Easy Homemade Rockfish Ceviche with Avocado & Lime is a vibrant, no-cook seafood dish that captures the essence of coastal cuisine. Delicately marinated in fresh lime juice, tender rockfish is tossed with avocado, tomato, cucumber, and herbs for a zesty, refreshing combination. Perfect as an appetizer or light summer meal, this ceviche is best served chilled with crispy plantain or tortilla chips, delivering bold flavors with minimal effort.

Why You’ll Love This Recipe

Fresh and healthy: Packed with lean protein, heart-healthy fats, and vitamin-rich vegetables.
No cooking required: A true no-heat dish—perfect for hot weather or quick meals.
Zesty and flavorful: Lime juice, herbs, and optional chili give it bold, layered taste.
Elegant yet simple: Impress guests with a dish that looks and tastes gourmet but is easy to prepare.
Customizable: Adjust the heat, herbs, or veggies to your liking.
Light and refreshing: Ideal for summer parties, beachside snacks, or clean eating.
Pescatarian and gluten-free: Naturally suits a range of dietary needs.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

1 lb fresh rockfish fillets, skin removed, finely diced
1 cup freshly squeezed lime juice (about 6–8 limes)
1/2 red onion, thinly sliced
1 cup diced tomato
1 cucumber, peeled and diced
1 avocado, diced
1–2 serrano or jalapeño peppers, minced (optional)
1/2 cup chopped fresh cilantro
Salt and pepper to taste
Lime wedges (for serving)
Plantain or tortilla chips (for serving)

directions

Marinate the fish: Place diced rockfish in a non-reactive bowl (glass or ceramic). Pour lime juice over the fish until fully submerged. Cover and refrigerate for 30–45 minutes, or until the fish turns opaque, indicating it is “cooked” by the acid.
Drain excess juice: Once the fish is ready, drain about half of the lime juice to avoid overpowering acidity.
Add vegetables and herbs: Mix in red onion, tomato, cucumber, avocado, chopped cilantro, and minced chile (if using).
Season to taste: Add salt and pepper generously. Stir gently and taste—adjust seasoning or lime juice if needed.
Chill before serving: Let the ceviche sit in the refrigerator for 10 more minutes to allow flavors to meld.
Serve: Spoon into bowls and garnish with lime wedges. Serve cold with plantain or tortilla chips.

Servings and timing

Servings: 4 servings
Prep Time: 15 minutes
Marinating Time: 45 minutes
Total Time: 1 hour
Calories: 210 kcal per serving

Variations

Different fish: Try halibut, snapper, tilapia, or sea bass in place of rockfish.
Fruit addition: Add diced mango or pineapple for a sweet and tangy twist.
Extra crunch: Top with thinly sliced radish or jicama for added texture.
Creamy element: Stir in a spoonful of plain Greek yogurt or sour cream for a creamy ceviche.
Tropical-style: Add coconut milk for a Caribbean-style twist.
Herb variations: Substitute cilantro with mint or basil for a fresh new profile.

storage/reheating

Storage: Store leftover ceviche in an airtight container in the refrigerator and consume within 24 hours. After that, the fish may become overly soft or break down.
Reheating: This is a no-cook dish and should not be reheated. Always serve chilled.
Make-ahead tip: You can dice and prep the ingredients in advance, but combine only shortly before serving to preserve texture and flavor.

FAQs

What is rockfish, and can I substitute it?

Rockfish is a lean, white-fleshed fish with a mild flavor, ideal for ceviche. You can substitute with snapper, halibut, or another firm white fish.

How do I know when the fish is done “cooking” in lime juice?

The fish is ready when it turns opaque and firm to the touch. This typically takes 30–45 minutes depending on the size of the pieces.

Is ceviche safe to eat?

Yes, when made with very fresh fish and properly marinated in citrus juice, ceviche is safe. Always source high-quality seafood from a reputable supplier.

Can I use bottled lime juice?

Freshly squeezed lime juice is strongly recommended for the best flavor and acidity balance. Bottled juice may have preservatives and lack brightness.

Should the fish be frozen first?

Yes, for food safety, it’s best to freeze fish for at least 24 hours before using it in raw preparations to eliminate parasites.

How spicy is this recipe?

That depends on your use of serrano or jalapeño. Start with one pepper and add more to taste, or omit entirely for a milder version.

Can I make ceviche without avocado?

Yes, avocado adds creaminess but is optional. Feel free to replace it with more cucumber or another favorite veggie.

What kind of chips are best with ceviche?

Crisp plantain chips, tortilla chips, or tostadas are perfect for scooping and add a satisfying crunch.

Can I prepare ceviche for a party?

Yes, prepare the components ahead and combine just before serving. Ceviche is best enjoyed fresh, within an hour of mixing.

Is ceviche keto-friendly?

Yes, this recipe is low in carbs and high in healthy fats and protein, making it suitable for keto or low-carb diets.

Conclusion

Easy Homemade Rockfish Ceviche with Avocado & Lime is a bright, flavor-packed dish that brings a burst of freshness to any table. Whether served as a shared appetizer or a light main course, its tangy citrus marinade and creamy avocado balance beautifully with tender fish and crisp vegetables. With no cooking required and endless ways to personalize it, this ceviche is an essential addition to your summer dining rotation or party menu.

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✅ H1 Title
✅ Short description
✅ Why You’ll Love This Recipe
✅ Ingredients (with the fixed tip text)
✅ Directions
✅ Servings and timing
✅ Variations
✅ Storage/Reheating
✅ FAQs (10 detailed questions and answers)
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