Introduction

Hey there, friend! Let me tell you, there are some dishes that just scream “sunny days” and “instant happy,” and for me, this Easy & Flavorful Ceviche is absolutely one of them. I remember the first time I had truly fresh ceviche on a beach vacation, and I thought, “Okay, I NEED to figure out how to make this at home!” For years, I thought it was super complicated, but guess what? It’s totally not! This recipe is so incredibly simple, incredibly quick to pull together, and packed with vibrant, fresh flavors. It’s the perfect light meal, appetizer, or party dish that always makes people smile. You’re going to be amazed at how easy it is to bring a little bit of that coastal magic right into your own kitchen.

Why You’ll Love This Recipe

Fast: Ready in under an hour (including chilling time!).
Easy: No actual cooking involved! Just chopping and mixing.
Giftable (well, sort of!): It’s the perfect dish to bring to a potluck or picnic (if you keep it chilled!).
Crowd-pleasing: Fresh, zesty, and totally addictive – everyone devours it!

Ingredients

Gathering your ingredients is part of the fun! Think bright colors and fresh produce. Here’s what you’ll need:

1 lb Fresh fish fillets: Think firm white fish like sea bass, grouper, halibut, mahi mahi, or red snapper. This is the star, so get the freshest you can find! You’ll dice it into nice ½-inch pieces.
1 medium Red onion: Diced into about ¾ cup. Its vibrant color and sharp bite are essential for that classic ceviche flavor.
1 cup Cucumbers: Diced. These add a wonderful coolness and crunch that balances the acidity.
1 cup Roma tomatoes: Diced. For sweetness and a lovely texture.
1 large Jalapeño: Diced into about ⅓ cup. Adjust this to your spice preference! Remove the seeds and ribs for less heat.
1 medium Avocado: Diced. You’ll add this creamy goodness right at the end for perfect texture.
¼ cup Fresh cilantro: Finely chopped. That essential herbaceous, fresh pop!
¾ cup Lime juice: This is the magical ingredient that “cooks” the fish! You’ll need about 5 large limes. Freshly squeezed is a MUST!
1 tsp Sea salt: Enhances all those beautiful flavors.
½ tsp Black pepper: Just a touch for a little warmth.

How to Make It

Alright, let’s get this party started! This is where the magic (and the simplicity) happens.

Prep Your Veggies: First things first, get all your vegetables chopped and ready. Dice the red onion, cucumbers, Roma tomatoes, and jalapeño into roughly ½-inch pieces. Finely chop your cilantro. Set the diced avocado aside for later.
Prep the Fish: Now, turn your attention to the fish. Make sure it’s super fresh and pat it dry with paper towels. Using a sharp knife, cut the fillets into ½-inch bite-sized pieces. Try to keep the pieces relatively uniform in size so they “cook” evenly.
Combine the Stars (Hold the Avocado): Grab a medium non-reactive bowl (glass or plastic works great). Add the diced fish, red onion, cucumbers, tomatoes, and jalapeño to the bowl. Pour the fresh lime juice all over everything. Add the sea salt and black pepper.
Give it a Gentle Mix: Stir everything together gently with a spoon, making sure the fish is mostly submerged in the lime juice. The acidity in the lime juice will start to denature the proteins in the fish, essentially “cooking” it without heat.
Let it Marinate (The Magic Happens Here): Cover the bowl with plastic wrap and pop it in the refrigerator. Let it marinate for at least 30 minutes, or up to 1 hour. You’ll see the fish pieces turn opaque and firm up as they “cook” in the lime juice. I usually give it a gentle stir halfway through just to make sure everything gets properly bathed in the limey goodness. Don’t marinate for too long, or the fish can get rubbery – 30-60 minutes is usually perfect for ½-inch pieces.
Add the Final Touches: Once the fish is opaque, remove the bowl from the fridge. Gently stir in the chopped cilantro and the diced avocado. Be careful not to overmix the avocado, or it will get mushy.
Taste and Adjust: Give it a taste! Does it need a little more salt? A pinch more pepper? This is your ceviche, make it perfect for YOU!
Serve and Enjoy: Serve immediately with tortilla chips, tostadas, or even lettuce cups. It’s best when it’s fresh and cold!

