11 Fresh Ceviche Recipes That Deliver Bright Coastal Energy

Ceviche has always charmed me with its bright and refreshing flavors. Each recipe is like a little taste of the ocean, offering everything from the classic lime zestiness to the sweet surprise of tropical fruit. Picture fresh vegetables adding a satisfying crunch alongside perfectly marinated seafood. With summer just around the corner, these energizing dishes are perfect for any gathering. Let’s discover these delightful ceviche variations that could transform your culinary adventures.

Classic Lime Ceviche With Cilantro

Ceviche is a revitalizing and flavorful dish that hails from the coastal regions of Latin America, particularly Peru. It typically consists of raw fish that’s “cooked” in citrus juice, primarily lime, and is enhanced with various herbs, vegetables, and spices. The acid in the lime juice denatures the proteins in the fish, giving it a firm texture and opaque appearance, much like traditional cooking. This Classic Lime Ceviche With Cilantro is a simple yet delicious way to enjoy this seafood delicacy, bringing the vibrant flavors of lime and fresh cilantro to the forefront.

In addition to being a delightful appetizer, ceviche can also be served as a light main course paired with tortilla chips or on a bed of lettuce. The freshness of the ingredients is key, so using the best quality fish and the ripest produce will guarantee a successful dish. This recipe is perfect for gatherings, warm-weather parties, or whenever you’re in the mood for a taste of the sea.

Ingredients (Serves 4-6):

• 1 pound fresh white fish fillets (such as snapper or tilapia), skinless and boneless
• 1 cup freshly squeezed lime juice (about 8-10 limes)
• 1 medium red onion, thinly sliced
• 1 medium tomato, diced
• 1 small cucumber, peeled and diced
• 1-2 jalapeño peppers, seeded and finely chopped (adjust to taste)
• 1/2 cup fresh cilantro, chopped
• Salt to taste
• Freshly cracked black pepper to taste
• Tortilla chips or avocado slices for serving (optional)

Cooking Instructions:

1. Prepare the Fish: Cut the fresh fish fillets into small, bite-sized cubes (about 1/2 inch). This helps guarantee that the fish absorbs the lime juice effectively. Place the cubed fish in a glass or ceramic bowl, as metal can react with the lime juice.
2. Marinate the Fish: Pour the freshly squeezed lime juice over the fish, guaranteeing that all pieces are submerged. Cover the bowl with plastic wrap and refrigerate for about 30 minutes to 1 hour. The fish will become opaque as it “cooks” in the acidic lime juice during this time.
3. Chop Vegetables: While the fish is marinating, prepare the vegetables. Thinly slice the red onion, dice the tomato and cucumber, and finely chop the jalapeño peppers. Feel free to adjust the amount of jalapeño based on your heat preference.
4. Combine Ingredients: After the fish has marinated and is opaque, remove it from the refrigerator. Gently drain excess lime juice if desired, but keep some for flavor. Add the diced vegetables and chopped cilantro to the bowl with the fish. Season with salt and freshly cracked black pepper to taste.
5. Mix Gently: Using a spatula or large spoon, gently fold the ingredients together to combine, being careful not to break up the fish too much. Taste the ceviche and adjust the seasoning if needed.
6. Serve: Serve the ceviche immediately in small bowls or on plates. It can be enjoyed on its own or accompanied by tortilla chips or slices of avocado for a creamier contrast.

Extra Tips:

When making Classic Lime Ceviche With Cilantro, freshness is key—guarantee that your fish is as fresh as possible, preferably sourced from a reputable fish market. If you’re not serving the ceviche right away, store it in the refrigerator for no more than a couple of hours to maintain the freshness of the ingredients.

For an added twist, consider incorporating diced mango or pineapple for a touch of sweetness that complements the acidity of the lime. Enjoy your ceviche chilled, and savor the bright, zesty flavors!

Mango and Avocado Ceviche

Ceviche is a revitalizing and vibrant dish that showcases the bright flavors of fresh seafood, citrus, and various accompaniments. This Mango and Avocado Ceviche takes the traditional concept of ceviche and gives it a tropical twist. By incorporating ripe mango and creamy avocado, this dish not only adds a sweetness that complements the tangy citrus but also provides a rich texture that enhances the overall experience.

