Inspired by the Peruvian dish, this is one of my favorite ways to eat fish, especially on a hot summer day. Enjoy this classic ceviche recipe with a few dashes of your favorite hot sauce and tortilla chips!
Why you’ll love this classic ceviche:
Easy to make ahead of time- This ceviche recipe requires quite a bit of chopping but it’s very easy to make a large batch hours or even the day before hosting. The flavor continues to intensify as it marinates over time which is why I actually prefer to prep this recipe ahead of time. The leftovers save well and can be stored for up to 2 days in the refrigerator.
Healthy- This ceviche is low carb and is loaded with protein and healthy fat from the fish. The vibrant vegetables add a variety of nutrients and fiber as well as a very satisfying crunch.
Perfect for an appetizer or even lunch! I typically serve this ceviche as an appetizer but depending on how much is leftover, it makes a very easy and delicious lunch the next day. Sometimes I’ll make extra just to have the leftovers.
Ingredients:
Fish- It’s safer to use fish that has been frozen instead of fresh, raw fish unless you can find premium sushi-grade fish. I prefer a mild white fish like tilapia, mahi-mahi or sea bass. Cod or halibut can be used however, they are a firmer fish which may be a bit chewier.
Lemons or limes- Acid is what “cooks” or denatures the protein in the fish which makes it firmer and opaque. It also adds so much vibrancy and flavor to this dish. You can learn more about the science here. We recently visited Cabo San Lucas and tried a few different ceviches but I ended up asking for more lime or lemon because I like mine nice and tart. This recipe is packed with flavor and vitamin C.
Chopped vegetables- I prefer cucumbers, red onion and cherry tomatoes for the flavor and texture. However, this ceviche is very flexible and can use whatever vegetables you like as long as they will hold up in a marinade.
Jalapeno- You can remove the seeds to make it less spicy, or leave them all in if you like the heat! It can also be switched out for a hotter pepper if you really like spice!
Cilantro- This herb adds such a specific flavor to bring it all together. Some people really dislike cilantro but I encourage them to try it in this dish.
Looking for more appetizer ideas?
Check out more appetizer recipes here.
Classic Ceviche
Ingredients
- 1 lb. white fish, such as mahi-mahi or tilapia
- 5 lemons, juiced
- 3 Persian cucumbers, finely chopped
- 1 small red onion, finely chopped
- 1 pint cherry tomatoes, finely chopped
- 1 jalapeno, minced
- 1 small bunch cilantro, chopped
- 1 tsp. salt
Instructions
- Marinate diced fish in lemon juice in a wide dish while chopping all the vegetables.
- Add the rest of the ingredients to the fish and lemon juice and mix well.
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