Classic Ceviche
This Classic Ceviche recipe “cooks” small bites of firm white fish in bright lime and orange juices, then combines it with fresh, crunchy veggies and a bit of jalapeno heat. Serve this fish ceviche with tortilla chips for scooping, as an appetizer or light meal!
Easy Classic Ceviche
If you love fish ceviche as much as I do, this is the BEST Classic Ceviche recipe! Just follow along with my easy instructions, where I keep this dish simple and fresh-tasting. Featuring small bites of firm white fish “cooked” in bright lime and orange juices, plus fresh tomato, cucumber, onion, and cilantro, this is my idea of the perfect appetizer or light meal – especially on a hot summer day!
Why This Is The Best Ceviche Recipe
I fell in love with Ceviche de Pescado (fish ceviche) on my first trip to Mexico many years ago. I enjoyed it every single day, alongside a tart margarita or paloma cocktail, under the palm trees. So, of course, I had to create my own fish ceviche recipe when I got back home. Here’s why this recipe is a favorite of mine:
- Light, Fresh & Refreshing. I enjoy ceviche year-round, but it’s especially great for a Cinco de Mayo celebration and during the heat of summer. This recipe is packed with lean protein and fresh veggies, and is served cold – perfectly fresh and light!
- Easy. To make ceviche, simply let the fish “cook” in citrus juice until it turns opaque. There’s no need to turn on the oven or grill.
- Versatile. I like to serve this ceviche as an appetizer with tortilla chips, as well as a light main dish with a simple salad. You can serve it super casual or even make a “fancy” presentation with individual servings in stemmed glasses!
Ceviche Ingredients
I’ve outlined what you’ll need to make this fish ceviche recipe below. Find the exact ingredient amounts in the printable recipe card at the end of this post.
- Fish – Choose a firm white fish that is labeled “sashimi-grade” or “sushi-grade”. See my suggestions below.
- Limes & oranges – Fresh-squeezed lime and orange juices are essential in this recipe, for the very best flavor. I also add some lime zest, for an extra pop of tangy lime flavor.
- Tomato – I recommend Roma tomatoes because they have a firm texture when diced, and they don’t get mushy in the ceviche.
- Cucumber – I like to use large English cucumbers or small Persian cucumbers as they have no seeds or very little seeds.
- Red onion – For a bit of crunchy texture and earthy flavor, plus I like the pop of red-purple color!
- Cilantro – I’m a big fan of cilantro, and haven’t met a ceviche without it. But I know many people who don’t like this herb – if that’s you, add a bit of chopped fresh parsley instead.
- Jalapeno – I like to keep the heat level on the lower side, so I always test the jalapeno to see how spicy it is before adding it. You can make the ceviche as mild or as spicy as you like.
- Avocado – Sometimes I dice up an avocado and fold it into the ceviche right before serving. Other times I offer it on the side, or don’t include it at all.
What’s The Best Fish For Ceviche?
To make fish ceviche, look for “sushi-grade” or “sashimi-grade” firm white fish such as mahi mahi, cod, snapper, bass, or halibut. I also like tuna ceviche.
It’s very important that you use quality fish that’s super fresh for this dish. If you live near a fish market that sells fresh-caught fish every day, you are one lucky ducky. If not, talk with the fishmonger behind the counter and ask for the next best option for making fish ceviche. Living in Minnesota, my best local option is to buy frozen sashimi-grade mahi mahi or tuna at our local Kowalski’s market.
Can I Use Other Seafood?
Also know that you can make ceviche with other seafood, such as shrimp, scallops, squid, and crab. My shrimp ceviche recipe is awesome, by the way!
And for those of you who can’t stand the thought of eating fish and seafood that isn’t cooked by heat, but you’d still like to enjoy the flavors of ceviche… I also have something for you – my grilled shrimp ceviche! This is not a true ceviche because the shrimp is grilled, but it’s delightful just the same.
Are All Ceviche Recipes the Same?
While you’ll find most ceviches incorporating the same basic ingredients of raw fish, citrus juice, and veggies, different areas offer varying ingredients and styles. For example, when we visited Puerto Rico last year, I ordered ceviche at La Cueva del Mar in Fajardo. It was served with fresh diced avocado and large, hard corn kernels (similar to what we know as corn nuts) – plus traditional Puerto Rican tostones (smashed green plantain slices that are fried until crispy – SO GOOD!!) instead of tortilla chips.
How To Make Ceviche
Follow along with my easy method for making fish ceviche below. Find the detailed instructions in the recipe card lower down.
- Combine fish with fresh juices. Add diced fish to a non-reactive bowl, then add ½ cup of the lime juice and 2 tablespoons of the orange juice.
- Fold & rest. Gently fold the fish to incorporate the lime and orange juices. Then let it rest/marinate in the fridge for up to 60 minutes, folding every 15 minutes.
