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Classic ceviche with lime, fish, avocado and fresh tomato combination
Fresh lime ceviche with rich fish and avocado flavours

Classic Ceviche

Author: Flavelo
Recipes Salads
The art of cooking without fire. The magic of ceviche lies in how the aggressive acidity of the lime transforms the proteins of the raw fish, creating an opalescent, firm flesh with a creamy interior. This marinade, known as 'leche de tigre' (tiger's milk), is the soul of the dish, made explosively flavourful with fresh coriander and chilli.
🕒 Prep Time 25 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 220 kcal
🌍 Cuisine Latin American

Ingredients

Equipment Needed

  • Sharp knife (for slicing the fish)
  • Glass or ceramic bowl (for marinating)
  • Lemon squeezer

Allergen Information

⚠️ Fish

Instructions

1 ✓

Cut the fish into uniform 1.5-2 cm cubes. Slice the red onion into paper-thin half-moons and finely chop the chilli.

Tip: Use a very sharp knife to slice through the fibres of the fish rather than crushing them. A smooth surface looks better and has a better texture.
2 ✓

Place the fish in a glass or ceramic bowl. Salt thoroughly, then pour over the freshly squeezed lime juice. Stir to coat evenly and refrigerate for 15-20 minutes.

Tip: The acids (citric acid) cause the proteins to coagulate (denaturation), turning the fish flesh white and firm, as if cooked by heat. Avoid metal bowls as they may react with the acid!
3 ✓

While the fish is marinating, dice the tomato and avocado. Drizzle the avocado with a little lime juice to prevent browning.

Tip: Avocado browns due to oxidation; the acid slows this down (antioxidant effect).
4 ✓

Remove the fish from the fridge. Stir in the onion, chilli, tomato and chopped coriander.

Tip: Add the onion only now so it stays crisp and doesn't soften in the acid.
5 ✓

Just before serving, gently fold in the avocado and serve immediately.

Tip: The creaminess of the avocado perfectly counterbalances the acidity of the marinade.

Recipe FAQ

Can I use frozen fish?
Yes, absolutely! Freezing kills potential parasites, making raw consumption safer. Just defrost it slowly in the fridge.
How long should I marinate it?
It's a matter of taste. In 15-20 minutes, the outside of the fish 'cooks' while the inside remains sashimi-like. If you prefer it opaque all the way through, leave it longer.

Ingredients

  • 400 g Fresh white fish fillets (e.g. cod, sea bass), skinless and boneless
  • 3 whole Limes (juiced)
  • 1 head Red onion
  • 1 bunch Fresh coriander
  • 1 whole Fresh chilli pepper
  • 1 tsp Salt
  • 1 pinch Freshly ground black pepper
  • 1 whole Ripe avocado
  • 2 whole Tomatoes (firm)