Ceviche
Ceviche uses the acid in citrus juice to firm and opaque raw fish without any heat — the proteins denature just as they would in a hot pan, but the result is silky, bright, and impossibly clean-tasting. Fresh fish, fresh lime, and a light hand with the salt and chile are all you need; everything else is just support. Serve it with Grilled Corn Salad and a glass of Peach Iced Tea for the kind of summer lunch that feels like a vacation.
Dinner · No-Cook, High-protein, Quick • 40 min
Ingredients
- 1½ pounds firm skinless white fish fillets (sea bass, snapper, halibut, or tilapia), cut into ½-inch cubes
- 1 cup fresh lime juice (from 6–8 limes), plus more to taste
- ¼ cup fresh lemon juice (from 1–2 lemons)
- 1 medium red onion, halved and thinly sliced
- 2 Roma tomatoes, seeded and cut into ¼-inch dice
- 1 jalapeño pepper, stemmed, seeded, and minced
- ⅓ cup chopped fresh cilantro, plus more for garnish
- 1 garlic clove, minced
- 1½ teaspoons kosher salt, plus more to taste
- Freshly ground black pepper
- 1 ripe avocado, diced
- Tortilla chips, tostadas, or saltine crackers, for serving
- Hot sauce, for serving (optional)
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Steps
- Place the fish cubes in a non-reactive bowl (glass or stainless steel — avoid aluminum, which reacts with the acid). Season with ½ teaspoon salt and toss to coat. Pour the lime juice and lemon juice over the fish, making sure all pieces are submerged. Cover and refrigerate for 20–30 minutes, stirring once halfway through, until the fish is opaque throughout — it should look cooked on the outside but still tender in the center.
- While the fish cures, place the sliced red onion in a small bowl of ice water and let it soak for 10 minutes. This takes the raw bite off the onion while keeping it crunchy. Drain well and pat dry.
- Remove the fish from the refrigerator. Pour off and discard about half of the citrus juice — you want the fish moist but not swimming. Add the drained red onion, diced tomatoes, jalapeño, cilantro, and minced garlic. Season with the remaining 1 teaspoon salt and a few cracks of black pepper. Stir gently to combine without breaking up the fish.
- Taste the ceviche and adjust — add more salt if it tastes flat, more lime juice if it needs brightness, or more jalapeño if you want extra heat. The balance should be tangy, salty, and faintly sweet from the fish.
- Just before serving, fold in the diced avocado gently to avoid mashing it. Transfer to a serving bowl or individual glasses, garnish with extra cilantro, and serve immediately with tortilla chips, tostadas, or saltines on the side. Pass hot sauce at the table.
Tips & Variations
Make Ahead
The fish can be cured in citrus up to 1 hour ahead — beyond that the acid will start to make the texture chalky and the fish will overcook. The tomatoes, jalapeño, and cilantro can be prepped up to 4 hours ahead and kept covered in the refrigerator. Soak and drain the red onion up to 2 hours ahead. Wait to dice the avocado and fold everything together until just before serving.
Storage
Ceviche is best eaten immediately after assembly. Leftovers can be refrigerated for up to 1 day in an airtight container, but the texture degrades significantly — the fish turns rubbery and the avocado browns. If storing, drain excess liquid first and press plastic wrap directly onto the surface. Eat cold; do not reheat.
Substitutions
Shrimp or scallops replace the white fish beautifully — for shrimp, briefly poach (45 seconds in boiling water) before curing, then cure 25–30 minutes; for scallops, slice into thin rounds and cure 20–25 minutes. Serrano or habanero can replace the jalapeño for more heat. Mango or diced cucumber are excellent summer additions — fold them in with the avocado. For a citrus variation, use all lime juice or a mix of lime, lemon, and a splash of fresh orange juice. Firm-fleshed ocean fish like mahi-mahi or grouper also work well.
Nutrition
Per serving: 1 bowl (about 1¼ cups)
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
