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Discover the art of homemade fish ceviche with this top-rated recipe! Dive into the refreshing and harmonious blend of tender seafood marinated in tangy citrus juices with crisp veggies and fresh herbs. Whether you’re a white fish enthusiast or exploring new culinary adventures, this ceviche promises delightful fresh flavor in every bite! (Healthy, Keto-friendly, Gluten-free)

“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.”

– LAURA

Update: This recipe was originally published in September 2014. I made updates to the post below to include more information about making classic ceviche with fish at home. 

Table of Contents

About this 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!

If you’re looking for more deliciously easy, restaurant-style fresh seafood recipes, be sure to try these recipes next: how to make spicy tuna, how to cure salmon, grilled scallops with corn, and how to barbecue scallops next.

Why you’ll love this recipe

Wondering why you should trust me with your tastebuds and make this fish ceviche recipe at home instead of just going out to a restaurant? Here’s why:

  • The Best Flavor.  Forget my bias. This recipe is so darn delicious that it’s been featured as a menu special at a few different seafood restaurants both locally and in Florida.
  • Freshness, Delicious Quality, and Customization. Making fish ceviche at home gives you complete control over the type of fish used and the choice of additional ingredients, like citrus juices and herbs. This leads to a superior taste prepared JUST for your tastebuds.
  • Economical and Cost Savings. If you buy fresh fish in bulk or if you’re feeding a group, making ceviche of fish at home is a lot more cost-effective.
  • Easy Culinary Experience. Creating white fish ceviche at home provides the perfect opportunity to experiment in the kitchen and hone your culinary skills. And, unlike say, making yeast breads, making ceviche is a process where there is plenty of room for user error.

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 cebiche, seviche, or sebiche, 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 it raw or 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.

Ingredients for ceviche

  • White Fish: You can use any semi-firm or firm white fish you prefer, such as halibut, cod, or mahi-mahi. Look for fillets that are fresh and have a mild ocean aroma, indicating freshness.
  • Bay Scallops or Shrimp: Small Bay scallops are sweet in flavor while shrimp are slightly briny in taste – use whichever you prefer.
  • Citrus Juices: For the ultimate tart and sweet flavor, use a combination of fresh orange juice to “cook” the fish. For the best bright, tangy flavor, use fresh limes and fresh oranges and juice them yourselves. You’ll need about 5 limes and one large orange.
  • Honey: While optional, I like to add a touch of honey to balance the acidity of the fresh citrus juices. But you can omit it if you prefer a tarter-flavored ceviche of fish.
  • Tomatoes: Be sure to use plum tomatoes, which are a meaty variety with less seeds. Substitute: Roma tomatoes are the best swap here.
  • Jalapeno: One large jalapeno pepper lends mild to moderate heat, depending upon if you remove the seeds and ribs.
  • Red Onion: For a vibrant color and sharp allium flavor.
  • Garlic: Fresh garlic enhances the savory flavor of the seafood ceviche. Be sure to use fresh cloves that are plump and firm and mince the garlic yourself.
  • Avocado: One small, ripe avocado adds creamy richness.
  • Fresh Herbs: A combination of refreshing mint and fresh cilantro contribute aromatic, citrusy flavors that complement the seafood.
  • Salt and Pepper: You’ll need sea salt and freshly ground pepper to season and enhance all the flavors in the fish ceviche.

Recipe variations

While I love this recipe for ceviche with white fish just as it is, there’s plenty of ways for you to customize it. Check out the different variations below for culinary inspiration:

  • Tropical Twist: Add your favorite fresh tropical fruit, such as diced mango, pineapple, or papaya. And consider garnishing with toasted coconut flakes for a tropical flair.
  • Asian Fusion: Omit the tomatoes and add a little of soy sauce, a splash of toasted sesame oil, and a hint of fresh ginger to create an Asian-inspired ceviche.
  • Super Spicy: Leave the seeds and ribs in the jalapeno and add a serrano pepper as well. Then garnish the raw fish with a sprinkle of cayenne pepper for extra heat.
  • Refreshing Cucumber: Add diced seedless cucumber for a refreshing crunch and cooling flavor.
  • Mediterranean Flair: Swap out the lime juice for lemon juice and add diced kalamata olives for a Greek twist. Consider garnishing with crumbled feta cheese before serving.

