Delicious Ways to Use Leftover Ceviche

Ceviche is a traditional Latin American dish that has recently become popular with chefs across the United States.

This delicious seafood appetizer is traditionally made by marinating raw fish in citrus juices, adding spices and vegetables to create a flavorful dish.

It’s important not to over-marinate ceviche because it can make the fish too chewy or cause excess oxidization, which can result in an unpleasant odor.

Typically, you should only marinate the fish for 30 minutes at most before serving.

Leftover ceviche should be refrigerated promptly after service and eaten within 24 hours to prevent food poisoning from developing bacteria or other microbes.

So, what can you do to utilize your ceviche leftovers?

Some Ideas for Using Leftover Ceviche

Make a sauce out of it

One idea is to turn it into a sauce for your favorite seafood entree by adding spices and ingredients like cream or mayonnaise.

You can also use leftover ceviche in tacos or tortas, top it on nachos, or enjoy it with chips and salsa.

Leftover ceviche can be enjoyed as a filling for omelets, on top of burgers, as the meat in stir-fry dishes, as a salad topping.

Just freeze it for later use

If you have extra ceviche that you don’t think you will be able to eat before the expiration date, consider freezing it for later use.

This will stop the growth of harmful bacteria and preserve the ceviche for several months.

It’s important to remember that seafood is one of the foods that does not freeze well, so you should only store it in your freezer for up to three months at most.

Make a soup or salad

Another idea is to add your leftover ceviche into recipes for soups and salads.

Try using some in chicken tortilla soup or even one of our many salad recipes featuring fresh veggies like avocado and tomato!

Use it as an appetizer

If you prefer your ceviche chilled, it can be served as an appetizer.

This is especially common in Mexican restaurants so if you’re craving some south-of-the-border cuisine then just ask your server what they recommend.

They’ll surely know what to bring out for you.

Eat it with a burger

If you’re craving a grilled meal but don’t want to eat fish, try adding it into your burger instead.

Ceviche is best served cold so try using it as an ingredient in recipes like our Bistro Sliders that feature beef patties, olives, and other tasty goodies.

How about a taco?

Finally, if you’re looking for something new to try then consider purchasing yourself a taco maker (or borrow one from somewhere if you want to be thrifty).

Simply place your cooked ceviche in the taco maker along with some cheese and veggies like lettuce, tomato, onion, and guacamole for an instant Latin-inspired dish.

What is ceviche usually made of?

Ceviche is a popular dish from Latin America where fresh fish and seafood are cooked in lime juice.

This includes chili, onion, coriander or cilantro, and other flavorings.

What kind of fish is ceviche?

The best fish for ceviche is a white fish that is firm or semi-firm.

Some common examples are bass, rockfish, grouper, and sole.

Is ceviche safe to eat?

Unfortunately, no, ceviche is not that safe to eat because it contains raw fish.

Yes, I know, it’s delicious.

But you shouldn’t eat it too often.

Raw fish can cause food poisoning and pregnant women are more likely to get sick than anyone else.

Is ceviche really raw?

It isn’t cooked though, because it needs heat to cook it.

But ceviche isn’t really raw either because citric acid changes things.

How popular is ceviche?

Ceviche is very popular.

In fact, it is the most representative dish of Peruvian cuisine around the world.

TasteAtlas ranks it as the 17th most popular dish in the world.

What countries eat ceviche?

Ceviche is eaten by many countries.

Peru is the country most associated with it, but it is made in other places too.

What makes ceviche so special?

Ceviche is a seafood dish that is usually made with raw fish.

The fish is marinated in a lime-based mixture with aji, onions, and rocoto peppers.

The citric acid from the limes “cooks” the fish so that it can be eaten straight away.

While the acid of the limes will allow you to eat it raw, the acid marinade will not kill bacteria or parasitic worms, unlike the heat of cooking.

What is ceviche-style cooking?

Ceviche is different from other cooking styles because it uses acidic juice instead of heat.

It comes from many parts of the world and includes many diverse cooking styles.

How is ceviche served?

Ceviche is usually served in a bowl with fried chunks of green plantain, toasted corn kernels, thin slices of plantain chips, popcorn.

It can also be served with rice on the side.

How long does it take for ceviche to cook?

The size of the fish pieces will determine how long you need.

30 minutes to an hour is good.

Is it good for ceviche to be marinated overnight?

Yes, you can marinate ceviche overnight in the fridge.

Can you cook ceviche leftovers?

Yes, you can cook ceviche leftovers.

However, because the fish has been marinated in an acidic mixture, I don’t recommend trying to make leftovers out of ceviche.

Is ceviche good when you’re sick?

Ceviche is a dish that is high in Vitamin C, collagen, and antioxidants.

This means that it can help improve your skin health.

It also contains onions and garlic which are natural antibiotics and antiseptics.

This can help reduce the symptoms of a common cold.

Can you use any fish for ceviche?

You can use any type of fish you like.

Some good choices include Snapper, Sea Bass, Cobia, Tilapia, Grouper, and so on.


When it comes down to it, there are endless ways to use leftover ceviche after the main dish has been eaten.

Enjoy this delicious seafood treat at room temperature or chilled depending on your preferences and feel free to mix up ingredients for different taste sensations every time you cook up this classic dish.

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For transparency, this content was partly developed with AI assistance and carefully curated by an experienced editor to be informative and ensure accuracy.

Tamara Pierce

Tamara Pierce is a food writer at Elapasony, passionate about exploring diverse cuisines and sharing recipes and food experiences. From trendy restaurants to local hotspots, she's always on the lookout for new and exciting flavors.

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