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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!
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: Latin American, Mexican, Peruvian
Calories: 150
Ingredients Equipment Method Notes

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

Equipment

  • Glass or Ceramic Mixing Bowl
  • Sharp Knife
  • Citrus Juicer

Method
 

  1. Cut the fish into small, uniform cubes and place in a non-reactive bowl (glass or ceramic).
  2. 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.
  3. Slice the red onion thinly and soak it in cold salted water for 10 minutes to mellow its sharpness.
  4. Once the fish is ‘cooked’ by the citrus juice, drain some excess liquid, leaving a small amount for flavor.
  5. Add the drained red onions, chopped jalapeño, tomato, cucumber, and cilantro to the fish mixture.
  6. Season with salt and mix gently to combine all ingredients evenly.
  7. Chill for another 10 minutes to allow flavors to meld.
  8. 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.