Fresh Fish Ceviche

Ceviche is one of those recipes that never fails to brighten my day. Fresh white fish turns perfectly tender in lime and orange juice, while ginger and jalapeño bring just the right kick. It’s light, refreshing, and comes together in minutes. zno stove, no stress, just clean and vibrant flavors that wake up every bite. Topped with onion and coriander, it’s simple, beautiful, and so satisfying.

I love serving this when I want something that feels effortless but still special. Whether it’s for a sunny afternoon at home or to impress friends around the table, every spoonful is fresh, zesty, and full of life. Once you try it, I’m sure it’ll become one of those recipes you’ll come back to again and again.

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Cooking Fish Without Cooking

Ceviche uses an unconventional cooking method, there’s no heat needed to cook the fish! In stead, we use lime, the acid in the lime breaks down the proteins in the meat which tuns them white, this is the same reaction as using heat to cook fish.

BUT, with any new technique comes a learning curve, the first time I made this recipe I found the fish wasn’t as chewy as it was meant to be, what I found was I’d actually overcooked the fish! which resulted in a much less chewy texture, I thought, how long you should cook fish ceviche?

So here’s the answer, I found that 3-5 minutes was the optimum amount before it started to get much less chewy, as you’ll see in the photo above, the longer you leave it, the more firm, white and less chewy it will become. Now, even though traditionally you want ceviche to be a bit chewy, it’s all personal preference and there’s no wrong answers so don’t be afraid to experiment!

What Sets This Ceviche Apart

Fresh fish ceviche is all about balance, bright citrus, gentle heat, and delicate texture. The fish is quickly “cooked” in lime and orange juice, then bathed in a smooth marinade made with ginger, garlic, coriander stems, and a splash of Tabasco. The result is light, refreshing, and full of flavor without needing a stove. Topped with onion and coriander, every bite is crisp, clean, and satisfying.

If you’ve tried my Lemon Garlic Butter Shrimp (buttery, garlicky and ready in minutes) or Parmesan Crusted Fish (crispy, golden fillets with parmesan and garlic), you know I love easy seafood recipes with bold flavors. But this ceviche is different. It’s chilled, citrusy, and vibrant instead of rich or fried. The fish stays tender, the flavors are bright, and it feels effortlessly special every time you make it.

Ingredients

• Fresh white fish
  This is the ingredient that makes the whole ceviche. I always choose the freshest fish I can find, and I usually ask at the counter what came in that morning instead of guessing. I learned that from years of watching family make ceviche for weekend lunches, and you really can taste the difference. Fresh fish holds its shape and cuts cleanly once the citrus hits it.
• Lime juice
  Our ceviche always starts with plenty of fresh lime. It’s what transforms the fish without heat. I grew up watching everyone squeeze limes by hand into big bowls, and now my kids take turns helping. Bottled lime juice just doesn’t work the same way, so I keep real limes around for this recipe on purpose.
• Orange juice
  Just a splash softens the sharpness of the lime and brings everything together. I started adding it after watching a friend do it at a family get-together, and I never went back. It doesn’t make the ceviche sweet, it just smooths the edges so every ingredient works together.
• Ginger
  A little ginger goes a long way, but it brightens everything. I grate it fine so you don’t bite into chunks. It was actually my mom who convinced me to try adding it the first time, and now it’s something we always include when making ceviche at home.

Note: Find the full list of ingredients and measurements in the Recipe Card.

How to Make It

A no-stove path to bright, fresh ceviche. Follow these quick moves and you’ll be serving in minutes.

1. Blend & Brighten. Blend all marinade ingredients except fish and toppings until smooth.

2. A smooth base. After blending, you’ve got a bright, flavorful base that’s going to “cook” the fish beautifully.

3. Strain it down. Pour the marinade through a fine sieve into a bowl so it’s light, clean, and silky.

4. Taste and cool. Have a quick taste, add a little salt if you like, then pop it in the fridge to chill.

5. Add the fish. Stir the diced fish gently into the cold marinade and let it sit for just a few minutes until it turns perfectly opaque.

6. Time to serve. Spoon it into a shallow bowl, scatter over red onion and coriander leaves, and it’s ready to eat.

Want to see how it all comes together? Check out the video in See It In Action for the full step-by-step.

I absolutely love pairing ceviche with something that perfectly balances its bright, citrusy zing. I’ve got two salad options that are just fantastic. First up is my Asian Carrot Salad with Ginger Peanut Dressing. It’s fresh, easy to whip up, and a real crowd-pleaser. If you’re feeling a bit more adventurous, you should definitely try my Salmon and Avocado Caesar Salad. It adds a hearty twist with creamy avocado, crunchy croutons, and a lighter Caesar dressing that’s just divine. And let’s not forget my Crispy Baked Shrimp Scampi adds warmth with juicy shrimp baked under golden garlic-parmesan crumbs. Together, they make the table feel like a little seafood feast, fresh and vibrant on one side, buttery and comforting on the other.

For something more filling, I love adding Black Beans & Rice, a simple but flavourful side with lime, garlic, and spices that soaks up every drop of ceviche. And if you’re in the mood for more seafood, Honey Garlic Butter Salmon in Foil is a winner, sweet, savoury, and sticky with a caramelised glaze that feels indulgent but still easy to make. And don’t think I forgot about dessert, my Peanut Butter and Jam Nutella Banana Blondies are the perfect sweet treat to finish the meal. Mix and match depending on the mood, and you’ll have a spread that’s colourful, balanced, and guaranteed to impress.

FAQs

See It In Action: Step-By-Step