Welcome to the vibrant world of ceviche! This classic Latin American dish offers a burst of fresh flavors, making it a perfect appetizer or light meal. Our easy ceviche recipe highlights the simplicity of preparing this zesty, no-cook seafood delight. With its bright citrus notes and tender fish, it’s an invigorating treat that’s surprisingly simple to master. Get ready to impress your taste buds with this refreshing dish.
Table of Contents
Why You’ll Love This Ceviche Recipe
You’ll adore this ceviche recipe for its sheer simplicity and incredible taste. It’s truly a no-cook wonder, making it ideal for busy weeknights or when you want something light and satisfying. The dish celebrates fresh, vibrant ingredients, coming together with minimal effort. You can easily customize it with your favorite additions, ensuring it always hits the spot. This fresh ceviche is also perfect for gatherings, offering a refreshing alternative to heavier fare. Each bite is packed with bright, zesty flavors that will leave you wanting more.
Ceviche Recipe Ingredients
To make this delightful ceviche recipe, you’ll need a selection of fresh ingredients. Start with 1/2 a red onion, thinly sliced, and 1–1 1/2 teaspoons kosher salt, along with 1/4 teaspoon black pepper. You’ll need 3/4 cup of freshly squeezed lime juice (from 4-6 ripe limes) and 1–2 finely minced garlic cloves.
For a touch of heat, include 1 fresh serrano or jalapeño chili pepper, seeded and finely chopped. The star is 1 pound of fresh ocean fish, such as sea bass or snapper, diced into 1/2-inch cubes. Finish with 1/4–1/2 cup chopped fresh cilantro, 1 cup halved grape or cherry tomatoes, 1 cup diced cucumber, and an optional tablespoon of olive oil. For a creamy touch, add 1 semi-firm diced avocado, or prepare the optional avocado sauce.
Notes & Substitutions
Always select the freshest, firmest ocean fish for the best results. Look for fish labeled “sushi-grade” or “sashimi-grade” from a trusted fishmonger. Prioritize ripe, juicy limes, as their flavor is paramount to this dish. If red onion is too strong, you can soak it in ice water for 10 minutes to mellow its bite, or use milder shallots. Choose thin-skinned cucumbers like English or Persian varieties for their crisp texture. If cilantro isn’t your favorite, fresh Italian parsley makes a wonderful alternative. For varied heat, try a habanero for more spice or a milder poblano chili. Feel free to add diced mango, pineapple, or bell peppers for extra color and sweetness.
Ceviche Recipe Equipment
Gathering your tools before you start makes this easy ceviche a breeze. You’ll definitely need a sturdy cutting board and a sharp knife for precise chopping and slicing. A large mixing bowl is essential for combining all your ingredients gently. A citrus juicer will make squeezing all that fresh lime juice much easier. Finally, a garlic press comes in handy for finely minced garlic, ensuring even distribution of flavor.
How To Make This Ceviche Recipe
Creating this flavorful ceviche recipe is incredibly straightforward.
- Start by thinly slicing the red onion, ensuring to cut with the grain for the best texture. Place the sliced onion in a large bowl.
- Next, toss the onion with 1 teaspoon of kosher salt, 1/4 teaspoon of black pepper, and the 3/4 cup of fresh lime juice, coating everything well.
- Dice your chosen fresh fish into uniform 1/2-inch cubes. This ensures even “cooking” by the lime juice.
- Add the diced fish, finely minced garlic, and the finely chopped fresh chilies to the bowl with the onions and lime juice.
- Gently mix all the ingredients together with a spoon or your hands, ensuring the fish is thoroughly coated in the citrus marinade.
- Now, incorporate the grape or cherry tomatoes, diced cucumber, chopped cilantro, and the optional tablespoon of olive oil.
- Give everything another gentle stir to combine, ensuring all components are distributed evenly.
- Cover the bowl and marinate your ceviche in the refrigerator for at least 30 minutes. For an ideal texture, aim for 45-60 minutes, as the fish will firm up and “cook” more with time.
- Before serving, taste the ceviche and adjust the seasoning. You might want to add a pinch more salt or a bit more chili for extra heat.
- If you’re adding fresh avocado, gently fold in the diced avocado right before serving to prevent it from browning. You may need another pinch of salt if adding avocado.
For the Optional Avocado Sauce
- Combine 2/3 cup of avocado, 1/3 cup of fresh cilantro, and 2/3 cup of water in a blender.
- Add 1 tablespoon of olive oil, 1/2 teaspoon of kosher salt, and 1 teaspoon of ground coriander.
- Include 2 tablespoons of lime juice and 1 garlic clove. Season with cracked pepper to taste.
- Blend all these ingredients until the sauce is completely smooth and creamy. Add a bit more water or oil if needed to help the blender blades move.
Pro Tips & Troubleshooting
For the best fish ceviche, always prioritize high-quality, fresh fish from a reputable source. Ensure your limes are ripe and juicy; this significantly impacts the flavor profile. As you prepare, taste and adjust the seasoning meticulously before serving. Avoid over-marinating your ceviche; 30-60 minutes is usually perfect for tender, flavorful fish. Longer marination can make the fish too firm. To keep everything crisp, chill all your ingredients thoroughly before assembly. Serve your fresh ceviche immediately after the final assembly for optimal texture and taste.
