Name: Fresh Fish Ceviche Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Latin American
Ingredients: 400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating; 1/4 red onion, very finely sliced using mandolin; 2 tsp fresh jalapeño, finely chopped (or green chilli); 8 cherry tomatoes, halved (large ones quartered); 1/4 tsp black pepper; 1/3 cup fresh lime juice (or lemon juice); 1/2 tsp cooking/kosher salt (or 1/4 tsp table salt); 1 avocado, ripe, cut into 1.25cm / 1/2″ cubes; 1/4 cup coriander/cilantro leaves, roughly chopped (or substitute chives); 2 tbsp extra virgin olive oil

If you’re anything like me and love dishes that feel fresh, light, and packed with vibrant flavors, this Fresh Fish Ceviche Recipe is going to be your new favorite. It’s the kind of recipe I turn to when I want something quick, impressive, and bursting with that perfect balance of tangy lime and spicy heat. I’m sharing all my tips and tricks here so you’ll nail it every time — plus a few personal touches I swear by to make this ceviche pop!

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Why You’ll Love This Recipe

Super Fresh & Flavorful: Every bite bursts with zesty lime, fresh herbs, and just the right spicy kick.
Quick & Easy to Prepare: It only takes about 15 minutes from start to finish — perfect for last-minute guests or weeknight dinners.
Customizable to Your Taste: You decide how spicy or tangy you want it, plus you can swap fish or add-ins to suit your mood.
Impresses Every Time: Whether you’re serving it at a party or just for yourself, this ceviche always gets rave reviews.

A black bowl holds a colorful ceviche mix, with three main layers: the bottom layer is light green chunks of avocado; the middle layer is white cubes of fish mixed with finely sliced red onions and chopped green herbs; the top layer is halved bright red cherry tomatoes scattered on top. On the right side of the bowl, three lime wedges lean against the ceviche, and a yellow round chip is placed standing inside the bowl next to the limes. A silver spoon lies on the left edge of the bowl, partially under the ceviche. The bowl sits on a white marbled surface, surrounded by scattered yellow round chips and a soft white cloth near the bowl. In the background, a white cup with a gray bottom holds more yellow round chips, and there are broken chip pieces and chips laying on the white marbled surface as well. Photo taken with an iphone --ar 2:3 --v 7 - Fresh Fish Ceviche, ceviche recipe, seafood appetizer, quick ceviche, citrus seafood dish

Ingredients You’ll Need

This ceviche truly shines because of the combination of vibrant, fresh ingredients. When selecting your fish, make sure it’s sashimi-grade — this is crucial for safety and the best texture. The rest of the ingredients are simple but pack so much flavor together. I’ve included notes to help you pick the best quality produce.

Flat lay of freshly cut cubes of raw kingfish with vibrant pink flesh, a small pile of very finely sliced red onion with delicate curls that flop gently, finely chopped bright green jalapeño pieces, halved glossy red cherry tomatoes, a small white ceramic bowl filled with fresh lime juice, a few coarse black peppercorns scattered nearby, a ripe avocado cut into neat green cubes showing creamy texture, roughly chopped fresh coriander leaves with vivid green color, a small white ceramic bowl containing golden extra virgin olive oil, and a small white ceramic bowl of coarse kosher salt, all arranged with perfect symmetry and balanced proportions on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Fresh Fish Ceviche, ceviche recipe, seafood appetizer, quick ceviche, citrus seafood dish

