A Spicy Perspective

Ceviche de Pescado (Fish Ceviche Recipe)

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Ceviche de Pescado (Fish Ceviche Recipe) – Fresh and vibrant with a punch of heat. Serve ceviche with tortilla chips or on a salad. It’s a low-carb, gluten-free, and paleo dish!

Fresh Seafood Recipe

Fish Ceviche Recipe

A Fish Ceviche Recipe (pronounced se-vee-chae) is one of those dishes we curious eaters often adore, while others find it a little daunting.

It’s a raw seafood salsa.

Or more accurately, citrus-seared fish combined with veggies and herbs to create a light, yet robust concoction, similar to salsa.

For those who are leery, the acid in the lime juice sort of cooks the fish over time, so you can feel adventurous eating “raw fish” without any of the worry!

ceviche de pescado

Fish Ceviche Ingredients

I like to make my Ceviche Recipe with rich seafood; scallops or sea bass are personal favorites. But as we are all trying to be more responsible with our personal resources, as well as our global resources, Swai is a great alternative. It is delicate, almost creamy texture gives it the semblance of a more luxurious catch.

I served this to friends last night who couldn’t get over the smooth flavor of this humble fish. Give it a try!

  • Fish –You can use any white fish like Grouper, Halibut, Cod, Swai, or Snapper.
  • Limes – This helps “cook” the fish, keeps the avocado from browning, and adds so much flavor.
  • Tomato – Acidic and sweet.
  • Avocado – A creamy element added to the mix.
  • Shallot –A pop of bright onion flavor. Usually, shallots are strong in taste but the lime mellows the harshness.
  • Cilantro – A classic addition to ceviche that is super refreshing.
  • Olive Oil – Oil compliments the acidity and lime juice.
  • Chili Garlic Paste – Spicy, tangy goodness.
  • Salt and Pepper – Season to taste.
fish ceviche recipe

Be A Responsible Consumer

Seafood is one of my favorite things to eat.

It’s a mini-thrill for me to find a new variety for kitchen experimentation. I often go to a certain “organic” market and browse the seafood counter, lured by their diverse selection. I slowly float down the case. Eyes wide. Breezing over the glistening assortment, searching for inspiration.

There’s one particular store in town that has little signs labeling the fish as: Sustainable, At-Risk, and Endangered. I might get stoned for writing this, but I have to admit… This irritates me.

These signs cast a dark shadow of guilt over my otherwise delightful fish-selecting process. Please understand, that I’m not saying we should haphazardly consume whatever we please without care of consequence.

want to help sustain fish populations for the “greater good” of our ocean’s ecosystems. But why do these eco-friendly stores continue to offer them?

Why put lovely, delicious, endangered fish in front of me, only to give me dirty looks when I’m tempted to buy it?

After all, it’s already dead.

How to make ceviche

Ceviche de Pescado 

In all seriousness, I do my best to look the other way when I see the bluefin tuna and red snapper. In the last year, many of our stores have started carrying Swai or Basa, an eco-friendly and wallet-friendly white fish. If you haven’t tried it, I know what you’re thinking. Cheap fish tastes like… Cheap fish.

Yet this economical swimmer is surprisingly good! It’s an Asian variety of river catfish with a mild, slightly sweet essence. As a river fish, Swai doesn’t seem to have the “bottom-dweller” flavor of many catfish varieties.

The most sustainable choice is farm-raised in America, and generally costs around $3.99 a pound. I recently bought it on sale for $1.99 a pound.

Marinated raw fish

How To Make Mexican Ceviche Recipe

Ceviche is a super simple recipe to make. Just follow these steps to get started!


