Zesty Citrus Ceviche with Avocado

Zesty Citrus Ceviche with Avocado

Fresh fish cures gently in lime juice, then meets creamy avocado and crunchy vegetables.

Total 1 hr 25 min Makes 4 servings Calories 210/serving

Dietary

Pescatarian, Dairy free, Nut free, Halal

Allergens

Fish

This ceviche relies on citrus acid to gently cure raw fish, giving it a tender, opaque texture and a bright, tangy flavor. Diced avocado adds richness while red onion, cilantro, and jalapeño bring crunch and heat. Serve chilled as a light appetizer or main course on a warm day, with tortilla chips or tostadas alongside.

Ingredients

  • 1 pound fresh skinless sea bass or halibut fillet, diced small
  • 1/2 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh orange juice
  • 1/2 cup red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1 cup tomato, seeded and diced
  • 1/3 cup fresh cilantro, chopped
  • 1 avocado, diced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tortilla chips or tostadas, for serving

Method

  1. Cut the fish into small, even 1/2-inch cubes and place in a glass or ceramic bowl.

  2. Pour the lime, lemon, and orange juice over the fish, making sure it is fully submerged.

  3. Cover and refrigerate until the fish turns opaque and firm, stirring once halfway through.

  4. Drain off most of the citrus juice, leaving about 2 tablespoons in the bowl with the fish.

  5. Add the red onion, jalapeño, tomato, and cilantro to the fish and gently toss to combine.

  6. Fold in the diced avocado, salt, pepper, and olive oil, mixing gently to avoid mashing the avocado.

  7. Taste and adjust salt or citrus juice as needed, then chill for 10 minutes before serving.

  8. Serve cold in small bowls or glasses with tortilla chips or tostadas on the side.

Rate this recipe

★ 4.8 (1)

Zesty Citrus Ceviche with Avocado

This ceviche relies on citrus acid to gently cure raw fish, giving it a tender, opaque texture and a bright, tangy flavor. Diced avocado adds richness while red onion, cilantro, and jalapeño bring crunch and heat. Serve chilled as a light appetizer or main course on a warm day, with tortilla chips or tostadas alongside.

1 hr 25 min 4 servings 210 cal

Ingredients

  • 1 pound fresh skinless sea bass or halibut fillet, diced small
  • 1/2 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 1/4 cup fresh orange juice
  • 1/2 cup red onion, finely diced
  • 1 jalapeño, seeded and minced
  • 1 cup tomato, seeded and diced
  • 1/3 cup fresh cilantro, chopped
  • 1 avocado, diced
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil
  • 1 tortilla chips or tostadas, for serving

Method

  1. 1

    Cut the fish into small, even 1/2-inch cubes and place in a glass or ceramic bowl.

  2. 2

    Pour the lime, lemon, and orange juice over the fish, making sure it is fully submerged.

  3. 3

    Cover and refrigerate until the fish turns opaque and firm, stirring once halfway through.

  4. 4

    Drain off most of the citrus juice, leaving about 2 tablespoons in the bowl with the fish.

  5. 5

    Add the red onion, jalapeño, tomato, and cilantro to the fish and gently toss to combine.

  6. 6

    Fold in the diced avocado, salt, pepper, and olive oil, mixing gently to avoid mashing the avocado.

  7. 7

    Taste and adjust salt or citrus juice as needed, then chill for 10 minutes before serving.

  8. 8

    Serve cold in small bowls or glasses with tortilla chips or tostadas on the side.