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A bowl of ceviche with white fish, red onion, tomato, cilantro, jalapeño slices, and avocado, surrounded by plates and drinks on a light green surface.
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Easy Fish Ceviche Recipe

Want to make authentic ceviche without the intimidation factor? This recipe shows you exactly how lime juice "cooks" fresh fish into tender perfection. We'll guide you through fish selection, timing, and safety tips for restaurant-quality results.
Prep Time15 minutes
Marinting Time30 minutes
Total Time45 minutes
Course: Appetizer
Cuisine: Latin
Servings: 4 serving
Calories: 224kcal
Author: Kita Roberts

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.
    A bowl of raw fish marinating in liquid, with small bowls of chopped cucumber and cherry tomatoes, and a bunch of cilantro on a light green surface.
  • 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.
    A white bowl filled with chopped shrimp, cucumber, tomatoes, jalapeño, and red onion, with a spatula inside. Fresh cilantro is placed beside the bowl on a green surface.
  • 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

Serving: 1g | Calories: 224kcal | Carbohydrates: 18g | Protein: 23g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 49mg | Sodium: 72mg | Potassium: 1064mg | Fiber: 5g | Sugar: 5g | Vitamin A: 678IU | Vitamin C: 44mg | Calcium: 59mg | Iron: 1mg