There’s something magical about a dish that doesn’t need heat to shine, especially in the middle of a hot summer. Ceviche de Pescado is that perfect combination of bright, fresh, and zesty — the kind of meal that feels like sunshine in a bowl. I’ve made this countless times when the weather is too warm to turn on the stove, and every single time it feels refreshing, light, and deeply satisfying.
Why You’ll Love It
This ceviche is more than just a summer snack — it’s a full meal that feels fancy without any fuss. There’s no cooking, no long prep time, and it’s endlessly flexible. I like to toss it together before guests come over; it always gets attention for how colorful and fresh it looks.
What makes it special for me is how quick and refreshing it is. It reminds me of sitting near the beach with something cold to drink, dipping tortilla chips into the tangy lime-marinated fish. And the best part? It’s as healthy as it is delicious — pure, clean ingredients that taste like sunshine and sea air.
Ingredients You’ll Need
White Fish – I usually go for tilapia because it’s easy to find and holds up well in lime juice. Cod, sea bass, or halibut are equally great. The key is using fresh fish, not frozen, so it stays firm and tender.
Red Onion – It adds crunch and just the right amount of bite. If raw onion isn’t your favorite, soak it in a bit of cold water first to mellow it out.
Lime Juice – Freshly squeezed is a must here. It’s what “cooks” the fish, turning it opaque and firm while infusing it with tangy brightness.
Salt – It balances the acidity and brings everything to life. Don’t be shy — start with a pinch and adjust as you go.
Jalapeño – I love adding a touch of heat, but you can control how spicy it gets. For something mild, swap it with a bit of diced green bell pepper.
Cucumber – Adds crunch and freshness. I prefer peeling mine, but you can leave the skin if you like a little texture.
Tomato – Roma tomatoes are my go-to since they’re firm and less watery. Cherry tomatoes also work well if you want a burst of sweetness.
Cilantro – Classic in ceviche, but if you’re one of those people who can’t stand it, leave it out or use parsley instead.
How to Make Ceviche de Pescado
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Marinate the fish:
Cut your fish into small cubes and place them in a bowl with lime juice, red onion, and a pinch of salt. Cover and refrigerate for about 20–30 minutes, tossing occasionally, until the fish turns white and opaque. -
Add the mix-ins:
Once the fish looks “cooked,” stir in diced cucumber, tomato, jalapeño, and cilantro. Taste and add more salt or lime if needed. -
Serve it up:
Scoop it into a bowl and serve immediately with tortilla chips, plantain chips, or just a spoon. It’s simple, refreshing, and ready to impress.
Tips and Tricks
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Timing matters. Letting the fish sit too long in lime juice can make it tough or overly sour. Once it’s opaque, it’s ready.
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Prep while it marinates. Use that 20-minute wait to chop your veggies — everything comes together in perfect timing.
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Balance the acidity. If the ceviche tastes too sharp, add a bit more salt. It instantly rounds out the flavors.
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Keep it cold. Always use a chilled bowl and serve the ceviche straight from the fridge. It tastes best when icy cold.
Make Ahead Tips
Ceviche is all about freshness, but if you want to prep a bit in advance, you can cube the fish and chop your veggies earlier in the day. Keep them separate and combine everything just before serving. Once mixed with lime juice, it’s best enjoyed within a few hours.
Serving Suggestions
Ceviche makes a wonderful starter or a light main dish. I love serving it with tortilla chips for a bit of crunch, but it’s also great spooned over crispy tostadas or on top of avocado halves for a quick lunch. If you’re hosting, serve it in small cups as an appetizer — it’s elegant, simple, and always a crowd-pleaser.
Storage
Fresh ceviche is best eaten right after it’s made, but if you have leftovers, drain the extra lime juice and store the fish and veggies separately in airtight containers for up to two days. When ready to eat again, mix them with a little of the reserved lime juice to bring back that zesty flavor.
FAQs
Is the fish raw in ceviche?
Technically, yes — but the lime juice “cooks” it chemically by denaturing the proteins. The result is firm, opaque fish that tastes cooked and perfectly tender.
What type of fish is best for ceviche?
Any firm white fish like tilapia, cod, halibut, or sea bass works great. Just make sure it’s fresh and sushi-grade if possible.
Can I use shrimp or scallops instead?
Yes! Shrimp should be pre-cooked, but scallops can marinate just like the fish — they turn tender and sweet in the lime juice.
Can I add other ingredients?
Absolutely. Try diced avocado for creaminess, or add pineapple or mango for a sweet-tart twist.
Can I make ceviche ahead of time?
I wouldn’t recommend making it too early. The acid in the lime juice keeps reacting with the fish and vegetables, which can make them mushy if left too long.
Ceviche de Pescado
Nothing says summer quite like a bowl of zesty, refreshing ceviche.
Ingredients
- 1 pound tilapia, cut into small cubes (cod, sea bass, mahi mahi, or halibut work too)
- 1 medium red onion, finely diced
- ½ cup fresh lime juice
- ½ teaspoon salt, or to taste
- 1 jalapeño, seeded and finely diced
- ½ English cucumber, peeled and diced
- 1 Roma tomato, seeded and diced
- ¼ cup fresh cilantro, chopped
Instructions
- Combine the cubed fish, diced red onion, lime juice, and salt in a medium bowl. Mix well, cover, and refrigerate for about 20–30 minutes, stirring every 5–10 minutes until the fish turns opaque and white.
- Once the fish is “cooked” in the lime juice, stir in the jalapeño, cucumber, tomato, and cilantro. Toss gently to combine.
- Taste and adjust the seasoning with more salt or lime juice if desired.
- Serve chilled with tortilla chips, tostadas, or on its own as a refreshing, healthy snack.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 4Total Fat 0gUnsaturated Fat 0gSodium 0mgCarbohydrates 1gFiber 0gSugar 0gProtein 0g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
Ceviche de Pescado is the kind of recipe that reminds you how simple food can be both nourishing and exciting. Every bite is cool, tangy, and full of texture — the kind of dish that fits perfectly into long summer afternoons or light dinners outside. I love how it brings together freshness, color, and crunch in one bowl, and once you try it, you’ll understand why it’s one of those recipes that stays on repeat all season long.
