Fish Ceviche

Ceviche de Pescado

Preparation info
  • Serves


    • Difficulty


Appears in
A Taste of Cuba

By Cynthia Carris Alonso

Published 2018

  • About


  • 8 ounces white fish fillet (such as dorado, cod, or other firm, fresh white fish)
  • ¼


Carefully remove any bones, skin, or gristle from the fish, then finely dice it and put it in a deep bowl. Add the lemon juice, salt, and pepper and refrigerate for at least 20 minutes, or up to several hours.

Add the olive oil, onion, peppers, and corn kernels, if using, and stir until well combined. Serve the ceviche alone or, if desired, on top of a green salad. (You can use a small