Description
Ceviche is a light and zesty seafood dish made by marinating fresh fish or shrimp in citrus juice until “cooked.” Tossed with tomatoes, red onion, cilantro, and avocado, it’s perfect as an appetizer or a main dish on a warm day. No cooking required—just fresh, simple ingredients and bold flavor!
Ingredients
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1 lb fresh raw white fish or shrimp (snapper, tilapia, cod, or shrimp), diced
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1 cup freshly squeezed lime juice (about 8-10 limes)
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1/2 cup freshly squeezed lemon juice (about 2-3 lemons)
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1/2 red onion, finely chopped
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1 jalapeño or serrano pepper, finely diced (seeds removed for less heat)
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1 cup cherry tomatoes, chopped
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1/2 cup fresh cilantro, chopped
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1 avocado, diced
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Salt and pepper, to taste
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Optional: 1 small cucumber, peeled, seeded, and diced
Instructions
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Prepare the seafood: Place the diced fish or shrimp in a glass or ceramic bowl. Pour lime and lemon juice over it, making sure the seafood is fully submerged. Cover and refrigerate for 30 minutes to 1 hour, or until opaque and “cooked” through.
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Drain and mix: Drain off most of the citrus juice, leaving just a little for flavor. Add red onion, jalapeño, tomatoes, cilantro, and cucumber if using. Gently stir to combine.
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Season and finish: Season with salt and pepper to taste. Carefully fold in diced avocado just before serving.
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Serve chilled with tortilla chips, tostadas, or over lettuce cups.
Notes
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Always use the freshest seafood possible—sushi-grade if available.
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You can swap lime juice for all citrus or use a mix of orange and lime for a sweeter variation.
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For a Peruvian-style twist, add sweet potato or corn kernels.