Ceviche is one of the simplest dishes to prepare, making it a great go-to dish when you want to spend minimal effort in the kitchen. The only catch is that you’ll need to plan ahead a bit, as your main ingredient — high-quality fish — needs to “cook,” refrigerated in an acidic, lime juice marinade, for several hours before the fish is no longer “raw.” After that, the dish can come together in a matter of minutes, depending on the recipe.
Ceviche’s popularity owes to the fact that there’s nothing out there quite like it: it’s a tangy, tasty, savory approach to making fish that basically tastes like a vacation.
Here are eight ceviche recipes that you should keep in your rotation, be they for healthy meal options or entertaining..
1. Classic Ceviche
This classic recipe by chef Rick Bayless is straightforward, uncomplicated, and works best with either halibut or cod.
2. Salmon Ceviche with Coconut and Basil
Thai basil, fresh ginger, and coconut milk make for a thai-inspired ceviche that has a little more body than traditional recipes. You’ll need to be available to check in on this dish in the second and third hours of marinating, as it is one of the few ceviches that is not served immediately.
3. Alaskan Cod Ceviche
Save this cod ceviche for a weekend when you’ll be in and out of the house throughout the day: it requires six to seven hours to marinate, with the occasional stir every couple of hours, followed by a final hour to let the flavors of the dish’s other components fully infuse into the fish.
4. Halibut Mango Ceviche
What would otherwise be a classic recipe for ceviche is gussied up here with the sweet, tart addition of ripe mango and the crisp crunch of jicama.
5. Salmon Ceviche with Avocado and Mango
Salmon and avocado come together in this exquisite recipe to make a luscious ceviche. To do it properly, make sure you take the extra step to make your own leche de tigre, a key component of the dish. (Make a big batch of the leche de tigre, as it will keep in the freezer for future ceviches.)
6. Wild Salmon and Avocado Ceviche
Can’t get enough salmon and avocado ceviche this summer, but don’t want to have to make leche de tigre to get your fix? These two superfoods come together again in this simplified recipe sans leche de tigre, but the outcome is equally delicious.
7. Halibut Ceviche Verde
Another twist on a classic ceviche recipe, this one uses ingredients you would expect in salsa verde to keep things on the hot side.
8. Halibut Ceviche with Avocado Aioli
While not technically a ceviche, this recipe features the flavors you’d find in one, which contrast nicely with a grilled fillet of halibut. That’s right: there’s nothing raw about the fish in this ceviche-inspired dish, which is something your pregnant friend is going to very happy about.*
*Though the fish in ceviche is “cooked” by acid, it is still considered a raw form of seafood. Officially, we cannot recommend that you eat our salmon raw; and are required to inform you that consuming raw or undercooked seafood and shellfish may increase your risk of foodborne illness. There's a physiological change that wild salmon experience when they move from fresh water to salt water (and back again), which makes them more susceptible to parasites found in fresh water. While we follow modern flash-freezing processes that help to kill off the parasites, we definitely recommend cooking our salmon before eating it. Here's an article with a few more details on our thoughts behind this.