Ceviche is a mainstay on menus at South and Central American eating places and the poolside bars alongside the Caribbean coast of Mexico. But, you don’t must be on trip to take pleasure in this citrus-cured seafood dish. It will be added into your summer season snacking repertoire, together with home made salsas and guacamole. A visit to your native seafood marketplace for recent fish, some serious knife skills, slightly creativity, and engaging tortilla chips will aid you grasp the artwork of ceviche recipes at dwelling.



The first rule of ceviche: Time is of the essence. The fish you utilize needs to be recent. We’re speaking caught the same-day recent, if doable, says John Bertrand, govt chef of Galerie Des Sens, the advantageous eating venue at Sensira Resort & Spa in Cancun, Mexico. Also, citrus juices are used to treatment your seafood, so this can be a dish you wish to serve shortly after making it. It doesn’t fare effectively as leftovers as a result of the citrus juices break down the protein (i.e. it will get mushy).

While the recipes under gives you a superb start line, Bertrand recommends experimenting with totally different textures, flavors, greens, and fruits to reach on the excellent chew. For instance, diced cucumbers can add a pleasant texture, and, for a wild card, ardour fruit can lend a tart punch that performs effectively with the acidity from citrus.

Traditionally, ceviche is made with flaky and mild-flavored fish like flounder, bass, or snapper, says Geronimo Lopez, a Venezuela native and chef-owner of Botika, situated in San Antonio’s Pearl district. However, scallops can work as a substitute, he says. One of the recipes under even swaps mushrooms for seafood to create a vegan rendition of the dish.

Here are 5 chef-approved takes on ceviche to do this summer season, together with a few of their greatest suggestions for perfecting the appetizer.

5 Fresh Ceviche Recipes to Make This Summer

1. Tamayo’s Ahi Amarillo Tuna Ceviche

Confident sufficient to experiment? All the components on this dish are to style, so you could have free rein to regulate as you see match and to scale the recipe up or down. Chef Richard Sandoval—who has a number of restaurant ideas, together with Tamayo in Denver—says his grandmother in Mexico City launched him to ceviche. She would permit him to style alongside the best way as they made changes. From constantly chopped fish to finely minced onions, knife expertise are vital in the case of making ceviche, he says, since you don’t need particular person flavors to overpower each other.

Servings: Varies
Prep time: 10 minutes
Marinate time: 10 minutes


  • Raw, recent tuna
  • Yellow bell peppers
  • Celery
  • Garlic
  • Cilantro
  • Lime juice
  • Habanero
  • Yellow Ají paste
  • Fresno chili pepper
  • Orange juice
  • Mango purée
  • Red onions
  • Cucumber
  • Serrano chili, thinly sliced
  • Salt, to style

How to make it:

  1. Create a Leche de Tigre by mixing celery, garlic, cilantro, lime juice, habanero, yellow bell pepper, yellow Ají paste, fresno chili pepper, orange juice, and mango puree.
  2. Pour the Leche de Tigre into the underside of the dish and set your tuna on prime.
  3. Top with thinly sliced serrano chili, cucumber, onion, cilantro, and salt to style.
Ceviche Nikkei Courtesy Image

2. Ceviche Nikkei

Servings: 4
Prep time: 20 minutes
“Cook” time: 1 hour marination (this will change relying on how “done” you need the fish)

Nikkei is a melting pot of flavors, with Japanese and Peruvian influences, says Lopez, whose restaurant Botika has flavors and influences from Asia and South America. He recommends pairing this ceviche dish with a beer or dry, fruity white wine.


  • 2 candy potatoes
  • 1 pink onion, lower julienne
  • 1 cup recent lime juice
  • 1/2 stalk celery, sliced
  • 1/4 cup evenly packed cilantro leaves
  • 1/4 cup soy sauce
  • 1/4 cup freshly grated ginger
  • 1 clove garlic, minced
  • 1 habanero pepper, seeded and minced
  • Salt and freshly floor pepper to style
  • 1.4-pound recent flounder, lower into 1/2-inch items
  • 4 items of roasted corn, de-grained
  • Radish and inexperienced onion for garnish

How to make it:

  1. Roast candy potatoes within the oven till simply pierced with a fork and put aside to chill to room temperature. Place sliced onion in a bowl of heat water, let stand for 10 minutes, then drain and put aside.
  2. Meanwhile, place the lime juice, celery, and cilantro into the bowl of a blender, and puree till easy. Pour this combination into a big glass bowl. Stir within the garlic, ginger, and habanero pepper. Season with salt and pepper, then stir in diced flounder.
  3. Place in fridge to marinate for an hour, stirring often. The seafood is finished as soon as it turns agency and opaque.
  4. To serve, broil the candy potato slices and line the bowls with them. Stir the onions into the fish combination. Spoon the ceviche with its juice into the bowls and garnish with corn, radish, and inexperienced onion.
Altamar Vegan Ceviche
Altamar Vegan Ceviche Courtesy Image

3. Altamar Vegan Ceviche

Chef Eric Fisher from Casa Altamar in Tulum, Mexico, created this vegan ceviche choice utilizing mushrooms as a seafood substitute. Paris or cremini mushrooms work greatest, as a result of they’ve a light, earthy taste, which contrasts properly with the freshness of lime, ginger ,and coriander. You might additionally experiment with portobello or cauliflower as a base. This is a recipe you’ll wish to serve shortly after making ready. If it’s within the fridge for longer than 4 hours, the mushrooms soften.