Kingfish, tuna, sea bass or other sashimi-grade fish: Freshness is key here, so ask your fishmonger for “sashimi-grade” and look for firm, translucent flesh.
Red onion: Slice it paper-thin using a mandolin if you can; the delicate slices “flop” into the ceviche perfectly without overpowering.
Fresh jalapeño or green chili: Adjust based on how much heat you like — start mild, you can always add more.
Cherry tomatoes: Bright, juicy, and adds a pop of sweetness that balances the lime.
Fresh lime juice: Fresh is non-negotiable here; bottled lime juice won’t give you that vibrant tang.
Black pepper: Freshly ground if possible for best flavor.
Salt (kosher or table salt): Kosher salt is less salty by volume, so use accordingly.
Ripe avocado: Adds buttery creaminess and a rich texture contrast to the citrusy fish.
Coriander/cilantro leaves: Gives that fresh herbal note essential to ceviche; chives can be a great substitute if you’re not a cilantro fan.
Extra virgin olive oil: Not traditional but trust me, it takes the flavor to a new level of delicious without weighing it down.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I always encourage you to make this Fresh Fish Ceviche Recipe your own. Over time, I’ve experimented with a few tweaks that keep the ceviche feeling fresh and fun, depending on the seasons or what I have in my kitchen.

Add tropical fruit: A little diced mango or pineapple can bring a lovely sweetness and extra juiciness.
Make it extra spicy: Try adding some finely chopped habanero or a dash of hot sauce if you crave serious heat — my family loves it fiery!
Swap herbs: If you’re not a cilantro fan, fresh mint or basil can create a fresh but completely different vibe.
Mild version: Simply skip the chili and add thinly sliced cucumber for crunch if you want something gentle but still refreshing.

How to Make Fresh Fish Ceviche Recipe

Step 1: Cut Your Fish Into Perfect Cubes

Start by cutting your fresh sashimi-grade fish into roughly 1/2 inch (1.25cm) cubes. This size is ideal because it allows the lime juice to “cook” the fish evenly without turning it rubbery. When I first tried bigger chunks, the insides stayed raw — so don’t rush this step! Keep your knife sharp and make clean cuts to keep the fish looking beautiful.

Step 2: Toss Fish with Lime Juice and Fresh Ingredients

Place the fish cubes in a bowl along with finely sliced red onion, chopped jalapeño, halved cherry tomatoes, black pepper, and freshly squeezed lime juice. Gently toss everything together so the lime juice coats every piece of fish. Then, set aside for about 5 minutes. This is when the magic happens — the acid in the lime starts “cooking” the fish, transforming it into that tender, opaque ceviche texture you’re aiming for. Be gentle when mixing; you want the fish to stay in nice cubes, not mash up.

Step 3: Add Salt, Avocado, Cilantro, and Olive Oil

After your fish has cured for those 5 minutes, sprinkle in your kosher salt to balance the flavors. Then fold in the creamy avocado cubes, roughly chopped cilantro leaves, and drizzle the olive oil. Give everything one last gentle stir. This step really brings a richness that counters the bright citrus, and it feels so luxurious without being heavy. Serve immediately!

Step 4: Serve and Enjoy Right Away

This ceviche is best eaten fresh — I usually say you have about 20 minutes before the fish overcooks and becomes too firm. It just tastes worlds better served immediately. If you leave it too long or try to store leftovers, the texture will change, and the safety risks increase since it’s raw fish cured only briefly in lime juice. Trust me, it’s worth planning to eat it right away!

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Pro Tips for Making Fresh Fish Ceviche Recipe

Use Sashimi-Grade Fish: I’ve learned the hard way that using anything less fresh or not labeled sashimi-grade can ruin the flavor and texture — and it’s all about safety.
Thinly Slice Onion: Using a mandolin for the onion makes it tender and mild, not harsh or crunchy, which I find balances perfectly with the lime.
Don’t Over-Marinate: Five minutes is just right; longer marinating makes the fish dry and tough, which nobody wants.
Add Olive Oil Last: This little addition softens the acidity and adds richness — it’s my secret ingredient for a gourmet touch.

How to Serve Fresh Fish Ceviche Recipe

A close-up of a woman's hand holding a round, yellow tortilla chip filled with a colorful mix of diced white fish, green herbs, thin slices of purple onion, and small pieces of green avocado. The chip and topping show a fresh, moist texture with visible black pepper sprinkled on top. The chip hovers over a white bowl filled with more of the same fish mixture, cherry tomatoes, and lime wedges, all placed on a white marbled surface. photo taken with an iphone --ar 2:3 --v 7 - Fresh Fish Ceviche, ceviche recipe, seafood appetizer, quick ceviche, citrus seafood dish

Garnishes

I usually stick to classic garnishes like extra fresh cilantro leaves and a few thin slices of jalapeño for those who love extra heat. Sometimes I’ll throw a sprinkling of toasted pumpkin seeds (pepitas) on top for crunch or thin strips of seaweed for a small salty contrast that surprises guests every time.