Substitutions & Additions

This recipe is wonderfully flexible! Feel free to play around and make it your own:

Different Proteins: Not a fish person? You can make delicious ceviche with cooked shrimp or scallops! Just make sure they are fully cooked before adding them to the lime juice. The lime juice will still add flavor and texture, but it won’t be used to “cook” them.
More Veggies: Add diced bell peppers (any color!), corn kernels (fresh or roasted!), or even jicama for extra crunch.
Fruity Twist: Diced mango or pineapple can add a lovely sweetness that pairs beautifully with the acidity and spice.
Herb Swap: While cilantro is classic, a little chopped mint or parsley could offer an interesting variation.
Spice it Up (or Down): Use a milder pepper like a serrano for more heat, or omit the jalapeño entirely if you prefer no spice. A pinch of red pepper flakes could also work.

Tips for Success

Here are a few little pointers I’ve learned along the way to help you nail this ceviche every single time:

Freshness is KING: I can’t stress this enough – use the absolute freshest, highest-quality fish you can find. Since it’s not cooked with heat, the quality really shines through (or doesn’t!). Talk to your fishmonger!
Non-Reactive Bowl: Always use a bowl made of glass, ceramic, or plastic. Metal bowls (especially aluminum or cast iron) can react with the acid in the lime juice and give your ceviche an unpleasant metallic taste.
Don’t Over-Marinate: Keep an eye on the fish. Once it turns opaque and firm, it’s ready. Marinating for too long can result in tough, rubbery fish. For ½-inch pieces, 30-60 minutes is typically the sweet spot. If you cut larger pieces, it will take longer.
Drain Excess Liquid: Sometimes, the veggies and fish can release a lot of liquid as they marinate. Before adding the avocado and cilantro, you can gently drain off some of the excess liquid if you prefer a less “soupy” ceviche. I usually leave a little bit, as it’s packed with flavor!
Chill Time is Important: Make sure the ceviche is well-chilled before serving. It tastes best when it’s cold and refreshing.

How to Store It

Ceviche is definitely best enjoyed fresh! The textures are perfect and the flavors are brightest right after it’s made and chilled. However, if you do have leftovers:

Store any leftover ceviche in an airtight container in the refrigerator.
It will keep for up to 1-2 days.
Keep in mind that the fish will continue to “cook” in the lime juice as it sits, so the texture may change slightly over time (becoming firmer). The avocado might also brown a little, though the lime helps prevent this.
I don’t recommend freezing ceviche – the texture of the fish and vegetables will really suffer.

FAQs

Got questions? I’ve got answers!

Q: Does the lime juice really cook the fish?
A: Yes, but not in the way heat does! The citric acid in the lime juice denatures the proteins in the fish, essentially curing it and making it safe to eat, similar to how heat changes the texture and color of fish.

Q: Can I use frozen fish?
A: You can, but make sure it’s been completely thawed in the refrigerator first. The texture might not be quite as firm as fresh fish, so using the highest quality frozen fish you can find is key. Using fresh fish is always my preference for the best result.

Q: How long does it take to “cook” the fish in lime juice?
A: It depends on the size of your fish pieces! For ½-inch pieces, it usually takes between 30 to 60 minutes. You’ll know it’s ready when the fish is opaque all the way through and looks white, not translucent.

Q: What should I serve with ceviche?
A: Tortilla chips or tostadas are classic! You can also serve it with plantain chips, in lettuce cups for a low-carb option, or even as a topping for a salad.

Easy & Flavorful Ceviche

This Easy & Flavorful Ceviche recipe is incredibly simple, quick to pull together, and packed with vibrant, fresh flavors. Perfect for sunny days, it requires no cooking and uses fresh fish cured in lime juice, mixed with diced vegetables and cilantro. It's a versatile dish that works as a light meal, appetizer, or party dish.

