How to Make Ceviche (Fish or Shrimp)
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Low Calorie
- Pescatarian
Perfect for hot summer days or a light lunch, this easy ceviche a great alternative to salsa that combines fresh veggies, fresh herbs, raw fish, and citrus juice! Learn how to make ceviche with fresh fish or fresh shrimp!
Move over, seafood cocktail, this ceviche is the perfect party appetizer or weekend afternoon snack.
Heck, it could practically be a meal on it’s own! It’s packed with veggies, healthy fats, and protein! I won’t judge if this is your dinner 😋
Ceviche is always one of those dishes I forget about making. It’s one of my personal favorites to get at restaurants, but I always forget how easy it is to make myself!
I think I’m going to need to make it a regular family recipe this summer. Who’s with me??
Writing this post reminds me of all the amazing varieties of ceviche I’ve had while traveling over the years.
I’ve gotta say, I think Costa Rica did the best ceviche. I think I had it at every restaurant we went to!
When we travel I love to get the same dish at a variety of restaurants and compare who did it better. It was so hard to choose which Costa Rican ceviche I liked best though because they were all so good and fresh!
I think my favorite varieties included white fish of some sort and squid. So good! I love those little tentacles!
What is ceviche?
ADDICTIVE. That’s the best way I can think of to describe trying this delicious recipe for the first time.
Seriously, if you want an easy seafood dish, you will love this super easy recipe for fish ceviche and/or easy shrimp ceviche.
And if you’ve never tried ceviche before you’ve gotta try it! It’s like fresh salsa with marinated fish! So good!
Fresh vegetables and herbs, fresh citrus flavors, and sometimes even hot peppers combine into a delicious appetizer!
The main ingredient that makes ceviche special is raw seafood cut into small pieces and cured in an acidic marinade of fresh lime juice, lemon juice, or even sometimes orange juice.
Thanks to the magic of food science, the citric acid breaks down proteins in the fish, effectively “cooking” it. However, you should consume it soon after preparing to prevent food poising.
In general, please prepare and eat fresh ceviche at one’s own risk! Also, I do not recommend that pregnant women or people who are immunocompromised consume it!
You can also always make a vegan ceviche with all the fresh ingredients but none of the raw fish.
Where does ceviche come from?
Traditional ceviche originates from the coastal countries of South America, specifically from Peru!
Peruvian ceviche is the country’s national dish, usually made with white fish such as sea bass, tilapia, or halibut, chili peppers called aji amarillo, and sometimes choclo, a type of Andean corn!
Other Latin American countries have embraced this fresh dish and there are many different ways to prepare it depending on what you like or which country you base it on.
For example, Mexican ceviche takes the same concept but usually includes jalapeno peppers or serrano chiles, cilantro, and tomatoes. My original recipe more closely resembles a Mexican ceviche recipe!
How to make fish ceviche (ceviche de pescado)
You can make ceviche with different types of seafood. For this recipe, I decided to keep it simple and just use fish because it’s the easiest way to make it!
With only 20 minutes of prep time, you’ll be pleasantly surprised at how quickly this dish comes together!
First, you’ll need the freshest fish you can find, specifically, sustainably caught white fish such as mahi mahi, red snapper, sea bass, or halibut, cut into half inch pieces.
Pro tip: soak fresh seafood in cold water prior to marinading to keep it firm!
In a large bowl, combine with chopped red onion and citrus juice (I prefer lime – Mexican lime or key limes are great!)
Important! You need to marinade it in enough lime juice to completely cover it so that it cooks evenly. The acidity of the lime juice mixture will break down the proteins in the fresh raw fish.
Refrigerate for about 4 hours or until fish is tender and breaks apart.
Before the fish finishes marinating, in a medium bowl, combine the rest of the ingredients! I used tomatoes, jalapenos, cilantro, orange juice, salt, and avocados.
You could also add other crisp veggies like bell pepper or corn. Add spicy peppers or hot sauce if you like a kick!
When the fish is done, drain off the excess lime juice (called leche de tigre), combine with veggie mixture, add more salt as desired, and serve in small bowls with tortilla chips, plantain chips, lettuce cups, or warm tortillas!
