Classic Ceviche

Fresh, bright, and easy classic ceviche made with citrus-marinated fish, crisp vegetables, and herbs. A light dish perfect for warm days.

This classic ceviche is a fresh and vibrant dish made by marinating cubes of firm white fish in lime and lemon juice until lightly cured. Crisp red onion, cucumber, chili, and cilantro add texture and brightness, creating a light recipe that works beautifully as an appetizer or a simple meal.

Ingredients

• 1 lb firm white fish fillets such as sea bass, snapper, or halibut, cut into 1/2-inch cubes
• 1 cup fresh lime juice, plus more as needed
• 1/2 cup fresh lemon juice
• 1 small red onion, thinly sliced
• 1 cucumber, peeled, seeded, and diced
• 1 jalapeño or serrano pepper, finely chopped
• 1 tomato, seeded and diced
• 1/2 cup fresh cilantro leaves, chopped
• 1 teaspoon fine salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 avocado, diced, for serving
• Tortilla chips or toasted corn tostadas, for serving

Instructions

1. Place the fish in a nonreactive bowl and pour over the lime juice and lemon juice, making sure the fish is fully submerged.
2. Cover and refrigerate for 1.5 to 2 hours, stirring once or twice, until the fish turns opaque on the outside and is no longer translucent.
3. Drain off most of the citrus juice, leaving a little in the bowl for flavor.
4. Add the red onion, cucumber, jalapeño, tomato, cilantro, salt, and black pepper. Gently mix to combine.
5. Taste and adjust with more salt or a splash of lime juice if needed.
6. Refrigerate for 10 minutes before serving to let the flavors meld.
7. Serve chilled with diced avocado and tortilla chips or tostadas.