Description
This refreshing fish ceviche recipe features fresh white fish marinated in zesty lime juice, mixed with crisp vegetables and herbs for a light and flavorful appetizer. It’s easy to prepare, bursting with citrus flavors, and perfect for summertime gatherings or as a vibrant starter at any meal.
Ingredients
Units
Scale
For the Fish
- 1 pound fresh white fish fillets (such as snapper, sea bass, or tilapia), skinless and boneless
- 1 cup freshly squeezed lime juice (about 8-10 limes)
- 1 teaspoon salt
For the Ceviche Mix-Ins
- 1/2 small red onion, thinly sliced
- 1 medium tomato, seeded and diced
- 1 small cucumber, peeled, seeded, and diced
- 1–2 jalapeño peppers, seeded and finely diced
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon extra virgin olive oil
- 1 avocado, diced (optional)
- Freshly ground black pepper, to taste
To Serve
- Tortilla chips, tostadas, or lettuce cups
- Lime wedges
Instructions
- Prepare the Fish: Rinse the white fish fillets under cold running water and pat them dry with paper towels. Cut the fish into small, bite-sized pieces (about 1/2-inch cubes) for even marinating.
- Marinate the Fish: Place the fish pieces in a glass or ceramic bowl. Pour the freshly squeezed lime juice over the fish, ensuring all pieces are submerged. Sprinkle with salt. Cover the bowl and refrigerate for 30 minutes to 1 hour, stirring halfway through. The fish should turn opaque and firm as it ‘cooks’ in the citrus.
- Drain and Combine: After the marinating time, drain off most of the lime juice (leave a few tablespoons, if desired, for extra moisture and flavor). Gently toss the marinated fish with red onion, tomato, cucumber, jalapeño, cilantro, and olive oil. Season with additional salt and black pepper, to taste.
- Add Avocado (Optional): Just before serving, gently fold in the diced avocado to the ceviche to avoid mashing it.
- Serve: Spoon the ceviche into individual bowls, on tostadas, or in lettuce cups. Garnish with fresh lime wedges and serve immediately with tortilla chips or your choice of accompaniment.
Notes
- For best results, use the freshest fish you can find, and ask your fishmonger for sushi-grade seafood.
- Marinate the fish no longer than an hour to ensure a firm yet tender texture.
- Customize with add-ins such as mango, sweet corn, or bell pepper for a unique twist.
- If you prefer a milder ceviche, remove the seeds and membranes from the jalapeño.
- Always serve ceviche cold and freshly made for the best flavor and safety.
Nutrition
- Serving Size: 1/4 recipe
- Calories: 180
- Sugar: 3g
- Sodium: 400mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 23g
- Cholesterol: 45mg
