Best ceviche recipe! This cod fish ceviche is flavored in citrus juices, tomatoes, onions, avocado, and fresh cilantro - making it so wildly delicious and ready in under 30 minutes! The perfect seafood dish when you want something light and healthy.
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 as the main dish with a side of chips (have you tried shrimp ceviche too?).
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 sauce, but I prefer my Mexican dishes pretty mild. The fish is just too good to be drowned away in other flavors!
Why this ceviche recipe is the best
+ Healthy, low fat, boosts metabolism - Ceviche is low fat and eating white fish can positively affect your energy levels as it is rich in iodine, selenium minerals, vitamin D, and B vitamins. All of which may contribute to a healthier immune system, cardiovascular system, and a healthier functioning of thyroids (metabolic profile). [source] Here is more information about the health benefits of eating fish.
+ High protein which is great for building muscle - Seafood meat is high in protein which is essential to muscle growth.
+ Quick and easy meal in under 30 minutes - That right there is the best! This is the best recipe that comes together fast! It can be made either raw or cooking the fish on a stove or in the oven first. Many people fear foodborne illnesses so this recipe provides instructions for both cooking methods.
Raw vs. Cooked Fish Cooking Methods
RAW METHOD: If you prefer raw ceviche, it's true way is made by just marinating the fish in ¼ cup of lime juice and ¼ cup of lemon juice for about 1 hour. The acidic juice will turn the fish from its opaque and translucent color to white (or whatever it looks like "cooked"). For raw fish it is best to use the fish the same day you have purchased it. Do this in advance for an under 30 minute meal.
COOKED METHOD: This method makes it ready in under 30 minutes. 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.
How to make ceviche
Prepare Fish By Raw Marinade, Grilling or Baking
Prepare fresh fish such as halibut, cod, or sea bass ahead of time by either using raw fish soaked in citrus juices such as lime and lemon or use grilled fish, baked fish or broiled fish. If you plan to cook the fish first and the fish is frozen, completely thaw it out first outside of any plastic (instructions for cooking fish for ceviche in the recipe card below). After the fish is cooked (by either method) let it cool. When you are ready to use it simply drain then dice the fish into small even pieces.
Chop Fruits And Vegetables
Fruits and vegetables for this ceviche are kept simple and include lime juice, ½ cup white onion or red 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. Sometimes I make a double batch and use half for ceviche and half for fish tacos another night.
Toppings and Sides
Top this easy and best ceviche recipe with these homemade sides that are also light and healthier than those when you go out to eat.
- creamy guacamole
- tomatillo salsa
- roasted tomatillo salsa verde recipe
- best red salsa recipe (blender in minutes!)
- homemade crispy baked tortilla chips (made from corn tortillas)
Ceviche: Frequently Asked Questions
Traditionally halibut or cod fish is used when making ceviche, but 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.
Let the fish set in fresh lemon and lime juice for 1 hour. This allows it time to "cook" with the acid from the fruit, but no more than 2 hours. After 2 hours it starts to pickle the fish and gives a different taste.
Yes, drain the juice of raw then cooked fish then mix it with the vegetables. Then add fresh citrus before serving for extra taste.
The best method for making ceviche is cooking the fish with heat if you are afraid of food-born illness. But cooking fish in high acid such as lemon or lime juice also is a method that kills the bacteria and makes it safe to consume if done in a long period of time and the fish has a "cooked" opaque appearance.
Related seafood recipes
My copycat restaurant-style and best ceviche recipe, we make at home quite often. For good reason too! It is simple, healthy, refreshing, and so much cheaper than going out to eat. 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, and I hope you make and enjoy this as frequently as we do too!
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📖 Recipe
Best Ceviche Recipe
Ingredients
- 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
- pepper
- 1 handful of cilantro fresh, chopped
- ¼ cup lime juice
- ¼ cup lemon juice
- ⅛ teaspoon tarragon leaves dry
- guacamole, chips and tostada shells (optional)
Instructions
Cooking Fish the Raw Method
- If using raw fish, soak the fish in lemon juice, lime juice, salt and pepper for about 1 hour (the lemon and lime juice cooks the fish) until the fish becomes opaque in color.
- Meanwhile get the vegetables ready. Chop the tomatoes, onions and cilantro then shred carrots using a cheese grater. In a large bowl mix together the tomatoes, onion, carrots, salt, pepper, cilantro, lime juice and tarragon.
- When the fish is ready, drain the fish from the citrus and cut the fish into tiny ½ inch bites. Add the fish to the large bowl of chopped tomatoes, cilantro and onions and mix well. Set it the refrigerator until ready to serve.
Cooking Fish with Heat
- 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.
- While the fish is cooking chop the tomatoes, onions and cilantro then shred carrots using a cheese grater. In a large bowl mix together the tomatoes, onion, carrots, salt, pepper, cilantro, lime juice, lemon juice and tarragon.
- Cut the fish into tiny ½ inch bites. Add to the large bowl of chopped tomatoes, cilantro and onions mixture and mix well. Set it the refrigerator until ready to serve.
- When ready to serve layer tostada shells or small tortillas with guacamole and ceviche. Garnish with additional lime, cilantro or microgreens.
Notes
- The best method for making ceviche is cooking the fish with heat if you are afraid of food-born illness. But cooking fish in high acid such as lemon or lime juice also is a method that kills the bacteria and makes it safe to consume if done in a long period of time and the fish has a "cooked" opaque appearance.
- Let the fish set in fresh lemon and lime juice for 1 hour. This allows it time to "cook" with the acid from the fruit, but no more than 2 hours. After 2 hours it starts to pickle the fish and gives a different taste.
- FOR UNDER 30 MINUTES: cook the raw fish in citrus in advance, or cook in the oven for an under 30 minute meal!
Coki Guerrero says
I prepare it in a similar way but I dice the avocado instead of mashing it.
Danielle | Delightful Mom Food says
Diced avocado is an excellent alternative for guacamole in ceviche! Thank you for commenting!
Enid Hernandez says
I found your recipe a bit too late I guess. I cooked the cod quickly and then squeezed a large lemon and added cilantro. Problem is I'm putting in the fridge overnight for tomorrow. I just see you say not to marinade for more than 45 min :/. Should I not eat it tomorrow? You said it breaks down the protein?
Danielle @ Delightful Mom Food says
If the fish is already cooked it is totally fine. I love doing this and having it easy for leftovers that can quickly prepare into ceviche. You are fine to eat it tomorrow as it is already cooked.
Melly says
You're so awesome! Thank you for sharing this recipe, looks really good and yummy. Fantastic Job on this healthy recipe. Looking forward for more! xoxo
Munchkin Time says
These look so delicious, they making me drool! Thank you so much for sharing this recipe, pinning!
Danielle @ Delightful Mom Food says
Thank you!