The Best Ceviche Recipe!

The Best Ceviche Recipe!

4 servings
How to make the Best Ceviche! Ceviche is made with fresh fish (or shrimp) cured with lime juice, then tossed with onions, cilantro, tomato and cucumber.  Serve it as an appetizer with tortilla chips or as a light, refreshing summer meal. Watch the video.

Ingredients

  • a red onion

    with the grain

    ½
  • kosher salt

    start with 1, add more

    1 tsp
  • black pepper
    ¼ tsp
  • fresh lime juice freshly squeezed

    4-6 limes

    ¾ c
  • garlic cloves very finely minced

    use a garlic press

    1
  • fresh serrano or jalapeño chili pepper seeded and very finely chopped. Start conservatively

    more

    1
  • fresh fish- sea bass

    red snapper, corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi – diced into 1/2 inch cubes

    1 lb
  • fresh cilantro
    ¼ c
  • grape or cherry tomatoes
    1 c
  • cucumber
    1 c
  • olive oil
    1 tbsp
  • optional: 1 semi-firm Avocado

    or make the Avocado Sauce

  • Avocado
    ⅝ c
  • cilantro
    ⅓ c
  • water- plus more
    ⅝ c
  • olive oil
    1 tbsp
  • kosher salt
    ½ tsp
  • coriander
    1 tsp
  • lime juice
    2 tbsp
  • garlic clove
    1
  • cracked pepper

Directions

  1. 1

    Slice the red onion thinly with the grain, and toss in a bowl with salt, pepper and lime juice, coating well.

  2. 2

    Add the fish, garlic and fresh chilies, and gently mix.

  3. 3

    Add the tomatoes, cucumber, cilantro and olive oil, and give a stir and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate the firmer and more “cooked” the fish will become.

  4. 4

    Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like.  If adding avocado, gently fold it in right before serving- you may need to add a pinch more salt.

  5. 5

    To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil, if needed to get the blades going.

The Best Ceviche Recipe!

The Best Ceviche Recipe!

55 min4 servings149 cal

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About this Recipe

Dreaming of vibrant, restaurant-quality ceviche at home? This recipe shows you how to make The Best Ceviche, curing fresh fish with bright lime juice for an unforgettable appetizer or light summer meal.

What makes this the best ceviche recipe is its reliance on truly fresh ingredients and the perfect balance of acidity. The lime juice 'cooks' the fish without heat, transforming it into a tender texture, while the blend of crisp vegetables adds incredible freshness. It's also naturally gluten-free, making it a wonderful option for many.

Prepare for a burst of zesty, tangy flavor with every bite. The fish will be delicately firm yet tender, offering a melt-in-your-mouth experience. You'll find a delightful crunch from the thinly sliced red onion and cucumber, complemented by the fresh pop of grape or cherry tomatoes and aromatic cilantro. This refreshing dish is surprisingly light but incredibly satisfying, perfect for warmer weather.

The beauty of ceviche lies in its versatility. While sea bass, red snapper, or halibut are excellent choices for the fish, you can also use shrimp for a different take. Adjust the heat with more or less finely chopped serrano or jalapeño chili pepper, and enhance richness with a diced semi-firm avocado or by making the optional creamy avocado sauce.

Serve this vibrant ceviche as a stunning appetizer with crisp tortilla chips, or enjoy it as a refreshing, light summer meal on its own.

Frequently Asked Questions