Best Spanish Ceviche Recipe

We adore making popular tapas dishes, especially during the summer days, because they don’t require spending that much time cooking in the kitchen.

Now if you don’t even want to turn on the stove, we have the perfect Spanish fish dish for you: the Spanish ceviche recipe.

To learn how to make fish ceviche, with some helpful extra tips, just keep scrolling down this article.

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Background of the Dish

The ceviche is a Hispanic recipe that has multiple versions in the different countries of Latin America and Spain.

One version of the origin of this recipe says that the Spanish brought citrus fruits to Spain after the Conquest of America and in the Southern region of the country they developed this dish with some hints of Moorish cuisine.

Then, the Spanish ceviche recipe became more popular and nowadays it is head to head with the best Spanish tapas like the Spanish octopus salad or the Spanish tuna salad.

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Things You’ll Need for Spanish Ceviche Recipe

To prepare this Spanish ceviche recipe at home you will need cod filet, bell peppers, tomatoes, onion, avocado, garlic, and lemon juice among other ingredients.

As well as other traditional Spanish tapas, if you can have some slices of artisan bread (or your favorite bread) to use as the base of the ceviche then better, but it’s optional.

Ingredients

• 500 g fresh cod filet (without skin or bones)
• 1/2 cup (120 ml) lemon juice
• 1 garlic clove
• 2 tablespoons chopped fresh cilantro
• 1 red onion
• 1 red bell pepper
• 1 green bell pepper
• 3 tomatoes
• 1 avocado 
• Salt and pepper (to taste)

How to Make Spanish Ceviche Recipe – Step by Step Guide

1. To start with this cod ceviche recipe, you have to clean and cut the cod filet into small squares. Remove the skin and any bones that may be left on the cod.

2. Now cut the bell peppers into cubes, mince the garlic clove, chop the onion into julienne strips, and chop the cilantro. You can cut bigger chunks if you like to feel the texture of the vegetables.

3. After that, combine everything in a bowl, adding the lime juice, salt, and pepper to taste.

4. Then, add the cod cut into small pieces and chill the Spanish ceviche in the fridge for 1 hour.

5. For the next step in this Spanish ceviche recipe, separate the ingredients from the liquid (set it aside for a bit) and plate.

6. Chop the avocado and tomato into small cubes. Place it on top of the ceviche and mix everything.

7. Now to finish the recipe, just add a little bit of the reserved liquid to the ceviche (not all of it), and decorate it with a little more chopped cilantro on top to serve the cod ceviche.

Substitution of Ingredients

Something amazing about this fish ceviche recipe is that you can make some changes to the ingredients, and you will still get a delicious ceviche.

When it comes to the fish for ceviche, cod is the most common one, but others like hake, fluke, or even shrimp can be used.

Now for other changes to the Spanish ceviche recipe, you can switch as many of the ingredients as you like.

For example, some white fish ceviche recipes call for other ingredients like corn, chickpeas, or other types of peppers.

Try the Spanish shrimp cocktail as well, because it’s a great recipe for summer as well and it’s ready in no time.

And give a go to our other similar recipe, the Spanish mackerel ceviche that’s made with mackerel fillet.

Tips on Serving Spanish Ceviche Recipe

As well as it happens with other tapas dishes, once you finish making the recipe you will have an amazing dish ready to be served.

The cooling step on this Spanish ceviche recipe is key for this dish because it is better to serve it cold.

You can serve it as an appetizer as you would do with most Spanish starters, or you can serve it as a main dish with a different side dish.

The most common way to serve it is on tostada, a thin and crisp flat tortilla and serve it as a Spanish tapas.

How to Store Spanish Ceviche Recipe

The best thing to do with this dish is to serve it as soon as you finish making the Spanish ceviche recipe.

However, if you want to store it in the fridge you can do it, but you have to remove almost all of the liquid (aliño – marinade) and store it in a covered container for up to 2 days.

We don’t recommend freezing ceviche because, during the thawing process, it can go bad.

Some simple tapas that can be stored for longer are the bacalao croquettes or the shrimp croquettes.

Recipe Card: Spanish Ceviche Recipe

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