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Serves : 8
© Fredrika Stjärne

How to Make It

Step 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.

Step 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.

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 won't become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.


There are many ways to serve ceviche. Here are some of our favorites: 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.

Suggested Pairing

Chile tends to be known for inexpensive reds, but the real secret is the country’s terrific Sauvignon Blancs. The cold winds off the Pacific give Sauvignon Blancs like this one a finely-tuned citrus zestiness, perfect for ceviche (something else they do extremely well in Chile).

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Aggregate Rating value: 4

Review Count: 3656

Worst Rating: 0

Best Rating: 5

Author Name: Russ Moore

Review Body: I followed the recipe as instructed.  It turned out AWESOME! I was inspired the week before when my wife and I had ceviche at OTMC in San Diego. This is a perfect blend of everything. 

Review Rating:

Date Published: 2016-08-28

Author Name: edie42

Review Body: Best recipe for ceviche I've tried! Now, if I could just get the name or link for the Chilean Sauvignon Blanc recommended under "Pairings," I would be happy. The link appears to be missing from the article.

Review Rating:

Date Published: 2017-03-13

Author Name: Matt Sauls

Review Body: What about the onions? When you say to stir in the fish does that mean I should separate the fish from the onions? Or should I stir the fish WITH the onions?

Review Rating:

Date Published: 2017-05-30