12 Bright Ceviche Recipes

By Food & Wine
Updated July 30, 2019
Credit: Greg DuPree
Light and refreshing, ceviche is the ultimate summer dish—the simple combination of raw fish (e.g. red snapper, halibut, tuna, or scallops), citrus juice, cilantro, chopped onions, and various other seasonings. After mastering the classic formula, it’s easier to branch out and try different spins, such as scallop ceviche with aguachile, and Sang Yoon’s Thai ceviche with coconut, Thai basil, Sriracha, and cucumber added in. Read on for those recipes, and more ceviches that we love.
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Classic Ceviche

Credit: © Fredrika Stjärne
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This classic ceviche recipe makes a perfect party appetizer because it's easy to prepare and can be marinated a day ahead. Celebrated chef Rick Bayless combines fish with lime and spicy chiles, then piles the mixture on tortilla chips for a no-fuss presentation. The recipe is equally delicious with snapper, halibut or other fresh fillets with mild flavor.

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Tuna Ceviche with Avocado and Cilantro

Credit: © Antonis Achilleos
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With only a few ingredients, Rick Bayless's salpimentado (salt-and-pepper) ceviche is typical of what one would find at stands around the southern tip of Baja. Cooks often make it with sierra, a large and meaty Mexican fish, but tuna works just as well.

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Scallop Ceviche with Aguachile

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Aguachile (chile water) is a vibrant sauce made with fresh chiles, herbs and cucumbers that’s fantastic on any type of fish or shellfish. Chef David Goody serves aguachile with thinly sliced scallops that have been just cured in fresh lime juice.

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Fluke Ceviche with Peruvian Corn

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Peruvian corn has been cultivated for at least 3,000 years. An especially starchy variety, the corn is a little hard to find in the US but well worth seeking out for this recipe—it beautifully balances the sharp, acidic ceviche marinade.

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Thai Ceviche with Coconut

Credit: © Tina Rupp
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A refreshing starter or light main course, Sang Yoon's Thai take on a Latin American classic is a perfect balance of crunchy, tender, sweet, hot and tart.

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Red Snapper Ceviche

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Allen Susser prefers to use firm white-fleshed fish like red snapper and grouper, as well as conch and rock shrimp, for ceviches, because they keep their shape well. "Dice the fish into uniform pieces, so they cook evenly in the citrus juice," he advises.

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Scallop Ceviche with Sweet Potato

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Chef Victoriano López makes this recipe with ají limo paste, a Peruvian ceviche staple made from tiny ají chiles.

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Ceviche with Corn and Sweet Potatoes

Credit: Kate Winslow
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Peruvian ceviches often include choclo, a type of large, chewy corn that can be hard to find in the States. Fresh sweet corn, though less typical, makes a fine substitute.

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Tuna-Avocado Ceviche with Salsa Macha

Credit: Jen Causey
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This ceviche is great on top of tostadas or eaten like poke as an appetizer. And the best part is that you can make the salsa ahead of time, and just stir it together with the remaining ingredients just before you’re ready to eat. But no matter what you serve it on, once you make and taste your first salsa macha, it will earn its place in the corner of your fridge forever.

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Summer Vegetable "Ceviche"

Credit: CON POULOS
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David Frenkiel and Luise Vindahl love to marinate vegetables in a bright, fresh lime juice dressing, just like other cooks would prepare fish for ceviche. In the winter, they give sprouts the ceviche treatment. In summer, they toss the dressing with fresh corn, shelling beans, tomatoes and nectarines.

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Red Snapper & Shrimp Ceviche

Credit: © Chris Court
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The extra tang in the ceviche marinade comes from an unexpected ingredient: juice from pickled jalapeños.

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Classic Ceviche with Red Snapper

Credit: Greg DuPree
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After you’ve nailed this classic ceviche, have fun playing with different add-ins, toppings, and chips for dipping to create your own signature style.

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