If you’re craving something bright, zesty, and utterly fresh, I’ve got just the thing for you—a fantastic Quick and Fresh Fish Ceviche Recipe that’s an absolute breeze to whip up. This ceviche bursts with vibrant flavors and textures, making it perfect for a light lunch, appetizer, or impressive party treat. Trust me, once you try it, you’ll be hooked on how simple and delightful it is to prepare this fresh-from-the-sea sensation right in your kitchen.
Why You’ll Love This Recipe
- Bright and Flavorful: The zesty lime juice perfectly “cooks” the fresh fish instantly, giving you a refreshing dish loaded with vibrant flavors.
- Super Quick to Make: You can have this whole dish ready in just about 15 minutes, making it ideal for last-minute gatherings or a quick healthy snack.
- Customizable: From the type of fish to the heat level of the jalapeños, you control every detail to suit your taste buds.
- Impressively Fresh: It celebrates the clean taste of sashimi-grade fish, enhanced just enough with creamy avocado and a drizzle of olive oil for balance.
Ingredients & Why They Work
Each ingredient in my Quick and Fresh Fish Ceviche Recipe plays a special role — together they create a harmony of flavors and textures that’s fresh, tangy, and satisfyingly crunchy. Plus, I’ll share some handy shopping tips to help you pick the best components for success.
- Sashimi-Grade Fish: This is the star of the show. Using sashimi-grade fish like kingfish or tuna ensures safety and freshness since it’s meant to be eaten raw.
- Red Onion: Thinly sliced to soften its sharpness and add a delightful crunch that balances the soft fish and creamy avocado.
- Fresh Jalapeño: Provides just the right kick; finely chopping it lets you control the heat level.
- Cherry Tomatoes: Their juicy sweetness brightens the dish and adds pops of color.
- Lime Juice: The acid ‘cooks’ the fish and infuses it with that signature ceviche tang.
- Salt: Enhances all the flavors, but keep an eye on how much you add, depending on whether you use coarse kosher salt or finer table salt.
- Avocado: Creates a creamy contrast that mellows the bright acidity and brings richness.
- Cilantro (Coriander): Adds herbal freshness and a lovely aroma; chives can be a good substitute if you’re not a cilantro fan.
- Extra Virgin Olive Oil: While not traditional, a drizzle adds luxurious smoothness and rounds out the tart flavors beautifully.
Make It Your Way
I like to play around with this Quick and Fresh Fish Ceviche Recipe depending on what I have on hand and my mood. Feel free to swap in different fish, adjust the spice, or even amp up the herbs. That’s the beauty of ceviche—it’s a flexible dish that adapts to your style.
- Swap the Fish: I often use fresh yellowtail or even scallops when in season—they soak up the lime juice beautifully and add a unique texture.
- Heat Level: Sometimes I swap jalapeños for serrano peppers for a spicier bite, or use less if I want something milder.
- Herb Variations: If you’re not into cilantro, fresh basil or mint can add an interesting twist that’s just as refreshing.
Step-by-Step: How I Make Quick and Fresh Fish Ceviche Recipe
Step 1: Prepping the Fish with Care
Start by cutting your sashimi-grade fish into neat 1/2-inch cubes. This size helps the lime juice penetrate the fish quickly without overdoing it. Using a sharp knife is key—this keeps the fish’s texture tender and clean. I always pat the fish dry with paper towels beforehand; it helps the marinating process work better.
Step 2: Marinate with Love and Lime
Into a mixing bowl, add your diced fish along with the thinly sliced red onion, chopped jalapeños, halved cherry tomatoes, and a sprinkle of black pepper. Pour over the fresh lime juice and gently toss everything together. Then, let it sit for about 5 minutes—this brief marination “cooks” the fish just right, keeping it tender but infused with that classic ceviche tang. I like to give it a gentle stir at the halfway point to make sure every bit gets coated.
Step 3: Finishing Touches and Serving
After those 5 minutes, sprinkle your ceviche with the right amount of salt, then fold in the creamy avocado cubes and freshly chopped coriander. Then drizzle a little extra virgin olive oil over everything—that bit of oil balances the acidity and lends a silky finish. Give it one last gentle stir, and it’s ready to serve! I usually pair it with crispy corn chips or even on a bed of lightly dressed greens.
Pro Tips for Making Quick and Fresh Fish Ceviche Recipe
- Choose Sashimi-Grade Fish Only: I once grabbed what was just labeled ‘fresh’ fish, and it wasn’t as tender or safe for raw eating—always ask your fishmonger for sashimi-grade for best results.
- Don’t Over-Marinate: Leaving the fish in lime juice for too long makes it tough and rubbery—5 to 10 minutes tops preserves the ideal texture.
- Use Fresh Lime Juice: Bottled just doesn’t cut it here—the bright, fresh acidity makes all the difference in flavor quality.
- Cut Ingredients Uniformly: I learned that evenly sized cubes of fish and avocado allow the ceviche to mix and marinate evenly, making every bite delightful.
