If you’re looking to bring a burst of bright, zesty flavor to your table, look no further than Ceviche. This dish is a celebration of fresh seafood, citrus, and crisp vegetables, all mingling together to create a refreshing appetizer or light main course. Every bite offers a symphony of textures—tender fish, crunchy onions, creamy avocado, and vibrant herbs—tossed in a tangy lime marinade that tastes like summer on a plate. Whether you’re serving friends or just want a meal that’ll transport you to the coast with minimal effort, Ceviche is always a showstopper!
Ingredients You’ll Need
One of the best things about Ceviche is how simple and pure the ingredient list is. Each component plays a starring role, bringing vibrant color, fresh flavor, and just the right amount of snap or creaminess to the finished dish.
- Fresh firm white fish: Choose ultra-fresh snapper, sea bass, or halibut for sweet, mild flavor and the perfect texture.
- Freshly squeezed lime juice: The essential marinade that “cooks” the fish and infuses every morsel with citrusy brightness—use fresh limes for maximum zing.
- Diced red onion: Adds crunch and a little bite, not to mention stunning color.
- Medium tomato, diced: Balances out the acidity with a subtle sweetness and juicy texture.
- Jalapeño or serrano pepper: For just the right kick; remove seeds if you prefer a milder Ceviche.
- Chopped fresh cilantro: Brings freshness and a classic Latin American flair to the dish.
- Avocado (optional): Offers creamy richness that pairs beautifully with the sharp citrus and fresh fish.
- Salt and black pepper: Essential for bringing all the bright flavors into balance.
- Tortilla chips or tostadas: The perfect crisp vehicle for scooping up your finished Ceviche.
How to Make Ceviche
Step 1: Marinate the Fish
Place your diced fish in a glass or other non-reactive bowl, then pour the freshly squeezed lime juice over the top until every morsel is submerged. Give everything a gentle stir to ensure even coverage. Cover the bowl and pop it in the fridge for 30 minutes to an hour. The acid in the lime juice works its magic, turning the fish opaque and firm—no heat required! Make sure to stir once midway, so every piece gets a sunny citrus bath.
Step 2: Drain the Lime Juice
Once the fish looks firm and opaque, it’s time to drain off most of the lime juice, leaving just a little behind for maximum flavor. This step ensures your Ceviche isn’t too soupy but still sparkles with zingy freshness.
Step 3: Add Vegetables and Herbs
Now for the fun part! Toss in the diced red onion, juicy tomato, finely chopped jalapeño (or serrano), chopped cilantro, and the creamy avocado if you’re using it. Season everything generously with salt and black pepper. This is where Ceviche truly comes alive with color and texture.
Step 4: Gently Toss and Chill
With ingredients combined, gently toss everything together, taking care not to mash the delicate fish or avocado. Let the mixture chill in the refrigerator for about 10 more minutes. This quick rest lets the flavors marry and the ceviche get perfectly cold and crisp—ideal for serving.
How to Serve Ceviche
Garnishes
A beautiful sprinkle of fresh cilantro leaves, a fan of sliced avocado, or a few thin rings of fresh chili on top will make your Ceviche look irresistible. Even a drizzle of extra lime juice just before serving can wake up every flavor in the bowl.
Side Dishes
Tortilla chips and tostadas are classic sides, offering the perfect crunch. If you want to mix things up, serve Ceviche with small cups of chilled gazpacho, or alongside lightly salted plantain chips. A simple green salad or some sweet corn cut from the cob also pairs wonderfully.
Creative Ways to Present
Ceviche shines in individual cups or small glasses for a cocktail party. You can also spoon it onto lettuce leaves for a light, fresh hand-held bite. If you’re feeling fancy, try filling halved avocados with ceviche for a stunning edible bowl—talk about a showstopper!
Make Ahead and Storage
Storing Leftovers
If you have leftover Ceviche, transfer it into a tightly sealed glass container and store it in the coldest part of your fridge. It’s best enjoyed within 24 hours, as the fish continues to “cook” in the lime juice and can become overly firm if left too long.
Freezing
Freezing Ceviche isn’t recommended, as the delicate texture of the fish will suffer after thawing, becoming mushy and losing its fresh, bright appeal. For the best results, make and enjoy it fresh.
Reheating
This is one dish you never want to reheat. Ceviche is designed to be eaten cold, straight from the fridge. If it’s been sitting out for more than an hour, it’s best to discard any leftovers for food safety.
FAQs
Can I use frozen fish for Ceviche?
Yes, you can use frozen fish, but make sure it’s thoroughly thawed and super fresh. Sushi-grade fish is always best to minimize any risk and maximize flavor and texture.
What fish works best for Ceviche?
Firm, mild white fish like snapper, sea bass, halibut, or even flounder are ideal because they maintain their texture and soak up the marinade beautifully without becoming mushy.
How do I know when the fish is “cooked”?
As the fish marinates in the lime juice, it will turn from translucent to opaque and feel firmer to the touch. Generally, 30 minutes to 1 hour in the fridge does the trick for most 1/2-inch pieces.
Can I make shrimp or scallop Ceviche instead?
Absolutely! Shrimp and scallops are both delicious alternatives and can be prepared the exact same way. Just make sure they’re very fresh and cut into small, even pieces for even marinating.
Is Ceviche safe to eat?
When you use very fresh, high-quality fish and refrigerate the ceviche as instructed, it’s a safe and delightful dish. The acidity from the lime juice denatures the proteins in the fish, similar to how cooking with heat works.
Final Thoughts
There’s nothing quite like a bracingly fresh bowl of Ceviche to turn any meal into a celebration. It’s unbelievably easy, endlessly versatile, and guaranteed to impress. If you’ve never tried making it at home, this is your sign—get those limes ready and dive in!
Print
Ceviche Recipe
- Prep Time: 15 minutes
- Cook Time: 0 minutes (cures in lime juice)
- Total Time: 1 hour
- Yield: 4 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Latin American
- Diet: Non-Vegetarian
Description
A refreshing and zesty Latin American dish, Ceviche is a seafood appetizer featuring fresh white fish marinated in tangy lime juice, mixed with red onion, tomato, cilantro, and jalapeño. Served cold with tortilla chips, this no-cook recipe is perfect for summer gatherings.
Ingredients
Fresh White Fish:
1 pound,
Lime Juice:
3/4 cup (about 6–8 limes),
Red Onion:
1/2 cup diced,
Tomato:
1 medium diced,
Jalapeño or Serrano Pepper:
1 finely chopped,
Cilantro:
1/4 cup chopped,
Avocado:
1/2 diced (optional),
Salt and Black Pepper:
to taste,
Tortilla Chips or Tostadas:
for serving
Instructions
- Marinate the Fish: Place diced fish in a bowl, pour lime juice over it, cover, and refrigerate for 30 minutes to 1 hour, stirring halfway until firm and opaque.
- Prepare the Ceviche: Drain excess lime juice, leaving some for flavor. Add red onion, tomato, jalapeño, cilantro, and avocado. Season with salt and pepper. Toss gently and chill for 10 minutes.
- Serve: Enjoy chilled ceviche with tortilla chips or tostadas.
Notes
- Use sushi-grade or fresh fish for best results.
- Experiment with shrimp or scallops as alternatives.
- Adjust chili quantity based on spice preference.
