If you’re on the lookout for a fresh, zesty, and downright delicious dish to brighten up your meals, you’ve got to try my Fresh Fish Ceviche with Lime and Avocado Recipe. I absolutely love how this dish balances the tang of lime with creamy avocado and cooling coriander, making it the perfect light meal or appetizer. Trust me, once you try this recipe, it’ll become a go-to for those warm days or any time you want something impressive yet simple.
Why You’ll Love This Recipe
- Ultra Fresh & Vibrant: The fresh fish combined with zesty lime juice delivers bright, clean flavors that wake up your palate.
- Simple Ingredients: You can find everything easily at the market, and it all comes together in just a few minutes.
- Creamy Meets Tangy: The avocado adds a luscious creaminess that complements the tangy citrus wash perfectly.
- Perfect for Entertaining: It’s an elegant yet casual dish that’s always a crowd-pleaser, especially in summer.
Ingredients You’ll Need
For this Fresh Fish Ceviche with Lime and Avocado Recipe, each ingredient plays a special role in crafting that perfect balance of flavors and textures. Picking quality fish and ripe avocado is key to nailing this dish.
- Kingfish, Tuna, or Sea Bass: Choose sashimi-grade fish—freshness is everything here since the fish is “cooked” by lime juice.
- Red Onion: Thinly sliced with a mandolin to get that delicate bite that softens in lime juice.
- Fresh Jalapeño: Adds just the right hint of heat; adjust to your spice tolerance.
- Cherry Tomatoes: Halved for bursts of sweetness and color contrast.
- Lime Juice: Freshly squeezed for that signature tang – avoid bottled lime juice if you can.
- Salt: Kosher or cooking salt enhances all the flavors without overwhelming.
- Avocado: Ripe but firm, cut into neat cubes so it holds its shape when tossed in.
- Cilantro Leaves: Fresh and roughly chopped to add herbaceous freshness (sub chives if you’re not a cilantro fan).
- Extra Virgin Olive Oil: A drizzle adds richness and cuts the acidity just right.
Variations
I love how flexible this fresh fish ceviche with lime and avocado recipe is. From swapping fish varieties to adjusting spice levels, feel free to make it your own and match what you have on hand or your mood!
- Different Fish Choices: I’ve tried this with tuna and kingfish mostly, but sea bass is fantastic too—just make sure it’s sashimi-grade and super fresh.
- Spice Adjustments: If jalapeños aren’t your thing, substitute with green chili or omit for a milder version; you’ll still get great flavor.
- Herb Substitutes: Cilantro can be a love-it-or-hate-it ingredient, so swapping in chopped chives or fresh basil works well if needed.
- Adding Fruit: Sometimes I toss in diced mango or pineapple for a tropical twist that adds a sweet counterpoint.
How to Make Fresh Fish Ceviche with Lime and Avocado Recipe
Step 1: Cut the Fish into Perfect Cubes
Start by cutting your sashimi-grade fish into roughly ½-inch (1.25 cm) cubes. I like to keep them uniform so every bite has the perfect texture. If your fish is too thin or sliced unevenly, it won’t “cook” uniformly in the lime juice. Using a sharp knife here is key — it keeps the edges clean and the fish looking tempting.
Step 2: Marinate with Lime and Vegetables
In a bowl, gently toss the fish cubes with finely sliced red onion, chopped jalapeño, halved cherry tomatoes, a pinch of black pepper, and your freshly squeezed lime juice. Let this sit for about 5 minutes — this is when the lime juice “cooks” the fish by breaking down the proteins, changing its color and texture to opaque and firm but still tender. One tip I learned? Stir gently once or twice during this time so each piece gets an even citrus bath without being mashed.
Step 3: Add Avocado, Cilantro, and Olive Oil, Then Serve
Right before serving, sprinkle salt over the ceviche, then fold in the cubed avocado, roughly chopped coriander leaves, and a generous drizzle of extra virgin olive oil. The avocado brings creamy richness that balances the acidity, and the olive oil softens the tang without dulling the flavors. Serve immediately — I like pairing it with crunchy corn chips for scooping, but crostini works beautifully if you want something a little more elegant.
Pro Tips for Making Fresh Fish Ceviche with Lime and Avocado Recipe
- Use Really Fresh Fish: Seriously, I can’t stress this enough. Sashimi-grade fish makes or breaks the dish and keeps it safe to eat raw.
- Don’t Over-Marinate: The classic mistake is leaving it sitting too long—the fish gets rubbery and tough, so five minutes is just right.
- Mandolin Your Onions: It totally makes a difference; finely sliced onions that “flop” are less sharp on the palate and blend better with the acidity.
- Add Avocado Last: Since avocado bruises and browns quickly, mixing it in last keeps that bright, creamy texture intact.
How to Serve Fresh Fish Ceviche with Lime and Avocado Recipe
Garnishes
I like to finish this ceviche with a few extra cilantro leaves and a light drizzle of olive oil just before serving to add visual appeal and a slight glossy richness. Sometimes, a sprinkle of toasted pumpkin seeds adds a nice crunch. A wedge of lime on the side always comes in handy for guests who want extra zing.