Side Dishes

My go-to side for this Fresh Fish Ceviche Recipe is classic corn chips — they add the perfect salty crunch and are great for scooping. But I also love serving it alongside a simple green salad or crispy plantain chips. If I’m feeling fancy, a light quinoa salad dotted with fresh herbs pairs beautifully for a complete meal.

Creative Ways to Present

For dinner parties, I like to serve ceviche in individual clear glasses or small bowls, layered with avocado and tomato so the colors shine through. Sometimes I use halved lime shells as natural little scoops or serve it atop thin crispy toasts for bite-sized appetizers. Presentation makes a big difference in how this dish feels special!

Make Ahead and Storage

Storing Leftovers

I’m going to be honest — with this Fresh Fish Ceviche Recipe, leftovers are not ideal. Because the fish is “cooked” only by lime juice, it will keep curing and firm up, becoming quite tough and less enjoyable. Also, from a food safety standpoint, it’s best to avoid storing. If you do, keep it tightly covered in the fridge and eat within 24 hours, but freshness and texture will suffer.

Freezing

Freezing ceviche isn’t something I recommend — the texture of the fish changes after being frozen and thawed, and the fresh ingredients like tomato and avocado won’t hold up well either. If you want to prep ahead, freeze the fish separately and keep all other ingredients fresh until the last minute.

Reheating

Since this is a cold dish with raw fish cured in lime, you don’t reheat ceviche. It’s meant to be enjoyed fresh and chilled. If you want a warm seafood dish, I’d suggest pan-seared fish instead. Trust me, ceviche’s charm is all in its fresh, cool flavors and texture.

FAQs

What type of fish is best for Fresh Fish Ceviche Recipe?

Always use sashimi-grade or sushi-grade fish to ensure safety and the best texture. Popular choices are kingfish, tuna, or sea bass, as they’re tender and mild. Avoid fish like snapper or flounder, which can be tougher when eaten raw. When in doubt, ask your fishmonger for recommendations specifically for ceviche or raw preparations.
How long should I marinate the fish in lime juice?

About 5 minutes is ideal. This short “cooking” time using the acid from lime juice keeps the fish tender and fresh. Marinating longer will make the fish firm and rubbery — it actually “overcooks” the fish, which changes the texture and flavor.
Can I prepare Fresh Fish Ceviche Recipe in advance?

This ceviche is really best served immediately after mixing because the fish continues to “cook” in citrus juice. If you need to prep ahead, cut all the veggies and fish, but combine just before serving. Leftovers aren’t recommended due to texture and food safety concerns.
What can I serve with Fresh Fish Ceviche Recipe?

I usually serve with crunchy corn chips for scooping, or crispy plantain chips for a twist. Fresh green salads, light quinoa dishes, or toasted bread rounds also pair beautifully. Adding garnishes like extra cilantro or jalapeño slices brings a great finishing touch.
Is it safe to eat raw fish in ceviche?

Yes, if you use sashimi-grade fish and fresh lime juice, ceviche is safe to eat. The lime juice “cooks” the fish by denaturing proteins. Always buy your fish from a reputable source and ensure it’s labeled for raw eating to minimize risks.

Final Thoughts

I absolutely love how this Fresh Fish Ceviche Recipe turns out every time — it’s fresh, simple, and perfect for warm days or when you want something impressive without fuss. The combination of zesty lime, creamy avocado, and tender fish feels like a celebration in your mouth. If you follow these tips and serve it right away, you’ll have friends and family begging for seconds. Honestly, making this recipe feels like bringing a little taste of sunshine to my kitchen, and I’m sure you’ll feel the same. Give it a try and tell me how it goes — it’s always a winner in my book!