You’re looking at one of my all time favorite things to eat in the entire world. I’m not kidding, in Panama, I sought this out every day. Ceviche! Fresh fish cured with lime juice, tossed with cilantro, cucumber, and tomato, and avocado. What could be more healthy or more delicious? Here I’ll show you a few different ways to present it for large gatherings, like we do when catering. The easy ceviche recipe is surprisingly, very fast and simple to whip up and makes for a tasty, fun appetizer for Cinco de Mayo! I also love this served over greens, or tucked into a tortilla…. for a healthy light lunch.
For a gathering, make mini Ceviche tostados, or tacos, or butter lettuce wraps.
Ceviche, if unfamiliar, hails from the coastal regions of Central and South America, popular from Mexico down to Peru and beyond. There are many versions, and depending on where you are, it will take on the local flavors. Two ingredients, fresh fish and lime juice, seem to be the common denominator among the different regions. This recipe is basic and simple, and once you master it, play around with adding other ingredients.
Serve Ceviche in individual mini bowls with a mini fork.
Or, if you are feeling fancy, plate it up as an appetizer or salad course … with this dreamy creamy Avocado Sauce.
And if you are feeling extravagant, perhaps for a special romantic dinner or anniversary, serve it up in a fresh coconut…
Or simply serve Ceviche in a bowl with good tortilla chips like we do at home when we’re not catering. Simple, easy, refreshing….. and so good for you!
Hope your having a fabulous week!
Sylvia
PrintCeviche
- Prep Time: 30 mins
- Total Time: 30 mins
- Yield: 4
Ingredients
- 1 pound fresh fish- sea bass, corvina, tilapia, or hamachi – diced into ¾ inch cubes
- 2-3 garlic cloves finely minced
- 1- 1 ½ teaspoons kosher salt
- ¼ teaspoon black pepper
- ¼ Cup fresh cilantro chopped
- 1 fresh serrano or jalapeño chili pepper seeded and finely chopped
- ¾ Cup fresh lime juice ( 4-6 limes) freshly squeezed
- ½ Red onion very thinly sliced, salted, and rinsed
- 1 Cup grape or cherry tomatoes, cut in half
- 1 Cup diced cucumber
- 1 T olive oil ( optional)
- 1 semi firm Avocado- optional
- Avocado sauce:
- ⅔ C Avocado
- ⅓ C cilantro
- 2/3 C water- plus more as needed
- 1 T olive oil
- ½ teaspoon kosher salt
- 1 tsp coriander
- ⅛ C lime juice
- 2 garlic cloves
- cracked pepper
Instructions
- Slice red onion and salt generously, and let stand 15 minutes until it begins to release its liquid. ( this will removed some bitterness). Rinse well.
- Place fish, garlic, onion, salt, pepper, chili, and lime juice in a shallow bowl, gently mix, and marinate in the refrigerator for at least 20 minutes before serving.
- Before serving, add cilantro, cucumber and tomato and a drizzle of olive oil, gently mix. Taste for salt. If adding avocado, gently fold it in last, making sure to use one that is not too soft.
- To make Avocado Sauce, blend all ingredients in a blender until smooth, adding a bit more water if needed to get the blades going.
I am an avid fan of ceviche but have never made it at home before. This looks beautiful and delicious! I also love how you shared so many brilliant ways to serve it. Pinned and saved!
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Thanks so much!
So fun, and couldn’t be cuter!
I can not tell you how much I adore ceviche. I can also eat it every single day. These pictures are stunning Sylvia.
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Yes, Ceviche is the best. Thanks so much Kathy!
OMG, wait until I show my Mom. She’s a really fan of ceviche. If she see this, she’ll talk about it all day long. Until she could able to make it. I love her. My lovely Mommy. And I really love your recipe, by the way. Thanks for sharing this amazing recipe lovely.
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This ceviche is beautiful and I bet tastes so light, zesty and delicious too. I’ve only ever made scallop ceviche before and definitely need to try out your fish version. I love how beautifully you have presented it in each shot too!
YUM! Could I use shrimp instead of fish? Would it “cook” in the lime juice? Can’t wait to try this!
Absolutely!
So beautiful! I love it. I will try this dish in tomorrow.
Incredibly delicious! I can also eat it every single day. These pictures are stunning. This is totally my kind of breakfast!
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Hey I think this is very creative to make it. It doesn’t take much time but it makes everyone want to try it at the first sight 😀
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Nice photos! WOULD I BE ABLE TO USE LUMP CRABMEAT IN THIS RECIPE (pre-cooked)
Ceviche tostados! , butter lettuce wraps!
wow thats really cool. I am thinking about eating more and more vegan stuff. Further i am thinking about opening a salad only restaurant and I am looking for some easy to make delicious food. I like this and I will be returning for more cool recipes
Regards