Quick and Fresh Fish Ceviche Recipe
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.
CourseAppetizer
CuisineLatin American
KeywordCeviche, raw fish recipe, kingfish ceviche, tuna ceviche, fresh lime marinated fish, Mexican appetizer, seafood starter, avocado ceviche, No-Cook
Prep Time10 minutes
Cook Time5 minutes
Total Time15 minutes
Servings5 servings
Calories280kcal
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 the sashimi-grade fish into 1.25 cm (1/2 inch) cubes, ensuring uniform size for even marination.
- 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.
- 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 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.
Nutrition
Calories: 280kcal | Carbohydrates: 11.2g | Protein: 35.2g | Fat: 14.8g | Saturated Fat: 1.8g | Trans Fat: 0g | Cholesterol: 28mg | Sodium: 260mg | Fiber: 2.4g | Sugar: 3.2g