Flash Sale! to get a free eCookbook with our top 25 recipes.

How To Make Ceviche Like An Expert- Nutritious And Delicious

how to make ceviche

With the summers kicking in, my baking skills have finally taken a backseat. Steamy chicken dishes and soups no longer refresh me. At least not in this humid weather. Naturally, I’ve fallen for excellent, refreshing words all over again. That is when I am reminded of a sumptuous dish that my mother taught me to make last summer- Ceviche. 

How to make Ceviche is simple and easy. It does not require any extraordinary cooking, special attention, or over-the-top vegetables from the groceries. It’s a gobble-worthy dish with bright, colorful, and a stack of veggies in it. Plus, it is gluten-free, low-carb, and low-fat—everything it takes to whip up the perfect summer meal. 

What is Ceviche? 

If you’ve never heard of Ceviche before, it is a fresh raw fish marinated in lemon juice. It also features fresh tomatoes, onion, cilantro, and salt. The dish originates from the coastal regions of South America. This dish gradually became famous everywhere else too. However, the best part is that each place has its take on Ceviche. 

Fresh fish and lime juice that are the main denominators of the dish, add the right amounts of flavors. You can use a firm fish to make this dish a complete standout. The best types are Hamachi, Ahi Tuna, Shrimp, Sea bass, and Dorado. 

How to make Ceviche?

Now, we come down to the most straightforward, most awaited ad exciting part of this blog. As we told you before, making Ceviche is super-easy when you have the ingredients at hand. Oh, and there are so many unique ways to plate it right that will leave you wanting more forever. You can serve them as ceviche tacos, do it in coconut or over a bed of dressed greens. We promise; every serving will leave your guests wanting more till the end. 


 1. ½ red onion

 2. 1-pound fresh firm fish

 3. 2/3 garlic gloves that are freshly minced 

 4. 1- 11/2 teaspoon Kosher salt 

 5. ¼ teaspoon grounded black pepper 

 6. ¼ and ½ cup fresh cilantro chopped 

 7. 1 new Serrano 

 8. ¾ cup lime juice 

 9. 1 cup grapes (You can also use cherry tomatoes in its place) 

 10. 1 cup diced cucumber 

 11. 1 tbsp olive oil 

 12. 1 semi-firm Avocado 


1. Slice the red onion thinly and add generous amounts of salt. Let it sit for 15 minutes and rinse well. Then, squeeze it dry. 

2. Add onion, garlic, fish, lemon, salt, pepper, and fresh chilies in a bowl. Marinate it for thirty minutes in the fridge before you serve it. 

3. Before you serve it, make sure you toss it in fresh cilantro, cucumber, and tomato: drizzle olive oil and mix. 

4. Taste for salt and add more if necessary. If you add Avocado fold it towards the end gently to give the flavor. 

5. Serve it with Avocado sauce for that extra taste. 

Is it a safe food choice?

 As long as you are using fresh fish to make Ceviche, it will be tasty and safe to eat. If it doesn’t smell fishy, you know that it is okay for you to eat it. The lime juice will make sure to cook on the outer edges and marinate it properly. 

Frequently Asked Questions 

1. How long should I marinate my Ceviche?

 You have to marinate the fish for anywhere between 30 minutes to 2 hours. It depends on the size of the pieces you are using to make the Ceviche. However, 45 to 50 minutes is ideal for ¾ inch pieces of fish. 

2. Can I use Escolar or Tilapia to make my Ceviche?

 Yes, both these fishes are firm; thus, they make the perfect choice to make Ceviche. However, make sure that they are fresh when you make them. 

3. Can you give me some more tips on how to serve Ceviche?

 You can serve Ceviche in an appetizer cup. You could also go for ceviche lettuce cups, or Ceviche stuffed Avocado for the best type of plating. Trust me; it is incredible. 

4. Is Ceviche healthy?

 Yes, Ceviche makes for a healthy pick every day.