Classic Ceviche

READY IN: 4hrs 30mins
Recipe by cookiedog

This is a Rick Bayless recipe from Food and Wine Magazine, June 2002. The fish can actually be made the day before serving. Serving suggestions: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.

Ingredients Nutrition

  • 1 lb fresh skinless red snapper fillets or 1 lb bass fillets or 1 lb halibut fillets or 1 lb other ocean fish fillet, cut into 1/2-inch dice
  • 1 12 cups fresh lime juice
  • 1 medium white onion, chopped into 1/2-inch pieces
  • 2 medium tomatoes (about 1 pound) or 2 large tomatoes, chopped into 1/2-inch pieces (about 1 pound)
  • 1 -3 fresh hot green chili pepper, stemmed, seeded and finely chopped (2 to 3 serranos or 1 to 2 jalapenos)
  • 13 cup chopped cilantro, plus a few leaves for garnish
  • 13 cup chopped pitted green olives (manzanillos for a typical Mexican flavor)
  • 1 -2 tablespoon extra virgin olive oil (optional)
  • salt
  • 3 tablespoons fresh orange juice or 12 teaspoon sugar
  • 2 small avocados, peeled, pitted and diced
  • tostadas, tortilla chips or saltine crackers, for serving


  1. In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
  2. In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.
  3. MAKE AHEAD Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is "cooked," drain it so that it will not become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.

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