The Best Fish Ceviche Recipe

This Easy Fish Ceviche recipe is fresh, full of flavor and always a hit at a party! It’s loaded with cubed fish marinated (and ‘cooked’) in citrus juice, crisp vegetables, creamy avocado and fresh herbs. With this simple recipe you can make restaurant quality ceviche in your own kitchen! (Healthy, Keto-friendly, Gluten-free)

Update: This post was originally published in September 2014. I took new photos and made updates to the post below to include more information about classic ceviche. 

Fish Ceviche Recipe

This seafood ceviche is light, refreshing and bursting with citrusy, fresh flavor!

Fresh, cubed tender white fish and scallops marinated in a tart mixture of lime juice and orange juice; then tossed with juicy tomatoes, pungent red onions, spicy jalapeños, rich avocados, cool mint and fresh cilantro.

This ceviche recipe is incredibly easy to prepare and can be made in advance which makes it perfect for parties! Pile it on top of salty tortilla chips for a fuss-free, crowd pleasing appetizer that is always a hit! Or, serve it with a side of cilantro lime rice or cauliflower rice for a healthy, satisfying dinner!

What is fish ceviche?

Ceviche, pronounced ‘seh-VEE-cheh’ or seh-BEE-tcheh, is a seafood dish made up of fresh, cubed raw fish or shellfish marinated or ‘cooked’ in a large amount of citrus juice.

Also known as seviche or cebiche, ceviche is similar to a seafood cocktail. It is served cold and can include fresh vegetables such as onion, garlic, tomatoes and jalapeños, fresh herbs and various spices.

Is ceviche cooked?

Technically speaking, fish ceviche is not cooked since cooking requires heat. However, ceviche is not raw. Citric acid is also a form of ‘cooking’ through a chemical process called denature. The process of denaturation – soaking the fish in citrus juice for ceviche – changes the flesh of the fish from raw to firm and opaque, as if the fish has been cooked with heat.

How to make fresh fish ceviche?

Seafood ceviche is incredibly simple to make and requires no actual cooking!

1. Place cubed fish in a large, non-reactive mixing bowl. Set aside.
2. In a small bowl, whisk together lime juice, orange juice and honey. Pour citrus mixture over seafood. Stir to evenly coat the fish. Cover the bowl with plastic wrap and refrigerate for 20 minutes, gently stirring the mixture halfway through refrigeration time.
3. Add the tomatoes, jalapeños, onion and garlic to the fish mixture. Season to taste with salt and pepper. Toss to combine. Cover and refrigerate for an additional 10 minutes or until fish is cooked to your liking.
4. Drain the mixture and transfer to a serving bowl. Gently stir in the avocado, mint and cilantro. Taste and adjust for seasoning with salt, pepper and additional herbs if desired.
5. Serve immediately with lime wedges and tortilla chips or plantain chips. Enjoy!

Tips for the best, safest ceviche

1. Use fresh fish from a trust source or reputable fishmonger.  Since the citric acid will not kill any bacteria the way heat does, it is very important you use fresh, parasite-free fish! If you are unsure what fish is freshest at the market, tell them you are making ceviche and ask for the freshest white fish they have.
2. Cut the fish into small, bite-sized pieces.  Cutting the fish or shellfish into small pieces increases the surface area of the fish, which makes it easier for the citric acid to “cook” the fish.
3. Use fresh squeezed citrus juice.  Do not use lime, lemon or orange juice from a container. Prepared juices lack the same zesty flavor as freshly squeezed juice.
4. Do not over marinate the fish.  If you marinate the fish for too long, the fish will become very tough, rubbery and unappetizing!

What is the best fish for ceviche?

Delicious ceviche starts with fresh, high-quality fish.

There are a few different fish or shellfish to choose from in order to make the best ceviche. However, no matter which fish you choose, make sure you pick a fresh, saltwater fish with firm, translucent flesh. Your fish should smell briny, like the ocean, but not “fishy”.

