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A white bowl of ceviche
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5 from 18 votes

Ceviche

Dig on in — this is the best ceviche recipe yet! It's an appetizer that's super fresh, tangy, and perfectly scoopable with tortilla chips. Watch the video below to see how I make it in my kitchen!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Appetizer
Cuisine: Mexican
Keyword: ceviche, ceviche recipe, Mexican ceviche
Servings: 4 servings
Author: Lisa Bryan

Ingredients

  • 1 pound fresh firm white fish (like sea bass, snapper, or halibut - see tips above) skinned, deboned and diced into small pieces
  • ½ cup fresh lime juice from about 5 to 6 limes
  • 3 tablespoons fresh lemon juice from 1 lemon
  • 2 Roma tomatoes diced
  • 1 cucumber peeled and diced
  • 1 avocado peeled, deseeded and diced
  • ½ small red onion diced
  • 1 jalapeno pepper seeded and finely diced
  • ½ bunch cilantro chopped
  • 1 teaspoon kosher salt

Instructions

  • In a glass (non-reactive) bowl, stir together the fish, lime juice, and lemon juice, Cover the bowl and marinate in the fridge for 30 minutes to 4 hours. You'll notice the fish go opaque as the lime juice "cooks" the fish. The longer you marinate the fish, the more it will cook. See above in the blog post for more information.
    A bowl of marinated fish for ceviche
  • Remove the fish from the fridge (no need to drain it) and add the tomatoes, cucumber, avocado, red onion, jalapeno pepper, cilantro, and salt. Gently stir to combine.
    Mixed ceviche in a glass bowl
  • Serve it up in individual glasses, on a plate, or with tortilla chips.
    A bowl of Mexican ceviche de pescado

Video

Nutrition

Calories: 216kcal | Carbohydrates: 12g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 56mg | Sodium: 667mg | Potassium: 997mg | Fiber: 5g | Sugar: 4g | Vitamin A: 585IU | Vitamin C: 32mg | Calcium: 39mg | Iron: 1mg