Ceviche feels simple, but margin swings with fish yield and spoilage. If you do not cost citrus, garnish, and packaging, your numbers are wrong.
This guide shows how to cost ceviche by portion with yield math, so your prices stay profitable as seafood costs move.
Quick Summary
- Cost by edible fish weight + citrus + garnish + packaging
- Yield loss is real. Price by usable weight, not raw weight
- Keep one standard portion size
- Reprice monthly when seafood costs move
Why Ceviche Costs Drift
- Fish is costed by raw weight
- Citrus and garnish are ignored
- Portions are free-handed
- Spoilage is not tracked
Core Cost Formula
Usable fish = Raw fish x (1 - trim loss)
Plate cost = Usable fish + Citrus + Garnish + Packaging
Food cost % = Plate cost / Menu pricePortion Standards That Work
- Fish: 4.5 oz edible per serving
- Citrus juice: 1.5 oz
- Onion + cilantro: 0.8 oz
- Chile + seasoning: 0.2 oz
Example: Classic Ceviche (1 serving)
| Item | Portion | Cost |
|---|---|---|
| White fish (edible) | 4.5 oz | $3.15 |
| Lime juice | 1.5 oz | $0.35 |
| Onion + cilantro | 0.8 oz | $0.25 |
| Chile + seasoning | 0.2 oz | $0.10 |
| Tortilla chips | 2 oz | $0.40 |
| Packaging | 1 set | $0.55 |
| Total | $4.80 |
If the menu price is $17.00:
4.80 / 17.00 = 28.2%Pricing Targets (Typical)
- Ceviche as appetizer: 28-35%
- Ceviche as entree: 30-38%
- Delivery ceviche: 32-40% (packaging + remake risk)
Yield Reality Check
If 5.5 oz of raw fish trims down to 4.5 oz edible, your yield loss is 18%. Price by the 4.5 oz, not the raw weight.
CPI Reality Check (US)
BLS data for December 2025 shows food away from home prices still rising year over year. If your seafood cost moves faster than CPI, reprice sooner.
Checklist
- Fish yield measured quarterly
- Portion weight fixed and trained
- Citrus and garnish included in cost
- Packaging counted on every order
Related Guides
If you want ceviche costs that update with seafood prices, use KitchenCost.