How to make ceviche of fish

This fish ceviche recipe is incredibly simple to make and doesn’t actually require any “real” cooking. Here’s what you’ll do:

  1. Dice Seafood: Use a sharp Chef’s knife to cut the fish into 1/2-inch cubes and the scallops in half. Than, place the cubed seafood into a large, non-reactive mixing bowl and set aside.
  2. Make the Marinade: In a small bowl, whisk together the lime juice, orange juice ,and honey.
  3. Marinate Fish: Pour the citrus mixture over seafood and then gently stir to evenly coat the fish. Cover the bowl with plastic wrap and refrigerate for 15 to 20 minutes, gently stirring the mixture halfway through refrigeration time.
  4. Add Fresh Ingredients: Add the tomatoes, jalapeños, red onions, and garlic to the fish mixture. And season to taste with salt and pepper. Then, gently toss everything to combine.
  5. Chill to Finish Cooking Ceviche: Cover and refrigerate for an additional 5 to 10 minutes or until fish is “cooked” to your liking.
  6. Drain, Add Avocado and Fresh Herbs: Drain the seafood mixture, discarding the liquid, and transfer the ceviche to a serving bowl. Gently stir in the avocado, mint leaves, and cilantro. Then taste the fish and adjust for seasoning with salt, pepper, and additional herbs if desired.
  7. Serve Immediately: Serve the seafood ceviche immediately with lime wedges and tortilla chips or plantain chips on the side. Enjoy!

Expert tips for the best results

  • Use Fresh Fish. Be sure to purchase fresh, high-quality fish from a trust source or reputable fishmonger. The citric acids do not kill bacteria the same way that heat does, therefore 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 available.
  • Prep and Cut Uniformly. Cut the fish into uniform small, bite-sized pieces to ensure even marination and texture. Cutting the fish or shellfish into small pieces increases the surface area of the fish, which makes it easier for the citric acids to “cook” the fish.
  • Use Fresh Citrus. Use freshly squeezed citrus juice to marinate the seafood ceviche. Those prepared juices in a container lack the same zesty flavor as freshly squeezed juice.
  • Marinate Properly. Just like a steak, you can “over-cook” ceviche. Be sure to marinate the fish and seafood in the citrus juice for the right amount of time. While this will rely heavily on your personal preference, typically 20-30 minutes is sufficient. Whatever you do, don’t over marinate the fish as that will cause it to become mushy, tough, and rubbery – all at once.
  • Chill When Marinating. After you add the citrus juices to the seafood, don’t just leave it out on the counter. Cover the bowl and place it into the refrigerator. Chilling helps firm up the fish and keeps everything “safe”.
  • Add Fresh Ingredients. Just before serving, add the fresh ingredients – tomatoes, jalapeno, avocado, and fresh herbs. These additions enhance the flavors and also add visual appeal to this fish ceviche recipe.
  • Serve Immediately. White fish ceviche is best when you enjoy it fresh – immediately after marinating. Whatever you do, do not leave it out at room temperature for extended periods of time.

FAQs: frequently asked questions

You’ve got questions? I’ve got answers! If you have a question you don’t see listed below, please drop them in the comments section. I’m happy to help when I can! 

What type of fish is best for ceviche?

Delicious ceviche starts with fresh, high-quality fish.

While there are a various types of seafood you can use to make ceviche, be sure to choose a firm-fleshed saltwater fish with translucent flesh. And, be sure your fish smells briny, like the ocean, but not “fishy”.

The biggest tip when selecting fish to make ceviche is – BE FLEXIBLE when selecting fish at the market. The fish you have your heart set on, or the fish the recipe calls for may not be the freshest. Always select the best looking, freshest fish at the market to make ceviche.

  • White fish varieties: Fluke, Flounder, Sea BassGrouper, Sole, Rockfish, Mahi Mahi, Snapper, Tilapia, andCobia.
  • Types of shellfish: Scallops, Shrimp, Prawns, Squid, Langostinos, and Lobster.

Can I use frozen fish?

