Mexican Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Ceviche
Fresh raw fish cured in fresh citrus juices, spiced with chili peppers.
Contains common allergens
In the app, Listahan checks these against your household automatically.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Prep the Fish: Place the diced fish in a glass or ceramic bowl. Do not use a metal bowl, as it can react with the acid.
- 2
Cure the Fish: Pour the fresh lime juice over the fish, ensuring the pieces are completely submerged. Add the thinly sliced red onion.
- 3
Marinate: Cover the bowl with plastic wrap and refrigerate. Let it cure for 15-30 minutes. The fish is "cooked" when the flesh turns opaque and firm. Do not over-marinate, or it will become tough.
- 4
Drain (Optional): Once the fish is opaque, you can drain about half of the excess lime juice if you prefer a less acidic ceviche, or leave it for "leche de tigre" (tiger's milk).
- 5
Mix Vegetables: Gently fold in the diced tomatoes, minced jalapeños, and chopped cilantro. Season with salt to taste.
- 6
Serve: Serve immediately chilled. Serve with crispy tostadas, tortilla chips, or saltine crackers, and garnish with slices of fresh avocado.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
68/100
Works for many families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving45
Calories
1 g
Protein
12 g
Carbs
0 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Ceviche is a coastal dish across Latin America in which raw fish or seafood is cured in citrus juice, the acid firming and opacifying the flesh without heat. Mexican versions, especially from Sinaloa and the Pacific coast, often fold in tomato, onion, and chile and pile it onto tostadas. The technique is ancient, predating refrigeration as a way to make fresh-caught seafood safe and bright.
Listahan note
This version stresses fish quality and timing, since the only cooking here is acid and freshness is everything. It keeps the cure short so the fish stays tender rather than turning tough and chalky.
Technique cues
- Use the freshest sushi-grade fish you can buy, since citrus firms the texture but does not eliminate the risks of poor-quality seafood.
- Cut the fish into even small cubes so it cures uniformly and no piece stays raw in the center.
- Cure just until the fish turns opaque on the outside but stays tender within, usually fifteen to twenty-five minutes, not hours.
Kitchen flow
- Parallel prep
- Dice the tomato, onion, chile, and cilantro while the fish cures in lime, so everything folds in the moment the fish is ready.
- Make-ahead
- Prep the garnishes ahead, but cure the fish close to serving since over-curing toughens it.
- Leftover move
- Use leftover ceviche the same day as a tostada topping or fold into a chilled seafood salad.
- Cleanup rhythm
- Keep raw-fish prep on a dedicated board, sanitize it right after, and chill the mixing bowl to keep everything food-safe.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
fresh white fish or shrimp
main protein
Purpose: Firm, mild seafood cures cleanly and carries the citrus and chile.
Handling: Use the freshest sushi-grade fish, cut into small even cubes.
Adaptation: Cooked shrimp can be used marinated rather than cured for those wary of raw seafood.
lime juice
the cure
Purpose: Its acidity firms the fish and provides the bright backbone of the dish.
Handling: Use enough fresh juice to submerge the fish and squeeze it just before using.
Adaptation: A mix of lime and lemon, or a little orange for sweetness, also works.
tomato
body and color
Purpose: Diced tomato adds sweetness and substance to a Mexican-style ceviche.
Handling: Seed and dice small, adding after the fish has cured.
Adaptation: Omit for a cleaner Peruvian-leaning style.
serrano chile and red onion
heat and sharpness
Purpose: They give the ceviche its lively kick and crunch.
Handling: Mince the chile and thinly slice or dice the onion; soak onion briefly to mellow.
Adaptation: Jalapeno is milder; white onion works for onion.
cilantro and avocado
finish
Purpose: Cilantro brightens and avocado adds cool richness against the acid.
Handling: Chop cilantro and dice avocado, folding both in just before serving.
Adaptation: Skip avocado for a leaner plate; parsley for cilantro-averse eaters.
Technique notes
- Drain off most of the curing lime before adding the vegetables so the final dish is bright but not swimming in juice.
- Add salt at the very end, since salting too early can draw extra liquid and dull the texture.
- Serve well chilled on cold tostadas so the ceviche stays crisp and refreshing.
Ingredient swaps
- Shellfish-free direction
- Use a firm white fish such as snapper or sea bass instead of shrimp or scallops.
- No-raw direction
- Use cooked, chilled shrimp tossed in the citrus and aromatics for a marinated rather than cured version.
- Gluten-free direction
- Serve on certified corn tostadas or with cucumber slices instead of crackers.
Serve alongside
- Corn tostadas
- Sliced cucumber and jicama
- Plantain chips
- Avocado spears with lime
- Michelada
- Mexican lager with lime
- Cucumber-lime agua fresca
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Ceviche is best eaten the day it is made; refrigerate leftovers for no more than a day, knowing the texture will keep firming. Keep it well chilled at all times for food safety. Do not freeze, as thawed cured fish turns mealy.
Equipment
- Sharp knife for even fish cubes
- Dedicated cutting board for raw seafood
- Glass or stainless bowl that will not react with acid
- Citrus juicer for the lime
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