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Ready for a summery party? Dazzle guests with stunning ceviche that takes minutes to prepare with fresh fish, citrus, and jalapeno peppers for a refreshing appetizer. My husband and I first fell in love with ceviche on a trip to Florida. I couldn’t wait any longer to have it again so I made my own authentic ceviche recipe myself. Now it’s all he asks for in the summer!

Best Ceviche Recipe

The best ceviche recipe is here, taking fresh ingredients and making this special Peruvian dish right in your own home. The key to ceviche is freshness so make sure your ingredients are top of the line and you’ll have restaurant-quality ceviche right at home!

Easy Ceviche Recipe

Ceviche takes only 25 minutes from start to finish. It impresses with only a few pure and simple ingredients. Once you make it yourself you’ll find you’re making it all the time!

Ceviche Ingredients

  • Sashimi-grade tuna – You can use any sashimi-grade fish such as salmon or even shrimp too (I have notes on that below). Shrimp is very common and I love to make my shrimp ceviche recipe just as much as fish.
  • Jalapeno – Adds a nice bit of spice.
  • Red onion – Chop it up nice for a pungent taste and pretty colors.
  • Cherry tomatoes – These make it easier to get bite-sized pieces in every mouthful.
  • Lime juice – This is what “cooks” the seafood in ceviche.
  • Avocado – Because it’s a staple of good ceviche.
  • Cilantro – To add an element of herbal flavor and spice to any Mexican ceviche recipe.
  • Extra virgin olive oil – Helps pull everything together.
  • Salt and pepper – To taste, and finish it all off.

How do you Make Ceviche from Scratch

You’ll cut your tuna into small cubes, then put it in a bowl with the onion, tomatoes, jalapeno, black pepper, and lime juice. Give it a good toss and let it sit for 10 minutes. After that, add salt, avocado, cilantro, and olive oil. Toss it once more and then serve and eat immediately.

I’m on a seafood diet. I see food and I eat it.

Expert Tips and Tricks for the Perfect Ceviche Every Time

  • Mince the onion well. Big pieces of it will detract from the rest of the flavors. The smaller you chop them, the more distributed these flavors will be.
  • Don’t skip the cilantro. It is a staple in a Mexican ceviche recipe and it really needs it for that balanced flavor.
  • You can adjust the jalapeno, but don’t skip it. Spiciness is all a part of ceviche. If you can’t handle much spice, use half of the jalapeno.
  • Splurge for quality on the fish. Go to the seafood counter and tell them you’re making a seafood ceviche recipe. You want the freshest stuff you can find to make sure your fresh fish ceviche recipe is on point!

Is ceviche safe to eat?

Yes, as long as you use fresh fish and follow the curing process. Pregnant women should avoid eating ceviche though.

How is ceviche made?

Ceviche takes fresh fish and cooks it by immersing it in acid from lime juice. This kicks off the denaturation of proteins in the fish which renders it cooked.

How long should Ceviche be marinated?

You should marinate the ceviche for 10 minutes on up to 20 minutes. Anything longer than that will ruin the fish.

Does lime juice kill bacteria in ceviche?

Lime does neutralize the bacteria a bit, but the key to ensuring safe ceviche aside from using fruit acids is to choose top quality sashimi-grade fish.

What fish is safe for ceviche?

Several different types of fish and shellfish are safe for ceviche. You can always ask the seafood counter at your supermarket what they recommend. The best choices are fresh saltwater fish. It should have a smell reminiscent of the ocean without having a fishy odor.

Which fish is best for ceviche?

The best fish for ceviche is tuna, grouper, rockfish, or sole are great choices. For shellfish, scallops and shrimp are great choices.

How fresh should fish be for ceviche?

While you can buy your fish for ceviche a day or two ahead, it’s best to buy it fresh the day of to ensure you’ve got the freshest fish for this dish.

Can you use supermarket fish for ceviche?

If you can’t get to a fish monger, you can use supermarket fish or shellfish. Freeze it first and then thaw it to kill any harmful bacteria and make it safe to eat.

How long should shrimp sit in lime juice?

If you want make a Mexican shrimp ceviche recipe instead, you should let it sit in the lime juice for 30 to 60 minutes. The shrimp will turn opaque.

Does shrimp turn pink in ceviche?

Yes, though it is much more slight than if you cooked it by any other method. You will see the color change after 30 to 60 minutes sitting in the lime juice.

How do you know when shrimp ceviche is done?

When using shrimp, the shrimp will turn an opaque color that is white or pinkish. This will take about 30 to 60 minutes.

Can you overcook shrimp in lime juice?

Believe it or not, you can overcook shrimp by this method. Don’t let it sit too long or it will become dried out and tough.

What goes well with Ceviche

Plantain chips or tostones work great for ceviche, making a nice vessel to transport it to your mouth. Flatbreads also work, and you can pair ceviche with a nice steak, lobster, or baked fish dish. It’s exotic yet refreshing, making it a nice start to any beautiful summer meal.

How to Store Ceviche

Ceviche should be made and served immediately. While you may be able to keep it in your refrigerator briefly prior to serving, you don’t want the lime juice curing the fish more than needed to ruin the texture and taste.

How Many Days is Ceviche Good For?

Sorry, but ceviche needs to be served and eaten the same day you make it. It will not taste right after that.

Can You Freeze Ceviche?

No, ceviche would freeze poorly. I definitely advise against doing so. The whole purpose of ceviche is to enjoy the seafood at its freshest.

Watch How To Make Ceviche (Video)

Homemade Ceviche Recipe

5 from 1 vote
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 servings
Calories 250
This easy ceviche recipe is a refreshing summer classic with fresh seafood, avocado, tomatoes, onion, cilantro and spices. Ceviche is so simple and so delicious!


  • 14 oz tuna (or your preferred sashimi grade fish or shrimp)
  • 1/2 cup red onion
  • 1 tbsp jalapeno
  • 10 cherry tomatoes (halved)
  • black pepper (pinch)
  • salt (pinch)
  • 1/3 cup lime juice
  • 1 avocado
  • 1/2 cup cilantro
  • 2 tbsp extra virgin olive oil


  • Dice the tuna into 1” cubes. Place the fish in a bowl with onion, jalapeño, tomato, pepper, and lime juice. Toss then set aside for 10 minutes. Then, sprinkle with salt and add in the avocado, cilantro, and olive oil. Gently toss again then serve immediately.
Calories: 250kcal
Course: Main Course
Cuisine: Mexican


Calories: 250kcal | Carbohydrates: 10g | Protein: 21g | Fat: 15g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 256mg | Potassium: 587mg | Fiber: 4g | Sugar: 3g | Vitamin A: 524IU | Vitamin C: 27mg | Calcium: 37mg | Iron: 2mg

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Author Megan Miller

I’m a mom of two, food and wine lover, and recipe creation enthusiast. Good food brings families together. Which is why I’m devoted to sharing my best recipes that are simple enough for even the beginner cook that your family will love!

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