The Easiest & BEST Basic Ceviche Guide


Name one dinner recipe that screams summer to you - go! For me? It's ceviche, so I thought why not start off fish week with The Easiest & BEST Basic Ceviche Guide. I love ceviche because it's quick, simple to make, packed with nutrients, and light and refreshing for the summer season! Plus, it's gluten-free, low carb, high protein, and low fat.

What is ceviche?

Ceviche is fresh fish that has been marinated (aka "cooked") in citrus juices, with a heavy emphasis on fresh lime juice, then tossed in fresh herbs and produce. It's pretty simple in that the main two ingredients are fresh, white fish and lime juice - something you'll find very common in the coastal regions of South and Central America.

How long should the ceviche be marinated to be safe to eat?

The marination time can vary anywhere between 30 minutes to two hours, depending on the size of pieces you've cut your fish into. That's why I typically opt for smaller bite-sized pieces to ensure it's "cooked" through. A good rule of thumb I've heard other chefs say is, 45 minutes per 3/4" of fish piece.

But, feel free to marinate up to 2 hours, even with the smaller pieces, if that makes you feel more comfortable! However, the fish will just tend to be more chewy the longer it sits (if it's already been "cooked" within the first 30-45 minutes).

How do I know when it's done?

You should be able to tell a difference in both the texture and the color of the fish. The color should be opaque/white, and the fish should split smoothly with a fork just like normal cooked fish. Also, it should not smell fishy at this point either.

The Easiest & BEST Basic Ceviche Guide
The Easiest & BEST Basic Ceviche Guide

What kind of fish should I use to make ceviche?

Some of my favorite include: halibut, tilapia, mahi-mahi, shrimp, corvina, red snapper, and sea bass.

What other ingredients do I add into the ceviche?

Think of texture here. The fish will be flaky and soft, so I recommend adding crunchy textures like cherry tomatoes, red onion, firm peaches or mango, minced garlic, etc. etc.

How do I serve ceviche?

This is one my favorite summertime appetizers!

I love serving it with crunchy plantain chips, in a butter lettuce cup, or as a crispy ceviche tostada.

Now, it’s time to grab our aprons and begin baking deliciousness!

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“The Lord is good to those whose hope is in him, to the one who seeks him; it is good to wait quietly for the salvation of the Lord.” ~ Lamentations 3:25-26

The Easiest & BEST Basic Ceviche Guide



  • 3/4 lb. White Fish (I used Halibut), (sashimi-grade)
  • 3/4 cup Lime Juice
  • 1/4 cup Fresh Orange Juice
  • 1 tsp. Honey
  • 1/3 cup Cherry Tomatoes, (quartered)
  • 1/2 small Red Onion, (minced)
  • 1/4 cup Fresh Mint, (chopped)
  • 1/4 cup Fresh Parsley, (chopped)
  • 1/2 small Avocado, (firm and diced (optional))
  • 1 Garlic Clove, (minced (optional))
  • 1 Serrano or Jalapeno Pepper, (finely chopped (optional))
  • 1 Peach or Mango, (firm and finely diced (optional))
  • Salt & Black Pepper, (to taste)


  1. Slice the fish into small bite-sized pieces, then add into a large bowl. Pour in the lime juice, orange, and honey to stir. Make sure the fish is completely submerged in the citrus juices. If not, add more lime juice. Cover with either a lid or saran wrap. Set in the fridge to "cook" for 20 minutes.
  2. Remove the cover, then stir in the remaining chopped ingredients until well-combined. Cover once again to "cook" in the fridge for 10 more minutes, then enjoy! Best served with plantain chips.

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