SaveCeviche
Ultra-fresh fish cured in citrus with red onion, chili, cilantro, and avocado. No cooking required. Bright, clean, and addictive.
Edited by Brian Kaplan·Last updated April 12, 2026
Servings
Est. total: $16.00 · $4.00/serving
Cost estimates are approximate and vary by location, store, season, and brand. Actual prices may differ.
Ingredients
- 1 lb sushi-grade white fish (sea bass, snapper, or halibut, diced 1/2 inch)
- 3/4 cup lime juice (fresh, about 6-8 limes)
- 2 tbsp lemon juice (fresh)
- 1/2 small red onion (thinly sliced)
- 1 whole serrano pepper (seeded and minced)
- 1/2 medium cucumber (diced)
- 1 large avocado (diced, added just before serving)
- 1/4 cup fresh cilantro (chopped)
- 1 medium roma tomato (seeded and diced)
- 1 tsp salt
- 1 tbsp extra virgin olive oil
- 1 bag tortilla chips (for serving)
Instructions
- 1
Place diced fish in a glass or ceramic bowl. Cover with lime juice and lemon juice. The citrus should fully submerge the fish. Add sliced red onion and salt. Stir gently. Refrigerate for 15-25 minutes.
The acid in the citrus denatures the fish protein, effectively 'cooking' it. 15 minutes for translucent (Peruvian style), 25 for fully opaque.
- 2
Drain about half the citrus juice (the fish should be moist but not swimming). Add serrano pepper, cucumber, tomato, and cilantro. Toss gently.
Draining some juice prevents the fish from over-curing and turning rubbery.
- 3
Add diced avocado and olive oil. Fold gently to avoid breaking the avocado. Taste and adjust salt and lime. Serve immediately with tortilla chips.
Restaurant secret: Ceviche waits for no one. Serve it within 30 minutes of assembly. The fish continues to cure and will toughen if it sits too long.
Pairs With
Cusquena or any light lager with lime
Ice-cold and crisp, the only way to drink with ceviche
Pisco, lime juice, simple syrup, egg white
Peru's national cocktail with Peru's national dish. Citrus harmony
Strain the ceviche citrus marinade and drink it
In Peru, the leftover citrus liquid is considered the best part
Make It Yours
Tap a dietary need to see exactly what to swap.
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Cooking Soundtrack
Cumbia, Latin pop, and the kind of music that makes tacos taste even better.
Nutrition
Per serving. Estimated values. Not a substitute for professional dietary advice.
Tips
- •Use the freshest, sushi-grade fish you can find. Tell your fishmonger you are making ceviche.
- •Glass or ceramic bowls only. Metal reacts with the acid and gives a metallic taste.
- •Restaurant secret: In Peru, the curing juice (leche de tigre/tiger's milk) is served in a shot glass alongside the ceviche.
Substitutions
- sushi-grade white fish → shrimp (cook briefly first) or scallops
- serrano pepper → jalapeno for less heat
- avocado → mango for a tropical twist
Leftovers
Best eaten immediately. Do not save ceviche. The acid continues to cook the fish and it becomes tough.
Leftover Ideas
Nutrition values are estimates calculated per serving and may vary based on brand, preparation method, and serving size. Not a substitute for professional dietary or medical advice. Consult a registered dietitian for specific nutritional needs.
Allergen Notice: Recipes may contain or come into contact with major allergens including milk, eggs, fish, shellfish, tree nuts, peanuts, wheat, soy, and sesame. Always verify ingredient labels for allergen information specific to the brands you use.
Drink pairing suggestions are for adults of legal drinking age only. Please drink responsibly.
Food Safety: Follow USDA safe minimum internal temperatures: Poultry 165°F (74°C), Ground meats 165°F (74°C), Beef/pork/lamb steaks 145°F (63°C) with 3-min rest, Fish 145°F (63°C). Use an instant-read thermometer — do not rely on visual cues alone. Refrigerate leftovers within 2 hours.