Perfect for a summer gathering or a light appetizer, this recipe is sure to impress your guests with its colorful presentation and delightful taste.

Preparing Mango and Avocado Ceviche is both simple and quick, making it an ideal choice for those who want to enjoy a gourmet dish without spending hours in the kitchen. The key to a successful ceviche is using the freshest ingredients and allowing the flavors to meld together.

In this recipe, the combination of lime juice, cilantro, and jalapeño brings a zesty kick that perfectly balances the sweetness of the mango and the creaminess of the avocado. Serve it chilled with tortilla chips or on its own for a revitalizing treat.

Ingredients (Serves 4-6):

• 1 pound fresh white fish (like cod or tilapia), diced
• 1 cup fresh lime juice
• 1 ripe mango, diced
• 1 ripe avocado, diced
• 1/2 red onion, finely chopped
• 1 jalapeño pepper, seeded and minced
• 1/4 cup fresh cilantro, chopped
• Salt and pepper to taste
• Tortilla chips (for serving)

Instructions:

1. Prepare the Fish: Start by selecting the freshest fish available. Dice the fish into small, uniform pieces. Place the fish in a glass or ceramic bowl (avoid metal as it can react with the lime juice). This will be the base of your ceviche.
2. Marinate the Fish: Pour the fresh lime juice over the diced fish, making sure the fish is completely submerged. The acidity from the lime juice will “cook” the fish. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or until the fish is opaque and firm.
3. Add the Vegetables: While the fish is marinating, prepare the other ingredients. Dice the mango and avocado, finely chop the red onion, and mince the jalapeño pepper. Once the fish is ready, drain off some of the excess lime juice, leaving just enough to keep the mixture moist.
4. Combine the Ingredients: Gently fold in the diced mango, avocado, red onion, jalapeño, and cilantro into the marinated fish. Be careful not to mash the avocado. Season with salt and pepper to taste, adjusting according to your preference.
5. Serve: Chill the ceviche for an additional 10-15 minutes to allow the flavors to meld together. Serve in small bowls or cups with tortilla chips on the side for scooping. Enjoy!

Extra Tips:

When making Mango and Avocado Ceviche, it’s essential to use ripe but firm avocados to prevent them from becoming mushy during mixing. Additionally, feel free to customize the recipe by adding other ingredients such as diced bell peppers or cucumber for an extra crunch.

If you prefer spiciness, you can add more jalapeño or even incorporate a dash of hot sauce. Remember to serve the ceviche promptly after preparation for the best flavor and freshness!

Spicy Shrimp Ceviche

Ceviche is a delightful dish that showcases the freshness of seafood, often marinated in citrus juices that “cook” the fish. Spicy Shrimp Ceviche is a vibrant twist on the traditional recipe, infusing it with bold flavors and a hint of heat. This dish is perfect for summer gatherings or as a revitalizing appetizer, combining succulent shrimp with zesty lime juice, a medley of crunchy vegetables, and a kick from jalapeños. The result is a tantalizing ceviche that’s both invigorating and satisfying.

In this Spicy Shrimp Ceviche recipe, the shrimp is marinated to perfection, allowing the citrus and spices to penetrate the meat, resulting in a dish that’s bursting with flavor. Served chilled, it’s a wonderful way to enjoy the taste of the ocean with a spicy twist. Gather your ingredients, and let’s plunge into this delicious culinary adventure!

Ingredients (Serves 4-6)

• 1 lb fresh shrimp, peeled and deveined
• 1 cup fresh lime juice (about 8-10 limes)
• 1 medium red onion, finely chopped
• 1 medium cucumber, diced
• 1 medium tomato, diced
• 1-2 jalapeños, finely chopped (adjust to taste)
• 1/2 cup fresh cilantro, chopped
• Salt to taste
• Black pepper to taste
• Tortilla chips, for serving