How to Serve Quick and Fresh Fish Ceviche Recipe
Garnishes
For garnishes, I love adding a sprinkle of extra fresh cilantro leaves and just a touch of finely chopped red chili for those who want an extra kick. Sometimes I use thin slices of radish—not only do they add crispness but their peppery bite contrasts beautifully with the smooth avocado.
Side Dishes
Serving ceviche with crunchy corn tortilla chips is a classic, but I also often pair it with grilled plantains or a simple avocado and mango salad. For a heartier meal, some fluffy steamed rice on the side balances the acidity perfectly.
Creative Ways to Present
Once, for a summer party, I served the ceviche in hollowed-out citrus halves—it was a crowd-pleaser! You can also try layering it in small clear glasses with a spoonful of guacamole at the bottom for a fun parfait-style presentation.
Make Ahead and Storage
Storing Leftovers
I generally recommend eating this ceviche fresh within 20 minutes. Because the fish continues to “cook” in the lime juice, the texture changes quickly and can become firm and tough. If you do have leftovers, store them in an airtight container in the fridge, but expect a change in texture and flavor.
Freezing
Freezing ceviche isn’t something I suggest—it will ruin the delicate texture of the fish and avocado. If you want to prepare in advance, keep all ingredients separate and combine just before serving.
Reheating
This dish is meant to be enjoyed cold and fresh, so reheating isn’t really an option. If you have leftovers, simply chill and eat as is within a few hours for the best experience.
FAQs
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Can I use any type of fish for this ceviche?
It’s important to use sashimi-grade or sushi-grade fish for safety and best flavor. Avoid fish that is just labeled “fresh” as it may not be safe or have the right texture. Kingfish, tuna, and sea bass are great choices.
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How long should I marinate the fish in lime juice?
Five minutes is ideal for a balanced texture and flavor; marinating longer can make the fish tough and overly “cooked.” A gentle toss halfway through helps even flavor distribution.
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Can I make this ceviche ahead of time?
Ceviche is best enjoyed fresh. While you can prepare individual ingredients ahead, it’s best to combine and serve within 20 minutes to prevent overcooking and texture changes.
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What can I serve ceviche with besides corn chips?
Try serving it with grilled plantains, a crisp avocado-mango salad, or steamed rice for a more filling meal. Fresh greens also make a lovely base.
Final Thoughts
This Quick and Fresh Fish Ceviche Recipe is one of those dishes that makes hosting or casual lunches feel special—and I promise it’s simpler than it looks. I love how bright and fresh it tastes, especially on warm days when you want something light but satisfying. Give it a try, adjust to your flavor preferences, and soon it’ll be a go-to in your kitchen, just like it is in mine. Enjoy every bite, friend!
Print
Quick and Fresh Fish Ceviche Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 5 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Latin American
- Diet: Low Fat
Description
This fresh and vibrant Ceviche recipe features sashimi-grade fish marinated in lime juice with jalapeños, red onion, cherry tomatoes, and coriander, balanced with creamy avocado and a drizzle of extra virgin olive oil. Perfect for a light appetizer or snack, it captures the bright flavors of coastal cuisine and is quick to prepare.
Ingredients
Cooked Fish
- 400 g kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating
- 1/4 red onion, very finely sliced using mandolin
- 2 tsp fresh jalapeño, finely chopped
- 8 cherry tomatoes, halved
- 1/4 tsp black pepper
- 1/3 cup fresh lime juice
Add ins
- 1/2 tsp cooking/kosher salt
- 1 avocado, ripe, cut into 1.25 cm cubes
- 1/4 cup coriander/cilantro leaves, roughly chopped
- 2 tbsp extra virgin olive oil
Instructions
- Cut Fish: Cut the sashimi-grade fish into 1.25 cm (1/2 inch) cubes, ensuring uniform size for even marination.
- Toss in Lime and Marinate: In a bowl, combine the fish cubes with finely sliced red onion, chopped jalapeño, halved cherry tomatoes, black pepper, and fresh lime juice. Gently toss the ingredients and let them marinate for 5 minutes, stirring gently once during this time.
- Add Avocado and Season: Sprinkle the cooking/kosher salt over the marinated fish mixture. Then add the cubed avocado, chopped coriander leaves, and drizzle with extra virgin olive oil. Gently stir everything together to combine the flavors.
- Serve Immediately: Serve the ceviche immediately to enjoy its fresh and vibrant texture. It’s delicious with corn chips or as a light starter. Avoid storing leftovers, as the fish will overcook and firm up after 20 minutes.
Notes
- Use only sashimi-grade or sushi-grade fish for safety and best texture; fresh fish not labeled sashimi-grade may not be safe to eat raw.
- Table salt is finer than cooking/kosher salt, so use half the amount if substituting.
- Extra virgin olive oil adds a subtle richness and balances the sourness of lime juice, though not traditional, it enhances flavor.
- Leftovers are not recommended due to food safety and texture changes as fish will continue to firm up beyond 20 minutes.
- Nutrition information assumes five servings of ceviche only; adjustments may be needed if serving with sides.
