Ceviche Recipe

Ceviche is a refreshing and vibrant dish made with fresh seafood marinated in citrus juice. The acid “cooks” the seafood, which is then mixed with onions, chilies, herbs, and sometimes vegetables or fruits, making it a perfect appetizer or light meal.

Why You’ll Love This Recipe

• No cooking required—just marinate and mix
• Light, healthy, and packed with fresh flavors
• Versatile with many variations and mix-ins
• Great for warm weather or as a party starter

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh fish (snapper, halibut, sea bass) or shrimp
• Fresh lime juice (or a mix of lime and lemon juice)
• Red onion, thinly sliced
• Fresh cilantro, chopped
• Jalapeño or serrano pepper, finely chopped
• Diced tomato (optional)
• Diced cucumber (optional)
• Avocado (optional, added before serving)
• Salt and pepper

directions

1. Dice the fish or shrimp into small, even pieces. If using shrimp, you can lightly poach it first for 1 minute, then cool.
2. Place seafood in a non-reactive bowl (glass or stainless steel). Cover with fresh lime juice until fully submerged.
3. Cover and refrigerate for 15 minutes to 4 hours, depending on your texture preference.
4. Meanwhile, mix the red onion, cilantro, jalapeño, and optional tomato and cucumber in a separate bowl.
5. Drain most of the citrus juice from the seafood and combine with the vegetables and herbs.
6. Season with salt and pepper to taste. Gently fold in avocado just before serving.
7. Serve chilled with tortilla chips, tostadas, or over lettuce.

Servings and timing

• Servings: 4–6
• Prep time: 15 minutes
• Marinate time: 15 minutes to 4 hours
• Total time: 30 minutes to 4+ hours

Variations

• Use shrimp, scallops, or a mix of seafood
• Add mango, pineapple, or orange for a sweet twist
• Try Peruvian-style with sweet potato and corn
• Include olive oil or leche de tigre (ceviche marinade) for extra richness

storage/reheating

• Best served fresh; keeps in the refrigerator for up to 24 hours
• Do not freeze
• Avoid reheating as the texture will degrade

FAQs

What seafood is best for ceviche?

Fresh, firm white fish like snapper, halibut, or sea bass is ideal. Shrimp and scallops also work well.

Can I use frozen seafood?

Yes, if fully thawed and high-quality. Frozen shrimp is commonly used.

How does citrus “cook” the fish?

The acid denatures proteins in the seafood, giving it a cooked texture without heat.

How long should I marinate the fish?

Light marination takes 15–30 minutes; for firmer texture, marinate up to 4 hours.

Is ceviche safe to eat raw?

It’s generally safe if using very fresh seafood. Citrus doesn’t kill bacteria like heat, so use trusted sources.

Can I make it ahead of time?

Partially—prep and marinate the seafood early, but add herbs, veggies, and avocado close to serving.

Should I rinse the fish after marinating?

No, just drain excess juice; rinsing will wash away flavor.

What if I don’t like spicy food?

Use a mild chili or skip it entirely and add bell pepper for crunch.

Can I add fruit?

Yes—mango, pineapple, or orange segments add sweetness and balance.

What should I serve with ceviche?

Tortilla chips, tostadas, lettuce cups, or sweet potato and corn for a Peruvian version.

Conclusion

Ceviche is a bright, zesty dish that’s easy to prepare and endlessly customizable. With its fresh ingredients and no-cook method, it’s perfect for impressing guests or enjoying a light, flavorful meal. Adjust the citrus, spice, and mix-ins to your taste and enjoy a taste of Latin American coastal cuisine at its finest.

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