This fish ceviche recipe is flavored in citrus juices, tomatoes, onions, avocado and cilantro-making it so wildly delicious and in less than 30 minutes!
So excited to share this seafood recipe because it’s the BEST ceviche recipe – so simple and delicious! Ceviche is one of our favorite meals we love to enjoy on tostada shells, as an appetizer or the main dish with a side of chips. When I first told my mom “she needs to make this- it is so healthy, easy and delicious!” she was slightly turned away at the thought of raw fish. Yes, ceviche can be served raw, but we always make it with cooked fish. Slightly terrified of food-born illnesses are you Mom?!. I am visiting her next month so it is on our menu of fun meals to make together.
Fish is packed with healthy omegas and is super high in protein! Traditionally ceviche is cured in citrus juices such as lemon or lime. I prefer tons of lime juice in mine. Then onions, salt, tomatoes and cilantro are added. This version has colorful carrots and a dash of tarragon for flavor. My husband loves to add some spice to it, usually habanero or cholula sacue, but I prefer my Mexican dishes pretty mild. The fish is just too good to be drowned away in other flavors!
We rarely eat out with the kids but when we do we love to go to Los Agaves, a local Mexican restaurant. When we go my boys always want a bean and cheese burrito and my hubby and I love to get ceviche. The boys are obsessed with fish so as soon as they see our plates they start picking out halibut chunks. In fact every Saturday or Sunday it has become tradition to head there for (what I think is) the best ceviche ever! However I now think this ceviche recipe is right up there with theirs!
Now that I have perfected this recipe we make it at home quite often. It is simple and so much cheaper than going out. To feed our family of 4, if we have fish, each of us eats 1 piece. However when you make ceviche the fish goes a whole lot further. This specific recipe serves 4 people and only 3 pieces of fish is needed, and we had leftovers.
When making ceviche any type of fish will do. I have used cod, mahi-mahi, halibut and tuna. But you can also make shrimp ceviche, crab, scallop, octopus, squid, mackerel, or shark. Toss with lime and flavorful chopped veggies, cilantro salt, pepper and lime juice and WHALA!!! Deliciousness!
Ceviche is so refreshing and light, and with the perfect tang of lime brings an abundance of flavors together! There is barely any fat this recipe except for fat from healthy avocado slices to garnish it. Oh and chips, because the salty crunch of chips with fish is so yummy!
How to make the best fish ceviche recipe ever!:
Prepare Fish By Grilling Or Baking: Prepare the fish ahead of time by either using grilled fish, baked fish or broiled fish. If the fish is frozen completely thaw it out first outside of any plastic. Then sprinkle salt and pepper to flavor it. That is all it needs! The rest of the flavor comes from the vegetables and lime juice. After the fish is cooked let it cool. When you are ready to use it simply dice it into small even pieces.
Chop Fruits And Vegetables: Fruits and vegetables for fish ceviche include lime juice, white onion, cilantro and Roma tomatoes. In addition you can add carrot slivers and tarragon leaves for extra color and flavor. Make sure everything is diced super fine so it blends well.
Mix Ceviche Ingredients: Toss the fish and vegetables together and chill until ready to serve. Marinades for fish should be no longer than 45 minutes. Any longer and the proteins could start to break down.
Fish ceviche is so easy to make! Since we can’t seem to get enough of it we have our Sunday Funday’s at home now. My hubby usually grills the fish or if time is limited I broil it in the oven on low broil for about 6-10 minutes depending on the size of the meat. For this ceviche recipe I baked cod fish at 400 degrees F for 12-15 minutes – depending on the thickness of the meat.
Whats awesome about this fish ceviche recipe is that it’s quick, healthy, inexpensive, and most importantly its absolutely delicious! Making ceviche at home is a great way to get fish in the family diet and an easy way for adults and kids to eat vegetables! Try it out, you’ll be happy you did!
- 3 halibut filets or cod filets (4-6 oz.)
- 2 cups Roma tomatoes, finely chopped
- ½ cup white onion, finely chopped
- ¼ cup carrot shreds
- ½ teaspoon salt
- 1 handful of cilantro, chopped
- 2 Tablespoons lime juice
- ⅛ teaspoon dry tarragon leaves
- guacamole, chips and tostadas (optional)
- Prepare and cook the fish:
- Preheat the oven to 400 degrees F. Spray a baking dish with cooking spray and place the fish in the baking dish. Sprinkle with salt and pepper. Broil for 12-15 minutes depending on thickness and until flaky and opaque throughout. When the fish is done let it cool completely. Set aside.
- Chop tomatoes, onions, cilantro and shred carrots using a cheese grater. In a large bowl mix tomatoes, onion, carrots, salt, pepper, cilantro, lime juice and tarragon.
- Cut the fish into tiny ½ inch bites. Add to the tomato onion bowl and mix well. Set it the refrigerator until ready to serve.
- When ready to serve layer tostadas or small tortillas, guacamole and ceviche. Garnish with additional lime, cilantro or microgreens.