  • 1 pound grouper fillets or swai, diced
  • 2 limes juiced
  • 1 tomato diced
  • 1 avocado diced
  • 1 shallot diced (or 1/4 cup red onion)
  • 1 tablespoon chopped cilantro
  • Olive oil
  • 1/4 teaspoon chili garlic paste
  • Salt and pepper


  1. Place the diced fish in a bowl and cover with 3/4 of the lime juice. Refrigerate for at least 1 hour. Strain when ready to proceed.
  2. Mix the veggies with the remaining lime juice. Stir in the fish and cilantro. Drizzle with olive oil and add chili garlic sauce. Gently toss.
  3. Salt and pepper to taste. Serve with tortilla chips or a salad.

See The Recipe Card Below For How To Make This Ceviche de Pescado (Fish Ceviche Recipe.) Enjoy!

"Cooked" Fish

How To Serve

Ceviche is scrumptious served over greens for a warm-weather salad or with tortilla chips, or baked veggie chips, as a protein-packed snack.

Here are some good food items to have ceviche with:

Seafood Ceviche

Frequently Asked Questions About Ceviche

Can I use frozen fish?

Yes. Most frozen fish is frozen within 12 hours of catching it, so it will still taste pretty fresh when you thaw it out in the refrigerator overnight. However, if you have fresh fish available to you, buy a fresh white fish variety.

Where did ceviche originate?

This recipe does not have a clear beginning but many claim it started in Peru or Ecuador. The cooking technique came from Spain and it became a way of “cooking” the beautiful fish that they would catch without actually having to use heat. Once the method was introduced to South Americans, ceviche quickly became the national dish of Peru.

Is ceviche safe to eat?

This kind of recipe is great when you are experimenting with eating raw fish for the first time. The high levels of acidity will lightly cook the fish if you allow it to marinade for long enough. So it seems raw but is technically “cooked” by the acidity of the lime juice.

I can only find frozen swai, does using thawed fish compromise the quality of the ceviche?

You can swap the swai for another type of fresh fish if you like. However, most frozen fish is frozen within 12 hours after catching, so they should taste pretty fresh!

Does the marinating time matter?

Yes, the time that you marinate the fish in the lime juice makes a big difference. Depending on the size you cut the fish, the time could vary. The most common time for “cooking” or marinating the fish is 1 hour.

What Other Ingredients Could I Add or Substitute In?

Some cooks add in fruits to their ceviche (seviche) recipes including pineapple or mango. You can make this more like a Peruvian ceviche (cebiche) and include chili peppers or other hot peppers from the Latin American regions. Some also use fresh caught flounder or Mahi Mahi for this recipe as well, although I would suggest using the fish I mentioned above to be eco-friendly.

Swai Fish

More Fish Recipes!

Check the printable recipe card below for the nutrition information including calories, protein, cholesterol, and sodium percentages.

Ceviche Recipe #ASpicyPerspective #Ceviche #CevicheRecipe #HowtoMakeCeviche #CevicheIngredients #Healthy #LowCarb #Paleo
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5 from 18 votes
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Ceviche de Pescado (Fish Ceviche Recipe)

Prep Time: 10 minutes
Total Time: 10 minutes
The perfect Classic Ceviche Recipe – Fresh and vibrant with punch of heat. Serve with tortilla chips or on a salad. Low carb, gluten free and paleo!
Servings: 8



  • Place the diced fish in a bowl and cover with 3/4 of the lime juice. Toss well. Cover and refrigerate for at least 1 hour. When ready to proceed, strain off the lime juice.
  • In a mixing bowl, mix the veggies with the remaining lime juice. Stir in the fish and cilantro. Drizzle with olive oil and add chili garlic sauce. Gently toss.
  • Salt and pepper to taste. Serve with tortilla chips or a salad.



