Ceviche Recipe

Why You’ll Love This Recipe

Ceviche is a refreshing, zesty seafood dish made by marinating fresh fish in citrus juice, typically lime or lemon, which “cooks” the fish without heat. Popular throughout Latin America, especially in coastal regions, ceviche is light, healthy, and bursting with bright, tangy flavor. It’s perfect as an appetizer or light main dish, especially during warm weather.

ingredients

this Recipe

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

fresh white fish fillets (such as snapper, sea bass, or tilapia)fresh lime juicefresh lemon juicered oniontomatocilantrojalapeño or serrano peppercucumber (optional)avocadosalt and pepper

directions

Cut the fish into small, bite-sized cubes and place them in a glass or ceramic bowl.

Pour enough fresh lime and lemon juice over the fish to completely cover it. Stir gently to combine.

Cover and refrigerate for 30 minutes to 2 hours, or until the fish turns opaque and firm—this means it’s “cooked” through the citrus.

Drain off most of the citrus juice, leaving a small amount for moisture.

Add finely chopped red onion, diced tomato, chopped cilantro, minced jalapeño, and optional diced cucumber.

Season with salt and pepper to taste, then gently stir to combine.

Right before serving, add diced avocado and give it a light toss.

Serve chilled with tortilla chips, tostadas, or lettuce cups.

Servings and timing

This recipe yields approximately 4 servings.Preparation time: 15 minutesMarinating time: 30-120 minutesTotal time: 45-135 minutes

Variations

Use shrimp or scallops instead of fish, adjusting marinating time accordingly.

Add mango or pineapple for a tropical, sweet-savory contrast.

Include a splash of orange juice to mellow the citrus.

Top with a few dashes of hot sauce or a sprinkle of chili flakes for extra heat.

Mix in corn kernels or cooked sweet potato cubes for texture and balance.

storage/reheating

Ceviche is best enjoyed fresh and should be eaten the same day it’s prepared.If necessary, store leftovers in the refrigerator for up to 24 hours.Keep tightly covered and do not freeze, as the texture of the fish will degrade.

FAQs

Can I use frozen fish for ceviche?

Yes, but make sure it’s fully thawed and of sashimi-grade or previously frozen for safety.

Is the fish really “cooked” in citrus?

Yes, the acid in lime/lemon juice denatures the proteins, similar to heat cooking.

Can I marinate the fish too long?

Yes, over-marinating can make the fish tough or mushy. Check texture frequently.

What type of fish is best?

Firm, white fish like snapper, halibut, or tilapia work well.

Can I make it spicy?

Yes, add more chili pepper or hot sauce to suit your taste.

How do I know if the fish is safe?

Use very fresh or sushi-grade fish, and always keep it cold before use.

Can I prepare the ingredients ahead of time?

Yes, prep the vegetables in advance, but combine them with the fish just before serving.

Conclusion

Ceviche is a light, bright, and flavorful dish that showcases the natural taste of fresh seafood elevated by vibrant citrus and crisp vegetables. Easy to prepare and endlessly customizable, it’s an elegant yet simple way to enjoy a taste of the coast right at home. Ideal for gatherings or solo meals, ceviche brings freshness and zing to every bite.

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