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.
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:
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.
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.
Please enter your first name for your account. Your saved recipe will also be sent to your email. 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?
