Ceviche

Mexican and Tex MexLow CarbPaleoFish and Seafood

Classic ceviche (or seviche) recipe! Here's how to make ceviche using the traditional Latin American method to prepare fresh fish - cubes of red snapper are cooked by lime and lemon juice. Serve this delicious ceviche wrapped in corn tortillas or with chips.

Photography Credit: Elise Bauer

The first time I made ceviche, I was amazed. I could actually see the lemon and lime juice turning the color of the fish from translucent pink to opaque white.

The acid from the limes and lemons change the structure of the proteins in the fish, essentially “cooking” the fish without using heat.

I love ceviche rolled up in a freshly cooked, still warm corn tortilla with lettuce and salsa.

Ceviche served with avocado in white serving dish

Ceviche Recipe

  • Prep time: 15 minutes
  • Marinating time: 3 hours
  • Yield: Serves 4-8

Always use the freshest fish possible. Make the same day you purchase fresh fish.

Ingredients

  • 2 lbs of firm, fresh red snapper fillets (or other firm-fleshed fish), cut into 1/2 inch pieces, completely deboned
  • 1/2 cup of fresh squeezed lime juice
  • 1/2 cup of fresh squeezed lemon juice
  • 1/2 red onion, finely diced
  • 1 cup of chopped fresh seeded tomatoes
  • 1 serrano chili, seeded and finely diced
  • 2 teaspoons of salt
  • Dash of ground oregano
  • Dash of Tabasco or a light pinch of cayenne pepper
  • Cilantro
  • Avocado
  • Tortillas or tortilla chips

Method

1 Assemble the ceviche: In a non-reactive casserole dish, either Pyrex or ceramic, place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano. Cover with lime and lemon juice. Cover casserole dish with plastic-wrap.

2 Stir after one hour, then marinate several more hours: Let sit covered in the refrigerator for an hour, then stir, making sure more of the fish gets exposed to the acidic lime and lemon juices. Let sit for several more hours, giving time for the flavors to blend.

During the marinating process, the fish will change from pinkish grey and translucent, to whiter in color and opaque.

3 Serve: Serve with chopped cilantro and slices of avocado with heated tortillas for ceviche tacos or with tortilla chips.

Hello! All photos and content are copyright protected. Please do not use our photos without prior written permission. Thank you!

This post may contain links to Amazon or other partners; your purchases via these links can benefit Simply Recipes. Read more about our affiliate linking policy.

Homemade Ceviche with Fish

Elise Bauer

Elise Bauer is the founder of Simply Recipes. Elise launched Simply Recipes in 2003 as a way to keep track of her family's recipes, and along the way grew it into one of the most popular cooking websites in the world. Elise is dedicated to helping home cooks be successful in the kitchen. Elise is a graduate of Stanford University, and lives in Sacramento, California.

More from Elise

85 Comments / Reviews

No ImageCeviche

Did you make it? Rate it!

  1. Tina

    I used a mix of ahi tuna and wild caught shelled and deveined shrimp. I also only had jalapeños on hand, so I used that instead. Really good. I served it over arugula and had bought some real bread from a French shop nearby and soaked up the juices with it. And I had a glass of rose wine with it. It was yummy.

    xxxxxyyyyy

  2. Marilyn

    Loved this recipe but wondered if the fish should have been skinned. I think my pieces were larger than the recipe called for.

    xxxxxyyyyy

    Show Replies (1)
  3. Reed

    First rate Ceviche recipe. I enjoy adding additionally, pineapple and cucumber for a little sweetness and crunch. Eat well!

    xxxxxyyyyy

  4. Brian

    My go to dinner on a hot summer night.

  5. graham

    why do the pictures have peppers and red onions and the recipe does not include this

    Show Replies (1)
View More
CevicheCeviche