This ceviche recipe has saved us on so many hot summer days when turning on the stove feels impossible. Max thought I was crazy the first time I told him we were going to "cook" fish with just lime juice, but now he's always asking to make it when the temperature hits 90 degrees. What started as me trying to copy that incredible ceviche we had at the beach last year has become one of our most popular dishes when people come over.
Why You'll Love This Ceviche Recipe
This dish has solved our summer cooking problem completely. Instead of heating up the whole house while everyone else is enjoying the pool, I can put this together in fifteen minutes and let the lime juice handle the rest. Max loves helping because there's no stove involved - just chopping and squeezing limes. The freshness is what gets everyone. When it's 95 degrees outside, heavy food sounds terrible. This ceviche is cold, light, and somehow still satisfying without weighing you down. Plus it looks impressive when people come over, but it's actually easier than most things I make.
What works best for our family is how flexible it is. Max wants his simple - fish, lime juice, and maybe a little red onion. I pile on the jalapeños, cilantro, and avocado. Same recipe, totally different results depending on what each person likes. The timing couldn't be better for busy days. I can get it started in the morning, then just add the finishing touches when we're ready to eat. No juggling hot pans or worrying about things burning. Just cold, fresh food that's ready whenever we want it.
Jump to:
- Why You'll Love This Ceviche Recipe
- Ingredients for Fresh Ceviche
- How To Make Ceviche Step By Step
- Smart Swaps for Your Ceviche Recipe
- Creative Ceviche Recipe Variations
- Equipment For
- Storing Your Fresh Ceviche Recipe
- What to Serve With Your Fresh Ceviche Recipe
- Top Tip
- My Cousin's Hidden Gem: A Recipe for Success
- FAQ
- Fresh Ocean Flavors Made Simple!
- Related
- Pairing
- ceviche recipe
Ingredients for Fresh Ceviche
The Fish Foundation:
- Fresh white fish
- Fresh lime juice
- Red onion
- Fresh cilantro
- Jalapeño or serrano peppers
- Sea salt
The Flavor Builders:
- Diced tomatoes
- Cucumber
- Avocado
- Orange juice
- Good olive oil
See recipe card for quantities.
How To Make Ceviche Step By Step
Get Everything Ready:
- Cut fish into small, even cubes
- Put fish in your glass bowl
- Squeeze enough lime juice to completely cover the fish
- Let it sit for 15-20 minutes until the fish turns white
Build the Flavors:
- Drain most of the lime juice
- Add your diced onion and peppers
- Toss in the chopped cilantro
- Season with salt and taste as you go
Finish It Up:
- Fold in the tomatoes and cucumber
- Add back a little of that saved lime juice
- Let it chill in the fridge for 10 minutes
- Add the avocado right before serving
Serving Time:
- Give it one final taste and adjust the salt
- Serve with tortilla chips or crackers
- Watch people's faces when they try it
Smart Swaps for Your Ceviche Recipe
Fish Options:
- White fish → Shrimp (use pre-cooked and chilled)
- Halibut → Mahi-mahi or tilapia
- Single fish → Mix of different seafood
- Fresh → High-quality frozen (thaw completely first)
Citrus Changes:
- All lime → Half lime, half lemon juice
- Just lime → Add some orange juice for sweetness
- Regular lime → Key lime if you can find it
Heat Adjustments:
- Jalapeño → Serrano peppers for more kick
- Fresh peppers → Pickled jalapeños from a jar
- Too spicy → Use bell peppers instead
Vegetable Swaps:
- Red onion → Sweet white onion
- Cucumber → Jicama for extra crunch
- Tomatoes → Diced mango or pineapple
Creative Ceviche Recipe Variations
Tropical Style:
- Add diced mango and pineapple
- Throw in some coconut flakes
- Use lime and orange juice together
- Fresh mint instead of just cilantro
Mexican Version:
- Extra jalapeños for heat
- Avocado mixed throughout
- Sweet corn kernels
- Sprinkle of chili powder on top
Peruvian Classic:
- Serve with sliced sweet potato
- Soak the red onion in cold water first
- Use aji amarillo peppers if you can find them
- Top with toasted corn nuts
Asian Twist:
- Add fresh ginger and garlic
- Use rice vinegar with the lime
- Cucumber cut into thin ribbons
- Finish with a drizzle of sesame oil
Equipment For
- Sharp knife (this is the most important one)
- Glass or ceramic mixing bowl
- Cutting board (I keep one just for seafood)
- Fine mesh strainer
- Citrus juicer or just your hands
Storing Your Fresh Ceviche Recipe
Same Day Storage:
- Keep it cold in the fridge at all times
- Cover tightly with plastic wrap
- Eat within 4-6 hours for the best texture
- Never leave it sitting out at room temperature
Make-Ahead Tips:
- You can marinate the fish separately up to a day ahead
- Prep all your vegetables in the morning
- Mix everything together just before serving
- Always add avocado at the very last minute
Safety First:
- Don't keep it longer than 24 hours, period
- Trust your nose - fresh fish should smell like the ocean, not "fishy"
- When in doubt, throw it out
- Never try to save leftovers for the next day
What to Serve With Your Fresh Ceviche Recipe
From hosting dozens of Ceviche Recipe nights, I've figured out which sides make this dish shine without competing with those bright, clean flavors. The key is choosing things that are crispy, neutral, or complement the citrus without overwhelming it. Max always wants tortilla chips, which honestly work perfectly because they're sturdy enough for scooping and don't add any weird flavors.
