Fish Ceviche Recipe - Fresh, Safe & Delicious

Get ready to dive into the vibrant flavors of Mexico with our incredible ceviche recipe fish! This isn't just any seafood dish; it's a celebration of fresh ingredients, bright citrus, and simple preparation that will transport your taste buds straight to the coast. Forget complicated techniques or questionable safety; our easy Mexican-style fish ceviche is designed to be straightforward, safe, and absolutely delicious for everyone, from beginner cooks to seasoned seafood lovers. We'll show you exactly how to transform lean, firm fish into a zesty, refreshing appetizer or light meal, perfect for sunny afternoons, casual get-togethers, or a vibrant party spread. While some ceviche variations might feature cooked shrimp or boiled shrimp, and others might even involve boiling lobster, this definitive guide focuses on the classic, irresistible charm of a raw fish ceviche, ensuring a truly authentic and unforgettable experience.

Ingredients

• 1 lb (approx. 450g) very fresh, firm white fish suitable for raw eating (e.g., halibut, cod, mahi-mahi, sea bass), "sushi-grade" if available
• ¾ cup (180ml) fresh lime juice (from 5-7 limes), plus optional 1-2 tbsp fresh lemon juice for a milder acidity
• ½ medium red onion, very thinly sliced or finely diced
• 1-2 jalapeño peppers (or serrano for more heat), finely minced (remove seeds and membranes for less spice)
• 1 tsp sea salt, plus more to taste
• ½ tsp black pepper, plus more to taste
• 1 cup ripe Roma or cherry/grape tomatoes, finely diced
• 1 cup English or Persian cucumber, finely diced
• ½ cup fresh cilantro, chopped
• 1 ripe avocado, diced
• Optional: 1-2 tbsp good quality olive oil, for richness
• To serve: Tortilla chips, tostadas, lettuce cups, or small appetizer cups

Directions

1. Prep the Fish Begin by thoroughly patting your fish dry with paper towels. This helps the marinade adhere better and prevents a watery ceviche. Carefully trim away any dark spots or stringy bits from the fish. Using a very sharp knife, cut the fish into even ⅓–½-inch cubes. Uniform size is key here, as it ensures the fish cures evenly, giving you a consistent texture in every bite. Place the cubed fish in a chilled glass or ceramic bowl.
2. Make the Citrus Marinade In a separate, chilled bowl, combine the fresh lime juice (and optional lemon juice), 1 teaspoon of salt, ½ teaspoon of black pepper, the finely sliced red onion, and minced jalapeño. Give it a good stir. Let the onion sit in this citrus mixture for about 5 minutes; this helps to mellow its sharp flavor and infuse the marinade.
3. Cure the Fish Add the cubed fish to the citrus mixture. Gently toss everything together with a spoon, ensuring all the fish pieces are well coated in the marinade. Cover the bowl and place it immediately in the refrigerator. Stir the ceviche once or twice during the curing process. The fish will begin to turn opaque at the edges as the acid works its magic. A typical cure time ranges from 15-30 minutes for a more raw center, or up to 45 minutes for a more opaque, "cooked-through" texture. You’ll find a detailed timing guide below to help you achieve your preferred doneness.
4. Add Veggies & Cilantro Once the fish is cured to your liking, gently fold in the diced tomatoes, cucumber, and chopped cilantro. If you're using it, add an optional drizzle of olive oil now. Finally, carefully fold in the diced avocado right before serving to prevent it from mashing or turning brown.
5. Taste and Adjust Take a small taste of your ceviche. This is your chance to balance the flavors! If it needs more zing, add a pinch more salt. If it tastes too acidic, a splash of olive oil or a few more diced tomatoes or cucumbers can help mellow it out. For an extra kick, stir in a bit more minced jalapeño.
6. Serve Right Away Spoon the finished ceviche into a festive serving bowl set over a bed of crushed ice, or portion it into individual appetizer cups. Remember, ceviche is best enjoyed fresh, ideally within a short timeframe after preparation to maintain its optimal texture and flavor. We'll cover storage details further down, but for now, get ready to dig in