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Mexican ceviche was an acquired taste for me, ever since I first tried it in an authentic Mexican restaurant years ago… and over the years, I’ve become hooked. Since then, I’ve had the pleasure of trying Peruvian ceviche and Ecuadorian ceviche – each one a little different but equally amazing. Inspired by my experiences, here’s my take on a simple ceviche recipe that you can easily make at home.
This one is a fish ceviche recipe, but you can use similar ceviche ingredients to make shrimp ceviche or even use other seafood as well. It has similar components to many other Mexican dishes, like zesty shrimp avocado salad and light fresh Mexican shrimp cocktail — but with a flavorful twist using fish fillets instead of shrimp.
Why This Is My Best Ceviche Recipe
- Tangy, savory, and spicy flavors
- Creamy and crisp textures
- Simple ingredients
- Fast 10-minute prep (no cooking required)
- Great as an appetizer or main course
What Is Ceviche?
Ceviche is an appetizer or a light main course made of raw fish marinated in citrus juices, combined with fresh vegetables, such as onions, peppers, avocado, and cilantro. It’s a popular dish throughout Latin America, including Mexico, South America (especially Peru and Ecuador), and the Caribbean.
Ceviche Ingredients & Substitutions
This section explains how to choose the best ingredients for ceviche recipes, what each one does in the recipe, and substitution options. For measurements, see the recipe card below.
The Best Fish For Ceviche:
The best types of fish for Mexican ceviche are those with firm flesh and mild flavor, such as sea bass, grouper, halibut, mahi mahi, or red snapper. Make sure your fish is raw and as fresh as possible!
I used fish in this recipe for ceviche, but you can also use other seafood such as shrimp (either in this recipe or in my easy shrimp ceviche recipe), scallops, or crab.
Other Ceviche Ingredients:
Besides the fish, here are the other main ceviche ingredients:
- Red Onion – You can use sweet onions, scallions, shallots, or green onions instead. Each of these varieties of onions will provide a unique flavor to your ceviche dish. You can also add some minced garlic (or garlic powder) if you like the flavor.
- Cucumber – Cucumber adds crunch and a refreshing flavor.
- Tomatoes – I used Roma tomatoes, but cherry, grape, or beefsteak tomatoes all make great additions to ceviche.
- Jalapeño – These provide a little heat! Remove the seeds and ribs if you prefer less spice, as these are the spiciest parts of the pepper. You also can use poblano peppers for a milder alternative, serrano peppers for even more spicy kick, or other chili peppers.
- Avocado – I think this is a must for ceviche recipes! Dice into bite-sized pieces.
- Fresh cilantro – Fresh parsley or oregano would also work.
- Sea Salt & Black Pepper – If you like more heat, add a sprinkle of red pepper flakes.
- Lime Juice – You can use bottled lime juice for convenience, but getting the juice from 5 large limes will yield a fresher flavor. You could also use fresh lemon juice in this easy ceviche recipe, but the flavor will be slightly different. Orange juice works as well, but has a lot more sugar and will take longer to “cook” the fish because it’s less acidic than lemons or limes.
VARIATION: Make it more filling!
For a more filling dish, add cooked potatoes (either white or sweet potato) to your ceviche ingredients. Or try mango or pineapple for a tropical twist!
How To Make Ceviche
This section shows how to make Mexican ceviche with fish, with step-by-step photos and details about the technique, to help you visualize it. For full instructions, including amounts and temperatures, see the recipe card below.
- Pat the fish dry. Drying the fish with paper towels helps the marinade adhere better and prevents the dish from being too watery.
- Coat the ingredients in lime juice. Combine all the Mexican ceviche recipe ingredients. Stir well to combine and coat with lime juice.
- Marinate the ceviche. Cover and refrigerate to “cook” the fish.
- Adjust seasonings. Add salt and pepper to taste.
Ceviche Recipe Tips
For the best ceviche, follow these tried and true tips and tricks:
- Freshness is key. Always start with the freshest fish possible when making ceviche. It should have a firm texture and a pleasant, oceanic smell.
- Cut the ingredients into small, uniform pieces. This lets the marinade penetrate everything evenly, and also makes the dish easier to eat.
- Marinate for at least 30 minutes. This time is necessary for the acid from the lime juice to “cook” the fish.
- For optimal texture, eat within 2 hours. After that, the texture of the fish will be more mushy. This happens faster with delicate fish, such as flounder or sole, whereas firmer fish, like sea bass or snapper, will keep a bit longer.
- Serve chilled. For the best flavor, serve ceviche recipes right out of the fridge. To keep the dish cold for longer, refrigerate your serving bowl as well.
Keep fish ceviche to an airtight container in the refrigerator.
How Long Is Ceviche Good For?
Ceviche is best within 2 hours of marinating, but is fine to refrigerate for up to 24 hours. The flavor and texture start to degrade after 2 hours, though.
Can You Freeze Ceviche?
Freezing ceviche recipes is not recommended. The texture of the fish (as well as the other fresh ingredients, such as cucumbers, tomatoes, raw onions, and avocado) will be ruined after thawing. It’s fast and easy to just make the amount you need fresh!
What To Serve With Ceviche Recipes
This fish ceviche recipe is a versatile dish that pairs well with a variety of sides. Popular accompaniments include:
- Chips & Crackers – Serve your Mexican ceviche with tortilla chips (or almond flour tortilla chips) for a traditional pairing. You can also pair it with other salty and crunchy snacks, such as almond flour crackers or even cheese crisps.
- Mexican-Inspired Sides – Plantain chips, tostadas, cilantro lime cauliflower rice, and refried beans are all popular dishes to serve with this ceviche recipe.
- Tacos – Spoon ceviche into a taco shell or corn tortilla (shown in the photos) and garnish with your favorite toppings, such as shredded lettuce, cheese, tomatoes, onions, or guacamole. If you want to avoid corn, throw this into a taco salad or try soft and flexible coconut flour tortillas or 2-ingredient jicama tortillas.
- Veggies – Serve easy ceviche as the main course with cabbage slaw for tacos or avocado corn salad for a complete meal.
More Easy Fish Recipes
Enjoy fast flavor with these easy fish recipes, perfect for a variety of courses:
Ceviche Recipe (Fast & Flavorful!)
You'll love this ceviche recipe with simple, fresh ingredients: fish, avocado, veggies, herbs and lime. An easy, flavorful Mexican appetizer!
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Tap on the times in the instructions below to start a kitchen timer while you cook.
Pat the fish dry with paper towels. (This helps the marinade adhere better and prevents excess moisture.)
In a large mixing bowl, combine all ingredients and toss well to combine. Make sure all of the ingredients (especially the fish) have been coated in lime juice.
Cover and refrigerate for 30-60 minutes (or up to 2 hours) before serving.
Adjust salt and pepper to taste if needed.
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Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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