Zesty Marinated Fish Ceviche

Ingredients

• 454 g (1 lb)fresh skinless, boneless white fish fillets
• 240 ml (1 cup; about 8–10 limes)freshly squeezed lime juice
• 75 g (½ cup)red onion, finely chopped
• 1 mediumjalapeño, seeds removed and finely diced
• 15 g (1 cup)fresh coriander, chopped
• 1 mediumcucumber, diced
• 1 teaspoon, or to tastesea salt
• ½ teaspoonfreshly cracked black pepper
• To servetortilla chips
• To serveavocado slices
• To servefresh lime wedges

Instructions

1. 1

   Prepare the fish

   Rinse the fish fillets under cold water and pat them dry. Cut them into small, even cubes about 1.3 cm (½ inch) across.

2. 2

   Marinate in lime

   Put the fish in a mixing bowl and pour over the lime juice, making sure the pieces are fully submerged. Cover and refrigerate for 20–30 minutes, stirring halfway through.

3. 3

   Chop the vegetables

   While the fish marinates, finely chop the red onion, jalapeño and coriander. Dice the cucumber and set everything aside.

4. 4

   Mix the ceviche

   When the fish has marinated, drain off as much of the lime juice as you like. Add the chopped vegetables, salt and pepper, then mix gently.

5. 5

   Season and serve

   Taste and adjust the seasoning if needed. Serve chilled with tortilla chips, avocado slices and lime wedges.

What is ceviche?

Ceviche is a chilled dish found in many Latin American food traditions, typically made by dressing fish or seafood with citrus and adding fresh aromatics. Lime juice changes the fish’s appearance and texture, but this is not the same as cooking it with heat.

This version pairs mild white fish with sharp onion, fresh coriander, cool cucumber and jalapeño. Its short ingredient list lets the citrus and fish stay at the centre of each bite.

Nutrition and macros by portion

The nutrition label shows one serving as written: 210 calories, 30g protein, 5g carbs, 7g fat.

The fish provides most of the protein, while the lime, onion, cucumber and coriander contribute the modest amount of carbohydrate. The fish and avocado account for much of the fat, with the tortilla chips adding extra energy and carbohydrates if served. Pair a portion with additional vegetables, or serve it with a measured handful of chips for a more balanced plate.

Choose and cut the fish

Fish quality: Use very fresh, skinless, boneless white fish intended to be eaten raw or prepared according to local food-safety guidance. Keep it cold while preparing the other ingredients.

Even cubes: Cut the fish into similarly sized pieces so they sit in the lime juice consistently. Small, uniform cubes also make the ceviche easier to serve and eat.

The lime marinade

Full coverage: Arrange the fish in a bowl where the lime juice can surround all the pieces. Stir halfway through the 20–30-minute refrigeration period to redistribute the marinade.

Texture check: The fish usually becomes more opaque on the outside as it rests in the juice. The recipe gives a time range rather than a precise texture test, so avoid treating the lime as a substitute for safe handling of raw fish.

Balance the fresh flavours

Heat: Removing the jalapeño seeds keeps its flavour gentler; add a little more chilli only if you want extra heat.

Crunch: Cucumber and finely chopped onion provide contrast to the tender fish. Mix them in gently after draining the marinade so the fish pieces stay intact.

Drain and season

Lime level: Drain off the excess juice to suit your preference. Leaving a little behind gives a more citrusy, spoonable result; draining more keeps the mixture less wet.

Final taste: Salt can make the lime and fish flavours more distinct, so add it gradually and taste before serving. The pepper adds a mild warmth without competing with the jalapeño.

Serving ideas

Toppings: Serve the ceviche cold with tortilla chips for scooping, avocado slices for a creamy contrast and lime wedges for anyone who wants extra citrus.

Meal balance: For a more substantial plate, add a side of cooked rice or extra vegetables. Keep the ceviche chilled until it is ready to serve.

Recipe notes & tips

• Keep the fish refrigerated while you chop the vegetables.
• Use a sharp knife to cut the fish into even cubes.
• Stir the fish halfway through marinating so the pieces are exposed evenly to the lime juice.
• Drain the marinade gradually, since you can always remove more but cannot add back what you have discarded.
• Add the salt a little at a time and taste before serving.
• Serve the ceviche chilled with the chips and avocado on the side.

Variations

• Milder chilli: Use less jalapeño for a gentler heat.
• More crunch: Add extra diced cucumber just before serving.
• Citrus twist: Replace some of the lime juice with freshly squeezed lemon juice.
• Creamy finish: Serve with extra avocado slices.
• Herb change: Use a little less coriander if you prefer its flavour to be subtle.

Common mistakes to avoid

• Uneven cubes: Cut the fish into similar-sized pieces so they marinate more consistently.
• Fish not submerged: Use a snug bowl or turn the pieces during marinating so they all meet the lime juice.
• Over-marinating: Follow the stated 20–30 minutes and keep the bowl refrigerated.
• Too much leftover juice: Drain it in stages until the ceviche has the consistency you want.
• Overmixing: Fold in the vegetables gently to avoid breaking up the fish.
• Serving warm: Keep the ceviche chilled until you are ready to eat.

How to store

Keep the ceviche covered in the refrigerator and eat it promptly, ideally as soon as it is prepared. Do not leave it at room temperature for an extended period, and discard leftovers that have been held warm.

Frequently asked questions