Nothing captures the spirit of sun-soaked afternoons and breezy get-togethers quite like The Best Ceviche Recipe! Imagine tender cubes of sparkling-fresh fish “cooked” in zesty lime, brightened with crisp veggies and a gentle kick of chili—refreshing, vibrant, and easier than you might think. This is my absolute go-to ceviche, and once you try it, I’m certain it’ll be yours too.
Why You’ll Love This Recipe
- Unbelievably Fresh: Each bite bursts with citrusy brightness, crisp veggies, and the clean ocean flavor of just-caught fish.
- Perfect for Entertaining: It comes together ahead of time and looks stunning, making you look like a superstar host with minimal effort.
- Naturally Healthy: Gluten-free, dairy-free, and full of lean protein and veggies—this is one treat you can feel good about.
- Easy and Adaptable: The Best Ceviche Recipe adapts to whatever fresh fish (or even shrimp!) and produce you have on hand.
Ingredients You’ll Need
It’s the few, beautifully fresh ingredients in The Best Ceviche Recipe that make this dish sing! Every component plays a starring role—think vibrant limes, delicate fish, zippy chili, and just-picked veggies—coming together for flavor and color magic.
- Red onion: Thinly sliced for gentle bite and gorgeous color—soaking in lime mellows their sharpness.
- Kosher salt: Essential for seasoning, bringing all the flavors together.
- Black pepper: Adds earthy depth without overpowering the delicate fish.
- Fresh lime juice: The soul of ceviche! Freshly squeezed, ripe limes “cook” the fish and awaken every other ingredient.
- Garlic cloves: A small but mighty addition—finely minced for subtle zing.
- Serrano or jalapeño chili: Chopped tiny for a customizable kick; start conservatively if you’re spice-shy.
- Fresh fish (sea bass, snapper, mahi-mahi, etc.): The star! Dice into cubes—choose the freshest, firmest sustainable fish you can find.
- Fresh cilantro: Chopped for herby brightness and a pop of green.
- Grape or cherry tomatoes: Halved or diced, these add sweetness and vibrancy.
- Cucumber: For crunch and refreshing contrast—peel only if you prefer.
- Olive oil (optional): A drizzle brings everything together with a silken richness.
- Avocado (optional): Fold in diced avocado or blend it into the luscious avocado sauce for creaminess.
Variations
The beauty of The Best Ceviche Recipe is its flexibility—customize it for what you have, your taste, or dietary needs. Once you get the hang of the basics, you’ll love putting your signature spin on this classic!
- Shrimp Ceviche: Swap out fish for peeled, diced raw shrimp—you’ll be amazed by the flavor and texture!
- Mango or Pineapple: Add diced sweet fruit for a burst of tropical juiciness that pairs gorgeously with chili and lime.
- No-Cilantro Option: If you’re not a fan of cilantro, use fresh parsley for a milder herbal note.
- Extra Spicy: Love heat? Stir in extra serrano or even a dash of hot sauce for a bold punch.
- Low Carb or Keto: Serve in lettuce cups or cucumber boats instead of with chips for a light, carb-friendly appetizer.
How to Make The Best Ceviche Recipe
Step 1: Marinate the Onion
Start by thinly slicing your red onion with the grain (it makes all the difference in texture). Toss the onions in a bowl with salt, pepper, and fresh lime juice, and let them mingle for a few minutes. This quick lime bath softens the onion and gives your entire ceviche a gentle, savory foundation—don’t skip it!
Step 2: Add Fish, Garlic, and Chile
Gently fold your diced fresh fish into the bowl along with finely minced garlic and the chopped serrano or jalapeño. The acid from the lime will start to “cook” the fish almost immediately, turning it opaque and tender. Give everything a gentle stir to ensure each morsel is well coated.
Step 3: Stir in Veggies and Herbs
Add the grape or cherry tomatoes, diced cucumber, and plenty of chopped cilantro. Drizzle with olive oil if you’re using it, then stir to combine. At this point, cover and pop the mixture in the fridge to marinate for at least 30 minutes (45-60 minutes is ideal). The flavors deepen and the fish becomes firmer the longer it sits.
Step 4: Taste, Adjust, and Add Avocado
Right before serving, give your ceviche a taste and adjust the salt and chili for brightness and heat. If you’re adding avocado, gently fold it in last so it stays pretty and creamy. If you want to go extra fancy, this is the perfect moment to drizzle on the vibrant homemade avocado sauce!
Step 5: Serve and Savor
Spoon generous scoops of The Best Ceviche Recipe into your chosen serving vessels—bowls, tostadas, lettuce cups, or tiny glasses—and get ready for rave reviews! It’s best eaten the day it’s made when everything is at peak freshness.
Pro Tips for Making The Best Ceviche Recipe
- Choose the Freshest Fish: Since the fish is never heated, freshness is everything—buy just-caught, sushi-grade fish from a reliable market and ask them to skin and debone it for you.
- Don’t Over-Marinate: Let the citrus “cook” the fish until it’s opaque but still silky; marinating too long can make it tough, so aim for that sweet 45-60 minute spot.
