Fresh Fish
600g
Citrus
300 ml
Onion
90g
Cure
20 min
300 ml
90g
30g
20 min
Peruvian (leche de tigre): citrus should cover all fish pieces
Inputs
Result
4 × 150g = 600g fish. Citrus = 600 × 0.5 = 300ml. Onion = 600 × 0.15 = 90g. Chile = 600 × 0.05 = 30g.
Inputs
Result
6 × 150g = 900g. Citrus = 900 × 0.6 = 540ml. Onion = 900 × 0.2 = 180g.
Peruvian ceviche uses a 2:1 fish-to-citrus ratio (150g fish : 75ml lime juice per serving). Mexican style uses more citrus at roughly 5:3 (150g : 90ml). The citrus must completely cover the fish pieces for even curing. Use freshly squeezed lime juice only.
| Style | Fish/Serving | Citrus/Serving | Cure Time |
|---|---|---|---|
| Peruvian | 150g | 75ml | 20 min |
| Mexican | 150g | 90ml | 30 min |
| Ecuadorian | 150g | 60ml | 25 min |
Cure time depends on the fish type. White fish (sea bass, corvina) needs 20–25 minutes until the edges turn opaque. Shrimp turns pink in 15 minutes. Scallops need only 10 minutes. Sashimi-grade tuna should be barely cured (5 minutes) for best texture.
The best fish for ceviche is firm, white-fleshed fish: sea bass (corvina), snapper, halibut, or mahi-mahi. The fish must be sushi-grade or previously frozen to -4°F for 7 days to kill parasites. Ask your fishmonger for "sushi-grade" or "previously frozen" fish.
Leche de tigre ("tiger’s milk") is the leftover citrus marinade liquid from ceviche. In Peru, it is served as a shot alongside the ceviche or as a hangover cure. It contains the concentrated flavors of lime, fish, onion, and chile. Some chefs make extra leche de tigre by blending fish trimmings with citrus.
Read our guide
Read our guide
Read our guide
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Last Updated: Mar 21, 2026
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