Limited Edition Collector Blades
How to Make Ceviche (Knife Skills & Recipe)
How do you make ceviche? Cut very fresh, firm fish into even ½-inch cubes, toss with fresh lime juice, salt, thinly sliced red onion and chili, and let it sit just until the outside turns opaque, then add cilantro and serve. Clean, even cuts matter most, so use a very sharp knife: the Dalstrong Shogun Series 6" Fillet Knife ($139) has an 8–12° edge on a 62+ HRC AUS-10V core for clean cuts through raw fish.
Ingredients (serves 4)
- 1 lb very fresh, firm white fish (sea bass, halibut, snapper) or shrimp
- Juice of 6–8 limes (about ¾ cup)
- ½ red onion, sliced paper-thin
- 1 chili (ají amarillo, jalapeño or serrano), minced
- Handful of cilantro, chopped
- Salt
Knife work
| Ingredient | Cut | Knife |
|---|---|---|
| Fish | Even ½-inch cubes | Shogun 6" Fillet |
| Red onion | Paper-thin slices | Shogun Nakiri |
| Chili | Fine mince, seeds removed | Gladiator 3.5" Paring |
| Cilantro | Rough chop | Chef's knife |
| Limes | Halved for juicing | Paring knife |
Step by step
- Chill everything, including the bowl.
- Cube the fish. Remove skin and bloodline, then cut into even cubes so they "cook" evenly.
- Slice the onion paper-thin and rinse in cold water to tame it.
- Combine fish, salt and lime juice. Stir gently.
- Wait 10–20 minutes in the fridge, until the outside is opaque and the center still slightly translucent.
- Add onion, chili and cilantro and serve right away with tortilla chips or sweet potato.
Food safety
Lime juice changes the texture of fish but doesn't make it safe the way cooking does. Use very fresh fish from a trusted source, keep it cold, and serve it the day you make it. The FDA notes that previously frozen fish is a good rule of thumb for raw dishes, since freezing kills parasites, though not all germs. The FDA advises that people at higher risk, such as pregnant women, young children, older adults and anyone with a weakened immune system, avoid raw or undercooked seafood. See FDA seafood safety guidance.
Our picks
Fillet Knife 6", Shogun Series, ELITE ($139). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Nakiri Knife 6", Shogun Series, ELITE ($159). Spec sheet: Japanese AUS-10V core, 62+ HRC, 8–12° edge, 66-layer Damascus or hammered finish.
Hone before you start with a ceramic honing rod ($79). More: knife safety tips.
FAQ
How do you make ceviche?
Cut fresh, firm fish into even ½-inch cubes, toss with lime juice and salt, wait until the outside turns opaque, then add onion, chili and cilantro. A sharp fillet knife like the Dalstrong Shogun Series 6" Fillet Knife ($139) gives clean cubes.
What fish is best for ceviche?
Very fresh, firm white fish such as sea bass, snapper or halibut. Shrimp also works.
How long should ceviche marinate?
About 10 to 20 minutes for ½-inch cubes, until opaque outside and slightly translucent inside.
Is ceviche safe to eat?
Lime juice doesn't kill pathogens the way cooking does. Use very fresh fish from a trusted source; higher-risk groups should avoid raw seafood, per the FDA.
