Why You’ll Love This Recipe
I love this ceviche recipe because it doesn’t require cooking, yet it tastes so flavorful and satisfying. The citrus marinade does all the work, creating a zesty, refreshing dish in under an hour. I can serve it as an appetizer with chips or as a light meal on its own. It’s naturally gluten-free, healthy, and packed with protein, making it one of my go-to recipes when I want something quick and nourishing.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Fresh white fish (tilapia, snapper, or halibut) – 1 lb
Fresh lime juice – 1 cup (about 8–10 limes)
Red onion – 1 medium
Fresh cilantro – 1/2 cup
Jalapeño – 1 (optional, adjust to taste)
Avocado – 1 (optional)
Sea salt – to taste
Black pepper – to taste
Directions
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I start by rinsing the fish thoroughly, then dicing it into small cubes.
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I chop the red onion, cilantro, and jalapeño (if using).
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In a bowl, I mix lime juice, sea salt, and black pepper.
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I combine the diced fish with the lime juice mixture, then fold in the chopped vegetables and herbs.
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I cover the bowl and let it marinate in the refrigerator for 30–45 minutes, until the fish turns opaque.
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Just before serving, I add avocado if I’m using it.
Servings and Timing
This recipe makes 4 servings. It takes about 15 minutes to prep, and the fish marinates for 30–45 minutes. The total time is 45 minutes.
Variations
Sometimes I use shrimp or scallops instead of white fish for a different twist. I also like adding diced mango or pineapple for a sweet touch. For extra heat, I use serrano peppers instead of jalapeño. If I want a creamy version, I mix in more avocado just before serving.
Storage/Reheating
I always eat ceviche fresh because the fish continues to “cook” in the lime juice over time. If I have leftovers, I store them in an airtight container in the refrigerator for up to 24 hours, but I don’t recommend reheating. Instead, I enjoy them chilled or add them to a salad.
FAQs
How do I know if the fish is safe for ceviche?
I use fresh, sushi-grade fish from a trusted source to ensure safety.
Can I use frozen fish?
Yes, as long as it’s high quality and fully thawed before marinating.
How long should I marinate the fish?
I usually marinate it for 30–45 minutes until the fish looks opaque and firm.
Can I make ceviche ahead of time?
I prefer making it right before serving, but I can prep the vegetables in advance to save time.
Is ceviche raw fish?
Yes, but the lime juice effectively “cooks” the fish through acidity, changing its texture and flavor.
What type of fish works best?
I like tilapia, snapper, or halibut, but any firm white fish works well.
Can I add shrimp to this recipe?
Yes, I often add shrimp or even make an all-shrimp version.
How spicy is ceviche?
It depends on the pepper I use. With jalapeño, it has a mild heat, but I can adjust it to taste.
Can I serve ceviche with something else?
Yes, I love pairing it with tortilla chips, tostadas, or even over rice.
How long does ceviche last in the fridge?
I keep it for up to 24 hours, but the texture changes if it sits too long.
Conclusion
Easy ceviche is one of my favorite no-cook dishes because it’s fresh, flavorful, and ready in under an hour. I love how the lime juice brightens the fish and how the herbs and vegetables make it crisp and colorful. It’s the perfect appetizer or light meal when I want something refreshing and satisfying.