- Drain, then stir in remaining juices. Once the exterior of the fish is firm, with an opaque appearance (no longer translucent), drain away the juices. Then add the remaining ½ cup of lime juice and 2 tablespoons of orange juice, and fold together.
- Add vegetables & seasonings. Fold in the tomatoes, cucumber, red onion, cilantro, jalapeno, lime zest, salt, and pepper.
- Serve. Taste test and adjust flavors as desired. Serve right away, with tortilla chips.
Tips for Success + Variations
Ceviche is a super simple dish that requires super fresh ingredients – that’s my #1 tip!
- Use very fresh fish. Since fish forms the base of this ceviche recipe, it’s of utmost importance to use the freshest, best-quality fish. Check the previous section “What’s The Best Fish For Ceviche?” for more in-depth information. Once you’ve purchased the fish, make the ceviche on the same day, so it’s as fresh as possible.
- For ultra tender fish: If you like the fish to be more tender in the center, marinate it in the citrus juices for less time and/or cut the fish into bigger bites. It’s alright to eat the fish when it is more raw because you are using “sashimi-grade” or “sushi-grade” fish, which is the same grade of fish used in a sushi roll, poke bowl, or sushi burrito.
- If you prefer it more firm: If you want the fish to be very firm in the center, let the fish marinate for up to 2 hours. Just know that the fish will take on a tougher texture the longer it marinates.
- Try different citrus. To switch up the flavor profile, swap in lemon juice for the lime, or a different type of orange, such as mandarin.
- Adjust the heat: I prefer a lighter amount of heat in ceviche, but I’ve also eaten ceviche that is loaded with hot jalapeno. You can absolutely make it however you like!
Serving Suggestions
Ceviche makes a fabulous hot-weather appetizer with a bowl of salty, crispy tortilla chips – or you can even make it into a light lunch with a salad. Here are some serving ideas:
- With avocado. Ceviche and creamy avocado make a great pair. Serve ceviche with a side of diced avocado, or stir the avocado right into the bowl. Or make homemade guacamole.
- Other appetizers. Continuing with the Mexican theme, add cheesy queso fundido, pulled pork nachos, and/or restaurant-style salsa to your appetizer buffet.
- A simple salad. Make this ceviche dish into a meal alongside a simple salad of fresh mixed greens dressed with chipotle honey vinaigrette.
- Try a cold soup. Soups like gazpacho, another no-cook dish, go well with ceviche.
- With drinks. I like to serve this fish ceviche recipe to friends, with bubbly prosecco margaritas. Refreshing lime-spiked ranch water and a classic gin & tonic are also great when it’s hot out. Or make a mint-infused tequila mojito!
How To Store Ceviche
Ceviche is best eaten within a few hours of preparing it; however, you can keep it in an airtight container in the fridge for a day or two.
More Seafood & Fish Recipes
- Fish Tacos
- Grilled Shrimp and Sausage Kabobs
- Tropical Shrimp Salad
- Grilled Shrimp
- Grilled Chipotle Orange Salmon
Classic Ceviche
Ingredients
- 1 pound sashimi-grade/sushi-grade white fish such as mahi mahi, cod, snapper, bass, or halibut with skin removed (I use sashimi-grade mahi mahi from Kowalski's)
- 1 cup freshly squeezed lime juice, divided
- ¼ cup freshly squeezed orange juice, divided
- 1 cup diced (¼" dice) Roma tomatoes, seeds removed
- 1 cup diced (¼" dice) peeled English or Persian cucumber
- ⅓ cup diced (¼" dice) red onion
- ⅓ cup chopped cilantro leaves
- 2 tablespoons minced jalapeno with seeds removed (Or more, to taste.)
- 2 teaspoons fresh lime zest
- 1 teaspoon Morton kosher salt
- ¼ teaspoon black pepper
- 1 large diced or sliced avocado (Optional, served on the side.)
Instructions
- Cut the fish into ¼"-⅜" cubes. Place the fish in a non-reactive bowl (like glass or ceramic) that is low and wide.
- Add ½ cup of the lime juice and 2 tablespoons of the orange juice to the bowl. Gently fold the fish a few times, to incorporate with the juices. Cover and place in the fridge to marinate for 45 to 60 minutes, folding every 15 minutes to incorporate the juices. Once the exterior of the fish has firmed up and has an opaque appearance (no longer translucent), drain away the juices. If your fish is cut into larger cubes, it will take longer to finish.
- To the drained fish, add the remaining ½ cup of lime juice and 2 tablespoons of orange juice, plus the tomatoes, cucumber, red onion, cilantro, jalapeno, lime zest, salt, and pepper. Fold to combine.
- Taste test and add more salt and/or pepper as desired. Serve with tortilla chips.
