Classic Peruvian Ceviche Bowl
Raw fish cured in lime juice with fresh avocado, pineapple, and kumquat for a bright, citrusy seafood dish that feels restaurant-quality in 20 minutes. No cooking required—just knife work and assembly.
- Total time
- 20 min
- Servings
- 2
- Calories
- 285
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Cut fish into 1-inch cubes and place in a bowl. Pour lime juice over the fish until completely submerged.
Step 2
Add red onion and jalapeño to the fish. Stir gently and let sit for 10–12 minutes until fish becomes opaque.
Step 3
While the fish cures, arrange avocado, pineapple, and kumquat slices on a serving plate or in shallow bowls.
Step 4
Pour the cured fish and all its lime juice over the fruit and avocado. Season with salt and black pepper to taste.
Step 5
Top with fresh cilantro and a pinch of salt. Serve immediately while the fish is cold and the fruit is fresh.
Tools you’ll need
- sharp chef's knife
- small mixing bowl
- serving plate or shallow bowls
- wooden spoon or rubber spatula
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