Peach Ceviche is a fresh and flavorful take on the classic Latin American dish, offering a delightful balance of sweet, citrusy, and savory notes. Tender cubes of white fish are gently “cooked” in citrus juices and then combined with ripe peaches, red onion, chili, and fresh cilantro. This colorful, no-heat recipe makes a light and elegant appetizer, perfect for spring and summer entertaining.
Why You’ll Love This Recipe
This ceviche is the epitome of warm-weather dining—light, bright, and refreshing. The juicy peaches add a seasonal sweetness that perfectly complements the citrus-marinated fish. It’s a no-cook dish that’s incredibly easy to prepare and comes together quickly with minimal ingredients. Whether served as a vibrant starter or with chips as a casual snack, Peach Ceviche is sure to impress with its beautiful presentation and bold flavor.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
white fish (snapper, halibut, or sea bass), skinless and boneless
ripe peaches, diced
red onion, thinly sliced
limes, juiced
lemon, juiced
orange, juiced
olive oil
red chili or red pepper flakes (optional)
fresh cilantro, chopped
salt and pepper
Directions
- Dice the white fish into small, bite-sized cubes and place them in a non-reactive bowl (glass or ceramic).
- Pour the lime, lemon, and orange juice over the fish—just enough to fully cover it. Cover the bowl and refrigerate for 30–45 minutes, or until the fish turns opaque and firm to the touch.
- Once marinated, drain off most of the citrus juice, leaving a few tablespoons to retain flavor.
- Add the diced peaches, sliced red onion, chili or red pepper flakes (if using), olive oil, and chopped cilantro to the marinated fish. Gently toss to combine.
- Season with salt and pepper to taste. Chill until ready to serve.
- Serve cold, with tortilla chips, plantain chips, or as a refined plated appetizer.
Servings and timing
Servings: 4 servings
Prep Time: 15 minutes
Marinating Time: 45 minutes
Total Time: 1 hour
Calories: Approximately 180 kcal per serving
Variations
- Spicy Mango Version: Substitute one peach with a ripe mango for a tropical twist with added sweetness.
- Avocado Addition: Add diced avocado just before serving for a creamy contrast.
- Herb Swap: Replace cilantro with fresh mint or basil for a unique herbal flavor.
- Shellfish Option: Try using scallops or shrimp instead of white fish, adjusting marinating time based on thickness.
- Vegetarian Variation: Use hearts of palm or diced jicama in place of fish for a plant-based ceviche.
Storage/Reheating
Storage: Store any leftovers in an airtight container in the refrigerator and consume within 24 hours.
Freezing: Not recommended, as the texture of marinated fish and fruit does not hold up well to freezing.
Reheating: Not applicable. This dish is meant to be served cold.
FAQs
What type of fish is best for ceviche?
Firm white fish such as snapper, halibut, sea bass, or tilapia works best for ceviche as they hold up well in citrus marinades.
How do I know when the fish is done marinating?
The fish is ready when it turns opaque and firms up, typically within 30–45 minutes depending on the size of the pieces.
Can I use canned peaches?
Fresh peaches are strongly recommended for their texture and flavor, but drained canned peaches in juice (not syrup) can be used in a pinch.
Is it safe to eat raw fish in ceviche?
Yes, when handled properly and marinated in citrus juice, ceviche is generally safe. Always use very fresh, high-quality fish and keep it chilled.
Can I make this dish ahead of time?
Yes, but for best texture, serve it within a few hours of preparation. Add peaches and herbs just before serving to maintain freshness.
Do I need to peel the peaches?
Peeling is optional. The skin is thin and edible, but you may peel them for a smoother texture.
How spicy is this ceviche?
The heat is mild and can be adjusted by the type and amount of chili used.
What can I serve with peach ceviche?
Tortilla or plantain chips, crostini, or a light salad make excellent pairings.
Can I use bottled citrus juice?
Fresh juice is preferred for optimal flavor, but bottled juice may be used in a pinch. Avoid juices with added sugar or preservatives.
Is this dish gluten-free?
Yes, this recipe is naturally gluten-free when served on its own or with gluten-free chips.
Conclusion
Peach Ceviche is a light, bright, and beautifully balanced dish that captures the essence of warm-weather dining. Sweet peaches, citrus-marinated fish, and fresh herbs come together in a refreshing blend that’s as pleasing to the eye as it is to the palate. Perfect for spring and summer entertaining, this no-cook recipe is a must-try for fans of bold, fresh flavors and simple, elegant preparation.
Print
Peach Ceviche
- Total Time: 1 hour
- Yield: 4 servings
- Diet: Gluten Free
Description
Peach Ceviche offers a bright and flavorful twist on the traditional Latin dish. Tender cubes of white fish are marinated in fresh citrus juices and tossed with juicy peaches, red onion, chili, and cilantro. Light, zesty, and refreshingly sweet, it’s the perfect no-cook appetizer for spring and summer gatherings.
Ingredients
-
1/2 lb white fish (snapper, halibut, or sea bass), skinless and boneless
-
2 ripe peaches, diced
-
1/2 small red onion, thinly sliced
-
2 limes, juiced
-
1 lemon, juiced
-
1 orange, juiced
-
1 tablespoon olive oil
-
1 red chili or 1/2 teaspoon red pepper flakes (optional, for heat)
-
1/4 cup fresh cilantro, chopped
-
Salt and pepper, to taste
Instructions
-
Dice fish into small cubes and place in a non-reactive bowl.
-
Pour in lime, lemon, and orange juice to cover the fish. Cover and refrigerate for 30–45 minutes until the fish turns opaque and firm.
-
Drain most of the citrus juice, leaving a bit for flavor.
-
Add peaches, red onion, chili (if using), olive oil, and cilantro to the marinated fish. Gently toss.
-
Season with salt and pepper to taste.
-
Chill until ready to serve.
-
Serve cold with tortilla chips, plantain chips, or enjoy as a vibrant starter.
Notes
-
Always use the freshest fish available—sushi-grade if possible.
-
Adjust the heat with chili type or omit entirely for a milder version.
-
Can be made a few hours ahead and kept chilled.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Appetizer, Starter
- Method: No-Cook, Marinated
- Cuisine: Latin-Inspired, Fusion
