If you’re craving something light, fresh, and explosively flavorful, I’ve got the perfect recipe for you: my Fresh Fish Ceviche with Lime and Avocado Recipe. This isn’t just any ceviche—it’s a vibrant mix of silky raw fish, zesty lime juice, creamy avocado, and bright bursts of veggies that dance on your palate. When I first tried this, I was hooked immediately, and I just can’t wait for you to experience how insanely good it is, especially on a warm day or as a fancy appetizer for guests.
Why You’ll Love This Recipe
- Ultra-Fresh and Flavorful: The combination of fresh fish and lime juice creates a bright, tangy flavor that wakes up your taste buds.
- Creamy Meets Zesty: Adding avocado brings this smooth, buttery texture that balances the tang perfectly.
- Super Quick to Prep: You’ll have this ready in about 15 minutes, making it perfect for last-minute entertaining or a fast, healthy meal.
- Versatile and Easy to Customize: You can tweak the heat level and ingredients depending on your mood or what’s in your kitchen.
Ingredients You’ll Need
For this Fresh Fish Ceviche with Lime and Avocado Recipe, each ingredient plays a key role in creating that classic ceviche magic—bright, fresh, and a little creamy. I always opt for sashimi-grade fish to ensure safety and beautiful texture. Plus, those vibrant veggies and fresh herbs really make the dish pop.
- Kingfish, tuna or sea bass: Choose sashimi-grade fish to enjoy it safely raw; fresh is key to that melt-in-your-mouth texture.
- Red onion: Thinly sliced on a mandolin so it has a delicate “flop” and doesn’t overpower the dish.
- Jalapeño (or green chili): Finely chopped for just a hint of heat—you can adjust to taste.
- Cherry tomatoes: Halved to provide juicy bursts that add sweetness and color.
- Black pepper: Freshly cracked for subtle warmth.
- Lime juice: Freshly squeezed for tangy brightness, which “cooks” the fish beautifully.
- Salt: Just enough to enhance flavors without overwhelming.
- Avocado: Ripe and cubed to add that creamy texture that balances the citrus.
- Coriander/cilantro leaves: Roughly chopped for that unmistakable herbal freshness.
- Extra virgin olive oil: A splash to round out the flavors and add richness.
Variations
I love playing around with this Fresh Fish Ceviche with Lime and Avocado Recipe, depending on what I have in the fridge or the vibe I’m going for. Don’t hesitate to make it your own—swap some ingredients or tweak the spice level to suit your taste buds.
- Adding mango or pineapple: For a tropical twist, I sometimes toss in a few cubes of sweet fruit to contrast the tangy lime and spice—it’s a game-changer in summer.
- Using chives instead of cilantro: Sometimes cilantro isn’t everyone’s favorite, so chopped chives make a lovely, subtle herbal note.
- Spice adjustment: If you prefer it mild, cut back on jalapeño; if you like a punch, add extra chili or a dash of hot sauce.
- Serving style: I enjoy it both as a casual bowl with corn chips or elegantly served in small glasses for a dinner party.
How to Make Fresh Fish Ceviche with Lime and Avocado Recipe
Step 1: Prep Your Fish Like a Pro
First things first—cut your sashimi-grade fish into neat 1/2-inch (about 1.25cm) cubes. I like to lean on a sharp knife, which helps keep the cubes uniform so the lime juice marinates everything evenly. Handling the fish gently is key here—you want those cubes intact, not mushy.
Step 2: Marinate with Zesty Lime, Onion & Spice
Place the fish cubes into a mixing bowl along with your very thinly sliced red onion (I swear by my mandolin here—it makes all the difference), finely chopped jalapeño, halved cherry tomatoes, and freshly cracked black pepper. Pour over the fresh lime juice—it’s the magic “cooking” agent that’ll brighten everything. Gently toss everything to combine, then let it sit for about 5 minutes. Stir once or twice during this time to ensure all the flavors meld beautifully but be gentle not to break down the fish.
Step 3: Finish with Creamy Avocado and a Drizzle of Olive Oil
After that brief marinade, sprinkle salt over the mixture and add your ripe avocado cubes along with the roughly chopped cilantro. Add a splash of extra virgin olive oil, then fold everything together lightly—it’s important not to mash the avocado here. Serve it immediately to enjoy the freshest texture and flavor—you’ll notice how the creamy avocado balances the zingy lime and fresh fish beautifully.
Pro Tips for Making Fresh Fish Ceviche with Lime and Avocado Recipe
- Choose Sashimi-Grade Fish: I can’t stress this enough—using fresh, sushi-grade fish is crucial not just for flavor but for food safety.
- Mind the Marinating Time: Five minutes is just right; longer and the fish gets too firm and loses its delicate texture.
- Use Fresh Lime Juice Only: Bottled lime juice just doesn’t give the same brightness and authentic flavor, trust me on this one.
- Serve Immediately: Leftover ceviche can overcook and turn rubbery quickly; I recommend serving right after mixing in the avocado.
How to Serve Fresh Fish Ceviche with Lime and Avocado Recipe
Garnishes
I usually keep garnishes simple so the fresh ingredients shine. A sprinkle of flaky sea salt or a few extra cilantro leaves on top adds a fresh pop. Sometimes I toss in thin slices of radish or a dash of smoked paprika for a subtle twist. I adore a few corn chips on the side for dipping—they add the perfect crunch!
Side Dishes
When I serve this as a meal, I love pairing it with crispy corn chips or lightly toasted crostini to scoop up the ceviche. It’s also fantastic alongside a fresh green salad or a simple quinoa salad with herbs for a filling but light summer lunch.
