Easy Classic Ceviche Recipe

4.17 from 6 votes

Easy Classic Ceviche Recipe

This easy and classic ceviche is made with rockfish (or any other white fish) and is perfect for a sweltering summer day when it's too darn hot to cook.

Prep Time5

Cook Time2

Total Time2 5

Course: Appetizer, Entree

Cuisine: seafood

Diet: Gluten Free

Servings: people

Author: Mary Cressler

Cost: $20.00

Ingredients

1 lb fresh rockfish bones removed, cut into small cubes (Any white fish will work as well, like tilapia, bass, flounder, halibut)
6 limes, juiced
1 medium orange, juiced (the combined juice from the orange and lime should equal 1 cup of liquid)
½ cup red onion, thinly sliced
⅓ cup tomatoes, diced (I like cherry tomatoes for this. Alternatively Roma tomatoes work well too)
2 tablespoons jalapeño, seeds removed, finely diced
¼ teaspoon kosher salt
1 small avocado, diced into small chunks (about the same size chunks as the fish)
¼ cup cilantro, roughly chopped

Instructions

Add cubed fish into a bowl. Squeeze the limes and orange into the bowl with the fish and stir. Add the onion, tomatoes, jalapeño, and salt and stir again to combine.
Cover the bowl with plastic wrap and store in the refrigerator to marinate. The citrus will start to cook the fish. After 60 minutes, stir the mixture again and cover. Place back in the refrigerator covered another 60 minutes.
After 2 hours remove the fish and add the avocado and cilantro. Stir to combine.
Serve with your favorite corn chips or baguette slices.

Notes

We have tested this recipe both marinating the fish with and without the ingredients. Separating the jalapeño, and other ingredients will be a less lime like flavor. If you really like citrus and lime you can marinate all but the avocado together.

Fresh ingredients are always important for this recipe. The avocado and cilantro is best when added just before serving not to the citrus marinade.

Nutrition