How to make shrimp ceviche (easy shrimp ceviche recipe)
If you love shrimp but want to make an appetizer other than shrimp cocktails, then you’re in luck!
With this easy ceviche recipe, you can easily substitute raw shrimp for fish. Just make sure it’s super fresh!
When you marinade it, follow the same process: make sure there is enough lime juice to cover all pieces, cover and refrigerate for a couple of hours or until shrimp is as pink as it would be cooked.
Because shrimp cooks so quickly, it may take less time to marinate!
What to serve with this dish
I usually eat ceviche with organic corn tortilla chips, but for a paleo option make sure to check out Siete Grain Free Tortilla Chips. If you want a low carb option, check out Julian Bakery Paleo Thin Crackers. They’re surprisingly super low carb!
You can also serve with plantain chips, in a warm corn tortilla or a tortilla bowl, or alongside your favorite appetizers from Latin America for the perfect summer feast!
Sweet potato is a popular side dish as is cancha corn (Andean style corn nuts)
I hope you enjoy the recipe as much as I do!
Other Recipes You Might Enjoy
- Baja Fish Tacos with Chipotle Lime Crema
- Shrimp Fajita Salad with Creamy Jalapeño Lime Dressing
- Tequila Lime Salsa
- Crispy Baked Tacos
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Easy Fish Ceviche
- Gluten-Free
- Dairy-Free
- Paleo
- Low Carb
- Keto
- Whole30
- Low Calorie
- Pescatarian
Ingredients
- 1 lb fresh sustainably caught white fish like red snapper, mahi-mahi, sea bass, or halibut, cut into small 1/2 inch pieces (~1.5cm)
- 8-10 limes juiced
- 1 large red onion diced
- 3 roma tomatoes seeds removed and diced
- 1 jalapeño seeds removed and minced
- 1/2 cup chopped cilantro leaves and stems stems minced
- 1/4 cup freshly squeezed orange juice
- 3/4 tsp sea salt
- Red pepper flakes optional
- 2 avocados diced
- Zest of 1 lime
- Extra cilantro leaves for garnish
- Tortilla chips tostadas, plantain chips, tostones, or avocado shell for serving
Instructions
- Marinate the fish. In a large bowl, combine fish pieces, onion, and lime juice. Toss well. Make sure the lime juice is covering all of the fish completely so that it “cooks” uniformly. If needed, use more lime juice to cover. Cover the bowl and refrigerate for 4 to 4.5 hours or until the lime juice has completely “cooked” the fish. The pieces of fish are done when they break apart easily, are opaque throughout, and look like they are no longer raw, just like when you are cooking with heat. Drain off the lime juice in a colander.
- Prepare remaining ingredients. Just before the fish is done, start preparing the rest of the ingredients. In a large bowl, combine the tomatoes, jalapeño, cilantro, orange juice, and salt. Stir gently to combine.
- Add fish to the tomato mixture and mix well. Taste and season with more salt and/or some red pepper flakes, if desired. Mix well again.
- Add avocado just before you’re ready to serve and toss very gently to combine.
- Garnish with lime zest and extra cilantro leaves.
- Serve with tortilla chips, tostadas, plantain chips, tostones, or even just in the avocado shell!
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Notes
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Frequently Asked Questions
The best fish for ceviche is white fish: halibut, tilapia, red snapper, sea bass, or mahi mahi. Make sure it is as fresh as possible!
Ceviche is usually made of fresh seafood marinated in lime juice, fresh veggies such as onions, peppers, and tomatoes, and fresh herbs like cilantro.
Ceviche should be marinates for at least 4 hours or until the fish is tender and flaky, just like it would be if cooked.
Ceviche can sit for about 10-20 minutes to let the flavors come together but no more than 2 hours at room temperature after serving.
Ceviche is low carb, low calorie, and high in protein and healthy fats. As long as the fish is marinated properly, it is safe to consume unless you are pregnant or immunocompromised.
Did you like the recipe? I’d love to hear from you in the comments section below! xx Kit
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