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Ceviche Recipe lovers, you’ve just found your go-to guide. Whether you’re craving Mexican shrimp ceviche, traditional Peruvian style with leche de tigre, or a zesty fish version, this article walks you through it all. Ceviche is a vibrant, no-cook seafood dish “cooked” in citrus juice—perfect for hot days or light meals. We’ll break down the core ingredients, step-by-step prep, and expert tips so your homemade ceviche comes out fresh, flavorful, and safe every time. Plus, you’ll discover real-world serving ideas, health benefits, and delicious variations like mango or avocado ceviche. Let’s dive into the only ceviche guide you’ll need.
Ceviche isn’t cooked by heat.
Instead, the acid from lime or lemon juice denatures the proteins in the seafood. This changes the texture and color—just like cooking—without using fire or heat.
It looks cooked but isn’t.
Shrimp turns pink. Fish turns firm and opaque. But there’s no high temperature to kill harmful bacteria or parasites. That’s the key difference.
Yes—if done right.
Use only sushi-grade fish or pre-cooked shrimp. Keep seafood cold from store to prep. Don’t let it sit at room temp. Acid helps reduce some microbes—but not all.
Ceviche isn’t safe for everyone.
Pregnant women, kids, older adults, and anyone with a weak immune system should stick with fully cooked versions.
Safe prep = smart prep.
Use clean knives, cutting boards, and containers. Always marinate in the fridge, never on the counter.
Use cooked seafood when:
How to use it:
Marinate pre-cooked shrimp or fish the same way. You still get the tang and texture—just with added peace of mind.
Seafood is the star.
Shrimp, white fish like tilapia or cod, or a seafood mix—ceviche starts with fresh, clean protein.
Citrus does the “cooking.”
Lime juice is essential. It brightens the flavor and firms up the seafood.
Veggies add crunch and color.
Red onion, chopped tomato, fresh cilantro, and chili peppers make every bite zesty and crisp.
Seasoning matters.
Salt and pepper are simple but powerful. They balance the citrus and highlight the seafood.
Make it your own.
Add avocado for creaminess. Cucumber for extra crunch. Mango for a sweet-tart twist.
Fresh shrimp marinated in lime juice, tossed with tomato, onion, chili, and cilantro. Served chilled, often with tostadas or crackers.
This classic uses firm white fish, lime juice, red onion, and cilantro. The citrusy marinade becomes leche de tigre—a bold, tangy “tiger’s milk” that adds punch.
Great with tilapia, cod, or snapper. White fish soaks up the lime and blends well with onions, herbs, and chilies.
Shrimp Ceviche Mexicano
Heavier on tomato and spice. Often includes cucumber, jalapeño, and even Clamato juice. It’s bold, juicy, and made for summer.
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Glass or ceramic bowls work best—avoid metal; it can react with the lime juice.
1. Chop and marinate the seafood
Dice shrimp or fish into bite-sized pieces. Squeeze enough fresh lime juice to fully submerge it. Let it sit for 15–25 minutes, or until opaque and firm.
2. Prep vegetables and herbs
Finely dice red onion, tomatoes, chili peppers, and cilantro. For extra texture, add cucumber or bell pepper.
3. Combine and rest
Drain some of the citrus juice if it’s too soupy. Mix the marinated seafood with your chopped veggies. Stir gently.
4. Add enhancements
Want heat? Toss in habanero. Craving depth? Sprinkle in cumin or a splash of Clamato or fish sauce.
5. Chill and serve
Refrigerate for 20–30 minutes to meld flavors. Serve cold with tortilla chips, on tostadas, or in lettuce cups.
Diced mango adds sweetness and balances the lime. Works well with chili flakes and red onion.
Crank up the heat with minced habanero. Use caution—this one’s fiery but flavorful.
A fun twist: mint leaves, a splash of white rum, and lime-marinated shrimp. It’s beachy and bold.
Add diced avocado just before serving for creaminess. It pairs beautifully with shrimp or cod.
Skip sweet fruit and starchy sides. Focus on shrimp, cucumber, onion, lime, and cilantro for a clean, low-carb dish.
Choose high-quality seafood
Fresh is ideal, but flash-frozen works just as well if labeled sushi-grade. Thaw in the fridge—not on the counter.
