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Ceviche Recipe

Fresh Ceviche Recipe

This authentic ceviche recipe combines fresh ocean fish with lime juice, creating a refreshing Latin American dish perfect for summer. The acid from the lime 'cooks' the fish while preserving its tender texture and clean flavor.
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Prep Time 20 minutes
Cook Time 0 minutes
Marinating Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6 servings
Course: Appetizer, Main Course
Cuisine: Latin American, Mexican, Peruvian
Calories: 165
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb fresh wild ocean fish red snapper, sea bass, halibut, or mahi-mahi
  • 1/2 cup fresh lime juice from about 8-10 limes
  • 1 medium red onion thinly sliced
  • 1 tsp sea salt
Fresh Vegetables
  • 1 cup cherry tomatoes diced
  • 1 medium cucumber diced
  • 1/4 cup fresh cilantro chopped
  • 1 small jalapeño pepper seeded and minced
Optional Garnish
  • 1 large avocado diced, add just before serving

Equipment

  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Citrus juicer

Method
 

  1. Slice the red onion thinly and place in a large mixing bowl. Add salt and fresh lime juice. Let marinate for 5 minutes while preparing other ingredients.
  2. Cut the fish into 3/4-inch bite-sized cubes. Add to the bowl with the marinating onions and lime juice. Toss gently to coat all pieces.
  3. Add diced cucumber, cherry tomatoes, cilantro, and jalapeño to the bowl. Mix everything together carefully.
  4. Cover and refrigerate for 45-60 minutes. The fish should look opaque around the edges when ready.
  5. Taste and adjust seasoning with more salt or lime juice if needed. Add diced avocado just before serving if using.
  6. Serve immediately with tortilla chips, in lettuce cups, or as a light meal.

Notes

Fish Selection: Always use the freshest wild ocean fish. Fresh fish should smell clean and sweet, never fishy.
Lime Tips: Choose soft, ripe limes for maximum juice and less harsh flavor. Hard limes will make the ceviche too sour.
Marinating Time: 45 minutes is perfect for 3/4-inch pieces. For more 'cooked' texture, marinate up to 2 hours.
Storage: Best served fresh but keeps 2-3 days refrigerated. The fish will continue to 'cook' in the lime juice.