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Prep Time 20

Equipment

Sharp knife
medium non-reactive bowl glass or plastic works great
Plastic wrap

Ingredients

Hauptzutaten

1 lb Fresh fish fillets firm white fish like sea bass, grouper, halibut, mahi mahi, or red snapper; diced into ½-inch pieces
1 medium Red onion diced into about ¾ cup
1 cup Cucumbers diced
1 cup Roma tomatoes diced
1 large Jalapeño diced into about ⅓ cup; adjust to spice preference; remove seeds and ribs for less heat
1 medium Avocado diced; add right at the end
0.25 cup Fresh cilantro finely chopped
0.75 cup Lime juice about 5 large limes; freshly squeezed is a MUST!
1 tsp Sea salt
0.5 tsp Black pepper

Instructions

Prep Your Veggies: First things first, get all your vegetables chopped and ready. Dice the red onion, cucumbers, Roma tomatoes, and jalapeño into roughly ½-inch pieces. Finely chop your cilantro. Set the diced avocado aside for later.
Prep the Fish: Now, turn your attention to the fish. Make sure it's super fresh and pat it dry with paper towels. Using a sharp knife, cut the fillets into ½-inch bite-sized pieces. Try to keep the pieces relatively uniform in size so they "cook" evenly.
Combine the Stars (Hold the Avocado): Grab a medium non-reactive bowl (glass or plastic works great). Add the diced fish, red onion, cucumbers, tomatoes, and jalapeño to the bowl. Pour the fresh lime juice all over everything. Add the sea salt and black pepper.
Give it a Gentle Mix: Stir everything together gently with a spoon, making sure the fish is mostly submerged in the lime juice. The acidity in the lime juice will start to denature the proteins in the fish, essentially "cook" it without heat.
Let it Marinate (The Magic Happens Here): Cover the bowl with plastic wrap and pop it in the refrigerator. Let it marinate for at least 30 minutes, or up to 1 hour. You'll see the fish pieces turn opaque and firm up as they "cook" in the lime juice. I usually give it a gentle stir halfway through just to make sure everything gets properly bathed in the limey goodness. Don't marinate for too long, or the fish can get rubbery – 30-60 minutes is usually perfect for ½-inch pieces.
Add the Final Touches: Once the fish is opaque, remove the bowl from the fridge. Gently stir in the chopped cilantro and the diced avocado. Be careful not to overmix the avocado, or it will get mushy.
Taste and Adjust: Give it a taste! Does it need a little more salt? A pinch more pepper? This is your ceviche, make it perfect for YOU!
Serve and Enjoy: Serve immediately with tortilla chips, tostadas, or even lettuce cups. It's best when it's fresh and cold!

Notes

Substitutions & Additions: Can use cooked shrimp or scallops instead of fish (lime juice for flavor/texture only). Add diced bell peppers, corn kernels, or jicama for extra crunch. Diced mango or pineapple add sweetness. Can swap cilantro for chopped mint or parsley. Adjust spice level by using serrano for more heat or omitting jalapeño.
Tips for Success: Use the freshest, highest-quality fish possible. Always use a non-reactive bowl (glass, ceramic, or plastic) to avoid metallic taste. Do not over-marinate; fish should be opaque and firm (30-60 mins for ½-inch pieces). Gently drain excess liquid before adding avocado/cilantro if preferred. Ensure ceviche is well-chilled before serving.
Storage: Ceviche is best fresh. Store leftovers in an airtight container in the refrigerator for up to 1-2 days. Texture may change as fish continues to cure. Do not freeze.
FAQs: Lime juice cures/denatures fish proteins, making it safe to eat (not like heat cooking). Can use thawed frozen fish, but fresh is preferred for texture. Marinate time depends on fish piece size (30-60 mins for ½-inch pieces). Serve with tortilla chips, tostadas, plantain chips, lettuce cups, or as a salad topping.