Cooking Instructions

1. Prepare the Shrimp: Begin by cleaning and prepping the shrimp. Make sure they’re peeled and deveined. If you prefer smaller pieces, you can chop the shrimp into bite-sized chunks. This will help with even marination and make it easier to eat.
2. Marinate the Shrimp: Place the cleaned shrimp in a bowl and pour the fresh lime juice over them. The acidity of the lime juice will “cook” the shrimp. Verify that all the shrimp are submerged in the juice. Cover the bowl with plastic wrap and place it in the refrigerator to marinate for about 30-45 minutes, or until the shrimp turn pink and opaque.
3. Chop the Vegetables: While the shrimp is marinating, prepare your vegetables. Finely chop the red onion, cucumber, tomato, and jalapeños. Make sure to remove the seeds from the jalapeños if you prefer a milder flavor. Place all the chopped vegetables in a large mixing bowl.
4. Combine Ingredients: Once the shrimp is fully marinated, drain excess lime juice if desired (some prefer to keep it for more flavor). Add the marinated shrimp to the bowl with the chopped vegetables. Toss everything together gently to combine.
5. Season the Ceviche: Add chopped cilantro to the mixture, and season with salt and black pepper to taste. Stir everything together carefully, verifying the seasoning is evenly distributed.
6. Chill and Serve: Let the ceviche rest for an additional 10-15 minutes in the refrigerator to allow the flavors to meld together. Serve the Spicy Shrimp Ceviche chilled, accompanied by tortilla chips for dipping.

Extra Tips

When making Spicy Shrimp Ceviche, freshness is key—opt for the freshest shrimp you can find for the best flavor and texture. Additionally, feel free to adjust the level of spiciness by adding more or fewer jalapeños or even incorporating other chili varieties.

If you want to add a tropical twist, consider including diced mango or avocado for a creamy contrast. Enjoy your ceviche with a side of cold beverages for a truly invigorating experience!

Coconut Milk Ceviche

Coconut Milk Ceviche is a delightful twist on the traditional ceviche, combining the bright and zesty flavors of fresh seafood with the creamy richness of coconut milk. This revitalizing dish is perfect for warm weather and tropical gatherings, offering a unique and satisfying flavor profile that’s sure to impress your guests.

The use of coconut milk adds a velvety texture that complements the acidity of lime juice, while fresh herbs and vegetables enhance the overall taste and presentation.

This recipe isn’t only simple to prepare but also versatile, allowing you to choose your favorite types of seafood. Whether you prefer shrimp, scallops, or a mix of both, the combination with coconut milk creates a dish that’s both delicious and visually appealing.

Serve it chilled, accompanied by tortilla chips or on its own, for a delightful appetizer or light meal.

Ingredients (Serves 4-6):

• 1 pound shrimp, peeled and deveined
• 1 cup coconut milk
• 1/2 cup fresh lime juice
• 1/2 red onion, finely chopped
• 1 medium cucumber, diced
• 1 cup cherry tomatoes, halved
• 1/4 cup fresh cilantro, chopped
• 1 jalapeño, finely chopped (optional)
• Salt and pepper to taste
• Tortilla chips for serving

Cooking Instructions:

1. Prepare the Shrimp: Begin by bringing a pot of water to a boil. Add the shrimp and cook for about 2-3 minutes, or until they turn pink and opaque. Be careful not to overcook them.

Once cooked, drain the shrimp and place them in an ice bath to stop the cooking process. Drain again and set aside.

2. Mix the Base: In a large mixing bowl, combine the coconut milk and fresh lime juice. Stir well to create a creamy base that will coat the shrimp and vegetables.

3. Add the Vegetables: To the bowl with the coconut milk mixture, add the finely chopped red onion, diced cucumber, halved cherry tomatoes, and chopped cilantro.

If you like a bit of heat, add the finely chopped jalapeño. Mix everything together gently to combine the flavors.

4. Incorporate the Shrimp: Add the cooled shrimp to the vegetable and coconut milk mixture. Toss gently to confirm all the shrimp are coated with the coconut milk and well mixed with the vegetables.

5. Season and Chill: Season the ceviche with salt and pepper to taste. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to allow the flavors to meld together and the dish to chill thoroughly.

6. Serve: Once chilled, give the ceviche a gentle stir. Serve in small bowls or on a large platter with tortilla chips on the side for dipping.