Don’t over-marinate
Too much time in citrus makes seafood rubbery. Shrimp needs about 15–20 minutes. Fish should sit no longer than 25–30 minutes.
Adjust based on type
Thin cuts marinate faster. Cubed cod or tilapia takes longer than sliced shrimp. Start with small batches to dial in timing.
Use a sharp knife
Clean, precise cuts keep texture even. Serrated blades can tear delicate seafood—avoid them.
Cold = control
Chill all ingredients beforehand. Cold slows down citrus “cooking” and keeps textures fresh and snappy.
Tostadas
Pile your ceviche on crisp corn tostadas. Top with avocado, a drizzle of hot sauce, or pickled onions.
Lettuce Cups
For a lighter bite, spoon into butter or romaine leaves. Great for low-carb or keto-friendly servings.
Over Rice
Serve over warm jasmine or white rice for a more filling bowl. This balances out the acidity beautifully.
With Tortilla Chips
Perfect for dipping. Use sturdy chips to avoid breakage. Ideal for casual get-togethers or game day.
Ceviche Shooters
Spoon into shot glasses with a splash of tomato juice or Clamato. Chill well and garnish with a cilantro leaf.
Frequently Asked Questions
Use firm, white-fleshed fish like tilapia, sea bass, or cod. For shrimp, go with medium or large raw shrimp, peeled and deveined. Always choose sushi-grade or wild-caught when possible.
Yes. Just thaw it fully in the fridge before marinating. Avoid quick-thawing under hot water—it ruins texture and raises food safety risks.
Shrimp needs 15–20 minutes. Fish takes about 25–30 minutes. Don’t leave it overnight—over-marinating makes it tough and chalky.
It’s packed with lean protein, antioxidants, and vitamins. Plus, there’s no oil or frying involved. Just watch your sodium if you’re sensitive.
Yes. Ceviche is naturally low in carbs. Avoid serving it with chips or rice if you’re following strict keto.
Only if the seafood is fully cooked or pre-cooked before marinating. Young children have weaker immune systems, so raw seafood is risky.
Pregnant women should skip raw seafood. Use pre-cooked shrimp or fish to enjoy ceviche safely without compromising flavor.
How long does it keep in the fridge?
Fresh ceviche lasts about 24–48 hours in the fridge. After that, the citrus breaks it down too much and the texture gets mushy.
Can you freeze ceviche?
Not recommended. Freezing ruins the texture of citrus-cured seafood. It turns watery and soft once thawed.
What to do if it gets soggy?
Drain off extra liquid and mix in a few freshly chopped ingredients—like tomato or onion—to revive the crunch.
Pack ceviche in a chilled container with lime wedges. Eat it with plantain chips or straight from the cup. It’s light, refreshing, and won’t weigh you down.
Skip the stove. Serve ceviche in avocado halves or lettuce cups. Pair with sparkling water or a no-sugar cocktail for a clean evening meal.
Shrimp or fish ceviche offers lean protein without added fat. Toss in cucumber and avocado for recovery support and hydration after a workout.
Serve in shot glasses or small jars. Garnish with microgreens or a chili slice. Guests get bold flavor in a small, elegant bite.
Ceviche is naturally low in calories and high in nutrients. Here’s a rough breakdown per 1-cup serving:
| Type | Calories | Protein | Carbs | Fat |
| Shrimp Ceviche | 120–150 | 18–22g | 6–8g | 2–4g |
| Fish Ceviche | 130–160 | 20–24g | 5–7g | 3–5g |
| Peruvian Style | 160–180 | 18–20g | 8–10g | 4–6g |
Craving more bold, citrusy bites or seafood-focused meals? These go hand-in-hand with ceviche:
Ceviche isn’t just delicious—it’s packed with nutritional perks when prepared properly.
Ceviche isn’t just one recipe—it’s a style that flexes with your cravings and the season. Go with shrimp ceviche for a crowd-pleasing starter, Peruvian-style when you want something bold and traditional, or a light fish version for summer lunches that won’t weigh you down.
Tried your own twist? Added mango, jalapeño, or coconut milk?
Drop your version in the comments—we’d love to see it.
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