Description
Transform raw fish into a zesty appetizer with this no-cook ceviche recipe that uses lime juice to cure fresh seafood. Ready in just 5 minutes with restaurant-quality results.
Ingredients
Scale
- 400g (14 oz) sashimi-grade fish (kingfish, tuna, or sea bass)
- 1/4 red onion, mandolin-sliced paper thin
- 2 tsp fresh jalapeño, finely chopped
- 8 cherry tomatoes, halved
- 1/4 tsp black pepper
- 1/3 cup fresh lime juice
- 1/2 tsp kosher salt
- 1 ripe avocado, cubed
- 1/4 cup fresh cilantro leaves
- 2 tbsp extra virgin olive oil
Instructions
- Cut fish into 1.25cm (1/2″) uniform cubes using a sharp knife. Consistent sizing ensures even marination.
- Place fish in a bowl with onion, jalapeño, tomato, and pepper. Pour lime juice over mixture.
- Gently toss ingredients and let stand for 5 minutes. Stir once halfway through marination.
- Sprinkle salt over mixture. Add avocado cubes, cilantro, and olive oil. Fold gently to combine.
- Serve immediately with tortilla chips or tostadas for the best texture and flavor.
Notes
- Always use sashimi-grade fish from a reputable source – quality matters for raw preparations
- Keep all ingredients ice-cold until ready to use – this maintains freshness and food safety
- Cut fish against the grain for the most tender texture in every bite
- Taste and adjust lime juice – some limes are more acidic than others
- Add avocado last to prevent it from breaking down in the acidic marinade
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Latin American
Nutrition
- Serving Size: 1 serving
- Calories: 215
- Sugar: 2g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 4g
- Protein: 22g
- Cholesterol: 45mg
Keywords: ceviche recipe, citrus marinated fish, no cook seafood, lime cured fish, raw fish appetizer, sashimi grade fish recipe, Mexican seafood dish