Tender cubes of fresh white fish marinated in zesty lime juice with crisp red onions, fragrant cilantro, and a hint of chili for a bright, refreshing, and tangy seafood dish perfect for warm days. This light and citrusy ceviche is a staple of coastal cuisine, offering bold flavor with minimal effort and no cooking required.

Why You’ll Love This Recipe

This ceviche is the perfect balance of acidity, freshness, and gentle heat. The lime juice “cooks” the fish without heat, creating a delicate texture that pairs beautifully with crisp onions, herbs, and chili. It’s an ideal appetizer or light entrée for summer gatherings, picnics, or as a healthy and satisfying snack. Quick to prepare and endlessly customizable, this ceviche is both elegant and easy.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 1 lb (450 g) fresh white fish (such as sea bass or halibut), cut into 1/2-inch cubes
• 1 cup freshly squeezed lime juice (about 8–10 limes)
• 1/2 cup red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 1 small cucumber, diced (optional)
• 1 fresh chili pepper, finely minced (or 1/4 teaspoon chili flakes)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Lime wedges, for serving

Directions

1. Place the cubed fish in a glass or ceramic bowl. Pour the lime juice over the fish until it is fully submerged.
2. Cover and refrigerate for 20–30 minutes, or until the fish turns opaque and is “cooked” by the citrus.
3. Drain most of the lime juice, leaving about 2–3 tablespoons in the bowl for flavor.
4. Add the red onion, cilantro, cucumber (if using), chili, salt, and pepper. Toss gently to combine.
5. Taste and adjust seasoning as desired.
6. Serve chilled with lime wedges on the side. Optionally, serve with tortilla chips or tostadas.

Servings and timing

This recipe serves 4 as an appetizer or 2 as a light entrée.
Prep Time: 10 minutes
Marinating Time: 20–30 minutes
Total Time: 30–40 minutes

Variations

• Use shrimp or scallops: Replace fish with peeled raw shrimp or bay scallops for a different texture.
• Add fruit: Diced mango, pineapple, or avocado can add sweetness and creaminess.
• Make it spicier: Use serrano or habanero chilies for more heat.
• Swap the herbs: Try fresh parsley or mint for a different herbaceous note.
• Add tomato: Diced tomato adds body and color, giving it a more salsa-like quality.

Storage/Reheating

Storage:
Store in an airtight container in the refrigerator for up to 1 day. Ceviche is best enjoyed fresh, as the texture of the fish will continue to change over time due to the acidity of the lime juice.

Reheating:
This dish is served cold and should not be reheated.

FAQs

Can I use frozen fish for ceviche?

Yes, but ensure it is sushi-grade and fully thawed before using. Pat it dry to remove excess moisture.

How do I know if the fish is fully “cooked” in lime juice?

The fish will become opaque and firm when fully marinated, usually within 20–30 minutes.

Is ceviche safe to eat?

Yes, when made with fresh, high-quality fish and properly marinated in citrus, it is considered safe. Always use the freshest fish possible.

Can I prepare ceviche ahead of time?

You can prep the ingredients in advance, but combine them and marinate shortly before serving to maintain freshness and texture.

What type of fish is best for ceviche?

Firm white fish such as sea bass, halibut, snapper, or tilapia work well due to their mild flavor and texture.

Can I use lemon juice instead of lime?

Yes, though lime is traditional, lemon juice can also be used or combined with lime for a slightly different citrus flavor.

Is cucumber necessary?

No, it’s optional and adds crunch, but the dish is still flavorful without it.

How long can ceviche sit out?

No more than 1 hour at room temperature. Always keep ceviche chilled until ready to serve.

Can I freeze ceviche?

Freezing is not recommended, as the texture of the fish will be compromised.

What can I serve with ceviche?

It pairs well with tortilla chips, tostadas, sliced avocado, or plantain chips. It can also be served atop lettuce for a light salad.

Conclusion

Classic Lime & Cilantro Fish Ceviche is a refreshing and elegant dish that showcases the power of simple, fresh ingredients. With minimal preparation and bold, bright flavor, it’s an excellent choice for warm-weather dining, gatherings, or a healthy seafood appetizer. Quick, zesty, and endlessly customizable, this ceviche is a staple you’ll return to time and time again.

Classic Lime & Cilantro Fish Ceviche

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• Author: Emma Delaney
• Prep Time: 15 minutes
• Cook Time: 30 minutes (marinating)
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Appetizer
• Method: Marinating
• Cuisine: Latin American
• Diet: Gluten Free

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Description

Tender cubes of fresh white fish marinated in zesty lime juice with crisp red onions, fragrant cilantro, and a hint of chili for a bright, refreshing, and tangy seafood dish perfect for warm days.

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Ingredients

Units USM Scale 1x2x3x

• 1 lb (450 g) fresh white fish (such as sea bass or halibut), cut into 1/2-inch cubes
• 1 cup freshly squeezed lime juice (about 8-10 limes)
• 1/2 cup red onion, finely diced
• 1/2 cup fresh cilantro, chopped
• 1 small cucumber, diced (optional)
• 1 fresh chili pepper, finely minced (or 1/4 tsp chili flakes)
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• Lime wedges, for serving

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Instructions

1. Place the cubed fish in a glass or ceramic bowl. Pour lime juice over the fish until fully submerged. Cover and refrigerate for 20–30 minutes, or until the fish turns opaque.
2. Drain most of the lime juice, leaving about 2–3 tablespoons in the bowl for flavor.
3. Add red onion, cilantro, cucumber (if using), chili, salt, and pepper. Toss gently to combine.
4. Taste and adjust seasoning as desired.
5. Serve chilled with lime wedges on the side, accompanied by tortilla chips or tostadas if desired.

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Notes

• Use only very fresh fish suitable for raw preparation.
• Add avocado for extra creaminess and richness.
• Chill serving bowls for an extra refreshing experience.

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Nutrition

• Serving Size: 1 bowl (1/4 of recipe)
• Calories: 160
• Sugar: 2g
• Sodium: 300mg
• Fat: 3g
• Saturated Fat: 0.5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 1g
• Protein: 27g
• Cholesterol: 50mg