Ceviche Recipe

Prepare fish and citrus

Rinse the fish under cold running water and pat dry with paper towels. Cut into uniform 1/2-inch cubes so the citrus cooks them evenly. Place the fish in a nonreactive bowl (glass or stainless steel).

Add citrus

Pour the lime juice and lemon juice over the fish so the pieces are just submerged. If using the orange juice, add it now. Stir gently to coat all pieces.

Marinate

Cover the bowl with plastic wrap and refrigerate. For 1/2-inch cubes of firm white fish, chill 20–30 minutes for a lightly 'cooked' texture, or up to 2 hours for firmer, fully opaque pieces. Check after 20 minutes and toss gently; the fish should become opaque and firm. Note: ceviche is not heat-treated; consuming raw or undercooked seafood increases the risk of foodborne illness.

Prepare aromatics

While the fish marinates, rinse and thinly slice the red onion. Rinse and finely mince the jalapeño; remove seeds for milder heat. Chop the cilantro and dice the avocado (if using).

Combine and season

When the fish is the desired texture, drain about half of the citrus liquid (leave some for flavor). Add the sliced red onion, minced jalapeño, chopped cilantro, salt, and pepper to the fish. Gently fold in the diced avocado if using. Taste and adjust seasoning—add a pinch more salt or a squeeze of lime if needed. Drizzle with the optional teaspoon of olive oil if you want a silkier finish.

Rest briefly

Let the combined ceviche sit in the refrigerator for 5–10 minutes so the flavors meld, then re-taste and adjust salt/pepper.

Serve

Spoon the ceviche into bowls or small glasses. Garnish with additional chopped cilantro and a lime wedge.

Arrange sweet potato chips and/or tortilla chips alongside the ceviche for scooping. Remind guests that ceviche contains raw or lightly 'cooked' seafood and may increase the risk of foodborne illness, especially for pregnant people, young children, older adults, and those with weakened immune systems.

Keep ceviche refrigerated until just before serving. Discard any ceviche left at room temperature for more than 2 hours (1 hour if ambient temperature is above 90°F / 32°C). Consume within 24 hours for best quality and safety.