Ceviche Recipe
Learn how to make the best ceviche recipe with fresh seafood, citrus, and bold flavors. Try this easy, authentic guide for perfect results!
Equipment
- Glass or Ceramic Mixing Bowl
- Sharp Knife
- Citrus Juicer
Ingredients
Ceviche Ingredients
- 1 lb firm white fish such as sea bass, snapper, or halibut, cut into small cubes
- 1/2 cup lime juice freshly squeezed
- 1/4 cup lemon juice freshly squeezed
- 1 red onion thinly sliced
- 1 jalapeño or serrano pepper finely chopped, adjust to taste
- 1 large tomato diced
- 1 medium cucumber peeled, deseeded, and diced
- 1/4 cup cilantro chopped
- 1 tsp salt adjust to taste
- avocado optional, diced for topping
- tostadas or tortilla chips for serving
Instructions
- Cut the fish into small, uniform cubes and place in a non-reactive bowl (glass or ceramic).
- Pour the lime and lemon juice over the fish, ensuring it is fully submerged. Cover and refrigerate for 15-20 minutes until the fish turns opaque.
- Slice the red onion thinly and soak it in cold salted water for 10 minutes to mellow its sharpness.
- Once the fish is ‘cooked’ by the citrus juice, drain some excess liquid, leaving a small amount for flavor.
- Add the drained red onions, chopped jalapeño, tomato, cucumber, and cilantro to the fish mixture.
- Season with salt and mix gently to combine all ingredients evenly.
- Chill for another 10 minutes to allow flavors to meld.
- Serve chilled with tostadas, tortilla chips, or lettuce cups. Garnish with avocado if desired.
Notes
For a milder version, use bell peppers instead of jalapeños. To add sweetness, mix in diced mango or pineapple.