Fresh ceviche recipe with vibrant ingredients served in a bowl

Ceviche Recipe

ByCasey Monroe

Why Make This Recipe

Ceviche is a refreshing and tasty dish that brings the flavors of the ocean right to your table. It’s perfect for warm days and gatherings with friends. This dish highlights the freshness of fish and the tanginess of lime juice, making it a light and enjoyable meal. Plus, it’s quick to prepare, so you can have a delicious dish ready in no time!

How to Make Ceviche

Ingredients:

  • 400g / 14 oz kingfish, tuna, sea bass, or other sashimi-grade fish suitable for raw eating
  • 1/4 red onion, very finely sliced using a mandolin
  • 2 tsp fresh jalapeño, finely chopped (or green chili) – add more or less for spiciness
  • 8 cherry tomatoes, halved (large ones quartered)
  • 1/4 tsp black pepper
  • 1/3 cup lime juice, fresh (or lemon juice)
  • 1/2 tsp salt, cooking/kosher (or 1/4 tsp table salt)
  • 1 avocado, ripe, cut into 1.25cm / 1/2" cubes
  • 1/4 cup coriander/cilantro leaves, roughly chopped (sub with chives)
  • 2 tbsp extra virgin olive oil

Directions:

  1. Cut fish: Start by cutting the fish into 1.25 cm / 1/2" cubes.
  2. Toss in lime, leave 5 minutes: In a bowl, combine the fish with onion, jalapeño, tomato, pepper, and lime juice. Gently toss everything together, then let it sit for 5 minutes, mixing gently once.
  3. Add avocado then serve: Sprinkle salt over the mixture, then add the avocado, coriander, and olive oil. Gently stir to combine everything and serve immediately with corn chips. Ceviche is best enjoyed fresh, as it will remain good for about 20 minutes before the fish starts to overcook. Avoid leaving it overnight for food safety reasons.

How to Serve Ceviche

Ceviche is best served chilled. You can serve it as a light starter or main dish. It pairs wonderfully with corn chips, crispy tostadas, or even on a fresh salad. Garnish with more cilantro for extra flavor.

How to Store Ceviche

Ceviche is best eaten fresh. If you have leftovers, store them in an airtight container in the refrigerator and consume them within a few hours. After about 20 minutes, the fish will start to cook in the acid, so it’s recommended to eat it right away.

Tips to Make Ceviche

  1. Use the freshest fish you can find; it makes a huge difference in flavor and texture.
  2. Adjust the spiciness by adding more or fewer jalapeños based on your taste.
  3. For additional flavor, consider adding diced mango or pineapple for a fruity twist.

Variation

You can play with the ingredients in ceviche. Use different types of fish or add other ingredients like cucumber for extra crunch or coconut milk for a creamier texture.

FAQs

1. Can I use frozen fish for ceviche?
It’s best to use fresh, sashimi-grade fish for ceviche. If you only have frozen fish, ensure it is properly thawed and safe for raw consumption.

2. How long can I keep ceviche in the fridge?
Ceviche is best consumed fresh and should be eaten within a few hours for the best taste and safety.

3. What can I serve with ceviche?
Ceviche pairs well with corn chips, tostadas, or served on a bed of fresh greens. You can also enjoy it with a squeeze of extra lime juice on top.