This ceviche recipe is quick, fresh, and doesn’t require cooking—just chilling time. It’s perfect as an appetizer or a light meal, especially on warm days. The combination of tender marinated seafood with bright citrus, crunchy veggies, and herbs makes each bite refreshing and satisfying. Plus, it’s easy to customize based on your favorite ingredients.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh white fish (such as snapper, sea bass, tilapia, or halibut), cut into small cubes
Fresh lime juice (or a mix of lime and lemon)
Red onion, thinly sliced
Tomato, diced
Fresh cilantro, chopped
Jalapeño or serrano pepper, finely chopped (optional, for heat)
Salt
Cucumber or avocado (optional, for added texture and flavor)
Directions
Place the diced fish in a glass or ceramic bowl and pour fresh lime juice over it until fully submerged.
Cover and refrigerate for 30 minutes to 2 hours, or until the fish turns opaque and firms up—this means it’s “cooked” by the citrus.
Drain some of the lime juice if desired, then stir in the red onion, tomato, cilantro, and chopped pepper.
Season with salt to taste.
Add diced cucumber or avocado if using.
Serve chilled with tortilla chips, tostadas, or lettuce cups.
Servings and timing
Serves 4 as an appetizer or 2 as a light main dish. Prep time: 15 minutes Marinating time: 30–120 minutes Total time: 45 minutes to 2 hours
Variations
Shrimp ceviche: Use peeled, deveined shrimp instead of fish. Precooked shrimp can also be used for ease.
Tropical style: Add mango or pineapple for a sweet contrast.
Peruvian-style: Include cooked sweet potato slices and corn for a traditional twist.
Spicy version: Increase the chili peppers or add hot sauce.
Mixed seafood: Combine fish with shrimp, scallops, or squid for variety.
Tomato base: Stir in a bit of tomato juice or clamato for a saucier ceviche.
Storage/Reheating
Ceviche is best served fresh the day it’s made. If needed, you can store it in an airtight container in the refrigerator for up to 1 day. Do not freeze. Since the fish continues to marinate in the citrus, over time it can become mushy. Ceviche should always be eaten cold and never reheated.
FAQs
Can I use frozen fish for ceviche?
Yes, as long as it’s high-quality and fully thawed. Ensure it’s safe for raw preparations.
How does citrus juice cook the fish?
The acid in citrus juice denatures the proteins in the fish, changing its texture and color, similar to heat cooking.
Is ceviche safe to eat?
When made with very fresh or properly frozen seafood, ceviche is generally safe. However, it should always be kept chilled and eaten promptly.
What kind of fish is best for ceviche?
Firm white fish like snapper, halibut, sea bass, or tilapia work well. Always use very fresh fish.
How long should I marinate the fish?
About 30 minutes to 2 hours is typical. Over-marinating can make the fish tough or mushy.
Can I make ceviche with cooked seafood?
Yes, especially for shrimp ceviche. Using pre-cooked seafood is a great option for those cautious about raw fish.
Why is my ceviche cloudy?
It may be from excess lime pulp or too much stirring. It’s still safe to eat as long as the fish has been marinated properly.
Can I make ceviche without onions?
Yes, feel free to omit or substitute with scallions or shallots for a milder flavor.
Is it okay to add oil or other dressings?
A splash of olive oil can add richness, and a few drops of hot sauce or soy sauce can add depth.
Can ceviche be served warm?
No, ceviche should always be served cold for safety and best flavor.
Conclusion
Ceviche is a bright and flavorful dish that showcases fresh seafood and citrus in the most refreshing way. It’s easy to make, endlessly customizable, and ideal for summer meals or entertaining. Whether you enjoy it on its own or with crunchy chips, ceviche brings bold, zesty flavor to every bite.
Ceviche is a refreshing Latin American dish made with raw seafood marinated in citrus juice. The acid ‘cooks’ the fish, resulting in a zesty, tender, and flavorful appetizer or light meal paired with fresh vegetables and herbs.
Author:Catherine
Prep Time:15 minutes
Cook Time:0 minutes
Total Time:45 minutes to 2 hours
Yield:Serves 4 as an appetizer or 2 as a light meal
Category:Appetizer
Method:No-Cook (Citrus-Cured)
Cuisine:Latin American
Diet:Gluten Free
Ingredients
1 lb fresh white fish (snapper, sea bass, tilapia, or halibut), cut into small cubes
1 cup fresh lime juice (or a mix of lime and lemon juice)
1/2 red onion, thinly sliced
1 medium tomato, diced
1/4 cup fresh cilantro, chopped
1 jalapeño or serrano pepper, finely chopped (optional)
Salt, to taste
1/2 cup diced cucumber or avocado (optional)
Instructions
Place the diced fish in a glass or ceramic bowl and pour fresh lime juice over it until fully submerged.
Cover and refrigerate for 30 minutes to 2 hours, until the fish turns opaque and firms up.
Drain excess lime juice if desired.
Stir in the red onion, tomato, cilantro, and jalapeño or serrano pepper.
Season with salt to taste.
Add cucumber or avocado, if using, and gently mix.
Serve chilled with tortilla chips, tostadas, or in lettuce cups.
Notes
Use very fresh or properly frozen fish to ensure safety.Adjust marinating time based on fish thickness and desired texture.Add mango or pineapple for a tropical twist.Do not over-marinate to avoid a mushy texture.Always serve ceviche cold—never reheat.
