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Tilapia ceviche in a bowl with chips.

How to Make Ceviche

Learn how to make ceviche, a zesty fresh fish and citrus salad enjoyed throughout Mexico and South America. It’s so light and irresistibly delicious, you’ll be hooked from the very first bite.
Course Appetizer
Cuisine Mexican
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 4 servings
Calories 149kcal


For the ceviche:

  • 1 pound fish or shrimp (such as tilapia, salmon, or sea bass)
  • 1 cup fresh citrus juice lime, lemon, or orange
  • 1 medium onion finely diced (about 1 cup)
  • 1 large carrot peeled and finely chopped (about 1/2 cup)
  • 1-2 roma tomatoes seeded and finely chopped (about 1/2 cup)
  • 1-2 jalapeño peppers minced, seeded if desired, see notes
  • 1 bunch fresh cilantro stems removed and minced
  • Salt

For serving:

  • Tortilla chips tostadas, or saltine crackers
  • Mayonnaise
  • Valentina hot sauce
  • Sliced avocado


To make the ceviche:

  • 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.

To serve:

  • 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!


Calories: 149kcal