Surprisingly easy but so impressive…
For years I have been making this easy Shrimp Ceviche recipe, but had never thought to try my hand at a classic recipe.
To be honest, I was a little too scared of preparing and then accidentally consuming raw fish.
It wasn’t until recently that I realized I could do exactly what I do with the shrimp but use fish instead—quickly boil it before marinating in the citrus juices. And that’s how this Ceviche Recipe was born!
With this method, you still get the incredible flavors of the limes, lemons, and oranges but don’t rely fully on them to “cook” the fish.
Once I realized this, it was game over! Since then, this easy ceviche has made an appearance at so many Mexican-themed parties, Cinco de Mayo gatherings, and really any occasion where a fresh appetizer or light dinner is needed!
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.
Step-by-step Instructions
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Boil the fish.
Some ceviche recipes rely entirely on citrus to “cook” the fish, but this version adds a quick boil for safety and faster prep.
Cut the fish into ½-inch chunks. Bring a pot of water to a boil, add the fish, and cook for 1 minute—just until it’s no longer translucent. Immediately transfer it to an ice bath to stop the cooking. Once cooled, drain well.
Make the marinade.
Juice the orange, lemon, and lime into separate containers so you can measure accurately—using a citrus juicer makes this easier.
In a large bowl, mix the citrus juices with olive oil and salt, then taste and adjust if needed. Add the cooled fish and gently toss to coat without breaking it up. Let it marinate in the fridge for 10 minutes.
Chop and mix.
Dice the tomatoes, cucumber, and onion into bite-sized pieces. If you are using peppers, carefully seed and mince them. Gently mix the vegetables in, tossing well to ensure even coverage. Let the ceviche continue to sit in the fridge for another 10 minutes.
Now, dice the avocado and mince the cilantro. Be sure to measure the herbs AFTER chopping. Stir them in with the rest of the ceviche right before you serve it up.
FAQs
Ceviche is a Latin American dish, especially popular in Mexico and Peru, made by marinating raw fish in citrus juice to “cook” it. After a couple of hours, it’s mixed with spices, peppers, crisp veggies, and fresh cilantro.
Fish in ceviche is not technically raw because it is cured in citrus juice and therefore “cooked” by a process called denaturation. You do start with uncooked fish, but it is not raw when you eat it.
The best fish for ceviche is a firm, mild, white fish, but there are many types of fish that fall in this category. Look for cod, sea bass, grouper, halibut, or snapper.
Yes! You can prep the ingredients a day or two in advance and keep them in the fridge. Just wait to mix in the marinade, cilantro, and avocado until right before serving for the best texture and flavor.
Store any leftovers in an airtight container with plastic wrap pressed directly onto the surface to prevent the avocado from browning. It will keep in the fridge for up to 2–3 days.
What to Serve with it?
There are many ways to enjoy this ceviche recipe.
Of course, you can serve up a big bowl alongside some Homemade Tortilla Chips for a real treat.
It’s also a perfect complement to Filet Mignon or Steak Fajitas for surf and turf.
Don’t forget the Cilantro Lime Rice or Cauliflower Cilantro Lime Rice and Instant Pot Black Beans.
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Classic Ceviche Recipe
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Ingredients
- 1 pound white fish such as seabass, cod, or sole
- ½ cup lime juice fresh
- ¼ cup orange juice fresh
- 2 tablespoons lemon juice fresh
- 2 tablespoons olive oil
- ½ cup red onion finely diced
- 1 jalapeño seeded finely diced
- 1 cup tomatoes finely diced
- 1 cup seedless cucumber finely diced
- 1 cup avocado finely diced
- ½ cup cilantro finely chopped
- 1 – 1½ teaspoons salt to taste
Instructions
- 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.1 pound white fish
- 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.
- 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.½ cup lime juice, ¼ cup orange juice, 2 tablespoons lemon juice, 2 tablespoons olive oil, 1 – 1½ teaspoons salt
- 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.½ cup red onion, 1 jalapeño seeded, 1 cup tomatoes, 1 cup seedless cucumber
- Just before serving, stir in avocado and cilantro. Serve with baked tortilla chips or over chicken and enjoy!½ cup cilantro, 1 cup avocado
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Video
Notes
- Fish: Many types of fish will work, so choose your favorite. Be sure it is white, firm, and mild.
- Marinade: You need to allow the fish to first marinate without the veggies.
- Serving: Wait until just before you serve the ceviche to add the avocado and cilantro for the best results.
- Citrus: If you don’t have all three types of citrus, be sure to use two of them for the best flavor.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
More Mexican Appetizer Recipes
This ceviche is just one of many delicious and flavorful dip or salsa recipes you can dig into any day of the week—not just Taco Tuesday.
Looks like you are mixing your fish and shrimp. In steps 1-3 you are cooking the fish, in step 4 you are marinating the shrimp. Do you have a Shrimp ceviche recipe?
thanks,
Gary
Hi Gary! I do have a shrimp ceviche recipe (https://www.evolvingtable.com/mexican-shrimp-ceviche-with-avocado/)! Thank you for catching that typo! Step 4 should say to mix the veggies with the fish.