Ceviche, a classic dish from South and Central America, is made with a selection of raw fish and cooked shellfish, prepared with spicy chiles and lemon juice, and garnished with red onions and cilantro. In addition to the seafood called for here, you can also include cooked clams, octopus, or scallops.

Martha Stewart Living, May 1997, Martha Stewart Living, May 1997


Recipe Summary



Ingredient Checklist


Instructions Checklist
  • Combine the lemon juice, yuzu juice, soy sauce, pepper, garlic, ajipanca, and ginger in a mixing bowl to make the marinade.

  • In a medium saucepan, bring 6 cups of water, lemon slices, and 2 tablespoons salt to a boil. Add the shrimp; poach until cooked through, about 3 minutes. Using a slotted spoon, transfer the shrimp to a large bowl of ice water to stop the cooking. Add squid to the same boiling water, poach 1 minute, and transfer to ice water to stop cooking. Drain shrimp and squid in a colander.

  • Add the raw fish and cooked seafood to the marinade. Cover, and transfer to the refrigerator to chill for 30 minutes.

  • To serve, spoon the ceviche into individual bowls. Top each serving with two cilantro sprigs, tomatoes, cucumber, and red onion.


2 tablespoons yuzu juice can be replaced with 4 teaspoons lime juice and 2 teaspoons orange juice.