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Best Ever Ceviche Recipe: Classic Fresh Fish Ceviche

Best Ever Ceviche Recipe

Classic fish ceviche made with firm white fish, fresh lime and lemon juice, red onion, tomato, chile, cilantro, and avocado. The fish marinates until its exterior turns opaque while the center stays tender.
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Prep Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Ceviche
  • 1 lb (450 g) Very fresh, skinless firm white fish, such as sea bass, halibut, snapper, corvina, or tilapia, cut into 1/2-inch cubes
  • 3/4 cup (180 ml) Freshly squeezed lime juice
  • 1/4 cup (60 ml) Freshly squeezed lemon juice
  • 1/2 medium Medium red onion, very thinly sliced or finely diced
  • 1 medium Medium tomato, seeded and diced
  • 1 chile Fresh jalapeño or serrano chile, seeded and finely minced
  • 1/4 cup Fresh cilantro, finely chopped
  • 3/4 teaspoon, plus more to taste Kosher salt
  • 1/4 teaspoon Freshly ground black pepper
  • 1 small Small ripe avocado, diced
For Serving
  • As needed Tortilla chips, tostadas, or saltine crackers

Method
 

Step-by-Step
  1. Cut the very fresh, skinless fish into even 1/2-inch cubes. Keep the fish cold while you prepare the other ingredients so it remains firm and fresh.
  2. Place the fish in a nonreactive glass, ceramic, or stainless-steel bowl. Add the lime juice and lemon juice, making sure the fish is mostly submerged.
  3. Stir gently, cover the bowl, and refrigerate for 15 to 30 minutes. Stop when the exterior of the fish is opaque and the center is still tender; a longer marinade creates a firmer, more fully opaque texture.
  4. Drain off some of the citrus liquid if desired. Fold in the red onion, tomato, chile, cilantro, kosher salt, and black pepper without breaking up the fish.
  5. Taste and adjust the salt, citrus, and chile to suit your preference. Gently fold in the diced avocado immediately before serving.
  6. Serve the ceviche cold with tostadas, tortilla chips, or saltine crackers. Sweet potato and corn are also traditional accompaniments in Peruvian-style presentations.

Notes

Use very fresh, properly handled fish and keep it refrigerated. Citrus changes the fish's texture and color but does not reliably eliminate all parasites or pathogens, so commercially frozen fish intended for raw preparations is often the safer choice. Add the onion, herbs, tomato, and avocado after marinating to keep them crisp and fresh.