White Fish Ceviche Recipe

Check & Prepare Fish

Ensure fish fillets are very fresh and kept cold. Pat each fillet dry with paper towels. Remove any remaining skin and pin bones using fish tweezers. Cut the fillets into 8–10 mm (about 1/3 inch) bite-sized cubes. Place the diced fish in a chilled nonreactive bowl.

Optional quick rinse: if desired, gently submerge the diced fish in 250 ml ice water for 30 seconds to remove surface blood, then drain well and pat dry before proceeding.

Make Marinade

In a separate bowl whisk together 60 ml lemon juice, 60 ml lime juice, 15 ml Japanese rice vinegar, 30 ml cold water, 1.5 tsp sea salt and 1/2 tsp sugar until the salt and sugar dissolve. Taste and adjust: the mixture should be bright and tangy but not overwhelmingly sour (add a little more water if too sharp).

Pour the marinade over the diced fish so pieces are mostly submerged. Stir gently to combine and distribute the liquid evenly.

Cover and refrigerate for 12–18 minutes. The fish should turn opaque around the edges but remain tender in the center — you want a lightly 'cooked' ceviche texture, not over-marinated. Check after 10 minutes and stop marination when the center is just barely opaque (timing depends on cube size).

Prepare Aromatics

While the fish is marinating, thinly slice half a small red onion into very thin half-moons. Rinse the onion briefly under cold water and drain to take off some sharpness, then pat dry. Finely chop the seeded red chili, finely julienne 1 tablespoon fresh ginger, and roughly chop cilantro leaves, reserving some whole leaves for garnish.

When the fish is done marinating, drain about half of the marinade (leave enough to lightly coat the fish, approximately 2–3 tbsp). Add the sliced onion, chopped chili, julienned ginger and 1/2 cup chopped cilantro to the fish. Season with 1/4 tsp freshly ground black pepper and toss gently to combine. Taste and add up to an additional 1/4 tsp salt if needed.

Assemble & Serve

Fold in 1 tsp extra virgin olive oil for a rounder mouthfeel. If using, gently fold in 1/2 cup diced avocado and 1/2 cup thinly sliced cucumber. Transfer ceviche to chilled plates or a shallow bowl.

Garnish with reserved cilantro sprigs or microgreens. Serve immediately with extra lime wedges on the side. Ceviche is best eaten within 30 minutes of finishing; do not store for long once mixed with citrus.