5 from 4 votes
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.
Best Fish Ceviche Recipe
Prep Time
15 mins
Inactive Marinating Time
30 mins
Total Time
45 mins

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!

Course: Appetizer, entree, starter
Cuisine: Cuban, Fusion, Mexican
Keyword: ceviche, fish, fresh, seafood
Servings: 6
Calories: 160 kcal
  • 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!)
  1. Place the fish and scallops in a large non-reactive mixing bowl.  Set aside.

  2. 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.

  3. 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.

  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. Enjoy!

Recipe 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 Facts
Best Fish Ceviche Recipe
Amount Per Serving
Calories 160 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Cholesterol 37mg12%
Sodium 183mg8%
Potassium 540mg15%
Carbohydrates 11g4%
Fiber 3g13%
Sugar 4g4%
Protein 17g34%
Vitamin A 375IU8%
Vitamin C 25mg30%
Calcium 25mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.