Ceviche Recipes That Are Super Cool, Light, and Simple to Make
All About Ceviche
Ceviche (sometimes spelled "seviche") hails from Ecuador and Peru and is very popular in Mexico. It typically consists of pristine raw fish mixed with lime and finished with chiles, onions, and herbs. Some feature tomato, avocado, and other fruit. Serve it with crusty bread, saltines, tortilla chips, or plantain chips, or Ecuadorian-style, with toasted dried corn or popcorn.
Ceviche with Avocado, Tomato, and Cilantro
Begin by marinating fresh morsels of red snapper in a combination of lime and orange juices, then serve with buttery avocado and bright tomatoes and cilantro to complete this classic ceviche preparation.
Ceviche with Tropical Fruit and Habanero
Mango, pineapple, and fiery habanero chiles add sweetness and spice to fresh red snapper.
Fluke Seviche with Corn, Scallions, and Chiles
This simple, summery ceviche highlights fresh-off-the-cob corn and the tender fluke kissed with lemon juice.
Seviche with Mint and Grapefruit
Choose sea scallops or yellowtail (hamachi) for this fresh, light appetizer. The juice of fresh ruby red grapefruit and limes "cooks" the seafood without heat, and serrano chile, red onion, and mint add bite to the seviche.
Ceviche with Scallion and Sesame
Fresh red snapper ceviche gets an elegant Asian flair from toasted sesame oil and fish sauce.
Bay Scallop Seviche with Melon Pearls
Tiny, tender bay scallops mingle with miniature melon balls in this dazzling dish.
Shrimp and Avocado Ceviche
Most ceviche "cooks" raw seafood in an acidic liquid, such as citrus juice. Here, you boil the shrimp, and, once cool, combine with scallions, lime juice, fresh herbs, and diced avocado. Serve with tortilla chips for an irresistible appetizer.
Rick's Seviche 101
Giving guacamole a run for its money, Chef Rick Bayless's citrusy seafood appetizer pairs perfectly with salty-crispy tortilla chips.
Ginger and mint join in the fun with more traditional ingredients (lime juice, scallion, cilantro, and avocado) to make a ceviche worth writing home about.
Fluke Seviche with Coconut
Fresh coconut, toasted mustard seeds, ginger, and garlic give a hint of Indian flavor to this fragrant ceviche.
A chilled ceviche of bay scallops, lime, avocado, cilantro, and hearts of palm is served in scallop shells atop a bed of rock salt.
Toss lime-marinated tilapia with tomatoes, avocado, cucumbers, and cilantro. Serve with homemade mini tostadas.
Bay Scallop and Tomato Ceviche with Key Lime
This recipe for scallop ceviche incorporates fusion flavors into an elegant appetizer. The dressing includes "aji amarillo" paste from South America, key lime juice from Florida, and yuzu juice and soy sauce from Asia for a world tour in each bite.