Easy Ceviche Recipe (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1/2 red onion, thinly sliced with the grain
02 -
1–1 1/2 teaspoons kosher salt, divided, more to taste
03 -
1/4 teaspoon black pepper
04 -
3/4 cup fresh lime juice (from 4–6 ripe limes), freshly squeezed
05 -
1–2 garlic cloves, very finely minced
06 -
1 fresh serrano or jalapeño chili pepper, seeded and finely chopped, more to taste
07 -
1 pound fresh fish (e.g., sea bass, red snapper, corvina, halibut, dorado, escolar, mahi-mahi, tilapia, or hamachi), diced into 1/2-inch cubes
08 -
1/4–1/2 cup fresh cilantro, chopped
09 -
1 cup grape or cherry tomatoes, sliced in half or diced
10 -
1 cup cucumber, diced
11 -
1 tablespoon olive oil (optional)
12 -
1 semi-firm avocado, diced, optional
→ Optional Avocado Sauce
13 -
2/3 cup avocado
14 -
1/3 cup cilantro
15 -
2/3 cup water, plus more as needed
16 -
1 tablespoon olive oil
17 -
1/2 teaspoon kosher salt
18 -
1 teaspoon coriander
19 -
2 tablespoons lime juice
20 -
1 garlic clove
21 -
Cracked black pepper to taste
# Instructions:
01 -
Slice the red onion thinly with the grain and toss in a bowl with salt, pepper, and lime juice, coating well.
02 -
Add the fish, garlic, and fresh chilies into the mixture and gently mix together.
03 -
Incorporate the tomatoes, cucumber, cilantro, and olive oil into the bowl. Stir gently, then marinate in the refrigerator for at least 30 minutes (45-60 minutes is ideal).
04 -
Before serving, taste and adjust salt and heat levels. Add more salt or chilies if needed. If adding avocado, fold it in right before serving and adjust salt as necessary.
05 -
Blend all avocado sauce ingredients in a blender until smooth. Add water or oil as needed for blending consistency.
06 -
Serve ceviche in a bowl with tortilla chips, as mini tostadas, tacos, lettuce cups, appetizer cups, or shot glasses with mini forks. Plate it with Avocado Sauce as a salad course.
07 -
Spray mini corn tortillas (3-inch tortillas) lightly with olive oil and season with salt. Bake in a 300°F (150°C) oven on a sheet pan until crisp (25–30 minutes), turning halfway through. Let cool completely.
# Notes:
01 -
The longer the fish marinates, the firmer and more 'cooked' it becomes.
02 -
Use ripe limes for the best flavor in the lime juice.