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Easy Ceviche Recipe

Easy Ceviche Recipe

I love how this Easy Ceviche Recipe brings out the best in fresh fish with a perfect balance of flavors and textures. Whether I’m serving it as a starter or a light meal, it always gets great feedback. Quick to prepare and easy to customize, this ceviche is a staple I keep returning to whenever I want something delicious and satisfying.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Appetizer
Cuisine American
Servings 6 servings
Calories 220 kcal

Ingredients
  

Main Ingredients

  • 1/2 red onion thinly sliced with the grain
  • 1 –1 1/2 teaspoons kosher salt divided, more to taste
  • 1/4 teaspoon black pepper
  • 3/4 cup fresh lime juice from 4–6 ripe limes, freshly squeezed
  • 1 –2 garlic cloves very finely minced
  • 1 fresh serrano or jalapeño chili pepper seeded and finely chopped, more to taste
  • 1 pound fresh fish e.g., sea bass, red snapper, corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi, diced into 1/2-inch cubes
  • 1/4 –1/2 cup fresh cilantro chopped
  • 1 cup grape or cherry tomatoes sliced in half or diced
  • 1 cup cucumber diced
  • 1 tablespoon olive oil optional
  • 1 semi-firm avocado diced, optional

Optional Avocado Sauce

  • 2/3 cup avocado
  • 1/3 cup cilantro
  • 2/3 cup water plus more as needed
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 1 teaspoon coriander
  • 2 tablespoons lime juice
  • 1 garlic clove
  • Cracked black pepper to taste

Instructions
 

  • Slice the red onion thinly with the grain and toss in a bowl with salt, pepper, and lime juice, coating well.
  • Add the fish, garlic, and fresh chilies into the mixture and gently mix together.
  • Incorporate the tomatoes, cucumber, cilantro, and olive oil into the bowl. Stir gently, then marinate in the refrigerator for at least 30 minutes (45-60 minutes is ideal).
  • Before serving, taste and adjust salt and heat levels. Add more salt or chilies if needed. If adding avocado, fold it in right before serving and adjust salt as necessary.
  • Blend all avocado sauce ingredients in a blender until smooth. Add water or oil as needed for blending consistency.
  • Serve ceviche in a bowl with tortilla chips, as mini tostadas, tacos, lettuce cups, appetizer cups, or shot glasses with mini forks. Plate it with Avocado Sauce as a salad course.
  • Spray mini corn tortillas (3-inch tortillas) lightly with olive oil and season with salt. Bake in a 300°F (150°C) oven on a sheet pan until crisp (25–30 minutes), turning halfway through. Let cool completely.

Notes

  1. The longer the fish marinates, the firmer and more 'cooked' it becomes.
  2. Use ripe limes for the best flavor in the lime juice.

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Keyword gluten-free