Fresh, vibrant, and bursting with zesty citrus, this Fish Ceviche Recipe is a true celebration of summer on a plate. Featuring delicate cubes of firm white fish cured in tangy lime and lemon juice, mixed with crisp vegetables and a hint of chili, this dish is a symphony of flavor and texture. Whether you’re impressing friends at a backyard gathering or craving a refreshing appetizer to enjoy solo, fish ceviche is the ultimate dish to wake up your palate and keep you coming back for more!

Ingredients You’ll Need

Fish ceviche keeps things delightfully straightforward—the magic comes from choosing the freshest ingredients and letting each shine. Every component serves a purpose, adding crunch, brightness, heat, or that satisfying bite we crave in this classic dish.

Fresh white fish (tilapia, sea bass, or snapper): The base of the dish; make sure it’s sushi-grade or very fresh for optimal taste and safety.
Fresh lime juice: Essential for curing the fish and giving ceviche its signature tangy flavor—pick plump, juicy limes!
Fresh lemon juice: Adds a touch of brightness and complexity to the curing liquid.
Red onion: Brings a bit of sharpness and beautiful color—soak in cold water if you like it milder.
Tomato: Adds sweetness and juicy texture, balancing the acidity from the citrus.
Cilantro: Provides an herby freshness, making each bite more vibrant.
Jalapeño or serrano chili: Kicks up the heat, so add to taste depending on your spice preference.
Salt and pepper: Simple seasonings that amplify all the beautiful flavors.
Avocado (optional): Creaminess that’s simply irresistible alongside the tangy fish and crisp veggies.

How to Make Fish Ceviche Recipe

Step 1: Prep and Cut the Fish

Start by selecting your freshest, firm white fish. Remove any skin or bones, then dice it into small, even cubes—about half an inch is perfect. Uniform pieces ensure each bite cures evenly and soaks up all those citrusy flavors. If you’re uncertain, ask your fishmonger for sushi-grade fillets.

Step 2: Cure the Fish in Citrus

Place the cubed fish in a non-reactive glass or ceramic bowl. Pour over a generous mix of fresh lime and lemon juice, making sure every piece is submerged. Gently toss, cover your bowl, and let the fish rest in the refrigerator for 30 minutes to an hour. It’s ready when the fish turns opaque, signaling it’s perfectly cured.

Step 3: Prepare the Vegetables

While the fish marinates, finely dice the red onion, tomato, and jalapeño or serrano chili. Chop the cilantro, stems and all, for maximum flavor. If you prefer a milder onion, give it a quick soak in ice water to tame the bite. This is also a great time to cube your avocado, if you’re including it, but wait to add it until just before serving.

Step 4: Combine and Season

Drain off most of the citrus juice from the cured fish (leave just a little to keep things moist). Combine the fish with your fresh veggies and herbs in a large bowl. Season with salt and pepper, then gently fold everything together to avoid mashing. If using avocado, add it now for a creamy contrast.

Step 5: Chill and Serve

Let your ceviche chill for another 10 to 15 minutes to allow the flavors to meld together beautifully. Give it a final taste and adjust the seasoning with more salt, pepper, or lime juice if needed. When you serve this Fish Ceviche Recipe, every bite should be a burst of freshness!

How to Serve Fish Ceviche Recipe

Garnishes

The right garnish elevates this Fish Ceviche Recipe into something unforgettable. A shower of extra chopped cilantro, a few thin slices of fresh chili, and a sprinkle of flaky sea salt make each portion pop. For extra zing, serve with lime wedges on the side so everyone can customize their own bite!

Side Dishes

This dish loves crunchy accompaniments—think crispy tortilla chips, tostadas, or saltine crackers. A side of chilled cucumber salad or even sweet potato chips perfectly balances the tangy, spicy ceviche. For a more traditional touch, try serving with roasted corn or a little bowl of popcorn.

Creative Ways to Present

For a splashy party presentation, spoon your Fish Ceviche Recipe into small glass cups or inside halved avocado shells. Mini tacos or lettuce cups make for fun, hand-held appetizers. If you want to go truly festive, layer the ceviche in a martini glass with a rim of chili salt—guests will swoon!

Make Ahead and Storage

Storing Leftovers

If you happen to have leftovers, transfer them to an airtight container and refrigerate right away. Fish ceviche is best eaten fresh, but will keep for up to a day in the fridge. Over time, the fish will continue to “cook” in the citrus, so it may become a bit firmer and more opaque.

Freezing

Unfortunately, this dish doesn’t freeze well; the delicate texture of the cured fish can turn mushy when thawed. It’s best to only prepare what you plan to eat within a day or so, savoring every bite while it’s at its peak.

Reheating

Fish ceviche is a dish meant to be enjoyed cold or at cool room temperature. Avoid reheating, as it’s already “cooked” by the citrus and will lose its signature freshness and texture if warmed.

FAQs

Can I use frozen fish for ceviche?

Yes, you can use previously frozen fish for this Fish Ceviche Recipe, as long as it’s of high quality and thawed safely in the refrigerator. Make absolutely sure the fish is boneless and skinless before using it.

How do I know when the fish is fully cured?

The fish is ready when the flesh has turned opaque and feels slightly firm to the touch. Depending on the size of your cubes and how much citrus you use, this can take anywhere from 30 minutes to an hour.

What type of fish works best for ceviche?

Firm, white fish like tilapia, sea bass, snapper, or halibut work perfectly for this Fish Ceviche Recipe. Avoid oily or strongly-flavored fish like salmon or mackerel for the best classic flavor.

Can I make this dish in advance?

You can cure the fish up to a few hours ahead, but don’t mix in the vegetables and herbs until you’re close to serving, to keep everything crisp and vibrant.

Is it safe to eat raw fish in ceviche?

While the citrus “cooks” the fish and kills many bacteria, it may not destroy all potential parasites. Always use the freshest, highest-quality fish you can find, preferably sushi-grade, to keep this Fish Ceviche Recipe as safe and delicious as possible.

Final Thoughts

If you’ve never made ceviche at home, there’s never been a better time to dive in! This Fish Ceviche Recipe delivers all the fresh, zesty flavors of your favorite seafood spot right in your own kitchen. Don’t be surprised if it becomes your new go-to for sharing with friends or treating yourself—you truly can’t beat this combination of brightness, texture, and pure coastal joy.

Fish Ceviche Recipe