Recipe: How To Make Ceviche

Contributor: Christine Pittman
  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Refrigerate: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 4 servings 1x
  • Category: Appetizer
  • Method: No-Cook
  • Cuisine: Mexican


  • 1 lb. firm white ocean fish (like grouper, sea bass, or sole), in 1-inch pieces sliced ¼ inch thick
  • ½ cup lime juice
  • ½ cup lemon juice
  • 1 medium sweet onion, small dice or sliced very thinly
  • 1 large avocado, pitted and diced
  • 1 large tomato, diced
  • 1 jalapeno, seeds and ribs removed then minced
  • ¼ cup chopped cilantro (more for garnish)
  • 2 Tbsp. orange juice
  • 1 Tbsp. olive oil
  • ¼ tsp. salt
  • Tortilla chips


  1. In a medium bowl combine the fish, lemon and lime juices and onion. Put it in the fridge and let it marinade for 20-30 minutes, until the fish looks cooked on the outside but still has a firm sushi-style texture in the middle.
  2. Drain. Add avocado, tomato, jalapeno, cilantro, orange juice, olive oil and salt. Stir gently.
  3. Garnish with more cilantro and serve immediately with tortilla chips on the side.

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