10 Bright Ceviche Recipes

Classic ceviche with red snapper, fresh vegetables, and crunchy pepitas
Photo: 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.

01 of 10

Tuna Ceviche with Avocado and Cilantro

Tuna Ceviche with Avocado and Cilantro. Photo © Antonis Achilleos
© Antonis Achilleos

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.

02 of 10

Scallop Ceviche with Aguachile

Scallop Ceviche with Aguachile
© Con Poulos

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.

03 of 10

Thai Ceviche with Coconut

Thai Ceviche with Coconut
© Tina Rupp

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.

04 of 10

Red Snapper Ceviche

Red Snapper Ceviche
© Wendell T. Webber

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.

05 of 10

Scallop Ceviche with Sweet Potato

Scallop Ceviche with Sweet Potato
© Lucas Allen

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

06 of 10

Ceviche with Corn and Sweet Potatoes

Day 30: Ceviche with Corn and Sweet Potatoes
Kate Winslow

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.

07 of 10

Tuna-Avocado Ceviche with Salsa Macha

Tuna-Avocado Ceviche with Salsa Macha
Jen Causey

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.

08 of 10

Summer Vegetable "Ceviche"

Healthy Detox Dishes for the Fifth of July

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.

09 of 10

Classic Ceviche with Red Snapper

Classic ceviche with red snapper, fresh vegetables, and crunchy pepitas
Greg DuPree

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.

10 of 10

Tuna Tiradito with Ají Amarillo Leche de Tigre

Tuna Tiradito with Aji Amarillo Leche de Tigre
Greg DuPree

Tiradito is a raw fish preparation similar to ceviche that features sashimi-style cuts topped with an acidic, flavorful sauce right before serving. It’s a style of ceviche that’s arisen thanks to the presence of Japanese immigrants in Peru, who have influenced Peruvian cuisine over the centuries. In this version, raw sashimi-grade tuna is draped in a sauce of lemon juice, orange juice, chiles, and ají amarillo chiles.

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