Fresh Ceviche Recipes to Make This Summer

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 really do not require to be on trip to delight in this citrus-treated seafood dish. It can be extra into your summer time snacking repertoire, alongside with selfmade salsas and guacamole. A journey to your local seafood market for clean fish, some serious knife capabilities, a small creative imagination, and tasty tortilla chips will aid you master the artwork of ceviche recipes at dwelling.



The initial rule of ceviche: Time is of the essence. The fish you use should be clean. We’re talking caught the exact-day clean, if possible, claims John Bertrand, executive chef of Galerie Des Sens, the great eating venue at Sensira Vacation resort & Spa in Cancun, Mexico. Also, citrus juices are employed to get rid of your seafood, so this is a dish you want to serve shortly soon after making it. It doesn’t fare nicely as leftovers since the citrus juices crack down the protein (i.e. it will get mushy).

When the recipes beneath will give you a superior starting up position, Bertrand recommends experimenting with diverse textures, flavors, veggies, and fruits to get there at the excellent chunk. For instance, diced cucumbers can incorporate a pleasant texture, and, for a wild card, passion fruit can lend a tart punch that plays nicely with the acidity from citrus.

Usually, ceviche is built with flaky and mild-flavored fish like flounder, bass, or snapper, claims Geronimo Lopez, a Venezuela indigenous and chef-owner of Botika, situated in San Antonio’s Pearl district. However, scallops can operate as an option, he claims. 1 of the recipes beneath even swaps mushrooms for seafood to create a vegan rendition of the dish.

Listed here are 5 chef-authorised usually takes on ceviche to consider this summer time, alongside with some of their very best tips for perfecting the appetizer.

5 New Ceviche Recipes to Make This Summer season

1. Tamayo’s Ahi Amarillo Tuna Ceviche

Confident adequate to experiment? All the ingredients in this dish are to style, so you have free rein to adjust as you see fit and to scale the recipe up or down. Chef Richard Sandoval—who has several restaurant concepts, including Tamayo in Denver—says his grandmother in Mexico City released him to ceviche. She would allow for him to style alongside the way as they built changes. From consistently chopped fish to finely minced onions, knife capabilities are crucial when it arrives to making ceviche, he claims, since you really do not want unique flavors to overpower just one yet another.

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


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

How to make it:

  1. Build 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 base of the dish and established your tuna on major.
  3. Leading with thinly sliced serrano chili, cucumber, onion, cilantro, and salt to style.
Ceviche Nikkei
Ceviche Nikkei Courtesy Image

2. Ceviche Nikkei

Servings: four
Prep time: 20 minutes
“Cook” time: 1 hour marination (this can change depending on how “done” you want the fish)

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


  • 2 sweet potatoes
  • 1 purple onion, slice julienne
  • 1 cup clean lime juice
  • 1/2 stalk celery, sliced
  • 1/four cup lightly packed cilantro leaves
  • 1/four cup soy sauce
  • 1/four cup freshly grated ginger
  • 1 clove garlic, minced
  • 1 habanero pepper, seeded and minced
  • Salt and freshly floor pepper to style
  • 1.four-pound clean flounder, slice into 1/2-inch parts
  • four parts of roasted corn, de-grained
  • Radish and eco-friendly onion for garnish

How to make it:

  1. Roast sweet potatoes in the oven right until quickly pierced with a fork and established aside to amazing to space temperature. Place sliced onion in a bowl of heat water, enable stand for 10 minutes, then drain and established aside.
  2. Meanwhile, position the lime juice, celery, and cilantro into the bowl of a blender, and puree right until easy. Pour this mixture into a big glass bowl. Stir in the garlic, ginger, and habanero pepper. Period with salt and pepper, then stir in diced flounder.
  3. Place in fridge to marinate for an hour, stirring occasionally. The seafood is finished at the time it turns organization and opaque.
  4. To serve, broil the sweet potato slices and line the bowls with them. Stir the onions into the fish mixture. Spoon the ceviche with its juice into the bowls and garnish with corn, radish, and eco-friendly onion.
Altamar Vegan Ceviche
Altamar Vegan Ceviche Courtesy Image

three. Altamar Vegan Ceviche

Chef Eric Fisher from Casa Altamar in Tulum, Mexico, developed this vegan ceviche choice employing mushrooms as a seafood substitute. Paris or cremini mushrooms operate very best, since they have a mild, earthy flavor, which contrasts nicely with the freshness of lime, ginger ,and coriander. You could also experiment with portobello or cauliflower as a base. This is a recipe you’ll want to serve shortly soon after getting ready. If it’s in the fridge for lengthier than four hrs, the mushrooms soften.

