How to make ceviche the Spanish way — easy, quick and delicious (video)

You can also add cucumber to the mix if you like, and avocado slices when you serve the ceviche.

There is a delicious version of the Spanish dish ceviche I have been making for years. This week, it suddenly dawned on me I should share it with you.

Especially as the Recipes from Spain YouTube channel I originally got the recipe from sadly no longer posts videos, which also makes his ceviche recipe more difficult to find in YouTube search. (Do check out his channel though, as he still has some excellent Spanish food recipe videos on it).

Ceviche is easy to make as, with just a few raw ingredients, it takes no time at all to prepare.

This ceviche recipe though is even easier and more delicious than some of the others I have tried in the past as he uses both hake and prawns in his version of the classic dish.

That’s how to make ceviche the Spanish way and, yes, it’s wonderful.

Preparation literally takes 3-5 minutes, depending on how fast you chop and squeeze.


2 pieces of raw hake (around 200 grams)
12-14 shrimp
1/2 red onion
1 tomato
2 limes


  1. Chop the hake into small square pieces of around 1/2 inch. Make sure you cut around the spine, as you don’t want that in your finished ceviche.
  2. Peel the shrimp if you buy them unpeeled, and then cut them into the same sized pieces as the hake (he calls them prawns — but they are pretty much the same thing).
  3. Dice the onion into very small pieces, and also chop the tomato.
  4. Chop the coriander. Now, I’m not a huge fan of coriander, so I use about half of the amount he uses. You can alter your ceviche to your specific taste.
  5. Put all of the now chopped ingredients into a large bowl, and pour the juice of both limes over them. Add some salt and about 2-3 tablespoons of olive oil, mix everything together and then put in the fridge to chill. It will be ready to eat within 30-60 minutes.

Eat the now chilled and delicious ceviche with either tortilla chips or tortillas. I have also eaten it many times with chunks of crusty Spanish bread, and it is just as tasty.

Note: If you are worried about eating raw fish, don’t be. Not as long as you use fresh fish and shrimp. This is because the lime cures the seafood as it soaks in, making the ceviche perfectly safe to eat.

Be aware, however, you should eat ceviche within a few hours of preparing it as that is when it is at its freshest and best. Eating it quickly also means there will not be any risk of food poisoning — although, as long as your ingredients are fresh, that risk is minimal anyway.

Related: How to make Spanish squid stew — another easy and amazingly delicious seafood recipe