Ceviche, a beloved dish in Latin American cuisine, is an explosion of fresh, zesty, and vibrant flavors. Whether you’re planning a light lunch, a dinner party appetizer, or just craving something cool and refreshing, this ceviche recipe will become a staple in your kitchen. In this guide, we’ll take you through every step to create the perfect ceviche, from choosing the freshest ingredients to serving it up with flair.
What is Ceviche?
Ceviche is a dish made with raw fish that is “cooked” by marinating it in fresh citrus juice. The acid in the lime or lemon juice denatures the proteins in the fish, giving it the appearance and texture of being cooked. This is what makes ceviche such a unique and refreshing dish. It’s simple, it’s fresh, and it’s utterly delicious.
Ingredients for the Perfect Ceviche
When it comes to making ceviche, the quality and freshness of your ingredients are everything. Here’s what you’ll need to create this delightful dish:
- 1/2 a red onion, thinly sliced with the grain
- 1–1 1/2 teaspoons kosher salt, starting with 1 teaspoon and adjusting to taste
- 1/4 teaspoon black pepper, for a subtle kick
- 3/4 cup fresh lime juice, freshly squeezed from 4-6 limes (make sure they’re ripe)
- 1–2 garlic cloves, very finely minced (a garlic press works best)
- 1 fresh serrano or jalapeño chili pepper, seeded and finely chopped (start conservatively and add 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 halved (or 1 cup diced tomatoes)
- 1 cup diced cucumber, for crunch and freshness
- 1 tablespoon olive oil (optional, for a richer flavor)
- Optional: 1 semi-firm avocado, diced, or prepared avocado sauce
These ingredients come together to create a ceviche that bursts with freshness, acidity, and just the right amount of spice. If you want to go the extra mile, make the optional avocado sauce (more on that later) for an added layer of creaminess.
Step-by-Step Instructions to Make Ceviche
Step 1: Prepare the Red Onion and Lime Juice
Start by thinly slicing 1/2 red onion with the grain. Place the sliced onion in a bowl and cover it with the 3/4 cup of fresh lime juice. Add 1 teaspoon of kosher salt and allow it to sit while you prepare the rest of the ingredients. This process softens the onion and infuses it with a tangy lime flavor that elevates the dish.
Step 2: Prepare the Fish
Take your fresh fish and cut it into ¾-inch bite-sized pieces. Popular choices include sea bass, red snapper, corvina, halibut, mahi-mahi, or tilapia. The fresher the fish, the better the flavor and texture of your ceviche. Add the fish to the marinated onions and lime juice, making sure the lime juice covers the fish entirely. The acid in the lime juice will begin the “cooking” process by denaturing the proteins in the fish.
Step 3: Add the Remaining Ingredients
Now, it’s time to add in the other flavorful components of the dish. Toss in the 1 cup diced cucumber, 1 cup grape or cherry tomatoes, and 1/4–1/2 cup chopped cilantro. Finely chop a serrano or jalapeño chili pepper (adjust to your spice tolerance) and add it in, along with 1–2 finely minced garlic cloves.
