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No Spoon Necessary

Seasonal Recipes & Unique Twists on Classic Dishes

The Best Fish Ceviche Recipe

Published August 14, 2019. Last Updated May 12, 2020 by Cheyanne

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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)

Overhead photo of Classic Fish Ceviche garnished with lime wedges and fresh cilantro in a white bowl with tortilla chips and a pale tan linen next to the bowl.

*Updated*

This post was originally published in September 2014. I took new photos and I’ve updated the post below to include more information about classic ceviche. 

Quick Navigation - Table of Contents

  • Fish Ceviche Recipe
    • What is fish ceviche?
    • Is fish ceviche cooked?
    • How to make fresh fish ceviche?
    • What is the best fish for ceviche?
    • How long to marinate fish ceviche?
    • How to serve fish ceviche?
    • How long is fish ceviche good for?
      • Can you freeze fish ceviche?
    • Is fish ceviche healthy?
      • Is fish ceviche keto?
      • How many calories in fish ceviche?
    • Best Fish Ceviche Recipe
      • Ingredients
        • (SEE NOTES if you want to make a Mojito Ceviche!)
      • Instructions
      • Notes
      • Nutrition
      • You Might Also Like…

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 fish 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.

Overhead photo of filets of semi-firm white fish and bay scallops on a cutting board - photo of the two main ingredients in ceviche.

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!

Angled photo of cubed white fish and bay scallops in a bowl with citrus juice being poured on top - photo of steps 1 and 2 of the fish ceviche recipe.

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

Overhead photo of citrus marinated cubed fish and scallops, diced tomatoes, diced red onions, diced jalapeños and minced garlic in a large bowl - photo of step 3 of the fish ceviche recipe.

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.

Overhead photo of Classic Fish Ceviche garnished with lime wedges in a white bowl with a serving spoon inserted into the ceviche and tortilla chips next to the bowl - photo of how to serve fish ceviche.

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.

Up-close photo of fish ceviche garnished with fresh herbs, sea salt and ground black pepper.

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 can be kept in the refrigerator, it will 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 fish ceviche keto?

Yes, this easy fish ceviche is keto-friendly!

How many calories in fish ceviche?

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.

Angled photo of seafood ceviche in a bowl with a spoon inserted into the bowl.

Anyway you serve it, I can guarantee this dish will be well loved and devoured! Throw a party for your taste buds and make this easy fresh Ceviche!

Until next week, friends, cheers!

XOXO

Cheyanne

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How to make the best Fish Ceviche recipe👇

Overhead photo of Classic Fish Ceviche garnished with lime wedges in a white bowl with a serving spoon inserted into the ceviche and tortilla chips next to the bowl.
Print Recipe
5 from 9 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

    ©No Spoon Necessary.  All images and content are copyright protected. Please do not use any images without prior permission. If you want to republish this recipe please do not list instructions, instead link directly back to this post.

     

    How to cut fish for ceviche? 

    Confused how to cut fish for fresh ceviche? See the below photos for reference!

    Angled photo of a filet of white fish sliced into long pieces - step 1 to cut fish for ceviche.Angled photo of a filet of white fish cut into cubes - step 2 to cut fish for ceviche.

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    Comments

    1. Nikolay Shulga says

      February 7, 2021 at 8:42 am

      5 stars
      The recipe worked well – thank you. I used frozen flounder fillets and scallops, defrosted overnight in the fridge.

      Reply
    2. Charles says

      July 11, 2020 at 7:11 pm

      Hi What type of fish do you have pictured?

      Reply
      • Cheyanne says

        July 11, 2020 at 8:00 pm

        Hi Charles,
        I’ve made this recipe more times than I can count with a variety of fish. I always just use whatever is freshest at the market. With that said, I believe the fish in the photo is Chilean sea bass. Let me know if you have any other questions as I’m always happy to help! Cheers!

        Reply
    3. Kathrine says

      June 30, 2020 at 5:02 pm

      5 stars
      I love the addition of fresh mint with the cilantro!

