Ceviche Recipe

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Ceviche was an acquired taste for me, ever since I first tried it at a friend’s Mexican destination wedding years ago. This is another one of those dishes my husband convinced me to like, and over the years, I’ve become hooked. Since then, I’ve tried different types of Ecuadorian, Peruvian, and most of all, Mexican ceviche – each one a little different but equally amazing. Inspired by these experiences, here’s my take on a ceviche recipe that you can easily whip up in your own kitchen, with almost any fish you’ve got. Make it with me!

Why You’ll Love My Ceviche Recipe

• Tangy, savory, and spicy flavors – My ceviche shares a lot with my Mexican shrimp cocktail and Mexican-inspired shrimp avocado salad, except it’s raw and uses fish. It’s bursting with zesty lime, sweet tomatoes, leafy cilantro, and a kick of jalapeño.
• Variety of textures – You’ve got the tender fish, creamy avocado, crisp and juicy veggies… I love how every spoonful gives you a little surprise.
• Simple ingredients – This dish may sound fancy, but the ceviche ingredients I use are actually so simple! You can find them at any grocery store.
• Fast 10-minute prep – No cooking needed! Just chop, mix, and let it marinate for half an hour.
• Great as an appetizer or main course – Whether you need a party-worthy appetizer or a refreshing lunch, my ceviche recipe will impress your friends and family for any occasion.

What Is Ceviche?

Ceviche is a Latin American appetizer (or a light main course) made of raw fish marinated in citrus juices, and combined with fresh vegetables, such as onions, peppers, avocado, and cilantro. Mexican ceviche is my favorite, as it tends to have more heat (jalapenos!) and that creamy avocado I love so much.

Ingredients & Substitutions

Here I explain the best ceviche ingredients, what each one does in my recipe, and substitution options. For measurements, see the recipe card.

Choosing The Best Fish:

The best fish for ceviche are white fish with a firm flesh and mild flavor, such as sea bass, grouper, halibut (one of my favorites), cod, mahi mahi, flounder, or red snapper. Make sure your fish is raw and as fresh as possible!

It’s pretty clear that my recipe here uses fish, but you can use similar ceviche ingredients to make my shrimp ceviche, or even opt for other seafood, such as scallops or crab.

Other Ceviche Ingredients:

• Lime Juice – This is the most important ingredient, because the acid “cooks” the fish without heat. I recommend fresh lime juice. I find that bottled lime juice is less potent, so you may need to marinate for longer if you use it. You can also use fresh lemon juice for a slightly different flavor.
• Veggies – I use onions, cucumbers, and tomatoes in my ceviche recipe for the perfect combo of fresh crunch, juiciness, and bite. If you like garlic, you can also toss some in (minced) for an extra pop.
• Jalapeno – For a little kick! If you’re not into much spice, just scoop out the seeds and ribs. You can also use poblano peppers for no heat, or serrano peppers for more heat.
• Avocado – My must-have for Mexican ceviche! It’s not the same without it.
• Fresh Cilantro – Because I always like a good dose of fresh herbs. If your taste buds make cilantro taste soapy, you can swap in fresh parsley. I don’t recommend using dried herbs.
• Sea Salt & Black Pepper – If you like more heat, add a sprinkle of red pepper flakes before marinating, or drizzle with hot sauce at the end.

How To Make Ceviche

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Pat the fish dry with paper towels. This helps the marinade adhere better and keeps the dish from getting too watery.
2. Coat the ingredients in lime juice. Combine all the ceviche recipe ingredients in a large bowl. Stir well to coat everything evenly in lime juice.
3. Let it marinate. Cover and refrigerate, until the fish is opaque.
4. Add salt and pepper. You can adjust these to your taste. Give it a stir again before serving.

My Recipe Tips

• Start with the freshest fish. This is key for both flavor and safety. It should feel firm and smell like the ocean breeze (not fishy). When I can’t get fish that’s very fresh, I just thaw high-quality frozen fish in the fridge overnight.
• Dice your ingredients into small, uniform pieces. This helps the marinade soak in evenly and also makes the dish easier to eat.
• Marinate for at least 30 minutes. This time is necessary for the acid from the lime juice to work its magic and “cook” the fish.
• Eat your ceviche within 2 hours. After that, the texture of the fish will be more mushy. I find that this happens faster with delicate fish, such as flounder or sole. Firmer fish, like sea bass or snapper, keeps a bit longer.
• Serve chilled. Ceviche recipes taste best straight from the fridge! For an extra cool touch, I like to pop my serving bowl in the fridge, too.

