Classic Fish & Seafood Ceviche is one of the tastiest, freshest and healthiest meals you’ll ever experience. If you love citrus, seafood, and fish, this dish should be on your menu. There are many ways to make ceviche. With this version, you start with sushi-grade white fish and seafood. You add lime, red onion, avocadoes, and cilantro. Salt jacks up the flavor while jalapenos – or other hot peppers – bring on the warmth. My favorite fish types for ceviche are cobia, snapper, or halibut. However, almost any other type of fish works also. Find your favorite by experimenting. For the seafood part, scallops and shrimp are my go-to choices.
You need sushi-grade fish for it’s freshness. While you are essentially “cooking” the fish in lime juice, it’s always best to start with fish you could eat raw, like you would sushi. In Minneapolis, Minnesota, Coastal Seafoods is a lot of people’s favorite source, mine included. They’ll fillet the fish for you, if requested, and of course make recommendations on what fish to pick too.
This classic fish & seafood ceviche recipe has mainly traditional ingredients. It’s almost identical to the first ceviche I ever had. All the flavors and textures perfectly combine. These are the makings of a real deal batch of ceviche.
This is a perfect make-ahead dish. Once you mix everything together, you just refrigerate the mixture until the fish and/or seafood is no longer raw and looks opaque, roughly 3-4 hours.
Classic Fish & Seafood Ceviche
2 pounds firm white fish* and/or seafood (sushi-grade, skin removed, cut to ½ inch pieces)
1 cup lime juice (about 4 limes, fresh squeezed)
1 1/2 cups chopped tomatoes (pulp, seeds removed)
1/2 cup finely chopped red onion
2 tablespoons minced hot peppers (Fresno, Jalapeno, Serrano), or to taste
1 avocado, diced
1/4 teaspoon cayenne (optional)
1 teaspoon salt
1/4 cup chopped cilantro, or to taste
Combine fish/seafood and lime juice in large glass bowl (or other non-porous, non-reactive containers). My favorites: cobia, snapper, halibut, scallops, and/or shrimp. Refrigerate until fish and/or seafood is no longer raw and looks opaque, roughly 3-4 hours. Next, or at least 30 minutes before serving, add tomatoes, red onion, hot peppers, avocado, cayenne, salt, and cilantro. Serve with tortilla chips.