Ceviche is a refreshing dish that is easy to make and the perfect appetizer for your next party!
Never heard of ceviche? That’s okay—it’s a Latin-American dish that’s been gaining popularity stateside over the past couple of years. Basically, ceviche is seafood, usually fish, prepared raw in a citrus sauce.
The acidic lime juice used in this recipe “cooks” the fish (i.e. it denatures the proteins) while adding a citrusy flavor. Combined with juicy tomatoes, spicy jalapeños, and creamy avocado, the seafood has a freshness and zing to it. You won’t even remember that the fish is raw-ish. I mean, if you like seared tuna, your taste buds will jive with this dish.
And let me tell you—it’s the perfect app or main meal for sizzling summer days. All you need is a mojito, and you’re good to go!
Is Ceviche Healthy?
Ceviche is a lean, healthy dish, high in protein and low in fat. Fresh fish provides omega-3 fatty acids, which are beneficial for heart health. You’ll also find a fair share of vitamins, minerals, and antioxidants due to all the veggies featured.
Is my fish fresh?
Fish is the protein I’m the most particular about. And with a recipe like ceviche, you don’t want to compromise.
To determine the freshness of your fish, start with the smell. Fresh fish has a clean, ocean-esque aroma and should not smell overly fishy. Even if the off-smell is subtle, it’s best to avoid using it for recipes that require uncooked fish.
You should also feel the flesh. It should be firm to the touch and almost spring back when you press it. If it feels flimsy or soft, don’t use it!
How To Make Ahead And Store
Make your ceviche fresh and don’t store it any longer than 2 days. You don’t want to mess with seafood, y’all.
Serving Suggestions
Ceviche pairs wonderfully with Tortilla Chips for a yummy crunch. For a complete Latin-American–inspired feast, accompany it with a Mexican Grilled Corn Salad With Jalapeño And Avocado or Mexican Rice—though carb-cutters may like this Mexican Cauliflower Rice instead.
And while I think a Strawberry Mojito would be a nice cold beverage on a hot day, you may want to stick with ceviche’s Peruvian roots and try this Easy Pisco Sour Recipe.
Ingredients
- 1 pound fresh firm white fish such as sea bass or snapper, diced into 1/2-inch pieces
- 3/4 cup fresh lime juice from about 6-8 limes
- 1/2 medium red onion thinly sliced
- 1 cup diced ripe tomatoes
- 1 medium jalapeño seeded and finely chopped
- 1/2 cup chopped fresh cilantro
- 1 medium avocado diced
- Salt to taste
Instructions
- Combine the diced fish with lime juice in a non-reactive bowl, ensuring the fish is fully submerged. Cover and refrigerate for 15-30 minutes to ‘cook’ the fish.
- Mix in the red onion, tomatoes, jalapeño, and cilantro with the marinated fish, then season with salt to taste.
- Gently fold in the diced avocado just before serving to maintain its texture and freshness.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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