Fresh fish. Citrus. Mango. Orange. This ceviche is simple, balanced, and ridiculously good. I know you’ve never made this before (I hadn’t either before I workshopped this recipe) so trust me when I say this is easy and you can do it!
Classic Fish Ceviche
Prep time: 15 minutes
Cook time: 20-30 minutes
Servings: 4
INGREDIENTS
- 1 lb firm white fish, skinless, boneless (sea bass, halibut, grouper, or snapper work best), cut into ½-inch cubes
- ¾ cup fresh lime juice (about 6–8 limes)
- ½ cup fresh lemon juice (about 3–4 lemons)
- ¼ cup fresh orange juice (about 1 large orange)
- ½ small red onion, finely diced
- 1 medium tomato, seeded and diced
- 1 small cucumber, peeled, seeded, and diced
- 1 small jalapeño or serrano chili, finely minced (remove seeds for less heat)
- 1 ripe mango, peeled and diced into small cubes
- ¼ cup fresh cilantro, chopped
- 1 ripe avocado, diced (optional, for topping)
- Salt and pepper, to taste
DIRECTIONS
- Prepare the fish: Cut the fish into small, even ½-inch cubes. Place in a glass or stainless steel bowl (avoid aluminum).
- Marinate in citrus: Add lime, lemon, and orange juice until the fish is fully submerged. Cover and refrigerate for 20–30 minutes, or until the fish turns opaque (the acid “cooks” it). Stir halfway through to make sure all pieces are evenly exposed.
- Drain and mix: Once opaque, drain off about half the citrus juice (leaving some keeps it juicy). Add red onion, tomato, cucumber, chili, mango, and cilantro. Toss gently.
- Season: Taste and season with salt and pepper. If you like more acidity, add a squeeze of lime. For more sweetness, add more of diced mango or orange juice.
- Serve: Spoon into small bowls or martini glasses. Top with diced avocado if using. Serve immediately with tortilla chips or tostadas.
NOTES
- Use the freshest fish possible—sushi-grade if available.
- Feel free to add a variety of fish, and even shrimp if you want to increase the protein.
- Don’t over-marinate: after ~1 hour the fish can get tough and chalky.
- For variety, you can add diced sweet potato, pineapple, or even a splash of coconut milk.
- My favorite variation is to add tamarind and passionfruit juices if you can find them.
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