Learn how to make ceviche, a zesty fresh fish and citrus salad enjoyed throughout Mexico and South America, in the comfort of your own home. It’s so light and irresistibly delicious, you’ll be hooked from the very first bite.
Keyword ceviche, fish, shrimp
Prep Time 10minutes
Cook Time 4hours
Total Time 4hours10minutes
Author Meggan Hill
For the ceviche:
1poundfishor shrimp (such as tilapia, salmon, or sea bass)
1cupfresh citrus juicelime, lemon, or orange
1mediumonionfinely diced (about 1 cup)
1largecarrotpeeled and finely chopped (about 1/2 cup)
1-2roma tomatoesseeded and finely chopped (about 1/2 cup)
1-2jalapeño chilesminced, seeded if desired, see notes
Chop fish or shrimp into 1/2-inch pieces. Place in a glass or stainless-steel bowl. Add citrus juice and toss until evenly coated. Cover and refrigerate until the fish is opaque and "cooked" through, about 4 hours (if using cooked shrimp, omit this step).
Drain off and discard excess citrus juice. Add onion, carrots, tomatoes, jalapeños, and cilantro and toss until evenly coated. Season to taste with salt and more fresh citrus juice if desired.
Serve on tostadas or with tortilla chips or saltine crackers, passing mayonnaise, hot sauce, and sliced avocado separately. Or, divide ceviche among small clear-glass bowls, wineglasses, or martini glasses.
Most of the heat from jalapeños comes from the seeds and white membrane. Scrape those out for less heat; add them in for more heat!