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Not quite raw and not quite cooked, ceviche is a light, refreshing seafood appetizer enjoyed all along the Pacific Coast of Latin America. The dish varies by country, but at its core, it’s made from raw fish that’s been marinated in citrus to denature the proteins, thereby turning it firm and opaque, similar to fish that’s been heated. While its origins are not entirely clear, ceviche has perhaps its deepest roots in Peru, where it’s considered the national dish. Here, you’ll find classic Peruvian and Mexican ceviche recipes, along with taco and tostada variations plus Thai and Filipino takes. Make your way through the collection to find your favorite ceviche preparation.
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Tuna-Avocado Ceviche with Salsa Macha
Salsa macha tastes amazing on pretty much anything. Add a couple spoonfuls to cubed raw fish to transform an everyday ceviche into an extraordinary snack. Serve like poke or with tostadas.
Patacones (Fried Plantains) with Sea Bass Ceviche
Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Audrey Taylor
Winemaker Bibiana González Rave combines shallots with fresh herbs and coconut milk in a mouthwatering sea bass ceviche that brings forth the flavors of her Colombian upbringing. She serves it with smashed, double-fried plantain wafers that act as crispy scoops.
Ceviche
Julia Hartbeck
Rick Bayless’ classic Mexican ceviche includes all the ingredients typical of this style, plus one that’s not exactly standard: chopped green olives. They bring a salty, slightly tangy element to complement the sweet-tart tomatoes and creamy avocado.
Fish and Shrimp Ceviche Tostadas
Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Nidia Cueva
Studded with tomatoes and carrots, lime juice–cured seafood is piled atop fiery habanero crema. The crema can be made in advance, but build the tostadas just before serving to keep them crisp.
Ceviche with Corn and Sweet Potatoes
Ceviche is the national dish of Peru, and this recipe with white fish is representative of the traditional Peruvian style. Instead of choclo, the large-kernel corn that’s typically used, we’ve subbed in an ear of easier-to-find fresh sweet corn.
Tuna Ceviche with Avocado and Cilantro
With only a few ingredients, Rick Bayless’ 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.
Scallop Ceviche with Aguachile
This simple ceviche combines aguachile — a vibrant sauce made from fresh chiles, herbs, and cucumbers — with thinly sliced scallops that have been just cured in fresh lime juice.
Red Snapper Ceviche
Allen Susser prefers firm, white-fleshed fish for ceviche, such as the red snapper here. “Dice the fish into uniform pieces, so they cook evenly in the citrus juice,” he advises. This bright dish is studded with finely chopped red and yellow bell pepper; it’s spiced with just a pinch each of ground cumin and crushed red pepper.
Summer Vegetable “Ceviche”
Instead of fish, Green Kitchen Stories bloggers David Frenkiel and Luise Vindahl marinate a medley of fresh veggies in a bright lime-based dressing. Their summer version includes baby lima beans, corn, nectarines, avocado, orange bell pepper, and cherry tomatoes.
Scallop Ceviche with Sweet Potato
This Peruvian sea scallop ceviche gets its heat from a combo of ají limo paste and seeded habanero. Chopped celery adds a little freshness plus a subtle crunch, a clove of garlic contributes pungency, and a splash of bottled clam juice or fish stock enriches the marinade, aka leche de tigre.
Thai Ceviche with Coconut
Thailand has its own versions of ceviche, including goong chae nam pla, which is made with prawns, and koi tuna. Sang Yoon’s recipe employs a trio of seafood — squid, shrimp, and scallops — that’s boiled for just a single minute before being marinated in a lime-based blend that includes coconut water, soy sauce, brown sugar, and sriracha. The addition of shredded coconut rounds out the Thai flavors.
Ceviche Fish Tacos with Avocado and Lime
Mexican-style ceviche is perfect for tucking into warm corn tortillas. This version is loaded with Fresno chiles; the citrusy marinade is balanced with just a touch of honey. Serve the tacos with thinly sliced avocado and lime wedges.
Filipino-Style Ceviche with Coconut Milk
Kinilaw is a raw seafood dish that’s often referred to as Filipino ceviche. Here, 2014 F&W Best New Chef Paul Qui swaps in raw coconut vinegar for citrus juice as the base of his tuna marinade, bolstering it with coconut milk, grated ginger, and Thai chiles.
Jodie Kautzmann
2025-09-18 17:27:00