Storage & Meal Prep

• Store: Ceviche tastes best fresh and the texture starts to degrade after a couple of hours, so I don’t recommend making it ahead. But, you can keep leftovers in the fridge for up to 24 hours. Don’t freeze it — too many fresh ingredients in here!
• Meal prep: While you can’t make the entire dish in advance, you can definitely chop all the ingredients ahead (except avocado, cut that fresh). I just keep them in separate containers in the refrigerator.

Ways To Serve It

I’ll admit I’ve totally enjoyed this ceviche straight out of the bowl with a spoon. But when you want something that feels more complete, here are some serving ideas:

• Tortillas – I’ve got little tacos with corn tortillas pictured above. You can even do it with my jicama tortillas. The ceviche ingredients already have so much variety that you don’t have to add anything else, but sometimes I jazz them up with shredded lettuce, cheese, guacamole, or even taco slaw.
• Salad – It’s not traditional, but I love serving this ceviche recipe over greens, like a seafood twist on my taco salad.
• Chips – Serving with baked tortilla chips brings me back to that Mexican restaurant where I first tried this dish. But you can also scoop up your ceviche with store-bought chips, my almond flour tortilla chips, plantain chips, flax seed crackers, cheese crisps, or even mini bell peppers.

Recipe Card

5 from 12 votes

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Ceviche Recipe (Easy & Flavorful)

You'll love my ceviche recipe with simple, fresh ingredients: fish, avocado, veggies, herbs, and lime. An easy, flavorful Mexican appetizer!

Prep: 10 minutes

Marinating Time: 30 minutes

Total: 40 minutes

Author: Maya Krampf from Wholesome Yum

Servings: 6 (adjust to scale recipe)

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Ingredients

Tap underlined ingredients to see the ones I use.

• 1 lb Fresh fish fillets (sea bass, grouper, halibut, mahi mahi, or red snapper; diced into 1/2-inch pieces) ▢
• 1 medium Red onion (diced; ~3/4 cup) ▢
• 1 cup Cucumbers (diced) ▢
• 1 cup Roma tomatoes (diced) ▢
• 1 large Jalapeño (diced; ~1/3 cup) ▢
• 1 medium Avocado (diced) ▢
• 1/4 cup Fresh cilantro (finely chopped) ▢
• 3/4 cup Lime juice (~5 large limes) ▢
• 1 tsp Sea salt ▢
• 1/2 tsp Black pepper ▢

Instructions

Tap on the times in the instructions to start a kitchen timer.

1. Pat the fish dry with paper towels. (This helps the marinade adhere better and prevents excess moisture.)

2. In a large mixing bowl, combine all ingredients and toss well to combine. Make sure all of the ingredients (especially the fish) have been coated in lime juice.

3. Cover and refrigerate for 30-60 minutes (or up to 2 hours), until the fish is opaque.

4. Stir your ceviche before serving. Adjust salt and pepper to taste if needed.

LAST STEP: Leave a rating to help other readers, or tag me @wholesomeyum on Instagram. I’d love to hear from you!

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Maya’s Recipe Notes

Serving size: 1 cup

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Nutrition Facts

Amounts per serving. Serving size in recipe notes above.

Calories 152

Fat 6.4g

Protein 16.7g

Total Carbs 9.4g

Net Carbs 6g

Fiber 3.4g

Sugar 2.9g

I provide nutrition facts as a courtesy. Have questions about calculations or why you got a different result? Please see my nutrition policy.

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Gratitude Moment

This ceviche recipe brings back so many memories of trips to Mexico! I’ve visited almost every year since I was 10 — with my parents as a kid, then with my husband, and now with our kids and even a group of close friends. I love those trips so much. Here’s us on our trip from this year.

I first tried ceviche in Mexico in my early 20s, but now make it a point to have some every time we go back. What’s your favorite Mexican dish?