Serving, Storage & Variations
Serving Suggestions
This versatile easy ceviche pairs wonderfully with a variety of accompaniments. Serve it traditionally with crisp tortilla chips, perfect for scooping up all the zesty goodness. For a lighter option, present it in fresh lettuce cups. You can also create adorable mini tostadas by topping small, crispy corn tortillas with a spoonful of ceviche. For an elegant appetizer, serve it in individual appetizer cups or shot glasses. Finally, for a beautiful first course, spoon your ceviche directly over a swirl of the optional avocado sauce.
Storage Instructions
Ceviche is truly best enjoyed when freshly made, allowing the vibrant flavors to shine. If you have any leftovers, store them immediately in an airtight container in the refrigerator. Consume your refrigerated ceviche within 2-3 days for optimal freshness and quality. Keep in mind that the fish will continue to firm up and “cook” further as it sits in the lime juice, altering its texture over time.
Ceviche Recipe Variations
Feel free to get creative with this ceviche recipe! Instead of white fish, try using cooked shrimp or scallops for a different seafood experience. Introduce a touch of sweetness by adding diced mango or pineapple to your mix. For a smoky, sweet crunch, incorporate some roasted corn kernels. Experiment with different chili types, like a fiery habanero or a smoky chipotle, to adjust the heat level. You could even explore a “ceviche verde” by blending tomatillos, cilantro, and chilies for a vibrant green marinade.
Nutrition
This ceviche recipe offers a lean and flavorful meal option. It’s an excellent source of lean protein, making it very satisfying, and naturally low in fat. The abundance of fresh lime juice provides a significant boost of Vitamin C, a powerful antioxidant. Loaded with fresh vegetables, it also contributes to your daily fiber intake. For a detailed breakdown of calories, sugar, sodium, fats, carbohydrates, fiber, protein, and cholesterol, please refer to the nutrition table provided in the recipe card. This dish is suitable for various healthy eating plans.
| Serving Size | Calories | Sugar Content | Sodium Content | Fat Content | Saturated Fat Content | Trans Fat Content | Carbohydrate Content | Fiber Content | Protein Content | Cholesterol Content |
|---|---|---|---|---|---|---|---|---|---|---|
| ¾ cup (includes 1 avocado) | 149 calories | 3.2 g | 637.1 mg | 6.3 g | 1.3 g | 0 g | 9 g | 3.1 g | 15.5 g | 31 mg |
FAQ
- Is ceviche safe to eat?
Yes, ceviche is generally safe to eat when prepared with very fresh, high-quality, sushi-grade fish. You can learn more about the science behind how acid “cooks” fish without heat. The acidity of the lime juice “cooks” the fish, denaturing its proteins similar to heat. - How do I know if the fish is fresh enough?
Fresh fish should have no “fishy” odor, only a clean, ocean-like scent. For a comprehensive guide on selecting the best fresh fish for your ceviche, refer to this article on choosing quality fish. Its flesh should be firm and spring back when gently pressed, with clear eyes and bright, red gills. - How long should ceviche marinate?
A typical marination time for this ceviche recipe is between 30 minutes and 2 hours. We recommend 45-60 minutes for the ideal balance of tender fish and vibrant flavor. - How can I tell if the fish is “cooked” enough?
The fish will change from translucent to opaque and firm up as it marinates. The exact texture is a matter of preference, with some enjoying it slightly less “cooked.” - Is ceviche a healthy dish?
Absolutely! Ceviche is a very healthy dish, rich in lean protein and vitamins from its fresh ingredients. It’s a light, flavorful, and nutrient-dense option.
Conclusion
This easy ceviche recipe proves that preparing a sophisticated, delicious meal doesn’t have to be complicated. With its vibrant flavors and simple no-cook method, it’s a testament to the power of fresh ingredients. Whether you’re hosting a gathering or simply craving a light and refreshing dish, this ceviche is incredibly versatile and always a crowd-pleaser. We encourage you to try this amazing recipe and discover the joy of creating something truly special. Share your creations and let us know what you think!
Easy Ceviche Recipe
Equipment
- Knife
- Cutting Board
- Large Bowl
- Spoon
- Garlic press
- Blender
Ingredients
Main Ingredients
- 1/2 a red onion thinly sliced, with the grain.
- 1-1 1/2 teaspoon kosher salt start with 1, add more to taste
- 1/4 teaspoon black pepper
- 3/4 cup fresh lime juice (4-6 limes) freshly squeezed (try to use ripe limes)
- 1-2 cloves garlic very finely minced (use a garlic press)
- 1 fresh serrano or jalapeño chili pepper seeded and very finely chopped. Start conservatively, more to taste.
- 1 pound fresh fish (e.g., sea bass, red snapper, halibut) diced into 1/2 inch cubes.
- 1/4-1/2 cup fresh cilantro chopped
- 1 cup grape or cherry tomatoes sliced or cut in half (or 1 cup diced tomatoes)
- 1 cup diced cucumber
- 1 tablespoon olive oil (optional)
- 1 semi-firm Avocado diced, or make the Avocado Sauce (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 clove garlic
- cracked pepper to taste
Instructions
Instructions
- Slice the red onion thinly and combine it with salt, pepper, and lime juice in a bowl, ensuring even coating.
- Gently mix in the diced fish, minced garlic, and fresh chilies with the onion mixture.
- Add the tomatoes, cucumber, cilantro, and olive oil, then stir well and refrigerate for at least 30-60 minutes to marinate.
- Before serving, taste and adjust the seasoning with more salt or chilies as desired, and gently fold in diced avocado if using.
- For the optional Avocado Sauce, blend all listed ingredients until smooth, adding extra water or oil to achieve the desired consistency.