Servings: four
Prep time: 20 minutes
Relaxation time: 5 minutes


For the ceviche:

  • seven 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 purple onion, slice into modest squares
  • six ounces avocado, diced
  • 1 teaspoon ginger chopped
  • 2 tablespoons olive oil
  • salt and black coarse pepper to style

For the garnish:

  • three slices radish
  • 5 slices jalapeño
  • 2 cilantro leaves
  • Fifty percent lime

How to make it:

  1. Minimize the mushrooms into quarters.
  2. Marinate the mushrooms with lime juice for 5 minutes, letting it relaxation in the refrigerator.
  3. Add the relaxation of the ingredients, combine nicely, and time with salt and pepper.
  4. Garnish with radish slices, cilantro leaves, and jalapeño slices. You can position some sea salt on the aspect to style.
  5. Provide with tortilla chips.
Citrus Cured Ceviche
Citrus Remedied Ceviche Ann Watson

four. Citrus-Remedied Ceviche

For this ceviche with colorful bell peppers, you can use whichever clean white fish you can get. But, chef Ian Tenzer, of Puesto Mexican Artisan Kitchen area & Bar in San Diego, California, recommends likely with fluke, rockfish, or wild bass. The dish is easy and quick for dwelling cooks to execute.

Servings: four
Prep time: 20 minutes
Relaxation time: 1 hour


  • three ounces orange bell peppers
  • three ounces purple bell peppers
  • three ounces yellow bell peppers
  • twelve ounces clean white fish
  • 5.5 ounces clean lime juice
  • 1 ounce olive oil
  • 1.5 ounce purple 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 purple onion. Finely chop the cilantro.
  2. Leaving out the salt, toasted floor cumin, and toasted floor coriander, merge all ingredients in a mixing bowl and combine comprehensively.
  3. Slowly integrate salt, toasted floor cumin, and toasted floor coriander adjust to your tasting preferences.
  4. Let marinate for 1 hour, stirring at thirty minutes to enable flavors integrate evenly.
Folktale Ceviche
Folktale Ceviche Courtesy Image

5. Folktale Ceviche

Prior to you begin dicing your clean fish, set it in the freezer for 5 minutes to organization it up so you can slice it into more uniform parts, implies Chef Todd Fisher, from Folktale Winery and Vineyards in Carmel, California. He also salts and sugars the fish at the time it’s slice to gently get rid of it, drawing out excess water that can dilute the flavors. “Watermelon radish helps make a pleasant low-carb choice to scoop and delight in the ceviche,” he claims.

Servings: three-four
Prep time: thirty-forty minutes


  • 1 pound local rock cod, snapper, or halibut filet (whichever is local and clean)
  • 1 tablespoon great sea salt
  • 2 teaspoon more great 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
  • three tablespoons more virgin olive oil
  • 2 purple Fresno chilies, sliced
  • 1 modest Persian cucumber, diced modest
  • 1 medium white onion, diced modest
  • 1 cup cilantro leaves

How to make it:

  1. Place your clean fish fillets in the freezer for 5-10 minutes, Clear away from freezer and dice fish into 50 percent-inch cubes. Place fish in a non-reactive mixing bowl and sprinkle with salt and sugar, then toss to coat. Let sit for 10 minutes, pour off excess 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 coarse powder. Sprinkle about the fish and combine nicely. Let sit for 10 minutes.
  3. Add the olive oil and remaining ingredients besides cilantro leaves. Combine nicely and established in the refrigerator right until prepared to serve. (Be aware: It should be served before long ceviche loses its attractiveness soon after 6 hrs, in accordance to Fisher). Provide cold, topped with cilantro leaves and tortilla chips or watermelon radish.

For access to exceptional equipment films, superstar interviews, and more, subscribe on YouTube!