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The Best Ceviche Recipe

15 mins Cook
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Copy of NomNom Recipes 93 1

A way to make the exceptional Ceviche! Ceviche is made with fresh fish (or shrimp) cured with lime juice, tossed with onions, cilantro, tomato and cucumber. Serve it as an appetizer with tortilla chips or as a light, clean summer season meal.
You’re searching at considered one of my all-time favourite things to devour inside the complete world. Ceviche! clean fish cured with lime juice, tossed with cilantro, cucumber, tomato, and non-compulsory avocado. fresh, delicious and light!
The clean ceviche recipe is fantastically very speedy and easy to whip up and makes for a tasty, fun appetizer for events and gatherings. Plus, it’s low-carb, gluten-unfastened and coffee-fat – all terrific matters to don’t forget whilst serving a crowd. I additionally love this served over greens or tucked right into a tortilla for a light and wholesome meal.

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Slice the onions and place in a bowl. add the salt and lime juice and permit those marinate while you keep- this will help take away the bitterness from the onion.


Cut the fish into half of-inch to a few/4-inch cubes and toss them with the marinating onions


add the remaining ingredients- cucumber, tomatoes and cilantro and provide a terrific toss. If adding avocado, wait until serving to feature it.


Refrigerate for 45-60 mins. The longer you permit the fish remedy inside the marinade, the more “cooked” thru the ceviche becomes. I discover 45 minutes is ideal.

Or, for a unique dinner, you may plate ceviche over a creamy avocado sauce (see the recipe card underneath) for a beautiful first route.
Or definitely serve Ceviche in a serving bowl with tortilla chips or lettuce cups.


  • what is ceviche? Ceviche is sparkling raw fish marinated or “cooked” in lime juice, most often with onion, tomatoes, cilantro and salt. It hails from the coastal regions of important and South america, popular from Mexico all the way down to Peru and beyond. there are numerous variations, and relying on in which you are, it’s going to take at the nearby flavors.
  • Is Ceviche secure to consume? Ceviche, if made with fresh fish is genuinely secure to devour. assume sushi! The lime juice cooks the ceviche on the outer edges and the longer it marinates the longer it “cooks”.
  • How do you know if the fish is sparkling sufficient to consume uncooked? It gained’t odor fishy. it will odor clean and fresh with have a subtly sweet flavor.
  • How lengthy need to Ceviche be marinated? Marination time can be everywhere from half-hour to two hours, relying on the dimensions of the pieces, however roughly 45-60 mins for 3/four inch pieces is a superb rule of thumb. take into account whilst the usage of a great fine, fresh, wild fish, it is not vital that the fish is cooked all the way through, a touch rawness is truly certainly quite excellent! assume sushi!
  • how are you going to inform if ceviche is cooked lengthy enough? The fish will look opaque on the outdoor, in preference to translucent. in case you prefer it cooked through extra, you could marinate for two hours or extra! Longer marinating will generally tend to make the fish chewier. See what you like pleasant. there’s no “proper manner”. If it tastes too raw in your personal tastes, simply marinate it longer.


Sure! That being stated, Ceviche is high-quality made clean on the day of serving- and is first-rate up to four hours before serving- however I do save the leftovers for the following day. The fish will continue to cook in the lime juice, so the texture will exchange but the flavors are still outstanding. I’ve been known to eat Ceviche 2-3 days after making -it gained’t cross awful, if kept in a cold refrigerator.
provide it a whirl and let us know how you like it!

The Best Ceviche Recipe

The Best Ceviche Recipe

A way to make the exceptional Ceviche! Ceviche is made with fresh fish (or shrimp) cured with lime juice, tossed with onions, cilantro, tomato and cucumber. Serve it as an appetizer with tortilla chips or as a light, clean summer season meal.
prep time
10 mins
cooking time
15 mins
total time
25 mins



  • Ceviche Recipe

  • 1/2 a red onion, thinly sliced, with the grain.

  • 1– 1 1/2 teaspoon kosher salt, start with 1, add more to taste

  • 1/4 teaspoon black pepper

  • 3/4 cup fresh lime juice (4-6 limes) freshly squeezed

  • ( try to use ripe limes)

  • 1–2 garlic cloves very finely minced (use a garlic press)

  • 1 fresh serrano or jalapeño chili pepper seeded

  • and very finely chopped. Start conservatively, more to taste.

  • 1 pound fresh fish- sea bass, red snapper, corvina,

  • halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi – diced into 1/2 inch cubes.

  • 1/4–1/2 cup fresh cilantro, chopped

  • 1 cup grape or cherry tomatoes, sliced or cut in half

  • (or 1 cup diced tomatoes)

  • 1 cup diced cucumber

  • 1 tablespoon olive oil (optional)

  • optional: 1 semi-firm Avocado, diced, or make the Avocado Sauce

  • Serve with tortilla chips, or lettuce cups, or see more options in the post above.

  • Optional Avocado sauce:

  • 2/3 cup Avocado

  • 1/3 cup cilantro

  • 2/3 cup water- plus more as needed

  • 1 tablespoon olive oil

  • 1/2 teaspoon kosher salt

  • 1 teaspoon coriander

  • 2 tablespoons lime juice

  • 1 garlic clove

  • cracked pepper to taste

  • Cook Mode Prevent your screen from going dark


Slice the crimson onion thinly with the grain, and toss in a bowl with salt, pepper and lime juice, coating well.
Upload the fish, garlic and clean chilies, and lightly blend.
Upload the tomatoes, cucumber, cilantro and olive oil, and deliver a stir and marinate in the refrigerator for at the least half-hour before serving (forty five-60 minutes is good). The longer you marinate the more impregnable and extra “cooked” the fish becomes.
Before serving, taste and alter the salt and heat. add more salt or chilies if you like. If adding avocado, lightly fold it in proper before serving- you can want to feature a pinch extra salt.
To make the optional Avocado Sauce, blend all components in a blender till easy, including a piece extra water or oil, if needed to get the blades going.


To Serve: Serve ceviche in a large bowl with tortilla chips at the facet, or as mini tostadas (on a spherical chip or home made) or make ceviche tacos or ceviche lettuce cups. Ceviche can also be served in small appetizer cups or shot glasses with a mini fork. Or plate it up with a little Avocado Sauce as a salad direction. To make crispy mini tostadas: gently spray mini corn tortillas (three-inch tortillas) with olive oil and season generously with salt. Bake in a 300 F oven on a sheet pan until crisp (now not chewy, but crisp like a cracker) about 25 -half-hour, turning midway via. let cool absolutely.
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