When the sun beats down on Chile’s northern coast, and the ocean breeze drifts through small seaside towns like La Serena or Iquique, there’s one dish that truly captures the soul of summer: Ceviche de Reineta.
It’s light, tangy, and bursting with the flavor of the sea — fresh reineta (a type of white corvina fish) “cooked” not with heat, but with the magic of lemon juice. Every bite feels like the ocean itself: clean, refreshing, and a little wild.
Ceviche is a beloved dish across Latin America, but in Chile, it has its own distinct character. What makes Ceviche de Reineta special is the unique blend of ingredients — reineta for its tender yet firm texture, plenty of lime or lemon juice, fresh cilantro, and a pinch of merkén, a smoky Mapuche chili powder that adds warmth without overpowering the freshness.
It’s a dish that reflects the Chilean coast itself — simple, honest, and full of life.
A Taste of Chile’s Northern Coast
In the northern towns, ceviche is not just a meal — it’s a ritual. Fishermen return at dawn with their catch, and before long, small family stalls near the market start preparing ceviche right on the spot. Bowls of freshly cut fish are mixed with lemon juice, onions, and herbs, served chilled with slices of boiled sweet potato or even crispy tostadas.
Locals enjoy it at lunch or as a light dinner, often with a cold beer in hand and a view of the waves. The bright acidity of lemon, the aroma of cilantro, and the subtle heat of merkén create a balance that’s hard to resist.
Ingredients You’ll Need
Serves: 4
Prep Time: 25 minutes
Marinating Time: 30 minutes
Cook Time: 0 minutes (no heat cooking!)
Ingredients
- 500g fresh reineta (corvina or any firm white fish like hake or sole)
- Juice of 8–10 lemons (enough to fully cover the fish)
- 1 medium red onion, thinly sliced
- 1 medium tomato, diced
- 1 fresh red chili or a pinch of merkén (smoked chili powder)
- 2 tablespoons fresh cilantro, finely chopped
- 1 clove garlic, minced (optional)
- 2 tablespoons olive oil
- Salt and black pepper, to taste
- 1 boiled sweet potato, sliced (for serving)
- Fresh lettuce leaves or tostadas (optional)
Step-by-Step Recipe
Step 1: Choose and Cut the Fish
The secret to great ceviche is fresh fish — as fresh as possible. Reineta has firm, white flesh that holds up perfectly to citrus curing.
Rinse the fillet under cold water and pat dry with a paper towel. Cut it into small cubes, about 1 to 1.5 cm each. Place them in a glass or ceramic bowl (never metal, as lemon juice can react with it).
Step 2: Add Lemon Juice
Squeeze enough fresh lemons to completely submerge the fish. Pour the juice over the fish cubes and gently mix. Cover the bowl and let it rest in the refrigerator for about 30 minutes, or until the fish turns opaque and firm — this is the citrus “cooking” process.
You’ll see the transformation: the fish changes from translucent pink to a milky white, meaning it’s perfectly marinated.
Step 3: Prepare the Vegetables
While the fish is marinating, slice the red onion very thinly (the thinner, the better). Rinse it in cold water for a few seconds — this removes some of the sharpness and leaves just the right crunch.
Dice the tomato and finely chop the cilantro. If you’re using fresh chili, slice it thin; if you prefer a smoky touch, use merkén instead.
Step 4: Mix It All Together
Once the fish is ready, drain about half of the lemon juice, leaving enough to keep the fish moist but not soupy. Add the onions, tomatoes, chili or merkén, and cilantro. Drizzle in the olive oil, season with salt and pepper, and gently toss everything together.
If you like, add the minced garlic for an extra layer of flavor.
Step 5: Serve and Enjoy
Serve the ceviche chilled, on a bed of fresh lettuce or with slices of boiled sweet potato on the side. The natural sweetness of the potato perfectly balances the tangy citrus and smoky spice.
Some people also enjoy ceviche with a side of toasted bread or tostadas for a little crunch.
Cooking Tips from the Coast
- Always use fresh fish — ceviche depends entirely on its freshness. If the fish isn’t good, the dish won’t be either.
- Chill it well before serving; ceviche should always be cold and refreshing.
- Adjust acidity to your taste — some prefer it sharper, others milder.
- Add avocado for a creamy twist (not traditional, but delicious).
Nutrition Information (Per Serving)
- Calories: ~260 kcal
- Protein: 30g
- Fat: 10g
- Carbohydrates: 10g
- Vitamin C: High
- Omega-3 Fatty Acids: Excellent source
- Sodium: Moderate
This dish is low in calories, high in protein, and rich in healthy fats and vitamins — the perfect light meal for warm days.
A Bite of Chilean Tradition
Ceviche de Reineta isn’t just a dish; it’s a way of life along the Chilean coast. Families gather around a big bowl, chatting, laughing, and sharing stories as they squeeze lemons and slice onions.
In places like Antofagasta or La Serena, it’s common to see locals sitting by the beach with ceviche cups, enjoying the sea breeze. And every family has its own secret touch — some add corn, others a hint of ginger, and some a dash of soy sauce. But no matter how it’s made, the soul of ceviche remains the same: freshness, balance, and love for the ocean.
Final Thoughts
Ceviche de Reineta captures what Chilean cooking does best — honoring nature with simplicity and respect. Every ingredient serves a purpose, every flavor speaks of its origin.
So, the next time you crave something light but full of life, try making this Chilean ceviche. The tang of lemon, the aroma of cilantro, and the hint of merkén will take you straight to a sunny afternoon by the Pacific, where time slows down and every bite feels like the sea itself.
