Classic ceviche is a bright and refreshing Latin American dish that captures the essence of summer in every bite. Made by marinating fresh seafood in citrus juice, the acid gently “cooks” the fish or shrimp, creating a tender, flavorful dish without heat. Tossed with crisp vegetables, creamy avocado, and fresh herbs, this dish is both vibrant and satisfying—ideal as a light appetizer or a healthy main course on warm days.
Why You’ll Love This Recipe
- No cooking required—perfect for hot days or outdoor dining
- Bursting with fresh, tangy flavors from citrus, herbs, and ripe vegetables
- High in protein and naturally low in carbs
- Quick to prepare with minimal cleanup
- Great for entertaining, especially when served with chips or tostadas
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Fresh raw shrimp or white fish (halibut, tilapia), chopped
- Fresh lime juice
- Red onion, finely diced
- Tomato, seeded and chopped
- Cucumber, peeled and diced
- Avocado, diced
- Fresh cilantro, chopped
- Jalapeño or serrano pepper, minced (optional)
- Salt and black pepper
- Tajín or chili powder (for garnish)
- Tortilla chips or tostadas (for serving)
Directions
- Place the chopped shrimp or fish in a non-reactive glass bowl. Pour in the fresh lime juice until the seafood is fully submerged.
- Cover and refrigerate for 30–45 minutes, stirring once or twice, until the seafood turns opaque and firm—this means it’s fully “cooked” by the citrus.
- Once the seafood is ready, drain most of the lime juice, leaving just a small amount to retain moisture and flavor.
- Gently mix in the red onion, tomato, cucumber, avocado, cilantro, and minced pepper if using.
- Season with salt and black pepper to taste.
- Garnish with a sprinkle of Tajín or chili powder.
- Serve chilled with tortilla chips or crispy tostadas.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Marinate Time: 30 minutes
Total Time: 45 minutes
Calories per Serving: Approximately 220 kcal
Variations
- Tropical Ceviche: Add diced mango or pineapple for a sweet twist
- Mexican-Style: Include a splash of orange juice or Clamato with the lime juice
- Spicy Kick: Use serrano peppers or add hot sauce to taste
- Shellfish Mix: Combine shrimp with scallops or octopus for variety
- Vegan Version: Replace seafood with hearts of palm or mushrooms and marinate in lime juice
Storage/Reheating
Storage:
- Ceviche is best consumed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 1 day.
- Due to the delicate nature of marinated seafood, it is not recommended to store beyond 24 hours.
Reheating:
- Ceviche should not be reheated, as it is intended to be served chilled and relies on citrus, not heat, to cook the seafood.
FAQs
Is the seafood in ceviche raw?
Technically yes, but the lime juice acid denatures the proteins in the seafood, giving it a cooked texture and appearance.
Can I use cooked shrimp instead?
Yes, if you’re unsure about handling raw seafood, you can use pre-cooked shrimp and reduce the marination time.
What kind of fish is best for ceviche?
Firm white fish like halibut, tilapia, sea bass, or snapper are excellent choices due to their texture and mild flavor.
Is ceviche safe to eat?
When made with fresh, high-quality seafood and marinated properly, ceviche is safe to consume. Use seafood-grade fish and always refrigerate during preparation.
Can I use lemon juice instead of lime?
Yes, lemon juice can be used, though lime is more traditional and imparts a distinct flavor.
How do I know when the seafood is fully “cooked”?
The seafood will turn from translucent to opaque and feel firm to the touch, typically after 30–45 minutes.
Can I freeze ceviche?
Freezing is not recommended, as it affects the texture of both the seafood and the vegetables.
What should I serve with ceviche?
Tortilla chips, tostadas, or crispy plantain chips make excellent accompaniments. It can also be served in lettuce cups or as a topping for avocado halves.
How spicy is ceviche?
Ceviche is mildly spicy by default. You can increase the heat with more chilies or add hot sauce to individual servings.
Can I prepare ceviche ahead of time?
You can prep the vegetables and marinade ahead of time, but it’s best to marinate the seafood no more than an hour before serving for peak freshness.
Conclusion
Classic ceviche is a light, zesty, and refreshing dish that’s as easy to make as it is to enjoy. Whether you’re hosting a summer gathering or just looking for a healthy, no-cook meal, ceviche brings a perfect balance of brightness and flavor to the table. Customize it to your liking and serve it chilled with your favorite crunchy sides—it’s a dish that always impresses.
Print
Classic Ceviche
- Total Time: 45 minutes
- Yield: 4 servings
- Diet: Gluten Free
Description
This Classic Ceviche is a bright, citrusy Latin American seafood dish where fresh shrimp or fish is “cooked” in lime juice and tossed with red onion, tomato, cucumber, avocado, and herbs. Light, zesty, and bursting with flavor, it’s a perfect summer appetizer or refreshing light meal served with tortilla chips or tostadas.
Ingredients
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1 lb fresh raw shrimp or white fish (halibut, tilapia), chopped
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1 cup fresh lime juice (about 8-10 limes)
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1/2 cup red onion, finely diced
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1 medium tomato, seeded and chopped
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1 cucumber, peeled and diced
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1 avocado, diced
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1/2 cup fresh cilantro, chopped
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1 jalapeño or serrano pepper, minced (optional, for heat)
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Salt and black pepper, to taste
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Tajín or chili powder, for garnish
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Tortilla chips or tostadas, for serving
Instructions
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Place chopped shrimp or fish in a glass bowl and pour in lime juice until fully submerged. Cover and refrigerate for 30–45 minutes, or until the seafood turns opaque and firm.
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Drain excess lime juice. Gently mix in red onion, tomato, cucumber, avocado, cilantro, and chili pepper if using.
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Season with salt and black pepper to taste.
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Garnish with Tajín or chili powder and serve chilled with tortilla chips or tostadas.
Notes
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Use only sushi-grade or super fresh seafood for safety.
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Add mango or pineapple for a fruity twist.
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Best served fresh—avoid storing overnight to keep texture and flavor.
- Prep Time: 15 minutes
- Marinate Time: 30 minutes
- Category: Appetizer, Main
- Method: Marinating
- Cuisine: Latin American
