Ceviche Recipe
Fresh seafood “cooked” in citrus juice with vibrant flavors of lime, cilantro, and jalapeño.
- Prep Time: 15 minutes
- Cook Time: 15 minutes (marination time)
- Total Time: 30 minutes
- Yield: 4 cups 1x
- Cuisine: Peruvian/Latin American
Ingredients
Units
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For the Ceviche:
- 1 pound sashimi-grade white fish (sea bass, red snapper, or halibut), cut into 1/2-inch cubes
- 3/4 cup fresh lime juice (from approximately 6-8 limes)
- 1/4 cup fresh lemon juice (from approximately 2 lemons)
- 1/2 red onion, finely diced
- 1–2 jalapeños, seeds removed and finely diced (adjust to taste)
- 1/4 cup fresh cilantro, chopped, plus more for garnish
- 1 tablespoon olive oil
- 1 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1 firm-ripe avocado, diced (added just before serving)
Optional Additions:
- 1 teaspoon ají amarillo paste (for Peruvian style)
- 2–3 tablespoons Clamato juice (for Mexican style)
- 1 roma tomato, diced
- 1/4 cup cucumber, diced
Instructions
- In a glass or ceramic bowl, combine the diced fish with fresh lime and lemon juices. Ensure all pieces are submerged in the citrus juice. Refrigerate for exactly 10-15 minutes—this brief window creates the perfect balance between flavor development and texture.
- While the fish marinates, prepare your vegetables—dice the red onion, jalapeño, and cilantro. Have them ready alongside your measured olive oil, salt, and pepper.
- After the marination period, add the diced vegetables, olive oil, salt, and pepper to the fish. Gently fold everything together with a rubber spatula, being careful not to break apart the delicate fish pieces.
- Just before serving, fold in the diced avocado. Taste and adjust seasoning if needed, adding more salt, lime juice, or jalapeño according to your preference.
- Serve immediately in chilled bowls or glasses, garnished with additional fresh cilantro. Accompany with tortilla chips, tostadas, or lettuce cups for a complete presentation.
Find it online: https://www.alldayieat.com/recipe/ceviche-recipe/