Ceviche
Published Jan. 26, 2024
- Total Time
- About 1 hour
- Prep Time
- 15 minutes
- Cook Time
- 50 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 to 6 servings
- 1pound very fresh, firm fish, such as bass, snapper or fluke, skin removed, cut into ½-inch pieces
- Salt
- ½cup fresh lime juice (from 4 juicy limes)
- 2medium tomatoes, cut into ½-inch pieces
- 2Persian or mini seedless cucumbers, cut into ¼-inch pieces
- ¼medium red onion, coarsely chopped and rinsed under cold water
- 2jalapeños, seeded and finely chopped
- 1large avocado
- ¼cup chopped cilantro leaves and tender stems
- Tortilla, plantain or sweet potato chips; tostadas; or Saltines, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)
185 calories; 10 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 2 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 15 grams protein; 511 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
In a wide, shallow bowl, toss the fish with 1 teaspoon Diamond Crystal kosher salt or a heaping ½ teaspoon fine sea salt until dissolved. Add the lime juice and stir to coat. Add the tomatoes, cucumbers, red onion, jalapeños and a pinch of salt; stir to combine.
- Step 2
Cover with plastic wrap and refrigerate for 10 to 45 minutes, stirring about every 5 minutes. This timing is dependent on preference; the longer you leave the fish in the citrus, the more “cooked” and opaque it will be (longer than 45 minutes could end up dry and chewy, like a well-done steak), whereas a shorter marinade will result in fish that is opaque and firm on the outside and soft and juicy inside, like a medium-rare steak.
- Step 3
When ready to serve, remove the pit from the avocado and dice into ½-inch pieces. Add the avocado to the ceviche and gently stir to coat in the lime juice, then drain off the liquid from the bowl. Stir in the cilantro and season to taste with salt. Serve spooned onto tortilla, plantain or sweet potato chips, tostadas, or Saltines.
Tip
- For shrimp ceviche, it’s advisable to par-cook the shrimp before marinating it in lime juice. Bring a medium saucepan of salted water to a boil, then turn off the heat. Add 1 pound large, peeled and deveined shrimp, and cook in the hot water until just opaque, 1 to 2 minutes. Transfer to a cutting board until cool enough to handle, then coarsely chop and proceed with the recipe.
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Cooking Notes
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nickrit2
This was my first time making ceviche and I was so impressed with how it turned out! I used shrimp instead of fish, as it’s what I had on hand and I figured it would be more forgiving than fish as well. Per someone else’s note, I omitted the parboil step and just let the mixture “cook” for a couple of hours instead. Once it was time to serve I adjusted seasoning with salt of course, but also added a touch of cayenne to make up for the weak jalapeños I had. Will make again and again!
liz
I omit the tomatoes and add mango.
Ian
I have often made a shrimp ceviche following the above fish recipe. I leave out the parboil and just extend the "cooking" time to a couple of hours, with a change of lime juice around the mid point. Either fish or shrimp, ceviche is always a hit.
Kathleen
Question. Say my eyes are larger than my stomach, and I want to save the leftovers (I've already picked out all of the avocado) would I drain it before putting it in the fridge or should I simply power though the bowl?
Alberto
I usually leave the lime in as a semi preservative when I have leftover ceviche. Def recommend trying to eat it within a day or 2 tho if you’re not gonna eat it fresh
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