Feeling bold? Spicy? Brave? And ready to make restaurant-quality ceviche at home? We’ve got you. This fresh, zesty dish “cooks” fish in citrus acid instead of heat, creating tender, flaky pieces bursting with lime flavor. The result is a light, refreshing dish that’s perfect for hot days or when you want to transport yourself to coastal towns of Latin and South America without the airfare.
The key is using the freshest fish possible and letting the lime juice work its magic – no heat required. Fresh vegetables and herbs add crunch and color, while the acid from the citrus “cooks” the fish to tender perfection. This has become our go-to appetizer for summer gatherings because it’s light, refreshing, and always impressive.
Now, get over the fear (trust me, I get it. It took me years to get make this at home) and get ready to master this classic Latin American dish that’s easier than you think.
🔪 What You’ll Need
Ingredients
- Firm white fish fillets (snapper, sea bass, halibut, tilapia, or cod), cut into 1/2-inch cubes
- Freshly squeezed lime juice (about 15 limes)
- Small red onion, halved and thinly sliced
- Grape tomatoes
- Serrano or jalapeño peppers
- Cucumber, diced
- Fresh cilantro
- Salt and pepper, to taste
- 1 ripe avocado
Tools
- Sharp knife
- Cutting board
- Non-reactive bowl (glass or ceramic)
- Measuring cups and spoons
- Spoon or spatula for mixing
📝 Step-by-Step Instructions
1. Marinate the Fish Place the cubed fish in a glass or ceramic bowl. Pour the lime juice over it, making sure the fish is fully submerged. Cover and refrigerate for 30 to 60 minutes, stirring once or twice. The fish is ready when it turns opaque and firm.
2. Mix the Salad Once marinated, drain some of the lime juice, if preferred, depending on how saucy you want your ceviche. Add the red onion, tomatoes, peppers, cucumber, and cilantro. Season with salt and pepper. Mix gently to combine.
3. Finish and Serve Fold in the diced avocado, if using, just before serving. Serve chilled with tortilla chips, tostadas, lettuce cups, or spooned into small bowls.
Food Safety Tips
- Use the freshest fish you can find. Sushi-grade is ideal. If unsure, opt for a quick poach before marinating the raw fish.
- Keep everything cold. Prep and marinate in the fridge to prevent bacterial growth.
- Eat the same day. Ceviche is best fresh. Store leftovers in the fridge and eat within 24 hours.
💡 Meat Nerd Tips
- Fresh means fresh. You can’t fake freshness in ceviche. Talk to your fishmonger—ask what came in today.
- Acid ‘cooks’ fish – but not like heat. Lime juice denatures proteins, giving that cooked appearance but doesn’t kill pathogens. If unsure, poach the fish for 60 seconds in simmering salted water, then chill and proceed.
- Uniform cuts = even marination. Stick to ½-inch cubes so all pieces marinate evenly.
- No metal bowls. Acid and metal react—always use glass or ceramic.
- Hosting tip: Prep everything but the fish and lime juice ahead. Marinate an hour before serving, then mix and go.
🍽️ What to Serve With Ceviche
Ceviche can be a starter or the star of the show. Here’s how to serve it:
- Tortilla chips or plantain chips for scooping
- Crispy tostadas with a smear of avocado or spicy mayo
- Lettuce cups for a light, fresh hand-held option
- White rice or coconut rice on the side for a more filling meal
- Cold Mexican lager or a tart Paloma pairs beautifully
🧊 Storage
Ceviche is best eaten the day it’s made. If you do have leftovers:
- Refrigerate immediately in an airtight container.
- Consume within 24 hours. After that, the texture of the fish and vegetables will degrade, and safety becomes a concern.
- Do not freeze – the texture of the fish will not hold up.
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Easy Fish Ceviche Recipe
Ingredients
- 1 pound firm white fish fillets snapper, sea bass, halibut, tilapia, or cod, cut into ½-inch cubes
- 1 1/2 cup freshly squeezed lime juice about 15 limes
- 1 small red onion halved and thinly sliced
- 1 cup grape tomatoes quartered or diced
- 1-2 serrano or jalapeño peppers finely chopped (stems and seeds removed for less heat)
- ½ cup fresh cilantro chopped
- 1 cucumber diced
- Salt to taste
- Pepper to taste
- 1 ripe avocado diced (optional)
Instructions
- Place the cubed fish in a glass or ceramic bowl.
- Pour the lime juice over the fish, ensuring all pieces are submerged.
- Cover and refrigerate for 30 to 60 minutes, stirring once or twice. The fish is ready when it turns opaque and firm.
- After marinating, drain off some of the citrus juice (optional, depending on how juicy you like your ceviche).
- Add the red onion, tomato, peppers, cilantro, and cucumber.
- Season with salt and pepper to taste.
- Mix gently to combine.
- If using, fold in the avocado just before serving to prevent any softening or browning.
- Serve chilled with tortilla chips, tostadas, lettuce cups, or on its own.
Notes
- Use the freshest fish possible (ideally sushi-grade or from a trusted fishmonger). If you’re unsure about fish safety, briefly poach it before marinating.
- Cut fish into even sized cubes so it marinates evenly.
- Don’t over-marinate; fish can become tough if left too long in acid.
- Always marinate in a non-reactive container like glass or ceramic (never metal).
- Adjust the lime-to-lemon ratio based on your flavor preference.
- Add a splash of orange juice for a hint of sweetness.
- For extra crunch, garnish with thinly sliced radishes or crispy onions.
- Refrigerate leftovers promptly and consume within 24 hours.
Nutrition
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❓Recipe FAQs
Fish should marinate in lime juice for 30 to 60 minutes – just long enough to become opaque and firm. Over-marinating can make the texture tough or rubbery.
Yes, but only if it’s high-quality and previously frozen properly (ideally sushi-grade). Thaw it in the fridge, not on the counter. When in doubt, poach the fish briefly before marinating.
Use ultra-fresh or sushi-grade fish.
Keep everything cold—from prep to serving.
Marinate in glass or ceramic, never metal.
If safety is a concern, blanch the fish for 60 seconds in simmering water, then chill before adding to the citrus.
You can prep the components ahead, but don’t mix the fish with citrus until about an hour before serving. Once combined, ceviche is best eaten within a few hours.
The fish will turn opaque and firm to the touch. This happens as the acid in lime juice denatures the proteins—similar to what heat does, but without actual cooking.
You can use any firm white fish for ceviche, but we can’t stress enough that it must be fresh or sushi-grade.