Creative Ways to Present
For dinner parties, I like serving Fresh Fish Ceviche with Lime and Avocado Recipe in small clear glasses or mini martini glasses for a chic look. Layered with avocado cubes at the bottom and then the ceviche on top, it looks beautiful and makes for a stunning appetizer. Another fun idea is to fill small tortilla cups with ceviche and top with microgreens—always a crowd-pleaser!
Make Ahead and Storage
Storing Leftovers
I usually try to eat Fresh Fish Ceviche with Lime and Avocado Recipe fresh, but if you have leftovers, store them in an airtight container in the fridge and eat within 20 minutes for best texture and safety. The fish continues to “cook” in the lime juice, so the texture gets firmer the longer it sits. Also, avocado will brown quickly, so it’s best to keep it fresh by adding a little lemon or lime juice if storing briefly.
Freezing
Freezing ceviche isn’t something I recommend because the texture of the fish and avocado changes dramatically. If you want to prep ahead, I’d suggest keeping fish and produce separate, and mixing just before serving so it tastes fresh.
Reheating
This is best served cold and fresh. Reheating ceviche isn’t ideal as heat ruins the delicate texture and flavor profile. If you must, just let leftovers come to room temperature briefly before serving—but honestly, I’ve never needed to reheat!
FAQs
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What type of fish is best for Fresh Fish Ceviche with Lime and Avocado Recipe?
For ceviche, it’s crucial to use sashimi-grade fish that’s very fresh and safe to consume raw. Kingfish, tuna, or sea bass are excellent choices because they have a firm texture and mild flavor that pairs perfectly with lime and avocado.
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How long should the fish marinate in lime juice?
About 5 minutes is ideal for this recipe. This timing “cooks” the fish just enough to give it a firm, slightly opaque texture without becoming tough or rubbery. Leaving it longer can overcook the fish and change the flavor.
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Can I make this ceviche ahead of time?
I recommend making it fresh for the best taste and texture. If you must prepare in advance, mix the fish with lime juice separately and keep avocado and herbs off until just before serving to avoid browning and texture changes.
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What can I serve with this ceviche?
I love serving it with corn chips for a casual snack or with crisp crostini for a more elegant starter. It also pairs well with light salads, quinoa bowls, or grilled veggies for a balanced meal.
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Is it safe to eat raw fish in ceviche?
Yes, as long as you use sashimi-grade fish from a reputable source and consume it fresh. The lime juice “cooks” the fish chemically, but it doesn’t kill all bacteria, so sourcing quality fish and consuming it promptly is important for safety.
Final Thoughts
This Fresh Fish Ceviche with Lime and Avocado Recipe has become one of my absolute favorites because it’s so simple yet packed with fresh, bright flavors that never disappoint. Whether you’re looking for a quick lunch, a light dinner, or a stunning starter to impress guests, this recipe has got your back. I hope you enjoy making it as much as I do—trust me, once you try it, your family and friends will be begging for seconds!
Print
Fresh Fish Ceviche with Lime and Avocado Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 5 – 6 servings as a starter, 3 servings as a meal with corn chips or crostini
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
Description
A fresh and vibrant traditional Mexican ceviche recipe featuring sashimi-grade fish marinated in lime juice with jalapeño, red onion, cherry tomatoes, avocado, and coriander. Balanced with olive oil for a creamy, bright, and slightly tangy flavor, perfect as a light meal or elegant starter.
Ingredients
Fish and Marinade
- 400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating
- 1/4 red onion, very finely sliced (preferably with a mandolin)
- 2 tsp fresh jalapeño, finely chopped (or green chili, adjust for spice preference)
- 8 cherry tomatoes, halved (large tomatoes quartered)
- 1/4 tsp black pepper
- 1/3 cup fresh lime juice (or lemon juice)
- 1/2 tsp cooking or kosher salt (or 1/4 tsp table salt)
Finishing Ingredients
- 1 avocado, ripe and cut into 1.25cm / 1/2″ cubes
- 1/4 cup coriander/cilantro leaves, roughly chopped (or substitute chives)
- 2 tbsp extra virgin olive oil
Instructions
- Cut Fish: Cut the sashimi-grade fish into uniform 1.25cm / 1/2″ cubes to ensure even marination and optimal texture.
- Toss with Marinade and Rest: In a bowl, combine the cubed fish with the finely sliced red onion, chopped jalapeño, halved cherry tomatoes, black pepper, and fresh lime juice. Gently toss the mixture to coat the fish evenly. Set aside to marinate for 5 minutes, gently mixing once during this time to allow the citrus juices to slightly ‘cook’ the fish.
- Add Avocado and Serve: Sprinkle the salt over the ceviche, then carefully fold in the cubed avocado, chopped coriander, and drizzle with extra virgin olive oil. Gently stir to combine all the ingredients without breaking up the avocado. Serve immediately with corn chips or crostini. Note that ceviche is best consumed within 20 minutes to avoid overcooking and firming of the fish.
Notes
- This recipe is a traditional Mexican-style ceviche but balanced to avoid excessive sourness by adding extra virgin olive oil and creamy avocado.
- Limes used in Central and South America tend to be less sour than those found in Western countries, so adjust citrus amounts accordingly.
- Serve sharing-style with corn chips or in individual bowls as an elegant starter with crostini.
- Best enjoyed fresh; do not leave ceviche overnight for food safety reasons.
- Recipe yields 3 servings as a meal with sides or 5-6 servings as a starter.
Nutrition
- Serving Size: 1 serving
- Calories: 188 kcal
- Sugar: 2 g
- Sodium: 295 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 64 mg
