The broth of ceviche is a balanced mixture of key ingredients that provides acceptable acidity. This study evaluated and improved the formulation of a commercial ceviche premix of cabrilla(Paralabrax humeralis), focusing on pH, acidity, and acceptability. Initially, a consumer acceptability test was conducted comparing the premix with a traditionalceviche broth from well-rated restaurants. The traditional broth had an average pH of 3,59 ± 0,06 and an acidity of 4,03 ± 0,12 g of citric acid/100 ml. In contrast, the premix showed a pHof 2,66 ± 0,09 and an acidity of 4,36 ± 0,20 g of citric acid/100 ml, with a low acceptability of37,78% and pungency issues. The formulation was improved by adding 0.4% silicon dioxide, evaluated through a hedonic test, with a p-value = 0,000536 < 0,05, indicating significant differences between the evaluated doses (0,3%, 0,4%, and 0,6%) with 95% confidence. The adjustment with atomized lemon (17,5g/100 ml of water) resulted in a broth with a pH of 3,6 ± 0.08 and an acidity of 4,34 ± 0,10 g of citric acid/100 ml, similar to the traditional broth, increasing acceptability to 74,57%. However, consumers perceived significant differences between the ABC2 and ABC formulas, demonstrated in an acceptability test with 40 consumers (p-value = 0,000067 < 0,05).