How to Make Classic Ceviche – No-Cook, Fresh & Flavor-Packed

Let’s get one thing out of the way: yes, we’re cooking raw fish—with citrus juice. Don’t run! It’s not scary, I swear. If you’ve ever had sushi, poké, or tartare, you’re already halfway there. Ceviche is the zesty, refreshing cousin—bright, tangy, a little spicy, and totally addictive.

This dish comes from coastal Latin America (shoutout to Peru and Mexico), where they know a thing or two about turning super fresh fish into something glorious. The trick? Citrus juice. Lime and lemon juice actually “cook” the fish with acid, firming it up and making it safe to eat. No stove required.

You can serve this on tostadas, with tortilla chips, or just straight from the bowl like I do when no one’s looking. Bonus: it’s gluten-free, dairy-free, and full of lean protein. Summer vibes in a bowl.

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Ingredients (Serves 3–4):

• 1 lb fresh white fish (snapper, halibut, or cod), skinless and boneless

• ¾ cup fresh lime juice (from about 5–6 limes)

• ¼ cup fresh lemon juice (from 2 lemons)

• ½ small red onion, finely sliced

• 1 medium tomato, diced

• ½ cup cucumber, peeled and diced

• 1 small jalapeño, finely minced (optional, for heat)

• ¼ cup chopped fresh cilantro

• Salt to taste

• Optional: 1 avocado, diced; tortilla chips or tostadas for serving

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Step-by-Step Instructions:

1. Prep the fish (5 minutes):
Use a super sharp knife to cut the fish into small, bite-sized cubes (about ½ inch). Freshness is key—look for sushi-grade or ask your fishmonger what's best for ceviche.

2. Citrus time (5 minutes active, 30–60 minutes rest):
Place the fish cubes in a glass or ceramic bowl (not metal—acid + metal = no thanks). Pour over the lime and lemon juice. Stir to coat evenly. Cover and refrigerate for 30 to 60 minutes, until the fish turns opaque and feels slightly firm.

3. Add veggies (5 minutes):
While the fish “cooks,” prep the rest: thinly slice the onion, dice the tomato and cucumber, chop the cilantro, and mince the jalapeño if using.

4. Mix it all together (2 minutes):
Once the fish is opaque and “cooked,” drain off most of the citrus juice (leave a bit for flavor). Add all the veggies and cilantro. Season with salt and stir gently.

5. Serve (instantly!):
Ceviche is best fresh. Spoon it onto tostadas, serve it with tortilla chips, or eat it straight with a spoon. If you're feelin' fancy, add diced avocado on top.

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Pro Tip:

Use only super fresh fish, preferably caught within 24 hours. If you’re unsure, opt for flash-frozen sushi-grade options—they’re safer and still delicious. And don’t let the ceviche sit more than 2 hours after mixing; the citrus will start to “overcook” the fish and make it mushy.

Bonus: Not a fish person? Try the same recipe with shrimp (parboil for 2 minutes first, then marinate).