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
-
1 lb fresh raw shrimp or white fish (halibut, tilapia), chopped
-
1 cup fresh lime juice (about 8-10 limes)
-
1/2 cup red onion, finely diced
-
1 medium tomato, seeded and chopped
-
1 cucumber, peeled and diced
-
1 avocado, diced
-
1/2 cup fresh cilantro, chopped
-
1 jalapeño or serrano pepper, minced (optional, for heat)
-
Salt and black pepper, to taste
-
Tajín or chili powder, for garnish
-
Tortilla chips or tostadas, for serving
Instructions
-
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.
-
Drain excess lime juice. Gently mix in red onion, tomato, cucumber, avocado, cilantro, and chili pepper if using.
-
Season with salt and black pepper to taste.
-
Garnish with Tajín or chili powder and serve chilled with tortilla chips or tostadas.
Notes
-
Use only sushi-grade or super fresh seafood for safety.
-
Add mango or pineapple for a fruity twist.
-
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