Make sure you are flexible when selecting fish at the market. The fish you have your heart set on, or the recipe calls for, may not be the freshest. Always select the better looking, fresher fish!

White Fish to use in ceviche

• Fluke
• Flounder
• Sea Bass
• Grouper
• Sole
• Rockfish
• Mahi Mahi
• Snapper
• Tilapia
• Cobia

Shellfish to use in ceviche

• Scallops
• Shrimp
• Prawns
• Squid
• Langostinos
• Lobster

Preparing the best ceviche

How to cut fish for ceviche? 

Cutting fish for fresh ceviche is incredibly easy. Just remember to remove any pin-bones before slicing your fish into generous bite-size chunks. Please see the photo below for reference.

How long to marinate fish ceviche?

The length of time fish needs to marinate for ceviche depends on the type of fish you are using, how large or small you cut the fish, and how you like your fish “cooked”.

• For a sashimi-like interior – Soak fish cut into half-inch cubes in citrus juice for 15 minutes. The fish will have an opaque, firm exterior with a raw, tender interior.
• For a more ‘cooked’ ceviche – Soak fish cut into half-inch cubes in citrus juice for approximately 20-30 minutes.

Note:  If you are using a denser fish (such as Mahi Mahi) cut into thick strips (versus bite sized cubes), the fish could take up to 50 minutes to ‘cook’ in citrus juice.

How to serve fish ceviche?

Classic ceviche makes a perfect appetizer for parties or a healthy, light meal!

There are many delicious ways to serve ceviche depending on your mood, just don’t forget to garnish it with plenty of fresh herbs and lime wedges!

• Serve ceviche in a bowl with chips, saltines or plantain chips alongside.
• Pile ceviche on top of crispy tostadas.
• Generously pile ceviche on top of a bed of chips for a fresh take on nachos.
• Make ceviche part of a spread with bowls of guacamole, pico de gallo, salsa verde and plenty of tortilla chips for dipping.
• Cut an avocado in half, remove the pit and fill each avocado half with ceviche.
• Rim small, clear, plastic glasses with sparkling sugar or sea salt and scoop the ceviche into the glasses for fun, individual appetizers.
• Spoon ceviche into leaves of Bibb lettuce for healthy lettuce wraps.
• Serve ceviche as a main with cilantro rice or cauliflower rice on the side.
• Stuff ceviche into taco shells and top with salsa for a fun twist on taco night.

Storing fresh ceviche

How long is fish ceviche good for?

Seafood ceviche is best when enjoyed fresh on the same day it is made.

However, ceviche will keep stored in an air-tight container in the refrigerator for up to two days.

Pro-tip:  If you are wanting to store leftover ceviche, drain the lime juice from the prepared ceviche before storing to prevent the fish from overcooking.

Can you freeze fish ceviche?

While fresh fish ceviche keeps beautifully in the refrigerator, it does not freeze well!

Is fish ceviche healthy?

Fish ceviche is considered a healthy dish since it is mainly made up of lean, protein-packed fish, nutrient-dense vegetables and citrus juice.

This ceviche recipe is low in carbs, calories and unhealthy fats, yet high in protein, antioxidants, fatty acids and nutrients.

Is ceviche fish keto?

Yes, this easy fish ceviche is keto-friendly!

How many calories in ceviche with fish?

The precise number of calories in fresh seafood ceviche will depend upon the exact ingredients used. This ceviche recipe has approximately 160 calories per serving.

Anyway you serve it, I pinkie promise you will absolutely love and devour this fresh fish! So, throw a party for your tastebuds and make this easy fresh Ceviche. Until next week, friends, cheers!

Cheyanne

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More easy fish recipes!

• Smoked Salmon Appetizer
• How To Cure Salmon
• Seafood Bisque
• Fish Taco Bowls (low-carb fish!)
• The Best Tuna Salad (with fresh tuna!)