While it’s generally recommended to use fresh fish for ceviche, you can use frozen fish to make this recipe for fish ceviche. Just make sure it’s thoroughly thawed and dried before using.

Do I need to cook the fish before making ceviche?

Nope! Traditional ceviche is made by “cooking” raw fish in citrus juice. How it works – the acidity of the citrus denatures the proteins in the fish, causing the texture to turn firm and the color to turn opaque – just as if it was cooked with heat.

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.

How long should I marinate the fish?

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 do I know when the seafood is done marinating?

The fish is done marinating in the citrus when it turns opaque in color and firms up slightly in texture. However, the interior should still be tender and moist. If you aren’t sure, simply taste a piece of the ceviche to ensure it’s ready to enjoy.

Is ceviche fish keto?

Yes, this white fish ceviche recipe is keto-friendly.

Can I make ceviche ahead of time?

All seafood ceviche recipes are best when enjoyed fresh, shortly after they’re prepared. If you want to make this recipe in advance, I simply recommend prepping all the ingredients in advance (chop the fish, juice the citrus, dice the veggies – but not the avocado) and keeping them separate. Since ceviche is such a quick dish, you can simply toss the ingredients together when ready to eat.

Overhead photo of ceviche with white fish, scallops, and minced veggies.

Serving ceviche fish

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!

Common serving suggestions

  • Classic Serving: Present the raws fish dish chilled to perfection, ensuring the seafood flavors are at their peak straight from the refrigerator.
  • Accompaniments: Serve as a dip alongside crispy tortilla chips, pita chips, plantain chips, or toasted bread slices, ideal for scooping up every zesty bite of the ceviche.
  • Garnish it Up: Add a little visual appeal by scooping individual servings of seafood ceviche into pretty martini glasses. Then garnish with a vibrant wedge of lime and more fresh herbs.
  • Edible Vessel: Cut an avocado in half and remove the stone. Then serve the white fish ceviche creatively inside the avocado for a fun and edible presentation.

Unique serving ideas

  • Party Shooters: Grab a bunch of plastic shot glasses and rim them with sparkling sugar or sea salt. Then scoop the ceviche into the glasses for delightful individual party appetizers.
  • Crispy Tostada Style: Turn your fresh marinated fish into a hearty meal by piling it high on top of a crispy tostada with salsa verde or Cuban mojo sauce. Serve with cuban style black beans and rice on the side for a complete meal.
  • Tropical Rice Bowl: Transform your marinated seafood into a hearty meal by serving it over a bed of fluffy coconut milk rice and top with mango salsa.
  • Interactive Presentation: Set up a ceviche bar where guests can garnish their servings with diced avocado, pickled jalapenos, quick pickled onions, and pico de gallo, adding a personal touch to their culinary experience.
  • Taco Time: My family loves it whenever I turn anything into a taco experience. Simply stuff the ceviche into flour tortillas or crispy taco shells and top with roasted corn salsa and Mexican slaw for a fun twist on taco night.

Storing leftovers

Seafood ceviche is best when enjoyed fresh and should be consumed within a few hours of preparation for optimal flavor and texture.

Storage instructions

  • If you have any leftover white fish ceviche, store them in an airtight container in the refrigerator for up to 1 day.
  • Pro-tip: Before storing, drain the lime juice from the prepared fish ceviche recipe.

Freezing instructions

  • Fresh ceviche is not suitable for freezing. The texture and flavors of the fish and the other fresh ingredients will deteriorate significantly upon thawing.
  • Expert tip: Prepare only the amount of white fish ceviche that you intend on consuming immediately to preserve the quality and your wallet.

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 recipes for white fish!

Overhead photo of fish ceviche made with lime juice, white fish, and scallops in a white bowl with tortilla chips next to the bowl.

Fish Ceviche

4.91 from 11 votes
Author: Cheyanne Holzworth
Total Time: 35 minutes
Prep Time: 15 minutes
Inactive Marinating Time: 20 minutes
Servings: 6 servings
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Discover the art of homemade fish ceviche with this top-rated recipe! Dive into the refreshing and harmonious blend of tender seafood marinated in tangy citrus juices with crisp veggies and fresh herbs. Whether you're a white fish enthusiast or exploring new culinary adventures, this ceviche promises delightful fresh flavor in every bite!

