What is ceviche? Pure heaven. Light, toothsome, and refreshing beyond belief, ceviche tastes like summer. Traditionally a Latin American dish, it’s made by marinating raw fish or seafood in the juices of citrus fruits – which is typically lime. The citric acid breaks down the proteins of the fish, thus “cooking” it. It’s then accompanied by other fresh ingredients such as cilantro, red onion, and tomatoes.
If you’ve never made ceviche at home, you should really give it a try. It’s incredibly easy to make and there are a wide variety of restaurant quality recipes to test out. For instance, you could make a tilapia ceviche and toss in sweet mango and spicy jalapeño or you could go with a classic like Peruvian ceviche. So hook, line, and sinker the catch of the day with one, or all, of these 12 yummy ceviche recipes.
1. Mexican Shrimp Ceviche with Avocado
You may have noticed shrimp ceviche on the appetizer menu at a Mexican restaurant or two. You may even have tried it and and fell in love with its pico de gallo meets seafood goodness. What you may have not tried is making it at home. With this shrimp ceviche recipe you can whip up an easy, restaurant style Mexican ceviche in your own kitchen.
What you’ll need is deveined shrimp, citrus juice, jalapeño, red onion, tomatoes, cucumber, avocado, and fresh cilantro. Oh, and of course some tortilla chips for dipping. Once you see how easy it is, you’ll be hooked.
Did we also mention it’s low-carb, gluten- free, dairy-free, Paleo, Whole 30, and sugar-free? As if you didn’t need another reason to indulge. Get the recipe here.
2. White Fish Ceviche
Anytime I can get my hands on some sustainable fresh fish, or am lucky enough to reel one in, I make white fish ceviche. The key here is it has to be a semi-firm fish. Too flaky and it will fall apart in the marinade.
Since some may be a little skeptical at first about cooking raw seafood in citrus, this recipe offers two options – marinating in lime and cooking the fish. Either option you choose, with some tomato, onions, avocado, and a crispy tostada you can’t go wrong. Get the recipe here.
3. Peruvian Ceviche
Ceviche is to Peru like ramen is to the Japanese. Peruvians make their traditional ceviche by marinating fish in fresh lime juice then topping it with ingredients such as red onion, cilantro, and jalapeño.
Rather then eating it with tortilla chips like we often do here in America, the dish is accompanied by boiled corn and sweet potato to cool down the spice. To try your hand at this classic, whip up this ceviche by Laylita’s Recipes. We’ll leave the spicy factor up to you. Get the recipe here.
4. Sea Bass Ceviche
If you prefer a little sweet with your spice, this recipe is for you. Sweet juicy mango cools down the heat of the jalapeño, while all the other fresh ingredients meld with the bite sized chunks of sea bass that’s perfectly marinated in both fresh lime juice and orange juice. Salad, chips, or fork, this sea bass ceviche tastes phenomenal any way you have it. Get the recipe here.
5. Coconut Lime Ceviche
For those that prefer things a bit more tropical, have a go at this coconut infused ceviche. It has the traditional flavors associated with ceviche with one yummy exception, coconut milk.
Let the fish marinate in the coconut milk, lime juice, and all the other ingredients until the fish has turned opaque. You can serve this as is or with a bed of rice to soak up all the goodness. Now this is what tastes like a beachside vacation. Get the recipe here.
Chef’s Note: While you can use mahi mahi or other shellfish, I recommend using lobster to make this dish extra rich.
6. Coconut Curry Ceviche
Asian meets Latin in this delectable fusion. Marrying the best of both worlds, this recipe mixes typical curry ingredients with everything you want from a bowl of ceviche. We’re talking coconut milk, fish sauce, green curry paste, lime juice, cilantro leaves, red onion, red chili, mango, and local white fish. This flavor combination is a match made in heaven.
Can’t decide on dinner? Have it all with this recipe. Get the recipe here.
7. Mango Salmon Ceviche
You’ve probably caught on by now that ceviche usually is made with either shellfish, mahi mahi, cod, halibut, corvina, escolar, or some other white fish. There is no rule though that says you can’t use some other fish like salmon.
In fact, salmon presents a whole new flavor to the dish that any ceviche lover must try. The trick is to find other complimenting flavors. Think mango and avocado salsa topped salmon tacos meet ceviche. Are you hungry yet? Get the recipe here.
8. Mojito Cuban Ceviche
What makes ceviche a mojito? Rum, that’s what. A meal in a glass, this recipe calls for marinating a semi-firm white fish in rum, club soda, lime, a touch of sugar, salt, and pepper for about 30 minutes.
Toss in all the other typical ceviche ingredients, then marinate for a bit more so all the flavors can meld. Serve it in a glass with some crunchy plantain chips and fresh mint for garnish mojito style. This is the real reason why all the rum is gone. Get the recipe here.
Chef’s Note: Taste as you go and adjust seasoning as needed.
9. Scallop Ceviche
This recipe is ideal for succulent bay scallops. Already the perfect bite size, marinate these delicious shellfish in lime juice, lemon juice, and some red chili for an extra kick. After the scallops become opaque, add in cilantro and red onion. Super fresh and slightly spicy, ceviche doesn’t get more simple than this. Get the recipe here.
Chef’s Note: Marinate scallops for roughly 15-30 minutes. The longer they cook, the more mushy the flesh will become.
10. Ceviche Verde with Prawns
Ceviche takes on a whole new meaning in this recipe. Going green, it calls for switching up the usual red tomatoes for tomatillo. Whip up a quick and easy tomatillo salsa in the blender then top it with cooked prawns and diced cucumber.
This classy ceviche would make for an elegant appetizer at your next dinner party or as an elegant seafood cocktail at your wedding. Get the recipe here.
11. Simple Shrimp, Pineapple, and Avocado Ceviche
The secret to this unique twist on ceviche is all about the pineapple. Sweet and tart, it adds a layer of depth to this dish that is balanced out by the coolness of cucumber, creaminess of avocado, bite of red onion, heat of serrano chiles, juices of lemon, lime, orange, and fattiness of the shrimp. A whirlwind of flavor, this dish is bursting with delight. Get the recipe here.