Side Dishes
This Fresh Fish Ceviche with Lime and Avocado Recipe pairs beautifully with simple corn chips, but for a more substantial meal, I love serving it alongside grilled tortillas, a light quinoa salad, or a fresh cucumber and radish slaw. It’s incredibly versatile whether you want something casual or a bit more dressed up.
Creative Ways to Present
For dinner parties, I like serving the ceviche in clear glass cups or small mason jars for a lovely layered look that shows off all the colors and textures. You can also spoon it onto pre-toasted crostini for elegant bite-sized starters or serve it over crisp lettuce leaves for a refreshing appetizer plate.
Make Ahead and Storage
Storing Leftovers
I’ve found this ceviche is best enjoyed fresh—it’s only good for about 20 minutes once mixed before the fish starts to get overly firm and the avocado browns. If you have leftovers, store them in an airtight container in the fridge and consume within a few hours. Adding a bit of extra lime juice before eating can freshen it up.
Freezing
Freezing ceviche isn’t something I recommend because the texture of the fish and avocado changes too much upon thawing. The delicate freshness and creaminess are lost, so I suggest making just as much as you plan to eat.
Reheating
Since this dish is raw and citrus-cooked, it’s never reheated. I treat it like sushi or sashimi—best served cold and fresh every time. If you want leftovers, chill them and enjoy quickly without heating.
FAQs
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Can I use any type of fish for this ceviche?
For the best and safest results, use sashimi-grade fish like kingfish, tuna, or sea bass. These types are fresh and safe to eat raw. Avoid fish with strong flavors or ones that aren’t suitable for raw consumption.
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How long should I marinate the fish in the lime juice?
About 5 minutes is ideal. This short marinating time “cooks” the fish enough to change its texture and color while keeping it tender. Longer marinating can make the fish tough and overly acidic.
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Can I prepare the ceviche in advance?
I recommend assembling just before serving to keep the avocado fresh and the fish texture perfect. You can cut the fish and prep ingredients earlier, but combine everything no more than 20 minutes prior to serving.
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What can I serve ceviche with if I don’t want corn chips?
Crostini, grilled tortilla chips, lettuce wraps, or even over a bed of mixed greens all work wonderfully. It’s really a versatile dish you can pair with whatever crunch or freshness you prefer.
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Why is avocado included in this ceviche?
Avocado brings a creamy, buttery texture that balances the citrus’s tartness and the heat from the jalapeño. It adds richness that rounds out the bright flavors beautifully.
Final Thoughts
I remember the first time I made this Fresh Fish Ceviche with Lime and Avocado Recipe — it was a light, refreshing delight that wowed everyone at the table. The bright lime, creamy avocado, and fresh fish combo feel indulgent but healthy at the same time. Whether you’re craving a quick lunch or prepping an impressive appetizer for friends, this ceviche always hits the spot. Give it a try — I promise, once you get that fresh fish and simple technique right, it’ll become a favorite in your kitchen too!
Print
Fresh Fish Ceviche with Lime and Avocado Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 5-6 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
Description
This classic Mexican-style ceviche features sashimi-grade fish marinated briefly in fresh lime juice with vibrant ingredients like red onion, jalapeño, cherry tomatoes, and coriander. Creamy avocado and extra virgin olive oil add richness and balance the bright, tangy flavors. Quick to prepare and perfect as a light meal or elegant starter served with corn chips or crostini.
Ingredients
Fish and Marinade
- 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)
Final Additions
- 1 avocado, ripe, cut into 1.25cm / 1/2″ cubes
- 1/4 cup coriander/cilantro leaves, roughly chopped (or chives)
- 2 tbsp extra virgin olive oil
Instructions
- Cut Fish: Cut the sashimi-grade fish into 1.25cm / 1/2″ cubes, ensuring even sizes for uniform marination.
- Toss in Lime and Marinate: Place the cubed fish in a bowl along with the finely sliced red onion, chopped jalapeño, halved cherry tomatoes, black pepper, and fresh lime juice. Gently toss everything together to combine, then set aside for 5 minutes. During this time, the lime juice lightly ‘cooks’ the fish, firming it slightly. Mix gently once midway to ensure even coating.
- Add Avocado and Serve: After marinating, sprinkle salt over the mixture, then fold in the diced avocado and roughly chopped coriander leaves. Drizzle the extra virgin olive oil over the ceviche and gently stir to combine all flavors without mashing the avocado. Serve immediately with corn chips or crostini. Enjoy within 20 minutes for optimal freshness and texture.
Notes
- This recipe is a traditional Mexican ceviche, but not overly sour due to the balanced use of lime juice and olive oil.
- Limes in Central and South America tend to be less sour than in Western countries, which influences the flavor profile of this dish.
- Avocado adds a creamy texture that complements the bright acidity of the lime and freshness of the herbs.
- Serve sharing-style with corn chips or in individual bowls with crostini for an elegant presentation.
- Do not leave ceviche overnight as the fish will continue to ‘cook’ and can become tough, also posing food safety risks.
- Serves 3 as a light meal with corn chips, or 5-6 as a starter.
Nutrition
- Serving Size: 1 serving
- Calories: 188 kcal
- Sugar: 2 g
- Sodium: 295 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 64 mg
