Ceviche

Recipe video above. This is a traditional Mexican version of Ceviche except it's not overly sour!! Actually, limes are typically less sour in Central and South America, than they are in Australia, the US and most Western countries, so I balance out the sour with olive oil. Avocado adds a deliciously creamy element, while the onion, tomato and coriander bring brightness to the dish. Serve sharing-style with corn chips, or in individual bowls for an elegant starter with crostini. Serves: 3 as a meal with corn chips or crostini, 5 - 6 as a starter

Prep time: PT10M

Cook time: PT5M

Rating

4.99 stars (703 reviews)

Keywords

Ceviche, fresh fish, sashimi grade fish, sushi grade fish

Ingredients

400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating ( (Note 1))
1/4 red onion (, very finely sliced using mandolin (so it "flops"))
2 tsp fresh jalapeño (, finely chopped (or green chilli) - add more or less for spiciness)
8 cherry tomatoes (, halved (large ones quartered))
1/4 tsp black pepper
1/3 cup lime juice (, fresh (or lemon juice))
1/2 tsp salt (, cooking / kosher (or 1/4 tsp table salt, Note 2))
1 avocado (, ripe, cut into 1.25cm / 1/2" cubes)
1/4 cup coriander/cilantro leaves (, roughly chopped (sub chives))
2 tbsp extra virgin olive oil ((Note 3))

Cuisine

Asian influence
Mexican
South American

Steps

Cut fish: Cut fish into 1.25cm / 1/2" cubes.
Toss in lime, leave 5 minutes: Place in a bowl with onion, jalapeño, tomato, pepper and lime juice. Gently toss, then set aside for 5 minutes, mixing gently once.
Add avocado then serve! Sprinkle over salt, then add avocado, coriander and olive oil. Gently stir, then serve immediately with corn chips (see in post for other ideas).
Ceviche will be good for 20 minutes or so, then fish will start to overcook and firm up. Do not leave overnight (for food safety reasons).

Nutitrion

Serving Size: 1 serving
Calories: 188 kcal
Carbohydrates: 6 g
Protein: 15 g
Fat: 12 g
Saturated Fat: 2 g
Cholesterol: 64 mg
Sodium: 295 mg
Sugar: 2 g

Reviews

Konrad Pawlak on 2025-01-04 (5 stars):
Did this today with kingfish, very fresh and delicate recipe. Unfortunately forgot the red onion.
Cher on 2024-09-01 (5 stars):
We chartered a fishing boast and unfortunately only caught 2 smaller fish, Not enough to grill up. I found this recipe. This ceviche recipe was better than ones I have tried in restaurants.! After I finished preparing. I put it the freezer to chill for about five minutes. Divine!
Brady Lauderdale on 2024-07-30 (5 stars):
Very accurate. In fact here in the states, sushi restaurants must keep proof of dates caught, dates and length of time frozen, and dates thawed in order to safely serve it to customers.
Gordon Tansey on 2024-05-01 (5 stars):
Wow! So easy, so fresh - keep to the times so the fish doesn’t burn. I used Tuna and it was brilliant. Couldn’t believe how many people it served as an entree. Yes!! make this!
Kriss on 2024-03-26 (5 stars):
Made this with fresh Corvina from our fish monger in Florida and was absolutely delicious. Thanks for a wonderful recipe. I’m making it again today!
Suz on 2023-12-15 (5 stars):
Brilliantly simple and refreshing. It is very similar to a dish in the South Pacific known as ‘Kokoda’ (pronounced kokonda)
Liz on 2023-12-02 (5 stars):
This is better than any ceviche I’ve had in any restaurant. It’s not just the ingredients, it’s the instructions on how to construct. Thanks Nagi, we make this almost every week.
Michelle on 2023-09-03 (5 stars):
Actually I read up on this. Sushi grade fish is flash frozen quickly after being caught and gutted and cleaned. It must be frozen to very low temperatures for a certain period of time. This kills all the pathogens and makes the fish safe to eat raw in sushi. So as counterintuitive as it seems, this special freezing method results in safe and fresh tasting fish. In fact, freshly caught fish that hasn't been frozen could have more parasites. Buy from a reputable source and ask questions if needed.
David D on 2023-05-31 (5 stars):
Hi Nagi, I consult your site often from here in France. I always like your approach. So thank you! I have often heard that one very good way to insure fish is safe to use in ceviche or sashimi is that a) it be fresh (which you underline) and b) that it be frozen for at least a short period, which kills most of the pathogens that might be dangerous. What do you think?
Liz on 2023-03-21 (5 stars):
This is honestly the most amazing recipe. I found it about a month ago and we have had it every weekend since.