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Classic Ceviche Recipe
This Ceviche Recipe is not only super simple, but it's also so impressive served at a party. Boiled fish is marinated in a citrus blend, then tossed with diced onion, tomato, cucumber, pepper, and cilantro for a fresh burst of flavor.
Prep
15 min
Cook
—
Total
45 min
Serves
8
Instructions
- 01
Bring a large pot of water to a boil. Cut fish into ½-inch pieces. Once the water is boiling, add fish and cook for 1 minute, or until it’s cooked through and no longer translucent.
- 02
Immediately remove the fish so it stops cooking and immerse in a large bowl that is filled with ice water. Once the fish is cool enough to touch, drain it in a colander.
- 03
Combine the lime juice, lemon juice, orange juice, olive oil, fish and salt in a large bowl. Gently stir the fish until it’s coated in the sauce, being very careful not to overmix it and break apart the fish too much. Marinade in the refrigerator for 10 minutes.
- 04
While the fish is marinating, finely dice the tomatoes, cucumber, onion, and jalapeño. Mix vegetables in with the fish. Marinate in the refrigerator for at least another 10 minutes.
- 05
Just before serving, stir in avocado and cilantro. Serve with baked tortilla chips or over chicken and enjoy!
Nutrition
per serving · 1 serving
- Calories
- 135
- Protein
- 12g
- Carbs
- 6g
- Fat
- 8g
- Fiber
- 2g
- Sugar
- 2g
- Sat. fat
- 1g
- Sodium
- 392mg
- Cholesterol
- 28mg
Variations & swaps
Ingredients and Substitutions
- For the exact measurements and detailed instructions, please see the recipe card below.
- Fish. I used cod for this recipe, but you can easily sub in another type of fish. The best variety would be a mildly flavored, firm, white fish, like mahi mahi, grouper, or sea bass. The best ceviche will have the freshest fish you can find.
- Citrus. Opt for a blend of fresh lemon juice, fresh lime juice, and orange juice. In traditional ceviche, the citrus cooks the fish, but here it adds a bright flavor. If you don’t have all three, be sure to use at least two types of juice. As always, fresh is best and provides more flavor than bottled.
- Onion. While a red onion adds the best taste and color, you can easily go for a sweet or white onion, also.
- Tomatoes. You can use whatever you have on hand, whether vine-ripened, de-seeded, cherry tomatoes, or grape variety.
- Cucumber. An English seedless cucumber is the best option for this recipe. Its uniform shape makes it easy to dice. It’s your choice whether you leave the skin on or peel it before chopping.
- Avocado. Wait until the very end to mix this in so it doesn’t turn brown. The soft texture helps balance the cucumbers and onions. Don’t skip this!
- Cilantro. Finely chopped fresh cilantro adds a wonderfully fresh herbal flavor. This herb is found in many authentic Mexican recipes.
- Pepper. Jalapeño peppers were used for this recipe, but are completely optional if you prefer a milder ceviche. You can opt for a bell pepper if you want the texture with no heat. A great alternative for spicier ceviche is a serrano chili, multiple jalapeños, or whatever variety you prefer.
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