      Reply
      • Cheyanne says

        July 2, 2020 at 10:25 am

        Hi Kathrine,
        I’m thrilled you enjoy the recipe! The fresh herb combo really brightens up the ceviche! Cheers!

        Reply
    4. Carlos Gonzales says

      May 12, 2020 at 7:21 pm

      Hi there, really love the recipe and thanks for posting. One small detail, that feels a bit like a troll…but just wanted to put it out there that the pronunciation is more like ‘SAY-VEE-CHAY’. Thanks again!

      Reply
      • Cheyanne says

        May 12, 2020 at 8:08 pm

        Hi Carlos,
        I’m absolutely thrilled you loved the recipe! And, you are not a troll at all! That is a complete typo on my part, so thank you so very much for catching it and pointing that out! If you ever catch a grammatical mistake or typo, please feel free to point it out! 🙂

        Reply
    5. Laura says

      March 30, 2020 at 9:59 pm

      5 stars
      Made yesterday while family is stuck at home due to the coronavirus pandemic and is taking the “Stay at Home” very seriously. Had to use frozen shrimp and fish but it turned out fantastic. I piled high on tostados as recommended.
      Thank you for helping me shake things up a bit. Been looking for new things to do.
      Stay safe, stay home!
      Laura Lee in Little Elm, Texas

      Reply
      • Cheyanne says

        March 31, 2020 at 11:14 am

        Hi Laura,
        I’m happy I could provide some inspiration and help you shake things up a bit in the kitchen during this time! And, I’m absolutely thrilled you guys enjoyed the ceviche!!! Thank you for coming back and letting me know how everything went over!
        I’m happy to hear you are staying safe!! Sending you warm wishes for health and happiness! 🙂

        Reply
    6. Thomas says

      February 20, 2020 at 1:44 am

      5 stars
      Look yummy! One of my favorite Fish Ceviche , nice to see your recipe, easy to follow, will cook this for family this weekend. Thanks you!

      Reply
    7. Kevin says

      August 18, 2019 at 10:30 pm

      5 stars
      Looks like a recipe to try, and thanks for all the info about ceviche! Delish!

      Reply
    8. Mary Ann | The Beach House Kitchen says

      August 17, 2019 at 9:24 pm

      5 stars
      Can’t wait to try your recipe Chey. We make ceviche a lot over the summer when Tom brings in fresh fish! Love the addition of the avocado. Pinned and excited to try!

      Reply
    9. angiesrecipes says

      August 15, 2019 at 1:53 am

      wow Chey..I am really impressed! This is one of the best ceviche that I have ever seen! Wish I could taste some with you :-))

      Reply
    10. Matt - Total Feasts says

      August 14, 2019 at 4:53 pm

      I’ve never made ceviche, but have always been intrigued. It looks delicious!

      Reply
    11. Nanette says

      January 20, 2019 at 6:16 pm

      Can you tell me what you rimmed the glasses with? Sugar/Salt? Thank you looks Devine!

      Reply
      • Cheyanne Bany says

        January 20, 2019 at 6:54 pm

        Hi Nanette,
        I rimmed the glasses with a mixture of sea salt flakes (Maldon) and sparkling sugar. Cheers!!

        Reply
        • daniel says

          May 22, 2019 at 10:16 am

          5 stars
          what is sparkling sugar?

          Reply
          • Cheyanne says

            May 22, 2019 at 4:16 pm

            Sparkling sugar is simply a coarser, decorative sugar. I used it to rim the glasses, but that is entirely optional!

            Reply
    12. Cheryl says

      September 27, 2014 at 10:06 am

      5 stars
      OMG!!! I can’t wait to make it!! Really-I can’t wait to eat it!!! Thank you, Lil sister! You rock!!

      Reply

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    About me

    Welcome to No Spoon Necessary! My name is Cheyanne - I am the blogger and girl behind the camera. I'm a culinary school graduate with a degree in culinary arts, and I have years of experience in a professional kitchen. I have a passion for seasonal ingredients and I believe anyone can create sensational food! Thank you for stopping by! I hope you stay awhile!

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