Classic Ceviche

Ingredients

• 454 g (1 pound)red snapper (or halibut, sea bass, grouper or flounder)
• 240 ml (1 cup), dividedlime juice
• 60 ml (1/4 cup), dividedlemon juice
• 60 ml (1/4 cup), dividedorange juice
• 180 g (1 cup), diced into 6 mm piecestomatoes
• 75 g (1/2 cup), thinly sliced 3 mm thick and 2.5 cm longred onion
• 8 g (2 tablespoons), choppedcoriander
• 15 g (1 tablespoon), mincedjalapeño
• 2 g (1 teaspoon)lime zest
• 150 g (1 cup), diced into 1.3 cm pieces (about 1 large avocado)avocado
• 4.5 g (3/4 teaspoon)kosher salt
• 0.5 g (1/4 teaspoon)black pepper

Instructions

1. 1

   Prepare the fish

   Remove the skin if it is still on. Cut the snapper fillets into 1.3 cm cubes; you should have about 480 ml (2 cups). For quicker marinating, cut the fish into 6 mm cubes. Put it in a medium-sized non-reactive bowl, such as glass or ceramic.

2. 2

   Marinate the fish

   Pour in 180 ml (3/4 cup) lime juice, 30 ml (2 tablespoons) lemon juice and 30 ml (2 tablespoons) orange juice; the fish should be submerged. Cover and refrigerate for about 30–45 minutes, stirring halfway through, until the surface is opaque. Larger pieces can marinate for up to 2 hours. Drain off the juices.

3. 3

   Add the mix-ins

   Add the remaining 60 ml (1/4 cup) lime juice, 30 ml (2 tablespoons) lemon juice and 30 ml (2 tablespoons) orange juice to the drained fish, along with the tomatoes, red onion, coriander, jalapeño, lime zest, avocado, salt and pepper. Stir to combine.

4. 4

   Taste and serve

   Taste and add more salt and pepper if needed. Serve with crisps or on top of tostadas.

What is ceviche?

Ceviche is a citrus-marinated seafood dish associated with Mexico and other coastal cuisines of Latin America. The acid changes the fish’s appearance and texture, but it does not make raw fish equivalent to fish cooked with heat.

This version balances lime with lemon and orange, then adds tomato, onion, coriander, chilli and avocado for freshness, sharpness and creamy texture.

Nutrition and macros by portion

The nutrition label shows one serving as written: 127 calories, 13g protein, 9g carbs, 5g fat.

The fish provides most of the protein, while the citrus and vegetables contribute much of the carbohydrate; avocado accounts for much of the fat. Serve it with a modest portion of tostadas or crisps and add extra vegetables if you want a more substantial plate.

Choosing the fish

Firm white fish: red snapper is the recipe’s first choice, while halibut, sea bass, grouper or flounder are listed alternatives. Use fish suitable for eating raw and keep it properly chilled.

Cutting the cubes

Even pieces: cut the fish into roughly 1.3 cm cubes so they marinate at a similar rate. Smaller 6 mm cubes are an option when you want the fish to change more quickly.

Marinating with citrus

First citrus addition: the recipe uses some of each juice to submerge the fish, then chills it for 30–45 minutes, stirring halfway through. Look for an opaque surface; larger pieces can marinate for up to 2 hours.

Second citrus addition: drain the marinade before adding the remaining juices with the other ingredients. The fish should stay refrigerated during the process.

Balancing the flavours

Fresh mix-ins: tomato and red onion bring juicy, crisp contrast, while coriander and jalapeño add herbal and peppery notes. Lime zest reinforces the citrus aroma without replacing the juice.

Avocado: fold it in gently with the fish and seasonings so the cubes remain intact. Taste at the end and adjust the salt and pepper to suit.

Serving ideas

Crisps or tostadas: serve the ceviche with crisps for scooping or spoon it over tostadas for a crisp base. Keep the portions chilled until ready to serve.

Recipe notes & tips

• Use a glass or ceramic bowl rather than a reactive metal one for the citrus marinade.
• Keep the fish refrigerated throughout preparation and marinating.
• Cut the fish into evenly sized cubes to help them marinate consistently.
• Stir the fish once halfway through its first 30–45 minutes in the citrus.
• Drain the first marinade before adding the remaining juices and mix-ins.
• Fold in the avocado carefully to keep its diced pieces from breaking up.

Variations

• Use another listed fish: swap the snapper for halibut, sea bass, grouper or flounder.
• Adjust the chilli: use less or more jalapeño to suit your preferred level of heat.
• Add extra citrus: increase the lime zest for a stronger lime aroma.
• Serve as a starter: offer the ceviche in small portions with crisps for scooping.
• Make tostadas: spoon the finished ceviche over tostadas just before serving.

Common mistakes to avoid

• Using an unsuitable bowl: reactive materials can be affected by citrus; choose glass or ceramic.
• Uneven fish pieces: differently sized cubes marinate at different rates; cut them evenly.
• Leaving the fish warm: keep it covered in the refrigerator while it marinates.
• Skipping the halfway stir: the pieces may be exposed unevenly; stir once during the first marinating period.
• Adding the avocado too roughly: it can turn mushy; fold the ingredients together gently.

How to store

Keep leftovers covered in the refrigerator and eat them promptly, ideally within 1 day. Ceviche is best served chilled and freshly made; do not leave it at room temperature for an extended period.

Frequently asked questions