Ceviche Recipe
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This Ceviche Recipe is a zesty blend of fresh shrimp, citrus juice, and colorful veggies. A quick, healthy dish ideal for gatherings, served with tortilla chips for a bold flavor punch. Ready in 30 minutes, it’s a must-try for seafood lovers!
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Ingredients
- 1/2 red onion thinly sliced with the grain
- 1 –1 1/2 teaspoons kosher salt start with 1, add more to taste
- 1/4 teaspoon black pepper
- 3/4 cup fresh lime juice 4-6 limes, freshly squeezed and ripe
- 1 –2 garlic cloves very finely minced (use a garlic press)
- 1 fresh serrano or jalapeño chili pepper seeded and very finely chopped (start conservatively, add more to taste)
- 1 pound fresh fish sea bass, red snapper, corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi, diced into 1/2-inch cubes
- 1/4 –1/2 cup fresh cilantro chopped
- 1 cup grape or cherry tomatoes sliced or halved (or 1 cup diced tomatoes)
- 1 cup diced cucumber
- 1 tablespoon olive oil optional
- 1 semi-firm avocado diced (or prepare Avocado Sauce, see below)
Optional Avocado Sauce:
- 2/3 cup avocado
- 1/3 cup cilantro
- 2/3 cup water plus more as needed
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1 teaspoon coriander
- 2 tablespoons lime juice
- 1 garlic clove
- Cracked pepper to taste
Instructions
- Slice the red onion thinly with the grain and toss in a bowl with salt, pepper, and lime juice, coating well.
- Add the fish, garlic, and fresh chilies, and gently mix.
- Add the tomatoes, cucumber, cilantro, and olive oil, give a stir, and marinate in the refrigerator for at least 30 minutes before serving (45-60 minutes is ideal). The longer you marinate, the firmer and more “cooked” the fish will become.
- Before serving, taste and adjust the salt and heat. Add more salt or chilies if you like. If adding avocado, gently fold it in right before serving—you may need to add a pinch more salt.
- To make the optional Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water or oil if needed to get the blades going.
Notes
- To Serve: Serve ceviche in a large bowl with tortilla chips on the side, as mini tostadas (on a round chip or homemade), or make ceviche tacos or ceviche lettuce cups. Ceviche can also be served in small appetizer cups or shot glasses with a mini fork, or plate it with a little Avocado Sauce as a salad course.
- To make crispy mini tostadas: Lightly spray mini corn tortillas (3-inch tortillas) with olive oil and season generously with salt. Bake in a 300°F oven on a sheet pan until crisp (not chewy, but crisp like a cracker) for about 25-30 minutes, turning halfway through. Let cool completely.
Nutrition
Calories: 149kcal | Carbohydrates: 9g | Protein: 15.5g | Fat: 6.3g | Saturated Fat: 1.3g | Cholesterol: 31mg | Sodium: 637.1mg | Fiber: 3.1g | Sugar: 3.2g
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