This fish ceviche recipe is super easy to make with simple ingredients. It’s refreshing, packed with flavor and can be served as an appetizer with chips or as a main dish.
Isaac and I LOVE ceviche! If we’re out for dinner and there’s ceviche on the menu we’re definitely ordering it. For awhile we’ve talked about wanting to make ceviche at home, but never got around to making it, that is until now!
This ceviche recipe is the ultimate summer dish, perfect for hot days when you want something light and refreshing that’s easy to make and satisfying. I could easily eat this entire dish by myself (it’s SO good!), but I love serving it as an appetizer with tortilla chips.
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Why You’ll Love This Recipe
- Fresh and Flavorful – The combination of fresh fish, lime, and lemon juice with crunchy vegetables creates a vibrant and refreshing dish.
- Healthy – Packed with lean protein, healthy fats from avocado, and plenty of veggies, this ceviche is a nutritious option.
- Quick and Easy – With minimal prep and no cooking required, this dish comes together in no time.
Ingredients Needed
- fresh, sushi-grade white fish – I used halibut, chopped into bite-size pieces. Be sure it’s fresh and high quality for the best flavor and safety.
- lime juice – provides the essential acidity to “cook” the fish and add zesty flavor.
- lemon juice – adds additional citrus brightness.
- jalapeno – seeded and diced, for a bit of heat.
- cherry tomatoes – diced into eighths, add a sweet and juicy element.
- cucumber – diced, for a refreshing crunch.
- red onion – for a sharp and tangy bite.
- cilantro – adds plenty of freshness to the ceviche.
- avocado – for creamy texture and healthy fats.
Substitutions
- Fish: You can use other types of sushi-grade fish like snapper, tilapia, or even shrimp for a different texture and flavor.
- Citrus Juice: Substitute lime and lemon juice with grapefruit or orange juice for a unique twist.
- Jalapeno: Use serrano peppers or habanero for more heat, or bell peppers for a milder option.
- Cherry Tomatoes: Regular tomatoes or heirloom tomatoes can be used in place of cherry tomatoes.
- Red Onion: Substitute with shallots or green onions for a different onion flavor.
- Tortilla Chips: Serve with plantain chips, pita chips, or crackers as an alternative.
How to Make
Step 1: Add fish, lime juice, lemon juice, tomatoes, cucumber, red onion, jalapeno, salt and pepper into a bowl.
Step 2: Toss well and cover. Place in the fridge to marinate for 20-30 minutes or up to 4 hours. Gently stir in diced avocado. Taste and add additional salt if needed.
Recipe Tip
Allow the fish to marinate in the citrus juices for at least 20-30 minutes to “cook” properly. You can marinate it for up to 4 hours for a more intense flavor.
Variations
This recipe is super simple, which is why I love it so much, but there are plenty of other things you could add to make it more special. Here’s some variations to try:
- Tropical Ceviche: Add diced mango, pineapple, or papaya for a sweet, tropical flavor.
- Spicy Ceviche: Increase the amount of jalapeno or add a splash of hot sauce to kick up the heat.
- Seafood Mix: Combine different seafood like shrimp, scallops, and squid along with the fish for a mixed seafood ceviche.
- Herb Ceviche: Add a variety of fresh herbs like mint, basil, and dill for an herbaceous twist.
- Coconut Ceviche: Add a splash of coconut milk for a creamy, tropical version of ceviche.
- Vegetarian Ceviche: Replace the fish with hearts of palm or mushrooms for a plant-based alternative.
Storing Leftovers
Store any leftover ceviche in an airtight container in the refrigerator. It’s best consumed within 24 hours for freshness and flavor.
Before storing, you might want to drain some of the excess liquid to prevent the fish and vegetables from becoming too soggy.
Frequently Asked Questions
Yes, you can use frozen fish, but make sure it is sushi-grade and thoroughly thawed before using. Fresh fish is always preferred for the best texture and flavor.
Marinate the fish for at least 20-30 minutes to “cook” it in the citrus juice. You can marinate it for up to 4 hours for a more intense flavor.
Yes, as long as you use fresh, sushi-grade fish and marinate it in acidic citrus juice, ceviche is safe to eat. The acid in the citrus juice “cooks” the fish by denaturing its proteins, making it safe for consumption.
More Appetizers to Try
Be sure to check out the full collection of appetizers on EBF!
