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Easy Ceviche Recipe

Fresh citrus-marinated fish with lime, chili, cilantro, and crisp vegetables—bright, zesty, and refreshing.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 4
Course: Appetizer
Cuisine: American
Calories: 149
Ingredients Equipment Method

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 garlic cloves 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- 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 or cut in half (or 1 cup diced tomatoes)
  • 1 cup diced cucumber
  • 1 tablespoon olive oil optional
  • optional: 1 semi-firm Avocado diced, or make the Avocado Sauce
  • Serve with tortilla chips or lettuce cups, or see more options in the post above.
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 pepper to taste
  • Cook Mode Prevent your screen from going dark

Equipment

  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Spoon
  • Blender (for optional sauce)

Method
 

  1. Thinly slice the red onion with the grain.
  2. Place onion in a bowl with salt, pepper, and lime juice.
  3. Toss well to coat.
  4. Add diced fish to the bowl.
  5. Add minced garlic.
  6. Add finely chopped chili pepper (start small, add more later if desired).
  7. Gently mix to combine.
  8. Add tomatoes.
  9. Add diced cucumber.
  10. Add chopped cilantro.
  11. Add olive oil, if using.
  12. Stir gently until evenly combined.
  13. Cover and refrigerate for at least 30 minutes (45–60 minutes ideal).
  14. Taste and adjust salt or heat before serving.
  15. Gently fold in diced avocado right before serving, if using.
  16. Serve with tortilla chips or lettuce cups.
Optional Avocado Sauce Instructions
  1. Add avocado to a blender.
  2. Add cilantro.
  3. Add water.
  4. Add olive oil.
  5. Add salt and coriander.
  6. Add lime juice.
  7. Add garlic and cracked pepper.
  8. Blend until smooth.
  9. Add more water or oil if needed for blending.
  10. Serve alongside ceviche.