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Ceviche

Here's how to make classic ceviche (or seviche) 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.

Elise Bauer

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

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Elise Bauer
Updated February 05, 2021
Elise Bauer
How to Make Ceviche with fish, onions, tomatoes, and chili
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
Elise Bauer

Ceviche

Prep Time 15 mins
Cook Time 0 mins
Marinating 3 hrs
Total Time 3 hrs 15 mins
Servings 4 to 8 servings
Always use the freshest fish possible. Make the same day you purchase fresh fish.

Ingredients

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

    Combine the fish, onion, tomatoes, chili, salt, Tabasco, and oregano for the ceviche in a non-reactive dish
    Elise Bauer
  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.

    While marinating the ceviche, the fish will change from pinkish grey and translucent to whiter in color and opaque
    Elise Bauer
  3. Serve.

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

Homemade Ceviche with Fish
Elise Bauer