Equipment

  • 1 Large, Non-Reactive Mixing Bowl (for making the ceviche)
  • 1 Small mixing bowl (for making the ceviche marinade)

Ingredients 

  • ¾ pound Semi-Firm or Firm White Fish (SEE NOTES)
  • 1/2 pound Bay Scallops – halved (substitute: Shrimp)
  • 3/4 Cup Lime Juice – about 6 limes (SEE NOTES)
  • 1/4 Cup Orange Juice
  • 1 tsp Honey – OPTIONAL (substitute: Agave)
  • 2 large Plum Tomatoes – seeded and diced (about 3/4 cup)
  • 1 large Jalapeno – seeded, ribbed, and finely diced (SEE NOTES)
  • 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 (substitute: Sliced Scallions)
  • to taste Sea Salt and Ground Black Pepper

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

Instructions

  • Prep Seafood: Place the fish and scallops onto a clean work surface. Next, use a sharp Chef's knife to cut the fish into 1/2-inch cubes and cut the scallops in half. Then, transfer the diced seafood to a large non-reactive mixing bowl. Set the seafood aside.
  • Make Citrus Marinade: In a small bowl, whisk together the lime juice, orange juice, and honey. 
  • Marinate Seafood: Pour the citrus mixture all over the diced fish. Then use a spoon to gently stir the ingredients to evenly coat the fish in the citrus juices. Next, cover the bowl with plastic wrap and place into the fridge. Let marinate for 15-20 minutes, gently stirring the seafood mixture halfway through refrigeration time.
  • Add Veggies and Garlic: To the bowl of marinating fish, add the tomatoes, jalapeno, red onions, and garlic. Then season to taste with salt and pepper.  Use a spoon and gently toss the ingredients combine. 
  • Chill to Finish Ceviche: Cover the bowl of ceviche and refrigerate for an additional 5-10 minutes, or until the seafood is "cooked" to your liking.
  • Drain, Add Avocado and Fresh Herbs: Drain the seafood mixture, discarding the citrus liquid, and transfer the ceviche to a serving bowl. Gently stir in the avocado, fresh mint leaves, and fresh cilantro. Taste the mixture and adjust for seasoning with salt, pepper, and additional herbs if desired.
  • Serve Seafood Ceviche Immediately: Serve the ceviche with fish immediately with lime wedges, tortilla chips, or plantain chips on the side Enjoy!

Notes

  1. Fish: You can use any Semi-Firm or Firm Fish you like – just make sure it’s 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 seafood you can use, please see the article.)
  2. Citrus Juices: I *highly* recommend you use freshly squeezed lime and orange juice for the ceviche. Those prepared citrus juices in a bottle lack the same fresh flavor of fresh squeezed juice. And since this recipe is made up of little more than fresh fish and fresh citrus, it’s imperative you use the freshest ingredients for the best taste.
  3. Jalapeno: If you prefer a spicy ceviche, leave the seeds and ribs in the jalapeno. If you prefer no spice, be sure to remove all the seeds and ribs from the jalapeno pepper before finely dicing.
  4. Onions: If you don’t like the taste of raw red onions, simply soak them first to mellow the flavor and soften them. Here’s how: Place the diced onions into a small bowl with ½ teaspoon of kosher salt. Next, add enough water to cover the onions. Set them aside and let them soak for 15 minutes. Then, drain and RINSE the onions before using.
  5. For Mojito Ceviche: Swap out the orange juice and use club soda instead. Also, swap out the honey for granulated sugar. And, add 1 ½ tablespoons of White Rum to the mixture in step 1 of the recipe.
  6. Need to Scale the Recipe? Hover your mouse over the number of servings in the recipe card. You’ll see a sliding scale pop up, you can use that to scale the recipe up or down as needed.
  7. Got questions? I’ve got answers! If you ever run into an issue, have a question, or need any clarification – please feel free to drop them in the comments section. I’m happy to help when I can! 
  8. Recipe Serves: 4-6 depending upon if you’re serving as a starter or light entree.
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 6 servings. Exact information will depend upon the brands of ingredients and precise measurements 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
Course: Appetizer, entree
Cuisine: Cuban

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