Fresh Ceviche Recipe
This Fresh Ceviche Recipe is bright, refreshing, and packed with citrus-marinated seafood, crisp vegetables, and vibrant flavor. Made with fresh fish, lime juice, tomatoes, onions, cilantro, and avocado, ceviche is the perfect appetizer, light lunch, or summer meal.
Serve it with tortilla chips, tostadas, or crackers for a restaurant-quality dish that's surprisingly easy to make at home.
The Origins of Ceviche
Ceviche is widely considered the national dish of Peru, with roots dating back over 2,000 years. Early coastal civilizations preserved and flavored fresh fish using fermented juices before Spanish colonists introduced citrus fruits such as limes and lemons.
Today, ceviche is enjoyed throughout Latin America, with countries including Peru, Mexico, Ecuador, and Colombia each offering their own regional variations.
Mexican ceviche often includes tomatoes, avocado, and jalapeños, while Peruvian ceviche focuses on fresh fish, lime juice, onions, and peppers.
Why You'll Love This Recipe
Fresh and light
No cooking required
Perfect summer recipe
High in protein
Restaurant-quality flavor
Ingredients
For the Ceviche
1½ pounds fresh white fish (snapper, mahi-mahi, sea bass, or halibut), diced
1 cup fresh lime juice
½ cup fresh lemon juice
1 medium tomato, diced
½ red onion, finely diced
1 jalapeño, seeded and minced
½ cup chopped cilantro
1 avocado, diced
1 teaspoon salt
½ teaspoon black pepper
For Serving
Tortilla chips
Tostadas
Saltine crackers
Lime wedges
Instructions
Step 1: Prepare the Fish
Using very fresh fish, cut into small bite-sized cubes.
Place in a glass bowl.
Step 2: Marinate
Pour lime and lemon juice over the fish.
The fish should be fully submerged.
Cover and refrigerate for 30-60 minutes.
The citrus juice will turn the fish opaque and firm.
Step 3: Add Vegetables
Drain a small amount of excess liquid if desired.
Stir in:
Tomato
Red onion
Jalapeño
Cilantro
Salt
Pepper
Step 4: Add Avocado
Gently fold in diced avocado.
Step 5: Chill
Refrigerate for an additional 15-20 minutes.
Step 6: Serve
Serve cold with chips, tostadas, crackers, or lettuce cups.
Best Fish for Ceviche
Red Snapper
Mahi-Mahi
Halibut
Sea Bass
Grouper
Flounder
What to Serve with Ceviche
Tortilla Chips
Mexican Rice
Guacamole
Pico de Gallo
Street Corn
Cucumber Salad
Mango Salsa
Storage
Ceviche is best enjoyed the day it is made.
Store refrigerated for up to 24 hours.
Frequently Asked Questions
Does lime juice cook the fish?
The acid changes the texture and appearance of the fish, but it does not cook it with heat.
Can I use shrimp?
Yes. Shrimp ceviche is one of the most popular variations.
Can I make it ahead?
A few hours ahead is fine, but ceviche tastes best fresh.
More Seafood Recipes You'll Love
Escovitch Snapper
Blackened Red Snapper
Seafood Boil
Garlic Butter Salmon
Shrimp Tacos
Crab Cakes
Fried Catfish
Grilled Mahi-Mahi
Cajun Shrimp Pasta
Final Thoughts
Fresh, bright, and bursting with citrus flavor, this homemade ceviche is one of the easiest seafood recipes you can make. It's healthy, refreshing, and perfect for warm-weather entertaining.