Description
Peach Ceviche offers a bright and flavorful twist on the traditional Latin dish. Tender cubes of white fish are marinated in fresh citrus juices and tossed with juicy peaches, red onion, chili, and cilantro. Light, zesty, and refreshingly sweet, it’s the perfect no-cook appetizer for spring and summer gatherings.
Ingredients
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1/2 lb white fish (snapper, halibut, or sea bass), skinless and boneless
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2 ripe peaches, diced
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1/2 small red onion, thinly sliced
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2 limes, juiced
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1 lemon, juiced
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1 orange, juiced
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1 tablespoon olive oil
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1 red chili or 1/2 teaspoon red pepper flakes (optional, for heat)
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1/4 cup fresh cilantro, chopped
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Salt and pepper, to taste
Instructions
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Dice fish into small cubes and place in a non-reactive bowl.
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Pour in lime, lemon, and orange juice to cover the fish. Cover and refrigerate for 30–45 minutes until the fish turns opaque and firm.
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Drain most of the citrus juice, leaving a bit for flavor.
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Add peaches, red onion, chili (if using), olive oil, and cilantro to the marinated fish. Gently toss.
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Season with salt and pepper to taste.
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Chill until ready to serve.
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Serve cold with tortilla chips, plantain chips, or enjoy as a vibrant starter.
Notes
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Always use the freshest fish available—sushi-grade if possible.
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Adjust the heat with chili type or omit entirely for a milder version.
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Can be made a few hours ahead and kept chilled.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Starter
- Method: No-Cook, Marinated
- Cuisine: Latin-Inspired, Fusion
