Fresh Chilean Ceviche


  • 1 pound uncooked white fish filet (halibut, tilapia, red snapper), chopped
  • 1/2 red spring onion, sliced
  • 1/4 cucumber, peeled, seeded and finely diced
  • 1/4 bunch cilantro, stems removed
  • 1 fresh chili, seeded and sliced
  • Juice of 4 limes
  • 2 teaspoons sea salt or to taste
  • 1 teaspoon olive oil


  1. Put fish in a medium-sized bowl and pour lime juice over. Mix gently to combine. Cover with plastic wrap and chill in refrigerator until fish is white throughout, 15-20 minutes.
  2. Remove from refrigerator and our off excess lime juice.
  3. Add onion, cucumber, cilantro, chili, olive oil and salt and mix gently to combine.
  4. Serve cold with tortilla chips.


Wines of Chile

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