For drinks, nothing beats ice-cold beer or fresh agua frescas - the bubbles and cold temperature make your mouth ready for the next bite. I've also served it with simple sides like Mexican street corn, black bean salad, or grilled pineapple. When I want to turn it into a full meal, I'll put it in lettuce cups for a lighter option or use it as filling for fish tacos. The main thing is keeping everything else simple so the Ceviche Recipe stays the star of the show.
Top Tip
- My friend Carlos owns a small fishing boat and has been bringing Ceviche Recipe to our neighborhood potlucks for years. His version always tasted different from mine - brighter somehow, with more depth. I finally convinced him to show me his technique, and it turns out he does something most people skip completely.
- Instead of just using plain lime juice, Carlos saves the fish scraps and bones to make a quick broth. He simmers them with bay leaves and onion for about 20 minutes, then strains it and lets it cool completely. He uses half of this fish stock and half lime juice for the marinade. The result is incredible - you get all the acidity you need to "cook" the fish, but with this amazing ocean flavor that straight citrus just can't match.
- His other trick is adding just one ice cube to the finished Ceviche Recipe right before serving. "Cold fish tastes cleaner," he told me, and he's absolutely right. That brief chill makes every flavor sharper and more distinct. Now I always keep Carlos's method in mind when I make this ceviche recipe, especially when I want to impress people.
My Cousin's Hidden Gem: A Recipe for Success
My cousin runs a small beachside restaurant, and her Ceviche Recipe always has this extra something that mine was missing. For years, she'd just smile when I asked about her secret, until last summer when she finally showed me what makes the difference. It's not what you'd expect - she adds a tiny bit of coconut milk to her lime juice marinade, maybe just two tablespoons for a whole batch.
That small amount of coconut milk doesn't make it taste tropical or heavy - it just smooths out the sharp edges of the lime without dulling the brightness. The fish still "cooks" perfectly, but the marinade becomes silky instead of harsh. She also taught me to salt the fish cubes lightly and let them sit for exactly 5 minutes before adding the citrus. This draws out a little moisture and firms up the texture, so you get fish that's tender but never mushy.
FAQ
What are the ingredients for ceviche?
The basic ceviche needs fresh white fish, lime juice, red onion, cilantro, and salt. Most recipes also include diced tomatoes, jalapeños, and cucumber. The key is using really fresh fish and never bottled lime juice - fresh citrus is what makes the whole thing work.
What is the secret to good ceviche?
Fresh fish is everything - if your fish isn't ocean-fresh, your ceviche won't be good no matter what else you do. The other secret is cutting the fish into even, small pieces so the lime juice can work through every bit. Don't rush the marinating time either.
How long should ceviche marinate?
Fish should sit in lime juice for 15-20 minutes until it turns completely white. Going longer than 30 minutes makes the fish tough and rubbery. You'll know it's ready when there's no translucent parts left - it should look "cooked" through and through.
Is ceviche raw or cooked?
Ceviche Recipe is technically raw fish, but the acid from the lime juice changes the proteins just like heat would. The fish becomes firm and opaque, so while there's no heat involved, the texture and safety profile are similar to cooked fish when done properly.
Fresh Ocean Flavors Made Simple!
Now you have everything you need to make perfect ceviche recipe from picking the freshest fish to Carlos's fish stock trick that takes it from good to restaurant-quality. This recipe proves that some of the best dishes don't need any fancy equipment or complicated techniques, just good ingredients and a little patience while the lime juice does its work.
Want to keep the fresh flavors going? Try our Healthy Deviled Eggs Recipe Best for a quick lunch that travels well. When you're ready for something heartier, our Delicious Vegan Meatballs Recipe brings that coastal feeling right to your backyard. Or switch things up completely with our Easy Bread Pudding Recipe that Max surprisingly loves - the spicy-creamy combo works just like the acid-fresh balance in Ceviche Recipe.
Share your Ceviche Recipe wins! We love seeing your variations and hearing about your family's reactions to their first taste of "invisible cooking."
Rate this recipe and join our cooking community!
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Pairing
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ceviche recipe
Ingredients
Equipment
Method
- Cut the fish into small cubes and marinate in lime juice.
- Add diced onion, peppers, and cilantro to the marinated fish.
- Add the veggies, lime juice, and chill ceviche.
- Finish ceviche and serve with chips or crackers.
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