Description
This easy Ceviche with Lime and Avocado recipe combines fresh, sushi-grade seafood with zesty lime juice and creamy avocado to create a vibrant, healthy, and refreshing dish perfect for warm days or any occasion. Ready in under 30 minutes, it features a balanced harmony of citrusy, creamy, and fresh flavors that make it a crowd-pleaser and adaptable to many tastes.
Ingredients
Scale
Seafood
- 8 oz fresh sushi-grade fish (such as sea bass, snapper, or halibut) or firm shrimp
Citrus and Marinade
- 1 cup fresh lime juice (about 8–10 limes)
Vegetables and Herbs
- 1 ripe avocado, diced
- ¼ cup red onion, thinly sliced
- ¼ cup fresh cilantro leaves, chopped
- 1 jalapeño or serrano pepper, finely chopped (optional)
- ½ cup cherry tomatoes, halved
Seasoning
- Salt, to taste
- Black pepper, to taste
Instructions
- Prepare the Seafood: Cut your fish or shrimp into small, bite-sized pieces to ensure they “cook” evenly in the lime juice. If using raw fish, ensure it is fresh and sushi-grade to guarantee safety and taste.
- Marinate in Lime Juice: Place the seafood in a glass or ceramic bowl and pour fresh lime juice over it until fully submerged. Cover and refrigerate for about 15-30 minutes, tossing occasionally. The acid in the lime will firm up the seafood and give it a bright, cured flavor.
- Chop and Mix the Veggies: While the seafood marinates, finely chop the red onion, cilantro, jalapeño (if using), and cherry tomatoes. Dice the avocado separately. Combine these veggies in a separate bowl to prepare for mixing.
- Combine and Season: Once the seafood is opaque and “cooked,” drain some of the excess lime juice if desired, then gently fold in the mixed veggies and avocado. Season with salt and pepper to taste. Be careful when mixing the avocado to avoid mashing it too much.
- Chill and Serve: Let the ceviche chill in the refrigerator for an additional 10 minutes to allow flavors to meld. Serve immediately for the freshest taste, garnished with extra cilantro or your choice of toppings.
Notes
- Use Fresh Ingredients: The quality of your fish and produce will make all the difference in flavor and texture.
- Don’t Over-Marinate: Too long in lime juice can make the seafood tough and overly tart, so stick to the recommended time.
- Add Avocado Last: Add avocado right before serving to keep it from browning and maintain its creamy texture.
- Balance Flavors: Taste and adjust lime, salt, and heat levels as you go for a personalized perfect ceviche.
- Keep it Cold: Serve ceviche chilled to enhance the refreshing, light qualities of the dish.
- For Variations: Swap seafood for scallops, calamari, or cooked crab; try mixing lemon or orange juice with lime; or make it vegan with hearts of palm or mushrooms marinated in lime juice.
- Store leftovers in an airtight container in the refrigerator for up to 24 hours, but note texture may degrade and avocado may brown.
- Do not freeze ceviche, as citrus changes texture and avocado becomes mushy.
- Reheating is not recommended; serve fresh for best results.
- Prep Time: 10 minutes
- Cook Time: 15-30 minutes (marinating time)
- Category: Appetizers
- Method: No-Cook
- Cuisine: Coastal Latin American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 2g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 5g
- Protein: 17g
- Cholesterol: 40mg
Keywords: ceviche, lime, avocado, seafood, healthy appetizer, quick recipe, no-cook, gluten free, fresh seafood