Servings: 4
Prep time: 20 minutes
Rest time: 5 minutes


For the ceviche:

  • 7 ounces of mushrooms
  • 5 ounces cooked chickpeas
  • 5 ounces lime juice
  • 2.5 ounces corn kernels, blanched
  • 1/2 tablespoon cilantro leaves, chopped
  • 1.5 ounce pink onion, lower into small squares
  • 6 ounces avocado, diced
  • 1 teaspoon ginger chopped
  • 2 tablespoons olive oil
  • salt and black coarse pepper to style

For the garnish:

  • 3 slices radish
  • 5 slices jalapeño
  • 2 cilantro leaves
  • Half lime

How to make it:

  1. Cut the mushrooms into quarters.
  2. Marinate the mushrooms with lime juice for five minutes, letting it relaxation within the fridge.
  3. Add the remainder of the components, combine effectively, and season with salt and pepper.
  4. Garnish with radish slices, cilantro leaves, and jalapeño slices. You can place some sea salt on the aspect to style.
  5. Serve with tortilla chips.
Citrus Cured Ceviche
Citrus Cured Ceviche Ann Watson

4. Citrus-Cured Ceviche

For this ceviche with colourful bell peppers, you should utilize whichever recent white fish you may get. But, chef Ian Tenzer, of Puesto Mexican Artisan Kitchen & Bar in San Diego, California, recommends going with fluke, rockfish, or wild bass. The dish is straightforward and simple for dwelling cooks to execute.

Servings: 4
Prep time: 20 minutes
Rest time: 1 hour


  • 3 ounces orange bell peppers
  • 3 ounces pink bell peppers
  • 3 ounces yellow bell peppers
  • 12 ounces recent white fish
  • 5.5 ounces recent lime juice
  • 1 ounce olive oil
  • 1.5 ounce pink onion
  • 1 ounce cilantro
  • 1/2 teaspoon floor toasted coriander
  • 1/2 teaspoon floor toasted cumin
  • Salt to style

How to make it:

  1. Dice bell peppers, fish, and pink onion. Finely chop the cilantro.
  2. Leaving out the salt, toasted floor cumin, and toasted floor coriander, mix all components in a mixing bowl and blend completely.
  3. Gradually incorporate salt, toasted floor cumin, and toasted floor coriander; alter to your tasting preferences.
  4. Let marinate for 1 hour, stirring at half-hour to let flavors incorporate evenly.
Folktale Ceviche
Folktale Ceviche Courtesy Image

5. Folktale Ceviche

Before you begin dicing your recent fish, put it within the freezer for 5 minutes to agency it up so you’ll be able to lower it into extra uniform items, suggests Chef Todd Fisher, from Folktale Winery and Vineyards in Carmel, California. He additionally salts and sugars the fish as soon as it’s lower to softly treatment it, drawing out extra water that may dilute the flavors. “Watermelon radish makes a nice low-carb option to scoop and enjoy the ceviche,” he says.

Servings: 3-4
Prep time: 30-40 minutes


  • 1 pound native rock cod, snapper, or halibut filet (whichever is native and recent)
  • 1 tablespoon advantageous sea salt
  • 2 teaspoon additional advantageous sugar
  • 1 cup lime juice
  • 1 teaspoon toasted chili flakes
  • 1 teaspoon coarse sea salt
  • 1/2 teaspoon toasted coriander seed
  • 1/2 teaspoon toasted cumin seed
  • 3 tablespoons additional virgin olive oil
  • 2 pink Fresno chilies, sliced
  • 1 small Persian cucumber, diced small
  • 1 medium white onion, diced small
  • 1 cup cilantro leaves

How to make it:

  1. Place your recent fish fillets within the freezer for 5-10 minutes, Remove from freezer and cube fish into half-inch cubes. Put fish in a non-reactive mixing bowl and sprinkle with salt and sugar, then toss to coat. Let sit for 10 minutes, pour off extra water.
  2. Add the lime juice and toss to coat. In a mortar and pestle, grind chili flakes, sea salt, coriander, and cumin seeds into a rough powder. Sprinkle over the fish and blend effectively. Let sit for 10 minutes.
  3. Add the olive oil and remaining components besides cilantro leaves. Mix effectively and set within the fridge till able to serve. (Note: It needs to be served quickly; ceviche loses its attraction after six hours, in line with Fisher). Serve chilly, topped with cilantro leaves and tortilla chips or watermelon radish.

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