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.
If you’re feeling extra indulgent, drizzle in 1 tablespoon of olive oil for a richer texture and depth of flavor. If you want to include avocado, now is the time to gently fold in the diced semi-firm avocado. Avocado adds a creamy texture that beautifully contrasts with the acidity of the lime juice.
Step 4: Let the Ceviche Cure
Once all the ingredients are mixed together, cover the bowl and refrigerate for 45-60 minutes. This allows the fish to fully cure in the lime juice, and the flavors to meld together. You’ll know the ceviche is ready when the fish turns opaque and firm to the touch.
Step 5: Taste and Adjust
After the ceviche has cured, taste it and adjust the seasoning. You may need to add more salt, lime juice, or pepper depending on your personal preference. Some like their ceviche on the tangy side, while others prefer a more balanced flavor profile.
Serving Suggestions for Ceviche
Ceviche is a versatile dish that can be served in a variety of ways. Here are some delicious ideas to serve your ceviche:
- With tortilla chips: The crunch of the chips pairs perfectly with the soft, citrus-cured fish.
- Lettuce cups: For a light and healthy option, spoon the ceviche into crisp lettuce cups.
- On mini tostadas: Turn your ceviche into bite-sized snacks by serving it on crunchy tostadas.
- In coconut shells: For a tropical presentation, serve your ceviche inside a hollowed-out coconut.
- In appetizer cups: Make elegant individual servings in small cups for a dinner party or gathering.
Ceviche can be enjoyed as an appetizer or even as a light meal on its own.
Optional Avocado Sauce Recipe
If you want to elevate your ceviche even further, try making this creamy avocado sauce. It’s the perfect accompaniment to the bright, citrusy flavors of the ceviche.
Ingredients for Avocado Sauce
- 2/3 cup avocado, mashed
- 1/3 cup fresh cilantro, chopped
- 2/3 cup water (add more if needed to reach desired consistency)
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon coriander
- 2 tablespoons fresh lime juice
- 1 garlic clove, minced
- Cracked pepper to taste
Instructions for Avocado Sauce
- In a blender or food processor, combine the mashed avocado, cilantro, water, olive oil, kosher salt, coriander, lime juice, and minced garlic.
- Blend until smooth and creamy, adding more water if needed to reach a smooth consistency.
- Season with cracked pepper to taste.
Drizzle this sauce over your ceviche just before serving, or serve it on the side as a dip for tortilla chips. The creamy avocado balances the tartness of the lime juice and adds a luxurious texture to the dish.
Chef’s Tips for the Best Ceviche
- Use wild ocean fish: The fresher the fish, the better the flavor. Wild-caught fish like sea bass, red snapper, and corvina are ideal choices.
- Check your limes: Make sure your limes are fully ripe to avoid a sharp, overly sour flavor.
- Adjust seasoning: Taste as you go and adjust the amount of salt and lime juice according to your personal preferences.
Ceviche Variations
Ceviche is a dish that lends itself to creativity. Here are some delicious variations you can try:
- Tropical ceviche: Add diced mango or pineapple for a sweet, tropical twist on the traditional ceviche recipe.
- Spicy ceviche: If you like things spicy, up the ante by adding more jalapeño or even some diced habanero pepper.
- Ceviche with avocado cream: For a rich first course, plate your ceviche with a generous dollop of the avocado cream.
How Long Does Ceviche Last?
While ceviche is best served the day it’s made, you can store it in the fridge for up to 2-3 days. Keep in mind that the longer it sits, the more the fish will continue to “cook” in the lime juice, which can result in a mushier texture. If you’re planning on storing leftovers, remove any avocado before refrigerating, as it can become brown and mushy.
FAQs About Ceviche
Is Ceviche Safe to Eat?
Yes, ceviche is safe to eat as long as you use fresh, wild-caught fish. The acidity of the lime juice “cooks” the fish, making it safe to consume.
How Long Should Ceviche Be Marinated?
Ceviche should be marinated for about 45-60 minutes for ¾-inch pieces of fish. This gives the fish enough time to “cook” while maintaining a firm texture.
How Can You Tell if Ceviche is Ready?
The fish will turn opaque and feel firm to the touch. If the fish still appears translucent, it needs more time to marinate.
Can You Use Other Types of Seafood in Ceviche?
Absolutely! Shrimp, scallops, and squid are popular additions to ceviche. Just make sure they’re as fresh as possible.
What Should I Serve with Ceviche?
Ceviche is incredibly versatile and can be served with various accompaniments to suit your tastes. Here are some popular options:
- Tortilla Chips: The crunchy texture of tortilla chips complements the softness of ceviche, making it a perfect combination for dipping.
- Lettuce Cups: Serve ceviche in lettuce cups for a light, refreshing option that adds a crisp contrast to the tangy fish.
- Tostadas: For a heartier option, you can spoon ceviche onto crispy tostadas. The crunchy base adds structure and makes it easier to eat as finger food.
- Coconut Shells: For a tropical presentation, serve ceviche inside halved coconut shells. This works especially well if you’re hosting a beach-themed event or want to impress your guests.
- Avocado: If you’re a fan of avocado, serve your ceviche on top of sliced or halved avocados for a creamy contrast. You can also prepare the optional avocado sauce and drizzle it over the top for extra richness.
- Shot Glasses: For a more elegant appetizer, you can portion ceviche into small shot glasses and serve it with tiny spoons. This presentation is perfect for cocktail parties or tapas-style dining.
- Fresh Bread: Serve your ceviche alongside slices of crusty bread or baguette to soak up the flavorful lime juice.