Extra Tips:

When making Coconut Milk Ceviche, it’s important to use the freshest seafood available to guarantee the best flavor and texture.

Consider marinating the ceviche for a longer period to enhance the flavors even more, but keep in mind that the shrimp may become too firm if left too long.

Feel free to customize the recipe by adding your favorite vegetables or herbs, such as bell peppers or mint, for an extra layer of flavor. Enjoy your revitalizing dish!

Pineapple and Jalapeño Ceviche

Pineapple and Jalapeño Ceviche is a revitalizing twist on the traditional ceviche, combining the sweetness of fresh pineapple with the spicy kick of jalapeño peppers. This vibrant dish is perfect for a summer gathering or a light appetizer, offering a delightful balance of flavors that will tantalize your taste buds.

With the addition of fresh seafood and zesty lime juice, it brings a taste of the tropics right to your table, making it a crowd-pleaser for those who enjoy a bit of heat in their dishes. This ceviche isn’t only delicious but also healthy, as it’s packed with protein from the fish and vitamins from the fruits and vegetables.

The acidity of the lime juice “cooks” the fish, making it safe to eat without needing to apply heat. Whether you’re hosting a backyard barbecue or simply looking to enjoy a light meal, Pineapple and Jalapeño Ceviche is sure to impress your guests and leave them craving more!

Ingredients (serves 4-6):

• 1 pound fresh white fish (such as snapper or tilapia), diced
• 1 cup fresh pineapple, diced
• 1 medium jalapeño, seeds removed and finely chopped
• 1/2 medium red onion, finely chopped
• 1/2 cup fresh cilantro, chopped
• Juice of 4 limes
• Salt, to taste
• 1 avocado, diced (optional, for serving)
• Tortilla chips (for serving)

Cooking Instructions:

1. Prepare the Fish: Start by rinsing the fresh fish under cold water. Pat it dry with paper towels and dice it into small, bite-sized pieces. Place the diced fish in a large glass or ceramic bowl. Avoid using metal bowls, as the acidity from the lime juice can react with the metal.
2. Marinate the Fish: Squeeze the fresh lime juice over the diced fish until it’s completely submerged. The lime juice should cover the fish to guarantee even “cooking.” Cover the bowl with plastic wrap and refrigerate for about 15-30 minutes, or until the fish appears opaque and firm.
3. Prepare the Vegetables and Pineapple: While the fish is marinating, dice the fresh pineapple, jalapeño, and red onion. Make sure to finely chop the jalapeño to control the spice level, adjusting the quantity based on your heat preference. Chop the cilantro and set all the ingredients aside.
4. Combine the Ingredients: Once the fish has marinated and is properly “cooked,” remove it from the refrigerator. Drain any excess lime juice and add the diced pineapple, jalapeño, red onion, and cilantro to the bowl with the fish. Gently fold the ingredients together until well combined. Season with salt to taste.
5. Serve the Ceviche: To serve, spoon the ceviche into individual bowls or a large serving platter. If desired, add diced avocado on top for creaminess. Serve with tortilla chips on the side for a crunchy accompaniment that balances the dish.

Extra Tips:

For an added layer of flavor, consider marinating the ceviche overnight in the refrigerator. This allows the flavors to meld beautifully.

Additionally, feel free to customize the recipe by adding other fruits, such as mango or kiwi, for a unique twist. Always use the freshest seafood available, and verify that your fish is sushi-grade to guarantee safety when consuming raw. Enjoy your Pineapple and Jalapeño Ceviche chilled for the best experience!

Salmon Ceviche With Dill

Salmon Ceviche with Dill is a revitalizing and vibrant dish that combines the rich flavors of fresh salmon with the bright notes of citrus and the aromatic essence of dill. This dish is perfect for warm weather, serving as a light appetizer or a main course that showcases the delicate nature of the fish. The marinating process, which “cooks” the salmon in citrus juice, allows the fish to absorb the flavors while maintaining its tender texture.

