Ceviche is a refreshing and tangy dish made with raw fish or seafood marinated in citrus juice, typically lime or lemon, along with various seasonings and vegetables. Here's a basic recipe for a classic Latin American-style Ceviche that works with basically any fish or seafood of your choice:
Ceviche Ingredients
1 pound fresh white fish or seafood (such as tilapia, sea bass, shrimp, scallops), cut into small bite-sized pieces
1 cup fresh lime juice (about 8-10 limes)
1/2 red onion, thinly sliced
1-2 fresh tomatoes, diced
1-2 jalapeño or serrano peppers, seeded and finely chopped
1/2 cup cilantro leaves, chopped
1 avocado, diced (optional)
Salt and pepper to taste
Tortilla chips or plantain chips for serving
How To Make an Easy Classic Ceviche
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Prepare the Fish or Seafood: With a chef’s knife, cut the fish or seafood into small, uniform pieces and place them in a glass or non-reactive bowl. The sharper your knife, the easier it’s going to be to cut the soft, delicate fish or seafood, so make sure it’s properly honed before beginning.
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Marinate in Lime Juice: Pour the fresh lime juice over the fish or seafood, ensuring it's completely covered in the juice. Stir gently to coat. The acid from the lime juice "cooks" the fish by denaturing the proteins; the fish will turn opaque and firm as it marinates.
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Marinating Time: Cover the bowl with plastic wrap or a lid and place it in the refrigerator to marinate for about 15-30 minutes. The marinating time can vary depending on personal preference—some prefer shorter marinating times for a lighter "cooked" texture, while others prefer longer marinating times for a firmer texture.
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Add Vegetables & Seasonings: Once the fish has "cooked" to your desired texture, add the thinly sliced red onion, diced tomatoes, chopped jalapeño or serrano peppers, and chopped cilantro to the bowl. Mix gently to combine.
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Season & Chill: Season the ceviche with salt and pepper to taste. If using avocado, gently fold in the diced avocado. Cover the bowl again and refrigerate for an additional 15-30 minutes to allow the flavors to meld together.
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Serve: When ready to serve, give the ceviche a final stir. Serve the classic ceviche in individual bowls or glasses, garnished with extra cilantro leaves if desired, and accompany it with tortilla chips or plantain chips for scooping and crunch.
Enjoy the tangy and vibrant flavors of this Classic Ceviche—it's a light and refreshing dish that's perfect as an appetizer or light meal, especially on a warm day!