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Fish Ceviche Recipe
Ingredients
Marinade:
- 10 oz fish stock
- 1 tbsp fresh ginger peeled
- 2 tbsp garlic chopped
- ½ cup celery chopped
- ½ cup coriander stems
- ¼ cup red onion chopped
- 1 tbsp pickled jalapeño
- 4 tbsp lime juice
- 3 tbsp orange juice
- 2½ tsp tabasco
- 1 pinch Salt (to taste)
- 8 oz fresh white fish (Sashimi grade sea bass or cod), diced in 1-inch pieces
Toppings
- Thinly sliced red onion
- Fresh coriander leaves
Instructions
- Using a blender, combine the fish stock, ginger, garlic, celery, coriander, onion, jalapeño, lime juice, orange juice, tabasco blending until smooth and not chunky.
- Strain through a fine mesh sieve into a glass bowl.
- Taste and adjust salt.
- Cover the bowl with cling-wrap and chill marinade in the fridge for 15–20 minutes.
- gently mix fish in with the cold marinade. Let sit 3–5 minutes until opaque
- Serve in a shallow bowl or glass, topped with red onion and coriander leaves.
Notes
- Keep it reel: Always use the freshest fish you can find—ceviche is only as good as your catch.
- When looking for fish: Sometimes fish labelled as “fresh” isn’t necessarily the freshest, specifically look for sashimi grade fish, this way you know it’s suitable for raw consumption
- Citrus magic: The lime and orange juice “cook” the fish, so no stove needed.
- Cool as a cucumber: Chill the marinade before mixing for that extra refreshing bite.
- Heat wave: Add more jalapeño or Tabasco if you like your ceviche to make a splash of spice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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—no 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.
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.
The Catch of the Recipe
Every ceviche starts with the basics, but the right ingredients make all the difference. Here are a few stars of the show and what they bring to the party:
- Fresh white fish – the heart of the dish; tender, clean, and ready to soak up all those bright flavors.
- Lime juice – the “cooking” power that turns the fish silky and vibrant.
- Orange juice – a subtle sweetness that balances the sharp lime.
- Ginger – adds a refreshing zing that keeps every bite alive.
Note: Find the full list of ingredients and measurements in the Recipe Card.
From Sea to Table
A no-stove path to bright, fresh ceviche—follow these quick moves and you’ll be serving in minutes.
- Blend & Brighten. Blend all marinade ingredients except fish and toppings until smooth.
- A smooth base. After blending, you’ve got a bright, flavorful base that’s going to “cook” the fish beautifully.
- Strain it down. Pour the marinade through a fine sieve into a bowl so it’s light, clean, and silky.
- Taste and cool. Have a quick taste, add a little salt if you like, then pop it in the fridge to chill.
- 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.
- 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 love pairing ceviche with something that balances its bright, citrusy bite. A Salmon and Avocado Caesar Salad brings a hearty twist with creamy avocado, crunchy croutons, and a lighter Caesar dressing, while 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 goodness. 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. Mix and match depending on the mood, and you’ll have a spread that’s colourful, balanced, and guaranteed to impress.
FAQs
Yes—but make sure it’s good quality, sashimi grade and fully thawed. Fresh is always best for texture and flavor, but sashimi grade frozen works in a pinch if handled carefully.
Just a few minutes. Around 3-5 minutes is enough to turn the fish opaque and tender. If you leave it too long, it can get tough and lose its delicate bite.
Absolutely. You can blend and chill the marinade a few hours before serving. Just keep the fish out until the last minute so it stays fresh and perfectly cured.
Firm white fish like sea bass, cod, or halibut are ideal. They hold their shape and soak up the citrus beautifully without breaking apart.