The addition of fresh dill adds an unexpected twist that elevates the dish, creating a delightful balance against the acidity of lime and lemon juice. The crispness of cucumbers and the slight bite of red onion provide a pleasant contrast, making each bite an enjoyable experience. Whether you’re hosting a summer gathering or simply craving something invigorating, this Salmon Ceviche with Dill is sure to impress your guests.

Ingredients (Serves 4-6)

• 1 pound fresh salmon fillet, skin removed and diced into small cubes
• 1/2 cup freshly squeezed lime juice
• 1/4 cup freshly squeezed lemon juice
• 1/2 cup diced cucumber
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh dill
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 avocado, diced (for garnish)
• Tortilla chips or plantain chips (for serving)

Cooking Instructions

1. Prepare the Salmon: Start by selecting a high-quality, fresh salmon fillet. Confirm that it’s boneless and skinless. Use a sharp knife to dice the salmon into small, uniform cubes, roughly 1/2 inch in size. This will guarantee even marination and a pleasant texture in the final dish.
2. Marinate the Salmon: In a mixing bowl, combine the diced salmon with the freshly squeezed lime and lemon juice. The acidity of the citrus juices will “cook” the salmon, so make sure it’s fully submerged in the liquid. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to 1 hour. Stir occasionally to confirm even marination.
3. Prepare the Vegetables: While the salmon is marinating, prepare the other ingredients. Dice the cucumber and finely chop the red onion. Rinse the fresh dill under cold water, then pat dry and chop it coarsely. Having all ingredients ready will make the final mixing easier.
4. Combine Ingredients: Once the salmon has marinated and appears opaque, remove it from the refrigerator. Drain off a small amount of the marinade, if desired, to avoid excess liquid in the final dish. In a large bowl, gently fold in the diced cucumber, red onion, chopped dill, salt, and black pepper. Mix until all ingredients are well incorporated.
5. Serve: Transfer the salmon ceviche into a serving platter or individual bowls. Garnish with diced avocado on top for added creaminess and flavor. Serve alongside tortilla chips or plantain chips for a delightful crunch.

Extra Tips

For the best flavor, always use the freshest salmon available, as it makes a significant difference in taste and texture. If you wish to add a bit of heat, consider including diced jalapeño or a splash of hot sauce to the mix.

Additionally, adjust the acidity to your liking; if you prefer a milder flavor, reduce the amount of lime or lemon juice. Ceviche is best enjoyed fresh, but it can be stored in the refrigerator for a short time if needed. Enjoy your culinary creation!

Watermelon and Feta Ceviche

Watermelon and Feta Ceviche is a revitalizing twist on traditional ceviche that combines the sweetness of fresh watermelon with the salty creaminess of feta cheese. This vibrant dish is perfect for summer gatherings or as a light appetizer, offering a delightful contrast of flavors and textures. The bright colors and bold flavors are sure to impress your guests, making it a standout addition to any meal.

In this recipe, the watermelon is diced into bite-sized cubes and marinated in a zesty lime dressing, allowing the flavors to meld beautifully. The addition of fresh herbs and spices elevates the dish, giving it an aromatic quality that complements the watermelon and feta perfectly. This unique ceviche can be served chilled, making it an ideal option for warm weather.

Ingredients (Serves 4-6):

• 4 cups of seedless watermelon, diced
• 1 cup of feta cheese, crumbled
• 1 small red onion, finely chopped
• 1 medium cucumber, diced
• 1/4 cup of fresh lime juice
• 1/4 cup of fresh cilantro, chopped
• 1 small jalapeño, seeded and minced (optional for heat)
• Salt and pepper, to taste
• Tortilla chips or pita bread, for serving

Cooking Instructions:

