
