This Homemade Ceviche is a fresh, flavorful dish made with raw fish marinated in citrus juices, typically lime and lemon. The acidity from the citrus “cooks” the fish, resulting in a refreshing, light, and tangy seafood dish. Combined with vibrant ingredients like cilantro, tomatoes, onions, and avocado, ceviche is perfect as an appetizer, a side dish, or a light meal. It’s a favorite in Latin American cuisine and especially popular in coastal regions.
Why You’ll Love This Homemade Ceviche Recipe
- Fresh & Healthy: Ceviche is packed with lean protein, healthy fats, and lots of fresh veggies.
- No Cooking Required: The citrus juices naturally cook the fish, making this a perfect no-heat recipe.
- Vibrant & Flavorful: The tangy citrus marinade, fresh herbs, and veggies create a flavor-packed dish.
- Quick & Easy: With just a few simple steps, this ceviche comes together quickly, making it an easy appetizer or meal.
Key Ingredients for Homemade Ceviche
1. Fresh Fish
- Use a firm white fish like tilapia, sea bass, halibut, or snapper. Freshness is key, as the fish will be “cooked” by the citrus juice. Make sure to ask your fishmonger for sushi-grade fish for safety.
2. Lime & Lemon Juice
- Freshly squeezed lime and lemon juice are essential for the acidity needed to “cook” the fish and provide the ceviche’s signature bright flavor.
3. Red Onion
- Finely diced red onion adds a sharp bite that balances the tanginess of the citrus juice.
4. Tomatoes
- Chopped tomatoes provide a fresh, juicy texture and a burst of color in the ceviche.
5. Cilantro
- Fresh cilantro brings a burst of herbaceous flavor that complements the citrus and fish perfectly.
6. Avocado
- Avocado adds a creamy texture that contrasts with the tangy, acidic flavors of the ceviche.
7. Jalapeño (Optional)
- For a little heat, finely chop jalapeños and add them to the ceviche. Adjust the amount to your spice preference.
How to Make Homemade Ceviche
Making ceviche is simple and requires no cooking, just a little time for the citrus to work its magic. Here’s how to make it:
Step 1: Prepare the Fish
- Cut 1 pound of fresh fish into small, bite-sized cubes, about 1/2 inch thick. Place the fish in a large glass or non-reactive bowl.
Step 2: Marinate the Fish in Citrus Juice
- Pour 1/2 cup freshly squeezed lime juice and 1/4 cup lemon juice over the fish, making sure the fish is fully submerged. Cover the bowl and refrigerate for 15-30 minutes, or until the fish turns opaque, indicating it has been “cooked” by the citrus juice.
Step 3: Chop the Vegetables
- While the fish is marinating, finely chop 1/2 red onion, 1-2 medium tomatoes, and 1/4 cup fresh cilantro. If you like heat, finely dice 1 jalapeño (optional). Cut 1 avocado into small cubes.
Step 4: Combine the Ceviche
- Once the fish is ready, drain most of the citrus juice, leaving a little for flavor. Stir in the chopped onion, tomatoes, cilantro, and jalapeño (if using). Season with salt and pepper to taste.
Step 5: Garnish & Serve
- Gently fold in the avocado cubes right before serving. Serve the ceviche immediately with tortilla chips, tostadas, or as a light meal over a bed of lettuce.
Tips for Making the Best Ceviche
1. Use Fresh Fish
- Freshness is key when making ceviche. Always use the freshest, sushi-grade fish you can find to ensure safety and the best flavor.
2. Don’t Over-Marinate
- Marinating the fish for too long can make it tough. The fish should turn opaque within 15-30 minutes, depending on the type of fish and the size of the pieces.
3. Adjust the Citrus to Taste
- You can adjust the amount of lime and lemon juice to your taste. Lime is more traditional, but a mix of lemon and lime adds depth of flavor.
4. Serve Fresh
- Ceviche is best served fresh. While it can be stored in the refrigerator for a day, it is best eaten within a few hours of preparation to enjoy the freshest flavors and textures.
5. Customize with Add-Ins
- Feel free to add extra ingredients like cucumber, bell pepper, or radishes for added crunch and flavor.
Recipe Variations
1. Shrimp Ceviche
- Substitute shrimp for the fish. Make sure to cook the shrimp briefly before marinating in citrus, or use pre-cooked shrimp for a quicker option.
2. Tropical Ceviche
- Add diced mango or pineapple for a sweet and tropical twist on the classic recipe.
3. Mixed Seafood Ceviche
- Use a combination of seafood like fish, shrimp, scallops, and octopus for a multi-textured seafood ceviche.
4. Spicy Ceviche
- For extra heat, add more jalapeños or use serrano peppers instead. You can also drizzle a little hot sauce over the finished ceviche.
5. Ceviche Tacos
- Serve the ceviche in small tortillas with sliced avocado, radishes, and a drizzle of sour cream for ceviche tacos.
FAQs: Homemade Ceviche
1. How Long Does Ceviche Last?
- Ceviche is best eaten fresh, but you can store it in the refrigerator for up to 24 hours. Keep in mind that the texture of the fish may change over time.
2. Can I Use Frozen Fish for Ceviche?
- Yes, you can use frozen fish, but make sure it is completely thawed and is sushi-grade to ensure it’s safe to eat raw.
3. Is Ceviche Safe to Eat?
- Ceviche is safe to eat when made with fresh, high-quality, sushi-grade fish. The acidity in the citrus juice “cooks” the fish, but it’s still important to use fresh ingredients.
4. What Can I Serve with Ceviche?
- Serve ceviche with tortilla chips, tostadas, or crackers. It also pairs well with a side of rice or fresh avocado slices.
5. Can I Make Ceviche with Other Types of Fish?
- Yes! Other firm white fish like mahi-mahi, grouper, or even scallops can be used for ceviche
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