How Long Is Ceviche Good For?

How Long Is Ceviche Good For

If you’re, you are probably wondering how long ceviche can last in the fridge?

Well, the short answer is about 2-3 days.

Want to know more? Keep on reading 🙂

Wait…what is Ceviche?

Ceviche is a vibrant and refreshing dish, popular in many Latin American countries, particularly in Peru, which is often credited as its birthplace.

It’s a unique and delightful blend of fresh, raw fish cured in citrus juices, typically lemon or lime, and spiced with chili peppers. Here’s a breakdown of this delightful dish:

  • Basic Components: The core of ceviche is raw fish or seafood like shrimp, octopus, or squid. The fish is cut into bite-sized pieces and marinated in an acidic citrus mixture, which essentially “cooks” the fish without using heat.
  • Curing Process: The acidity in the lemon or lime juice denatures the proteins in the fish, a chemical process similar to what happens during cooking with heat. This results in the fish becoming opaque and firm while retaining a fresh, raw taste.
  • Flavorings: Along with citrus juice, ceviche typically includes ingredients like onions, cilantro, chili peppers, and sometimes tomatoes or avocado. Salt is also added to enhance the flavors.
  • Variations Across Regions: While the basic concept of ceviche is consistent, regional variations abound. For example, in Peru, ceviche is often accompanied by sides like sweet potato or corn. In Mexico, it’s common to find ceviche served with tortilla chips.
  • Serving: Ceviche is usually served cold or at room temperature, making it a popular dish for warm climates and summer months.
  • Health Aspects: It’s a light, healthy dish, high in protein and low in fat. The addition of fresh vegetables adds to its nutritional value.
Ceviche in the making

Ceviche in the making

So…how long Ceviche is good for?

Ceviche’s charm lies in its simplicity and the way it highlights the natural flavors of the seafood.

It’s a testament to the beauty of combining a few fresh ingredients to create something truly delicious and refreshing.

Ceviche, with its fresh and zesty flavors, is a fantastic dish but it’s also one that needs to be consumed quickly for the best quality and safety. Typically, ceviche is best eaten within 24 hours of preparation. 

Here’s why:

  1. Freshness of Ingredients: Ceviche is made with raw fish that’s “cooked” in citrus juice. The fresher the fish, the better the taste and safety. After 24 hours, even if refrigerated, the quality begins to degrade.
  2. Citrus Acid: The acid in the citrus juice used to marinate the fish in ceviche does not kill bacteria or parasites as effectively as heat does. The longer the fish sits, even in the acidic marinade, the higher the risk of bacterial growth.
  3. Texture: The acid in the marinade continues to “cook” the fish, affecting its texture. Over time, the fish can become mushy and lose its pleasant texture.
  4. Safety Tips: If you have leftovers, it’s important to keep them refrigerated and consume them as soon as possible, ideally within the next day.
    If the ceviche has been left out at room temperature for more than two hours, it’s safer to discard it, as bacteria grow rapidly at room temperature.

Remember, the key to great ceviche is freshness. Always use the freshest fish possible and consume it quickly for the best taste and safe eating experience.

Shrimp Ceviche

Shrimp Ceviche

A Simple Cevhice Recipe

As said earlier, Ceviche is a dish that’s all about simplicity and freshness.

I’ll share with you a classic Peruvian Ceviche recipe, widely regarded as one of the best versions of this delightful dish. 

Here’s how you can make it at home:


  • 500g of fresh, firm, white fish fillet (like sea bass, halibut, or snapper), cut into bite-sized pieces
  • 3/4 cup of fresh lime juice (about 6-8 limes)
  • 1 red onion, thinly sliced
  • 1 habanero chili (or any hot chili), deseeded and finely chopped
  • Salt to taste
  • A handful of fresh cilantro, chopped
  • Optional: Sweet corn or boiled sweet potato for serving


  1. Prepare the Fish: Make sure your fish is as fresh as possible. Rinse it in cold water, pat it dry, and cut it into bite-sized pieces.
  2. Marinate with Lime Juice: In a glass or ceramic bowl, combine the fish with the lime juice. The juice should completely cover the fish. Stir gently, cover, and refrigerate for about 15-20 minutes. The fish is ready when it becomes opaque and slightly firm to the touch.
  3. Add Other Ingredients: Add the sliced red onion, chili, and a pinch of salt to the fish and lime juice. Mix gently.
  4. Refrigerate Again: Let the mixture sit in the refrigerator for an additional 10 minutes. This step allows the flavors to meld together.
  5. Final Touch: Right before serving, stir in the chopped cilantro. Taste and adjust the salt if necessary.
  6. Serve: Serve immediately, optionally accompanied by boiled sweet potato or sweet corn to balance the dish’s acidity and heat.

Tips for the Best Ceviche:

  • Freshness is Key: Always use the freshest fish you can find.
  • Citrus Balance: The amount of lime juice can be adjusted based on the size of your fish pieces and your taste preference.
  • Onion Tip: To mellow the sharpness of the red onion, you can rinse the slices in cold water before adding them to the ceviche.
  • Heat Level: Adjust the amount of chili to your preferred level of spiciness.

Ceviche is a versatile dish that’s perfect for hot summer days, as a starter for a special meal, or when you just crave something fresh and zesty. Enjoy this culinary trip to the heart of Peruvian cuisine

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