- Slice Onions With the Grain: This small detail keeps your onions tender-crisp (not mushy) and makes every bite more pleasant.
- Add Avocado Last Minute: For beautiful presentation and peak creaminess, gently fold diced avocado in right before serving so it doesn’t brown or get squished.
How to Serve The Best Ceviche Recipe
Garnishes
Garnish your ceviche with a flourish of extra cilantro, thin slices of fresh chili or jalapeño, and a few wedges of lime—simple but brilliant. If you’ve made the avocado sauce, a generous drizzle on top takes the color and flavor up a notch!
Side Dishes
Ceviche is a true party starter alongside crunchy tortilla chips or crispy mini tostadas. For a lighter touch, try it in cool lettuce cups or on cucumber slices. Pair with Mexican rice, fresh corn salad, or a bright slaw for a colorful summer platter.
Creative Ways to Present
The Best Ceviche Recipe loves to be dressed up: serve in tiny appetizer glasses with mini forks for a cocktail party, pile onto tostada rounds for a showstopping lunch, or stylishly layer in clear bowls to show off every ingredient. For a dinner party, plate it as a salad course with avocado sauce swooshed underneath—it looks and tastes like something from a seaside restaurant!
Make Ahead and Storage
Storing Leftovers
Ceviche is at its very best the day it’s made, but if needed, you can store leftovers tightly covered in the fridge for up to 1 day. The fish will continue to firm up, and the veggies will soften a bit, but the flavors are still delicious for a next-day snack.
Freezing
I don’t recommend freezing The Best Ceviche Recipe—freezing changes the texture of the fish and fresh vegetables, making the dish watery and less vibrant. For the best results, enjoy ceviche fresh and in the moment.
Reheating
Ceviche is never reheated in the traditional sense, as the fish is “cooked” by citrus rather than heat. If you have leftovers, enjoy them chilled straight from the fridge for a light, refreshing treat.
FAQs
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What kind of fish is best for The Best Ceviche Recipe?
Choose the freshest, firm, white fish you can find—sea bass, snapper, corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi are all fantastic. Always buy from a trusted fishmonger and ask for sushi-grade if possible.
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Can I use bottled lime juice instead of fresh in ceviche?
Freshly squeezed lime juice is a must for The Best Ceviche Recipe! Bottled versions often lack the zing and natural aroma of ripe, fresh limes, which is key to “cooking” the fish properly and achieving the signature flavor.
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Is ceviche safe to eat?
Yes—when made with impeccably fresh, high-quality fish and properly marinated in acidic citrus, ceviche is delicious and safe for most people. If you’re serving young children, pregnant folks, or anyone with a compromised immune system, use pasteurized seafood or try a shrimp version where the shrimp is briefly blanched first.
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How long can ceviche sit out at room temperature?
Because ceviche uses raw fish, don’t leave it out for more than 30-45 minutes. For gatherings, keep it chilled over ice or return it to the refrigerator between servings to ensure freshness and safety.
Final Thoughts
If you’re searching for the ultimate showstopper appetizer or a light, healthy main course, The Best Ceviche Recipe will win your heart (and your taste buds) with every zesty, colorful bite. Gather your brightest ingredients, invite some friends, and dive into this joyful, flavor-packed dish—nothing says celebration quite like homemade ceviche!
Print
The Best Ceviche Recipe
- Prep Time: 15 mins
- Cook Time: 45 mins
- Total Time: 1 hr
- Yield: 6 servings 1x
- Category: Appetizer or Main Course
- Method: Marinating
- Cuisine: Peruvian
- Diet: Gluten Free
Description
This Best Ceviche Recipe is a fresh and flavorful dish perfect for any occasion. The combination of tangy lime juice, fresh fish, and vibrant vegetables creates a light and zesty appetizer or main course.
Ingredients
For the Ceviche:
- 1/2 red onion, thinly sliced
- 1–1 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 3/4 cup fresh lime juice
- 1–2 garlic cloves, minced
- 1 fresh serrano or jalapeño chili pepper, finely chopped
- 1 pound fresh fish, diced
- 1/4–1/2 cup fresh cilantro, chopped
- 1 cup grape or cherry tomatoes, sliced
- 1 cup diced cucumber
- 1 tablespoon olive oil (optional)
For the Optional Avocado Sauce:
- 2/3 cup Avocado
- 1/3 cup cilantro
- 2/3 cup water
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon coriander
- 2 tablespoons lime juice
- 1 garlic clove
- Cracked pepper to taste
Instructions
- Slice the red onion thinly and toss with salt, pepper, and lime juice.
- Add the fish, garlic, and chilies and mix gently.
- Incorporate the tomatoes, cucumber, cilantro, and olive oil, then marinate in the fridge for 30-60 minutes.
- Adjust salt and heat to taste, adding avocado if desired.
- For the Avocado Sauce: Blend all ingredients until smooth.
Notes
- Serve ceviche with tortilla chips, lettuce cups, or as tacos.
- For crispy mini tostadas, bake seasoned mini corn tortillas in a 300°F oven until crisp.
Nutrition
- Serving Size: 1 serving
- Calories: 210
- Sugar: 2g
- Sodium: 625mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 45mg