Serving: 1g, Calories: 103kcal, Carbohydrates: 5g, Protein: 12g, Fat: 4g, Saturated Fat: 1g, Cholesterol: 21mg, Sodium: 41mg, Potassium: 460mg, Fiber: 2g, Sugar: 1g, Vitamin A: 255IU, Vitamin C: 9.7mg, Calcium: 25mg, Iron: 0.8mg
Course: Appetizer
Cuisine: Spanish
Author: Sommer Collier

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27 comments on “Ceviche de Pescado (Fish Ceviche Recipe)”

  1. Pingback: The 35 BEST White Fish Recipes – Chefs News

  2. Pingback: The 35 BEST White Fish Recipes - GypsyPlate » shikhaworld

  3. Swai is farm raised – usually from Vietnam. Water quality is poor and overcrowded. Antibiotics are used heavily, high levels of mercury are common too. I would avoid eating swai, especially in ceviche. Swai is a bottom feeder ( catfish) not the best choice to feed your family. Do some research on Swai farms- and fish recommendations for ceviche. 

  4. I never thought that I would be able to eat something like this, but this recipe makes me feel better about eating “raw” fish, especially since I know that it is in fact not raw!

  5. This sounds like the perfect appetizer for a hot summer day! Thanks for sharing!

  6. I am so happy to have found this recipe! I recently went gluten-free and am now on the lookout for easy tasty recipes! I will be eating this as a main dish as it looks fresh and flavorful!

  7. Looks amazing! Can’t wait to try it!

  8. Ceviche is so easy and can be surprisingly refreshing. I’ve not had fish ceviche before, only shrimp and it was in a cold tomato broth (I’m not a huge fan of cold tomato broth). Huge fan of your recipe. Very glad it’s not in a cold tomato broth. :)

  9. This is fresh and light and just perfect!

  10. I really had no idea about the swai. You insight is definitely helpful when choosing a type of seafood to buy! We love a good ceviche!

  11. This is so good and really easy to make!

  12. That looks like a delicious and fun recipe, very tempted to try!

  13. One of the best ceviche recipes I have seen! 

  14. I love this! Perfect flavor. Definitely has some spice to it! 

  15. Ceviche is always our favorite! This is such a great recipe!

  16. I’ve only seen swai frozen around here. I imagine using thawed fish would compromise the quality of the ceviche. Any thoughts on, or experience with, that?

  17. Pingback: What Is Swai Fish? : Sarah's Seafood Shack

  18. Ummmm, Yum!

    My first experience with Ceviche was almost 2 years ago in Costa Rica. It was love at first taste. I can't wait to try this recipe. Thanks Sommer!


  19. Excellent, Sommer! Thanks for the helpful tip about Swai. I absolutely LOVE Ceviche but have always been a little daunted to try it myself. Thanks for the inspiration!

  20. As I sat here eating my canned tuna, I stopped and crave for your ceviche. I think I have to bin this tuna and head off for the fishmonger. Such a fresh looking meal you've got there Sommer.

  21. what a wonderful dish..great for a party..love the blue chips


  22. I'm not familiar with Swai – now I will be on the lookout! You inspire me to be more adventurous with seafood – Bri is not a huge fan, so I often pass it up, but I love seafood and really should make this regardless – all the more for me! The flavors sound perfect and it looks beautiful!

  23. Beautiful dish. Great color, flavor combination, and presentation.

    As a person who has studied and written extensively on the subject. I am not going to get into the topic of supporting sustainable fish in a blog comment. Suffice to say that, I agree with you in the sentient that these retail stores need to make a decision. Either support sustainable fish or not. Get off the fence. I do not buy fish that is endangered, and do not support restaurants that serve them. But it seems like the store you are talking about has one-foot in one-foot out.

  24. You make an excellent point about the endangered fish and the signs. They should just not carry them or provide alternatives. There is an awesome TED video with Dan Barber called How I Fell In Love With A Fish. A must watch for those interested in sustainable fish. Here is the link: http://www.ted.com/talks/dan_barber_how_i_fell_in_love_with_a_fish.html
    Check it out!

  25. Dear Sommer – What fantastic flavors with the fish and the fresh cilantro, onions, tomatoes and cilantro! Beautiful pics as usual too.

    Love the pairing with the blue corn tortilla chip.

    I would love a glass of that now – even though its 11.00pm!

    Ciao, Devaki @ weavethousandflavors

  26. This is such a beautiful dish. love the purple corn chips!