Dinner

Fresh Fish Ceviche with Lime, Avocado, and Cilantro Recipe

ByEthan Lark April 12, 2026April 12, 2026

Introduction

Ceviche is a fresh and vibrant dish featuring raw fish “cooked” in citrus juice. This quick and easy recipe highlights the bright flavors of lime, jalapeño, and avocado, making it perfect for a light meal or appetizer.

The image shows a close-up of a fresh ceviche dish with several layers of small white fish pieces mixed with light green avocado chunks, bright red halved cherry tomatoes, and thin slices of purple-red onions. The ingredients are sprinkled with chopped green herbs and black pepper, giving a fresh and colorful look. The texture appears juicy and slightly glossy from a light dressing, with smooth fish pieces and soft avocado contrasting the juicy tomatoes and crisp onions. The dish sits on a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating
1/4 red onion, very finely sliced using mandolin
2 tsp fresh jalapeño, finely chopped (or green chilli)
8 cherry tomatoes, halved
1/4 tsp black pepper
1/3 cup fresh lime juice (or lemon juice)
1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)
1 ripe avocado, cut into 1.25cm / 1/2″ cubes
1/4 cup coriander/cilantro leaves, roughly chopped (or chives)
2 tbsp extra virgin olive oil

Instructions

Step 1: Cut the fish into 1.25cm / 1/2″ cubes.
Step 2: In a bowl, combine the fish with the finely sliced red onion, chopped jalapeño, halved cherry tomatoes, black pepper, and fresh lime juice. Gently toss to mix.
Step 3: Set the mixture aside for 5 minutes, gently stirring once halfway through to ensure even “cooking” by the lime juice.
Step 4: Sprinkle the salt over the ceviche, then add the avocado cubes, chopped coriander, and olive oil. Gently stir to combine.
Step 5: Serve immediately with corn chips or your preferred accompaniment.

Tips & Variations

Use sashimi-grade fish to ensure freshness and safety since the fish is not cooked with heat.
Adjust jalapeño quantity to control the spiciness to your preference.
For a twist, substitute coriander with chopped chives or parsley.
Serve with tortilla chips, toasted bread, or on top of fresh greens for variety.

Storage

Ceviche is best enjoyed fresh and should be eaten within 20 minutes of preparation to prevent the fish from becoming too firm. Do not store overnight due to food safety concerns, as the citrus only partially “cooks” the fish.

How to Serve

A close-up of a fresh ceviche showing small white fish cubes mixed with light green avocado chunks, thin purple onion slices, and bits of green herbs scattered throughout. Bright red cherry tomatoes, some whole and some halved, add a vibrant contrast, sitting on top and around the mixture. The ingredients look moist with light seasoning of black pepper visible on the fish and vegetables. The background has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use any type of fish for ceviche?

It’s important to use sashimi-grade or very fresh fish suitable for raw consumption, such as kingfish, tuna, or sea bass, to ensure both safety and the best flavor.

How long should I marinate the fish in lime juice?

A brief marination of about 5 minutes is enough for the fish cubes to be “cooked” by the lime juice while keeping a fresh, tender texture. Longer marination can overly firm the fish.