How to make the best Fish Ceviche recipe👇

Print Recipe

5 from 10 votes

Best Fish Ceviche Recipe

This Easy Fish Ceviche recipe is fresh, full of flavor and always a hit at a party!  It's loaded with cubed fish marinated (and 'cooked') in citrus juice, crisp vegetables, creamy avocado and fresh herbs.  With this simple recipe you can make restaurant quality ceviche in your own kitchen!

Prep Time15 mins

Inactive Marinating Time30 mins

Total Time45 mins

Course: Appetizer, entree, starter

Cuisine: Cuban, Fusion, Mexican

Keyword: ceviche, fish, fresh, seafood

Servings: 6

Calories: 160kcal

Author: Cheyanne Holzworth

Ingredients

• ¾ pound Semi-Firm or Firm White Fish - cut into ½’’ cubes (SEE NOTES)
• 1/2 pound Bay Scallops - halved (or Shrimp)
• 3/4 Cup Lime Juice - about 6 limes (SEE NOTES)
• 1/4 Cup Orange Juice
• 1 tsp Honey (or Agave) OPTIONAL
• 2 large Plum Tomatoes – seeded and diced (about 3/4 cup)
• 1 large Jalapeno – seeded, ribbed and finely diced*
• ½ small Red Onion – finely diced (about 1/2 cup)
• 1 clove Garlic - minced
• 1 small Avocado - peeled and diced
• 1/4 Cup Mint Leaves - gently packed and chopped
• 3 TBS Cilantro - gently packed and chopped (Or Sliced Scallions)
• Sea Salt & Ground Black Pepper - to taste

(SEE NOTES if you want to make a Mojito Ceviche!)

Instructions

• Place the fish and scallops in a large non-reactive mixing bowl.  Set aside.
• In a small bowl, whisk together the lime juice, orange juice and honey.  Pour mixture over seafood.  Stir to evenly coat the fish.  Cover the bowl with plastic wrap and refrigerate for 20 minutes, gently stirring the mixture halfway through refrigeration time.
• Add the tomatoes, jalapeno, onion and garlic to the fish mixture.  Season to taste with salt and pepper.  Toss to combine.  Cover and refrigerate for an additional 10 minutes or until fish is cooked to your liking.
• Drain the mixture and transfer to a serving bowl.  Gently stir in the avocado, mint and cilantro.  Taste and adjust for seasoning with salt, pepper and additional herbs if desired.
• Serve immediately with lime wedges. Enjoy!

Notes

1. You can use any Semi-Firm or Firm Fish you like.  You want to use the freshest fish possible!!  Types of fish you can use in this recipe include - Sea Bass, Snapper, Tilapia, Cobia, Grouper, etc.  For a full list of fish, see the recipe post.
2. I highly recommend you use freshly squeezed lime and orange juice for the ceviche.  The prepared citrus juice in a bottle lacks the flavor of fresh squeezed juice!
3. If you don’t like the taste of raw red onions, soak them first!  Soaking the onions will mellow the flavor and soften them.  Place diced onions in a small bowl with ½ teaspoon of kosher salt.  Add enough water to cover the onions.  Set aside and allow to soak for 15 minutes.  Drain and RINSE the onions before using.
4. For Mojito Ceviche:  Substitute Club Soda for the Orange Juice and granulate sugar for the honey.  Also, add 1 ½ tablespoons of White Rum to the mixture in step 1 of the recipe.

*Recipe Serves: 4-6 Depending on appetite

*Nutritional Information based on 6 servings.  Nutritional Information is a rough estimate and will depend on exact ingredients and amounts used.

Nutrition

Calories: 160kcal | Carbohydrates: 11g | Protein: 17g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 37mg | Sodium: 183mg | Potassium: 540mg | Fiber: 3g | Sugar: 4g | Vitamin A: 375IU | Vitamin C: 25mg | Calcium: 25mg | Iron: 1mg

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