Ceviche Recipe (Quick and Delicious!)

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Mexican ceviche is an acquired taste for me, ever since I first tried it many years ago at an authentic Mexican restaurant…over the years, I’ve become hooked. Since then, I’ve had the pleasure of trying Peruvian ceviche and Ecuadorian ceviche – each a little different, but equally amazing.Inspired by my experience, here is my take on a simple Ceviche Recipe You can easily make it at home.

This is a fish ceviche recipe, but you can use similar ceviche ingredients to make Shrimp Ceviche Even other seafood can be used too.It has components similar to many other Mexico foodlike zesty Shrimp Avocado Salad and light fresh Mexican Shrimp Cocktail – but use fillets instead of shrimp for a tasty twist.

What is Ceviche?

Ceviche is a appetizer Or a light main course made of raw fish marinated in citrus juice, served with fresh vegetables such as onions, peppers, avocado and cilantro. The dish is popular throughout Latin America, including Mexico, South America (especially Peru and Ecuador), and the Caribbean.

Ceviche Ingredients and Substitutions

This section explains how to choose the best ingredients for your ceviche recipe, what each ingredient does in the recipe, and substitution options.For measurements, see recipe card below.

Best Fish for Ceviche:

The best species for Mexican ceviche are those with firm flesh and a mild flavor, such as bass, grouper, halibut, mahi mahi, or red snapper. Make sure your fish is raw and as fresh as possible!

I used fish in this recipe for ceviche, but you can also use other seafood such as shrimp (in this recipe or in my simple Shrimp Ceviche Recipe), scallops or crabs.

Other Ceviche Ingredients:

Besides fish, there are other main ceviche ingredients:

• Shallot – You can substitute sweet onions, shallots, scallions or scallions. Each of these onion varieties will provide a unique flavor to your ceviche dish. You can also add some minced garlic (or garlic powder) if you like the flavor.
• cucumber – Cucumber adds crunch and refreshing flavor.
• tomato – I used Roma tomatoes, but cherry, grape, or steak tomatoes would all work well in ceviche.
• chili – These provide a little heat! If you don’t like spiciness, remove the seeds and ribs, as these are the spiciest parts of the pepper. You can also use poblano peppers for a milder alternative, serrano peppers for a spicier alternative, or other peppers.
• avocado – I think this is a must for ceviche recipes! Cut into bite-sized pieces.
• fresh cilantro – Fresh parsley or oregano would also work.
• sea ​​salt & Black pepper – Sprinkle with a little red pepper flakes if you like more heat.
• lime juice – you can use it bottled lime juice For convenience, but extracting the juice from 5 large limes yields a fresher taste. You can also use fresh lemon juice in this easy ceviche recipe, but the flavor will be slightly different. Orange juice also works, but is much higher in sugar and takes longer to “cook” the fish because it’s not as acidic as lemons or limes.

Variations: Make it fuller!

For a more filling meal, add cooked potatoes (white or sweet) to your ceviche topping. Or try mango or pineapple for a tropical twist!

How to Make Ceviche

This section shows how to make Mexican ceviche from fish, with detailed step-by-step photos and technical details to help you visualize it.For full instructions, including amounts and temperatures, see recipe card below.

1. Pat the fish dry. Drying the fish with paper towels will help the marinade adhere better and keep the dish from getting too watery.
2. Coat topping with lime juice. Combine all Mexican ceviche recipe ingredients. Stir well to combine and coat with lime juice.
3. Pickled ceviche. Cover and refrigerate to “cook” the fish.
4. Adjust seasoning. Add salt and pepper to taste.

Ceviche Recipe Tips

For the best ceviche, follow these tried and true tips and tricks:

• Freshness is key. When making ceviche, be sure to start with the freshest fish possible. It should have a firm texture and a pleasant ocean smell.
• Chop the ingredients into even pieces. This allows the marinade to penetrate everything evenly and also makes the dish easier to eat.
• Marinate for at least 30 minutes. This time is necessary for the acid in the lime juice to “cook” the fish.
• For best texture, consume within 2 hours. Afterwards, the texture of the fish will be more mushy. This happens faster with delicate fish like flounder or flounder, while tougher fish like bass or snapper keep longer.
• Serve chilled. For the best flavor, serve this ceviche recipe straight from the refrigerator. To keep the dish cold for longer, refrigerate your bowl as well.

storage instructions

Place the fish ceviche in an airtight container in the refrigerator.

How long is good for ceviche?

Ceviche is best eaten within 2 hours of marinating, but can also be refrigerated for up to 24 hours. However, the taste and texture start to decline after 2 hours.

Can you freeze ceviche?

Not recommended for frozen ceviche recipes. The texture of fish (and other fresh ingredients like cucumbers, tomatoes, raw onions, and avocados) can spoil after thawing. Just make the fresh amount you need and it’s quick and easy!

What to Serve With This Ceviche Recipe

This ceviche recipe is a versatile dish that can be served with a variety of side dishes. Popular accompaniments include:

• Chips and Cookies – Serve your Mexican ceviche with nachos (or Almond Flour Nachos) for traditional pairing.You can also pair it with other savory and crunchy treats such as almond cookies even Cheese Chips.
• side of mexican – Plantain flakes, toast, Cilantro Lime Cauliflower RiceAnd refried beans are popular dishes to pair with this ceviche recipe.
• tacos – Spoon ceviche into taco shells or tortillas (as shown) and garnish with your favorite toppings such as chopped lettuce, cheese, tomatoes, onions or avocado. If you want to avoid corn, try soft and springy Coconut Flour Tacos or two ingredients Jicama Tacos.
• vegetable – Serve simple ceviche as a main course Cilantro Lime Taco Salad or Avocado Corn Salad A complete meal.

More Easy Fish Recipes

Enjoy quick flavors with these easy fish recipes, perfect for a variety of courses:

Ceviche Recipe (Quick and Delicious!)

You’ll love this ceviche recipe, which uses simple, fresh ingredients: fish, avocado, vegetables, herbs, and limes. An easy, delicious Mexican appetizer!

Prepare: 10 minute

marinating time 30 minute

all: 40 minute

Serving Size: 6 (adjust according to recipe)

raw material

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instruct

Click a time in the instructions below to start the kitchen timer while you cook.

1. Pat the fish dry with paper towels. (This helps the marinade adhere better and prevents excess moisture.)

2. In a large mixing bowl, combine all ingredients and stir well. Make sure all the ingredients (especially the fish) are coated with the lime juice.

3. cover and refrigerate 30-60 minutes (or up to 2 hours) before serving.

4. Adjust salt and pepper to taste, if needed.

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recipe notes

Serving Size: 1 cup

nutrient content

Amount per serving. Serving sizes in recipe instructions above.

calories 152

fat 6.4 grams

protein 16.7 grams

total carbohydrates 9.4 grams

net carbs 6 grams

fiber 3.4 grams

sugar 2.9 grams

Nutrition facts are provided politely. Questions about calculations or why are you getting different results?Please see our nutrition policy.

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