Classic Ceviche Recipe for Fresh White Fish

Ceviche is a refreshing dish that’s perfect for al fresco dining, especially with spring just around the corner. Though raw fish might not appeal to everyone, when marinated in fresh lemon or lime juice, the fish "cooks" and takes on a firm texture similar to cooked fish. Fresh fish is key for this dish, so be sure to choose from mild-flavoured white fish varieties.

The marination process, where the fish absorbs the citrus juice, breaks down its proteins, creating a delightful, firm texture. If you’re concerned about parasites, freezing the fish for seven days will ensure it’s safe to eat.

Best White Fish for Ceviche

White fish works best for ceviche, while oily fish like mackerel or salmon should be avoided. Choose firm, mild-flavoured fish for the best results. Some great options include:

Sea Bass – Firm and slightly sweet

Cod – Mild and flaky

Halibut – Meaty and sweet

Snapper – Delicate and firm

Avoid fish that is too fatty or soft, such as mackerel and whiting, as they can ruin the texture of the ceviche.

Ceviche Recipe

Ingredients (Serves 4):

400g fresh white fish fillets (e.g., cod or sea bass)

120ml fresh lime juice

½ red onion, thinly sliced

1 small red chilli, chopped

1-2 tbsp fresh coriander, chopped

1 tsp grated ginger

½ tsp sea salt

1 tbsp extra virgin olive oil

1 small tomato, diced

½ avocado, diced

Fresh ground black pepper

Method:

1. Dice the fish into 1cm cubes and place in a glass bowl.
2. Pour lime juice over the fish and marinate for 30-45 minutes, stirring occasionally.
3. Add onion, chilli, coriander, and optional ingredients. Drizzle with olive oil and mix.
4. Taste and adjust the seasoning if necessary.
5. Serve chilled with a crisp white wine like Verdejo.

Enjoy this zesty, refreshing ceviche recipe, perfect for a light, healthy meal!

This recipe is featured in my Inland Fish and Seafood Hub, a collection of 28 resourceful ways to prepare the sea's bounty from the heart of rural Spain.

Find more recipes and food adventures here.

Footnote: Wonky photos, proper food, genuine adventures — The Flexible Chef.