1. Prepare the Watermelon: Start by cutting the watermelon into bite-sized cubes. Use a sharp knife to carefully slice off the rind and then cut the flesh into uniform pieces. This will guarantee even marination and make for a visually appealing dish.
2. Mix the Ingredients: In a large mixing bowl, combine the diced watermelon, crumbled feta cheese, finely chopped red onion, and diced cucumber. The combination of these ingredients will create a colorful and flavorful base for your ceviche.
3. Make the Dressing: In a separate small bowl, whisk together the fresh lime juice, chopped cilantro, and minced jalapeño (if using). This zesty dressing will enhance the flavors of the ceviche and add an invigorating kick.
4. Combine and Season: Pour the lime dressing over the watermelon mixture and gently toss everything together until well combined. Be careful not to mash the watermelon or feta; you want to keep the texture intact.
5. Taste and Adjust: Season the ceviche with salt and pepper to taste. Start with a small amount and adjust as needed, ensuring that the flavors are balanced.
6. Chill and Serve: Cover the ceviche with plastic wrap and let it chill in the refrigerator for at least 30 minutes. This will allow the flavors to meld together beautifully. Serve the ceviche chilled, alongside tortilla chips or pita bread for dipping.

Extra Tips:

For an added layer of flavor, consider incorporating diced avocado or a sprinkle of chili powder on top before serving. This dish is best enjoyed fresh but can be stored in the refrigerator for a day.

Make sure to serve it immediately after chilling for the best taste and texture. Experiment with different herbs like mint or basil for a unique twist that complements the watermelon’s sweetness!

Mixed Seafood Ceviche

Mixed Seafood Ceviche is a vibrant and invigorating dish that brings the ocean’s flavors to your table. This dish isn’t only visually appealing with its array of colors but also offers a delightful combination of textures and tastes. It’s perfect for warm weather and is often served as an appetizer or light meal, showcasing the freshness of seafood and the zest of citrus. The marinating process allows the seafood to “cook” in the acidity of lime juice, creating a unique and savory experience.

In this recipe, we’ll combine a medley of seafood, including shrimp, scallops, and fish, marinated with lime juice, tomatoes, red onion, cilantro, and avocado. The result is a dish that’s both light and satisfying. Serve it with tortilla chips or on its own as an invigorating starter at your next gathering or beach day.

Ingredients (serves 4-6):

• 1 cup shrimp, peeled and deveined
• 1 cup scallops, cleaned and cut into quarters
• 1 cup firm white fish (like tilapia or snapper), diced
• 1 cup lime juice (about 8-10 limes)
• 1 medium red onion, finely chopped
• 1 medium tomato, diced
• 1/2 cup fresh cilantro, chopped
• 1 avocado, diced
• 1-2 jalapeños, finely chopped (optional for heat)
• Salt and pepper to taste

Cooking Instructions:

1. Prepare the Seafood: Start by cleaning and cutting all your seafood into bite-sized pieces. Make sure to remove the shells from the shrimp and any tough membranes from the scallops. Rinse everything under cold water and pat dry with paper towels to confirm there’s no excess moisture.
2. Marinate the Seafood: In a large glass or ceramic bowl, combine the shrimp, scallops, and white fish. Pour the lime juice over the seafood until it’s completely submerged. This step is essential, as the acidity of the lime juice will “cook” the seafood. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or until the seafood appears opaque.
3. Add the Vegetables: Once the seafood is marinated, remove it from the refrigerator. Drain off some of the lime juice, leaving just a little for flavor. Add the chopped red onion, diced tomato, cilantro, and jalapeños to the bowl. Gently stir to combine, making sure not to break the seafood pieces.
4. Season the Ceviche: Taste the mixture and season with salt and pepper to your preference. Remember that the flavor should be bright and invigorating, so adjust the seasoning as needed.
5. Incorporate the Avocado: Just before serving, gently fold in the diced avocado. This adds creaminess to the dish and balances the acidity from the lime juice.
6. Serve: Present the Mixed Seafood Ceviche in individual bowls or on a large platter. You can garnish with extra cilantro or lime wedges for an appealing presentation. Serve it chilled with tortilla chips on the side for crunch.

Extra Tips: When making Mixed Seafood Ceviche, freshness is key. Always use the freshest seafood you can find, and avoid using frozen seafood unless it has been properly thawed. If possible, marinate the seafood for longer than 2 hours to enhance the flavor, but be cautious not to over-marinate, as this can make the seafood too tough.

Finally, feel free to customize the recipe by incorporating other seafood like octopus or calamari, or adding fruits like mango for a tropical twist!

Beetroot and Citrus Ceviche

Beetroot and Citrus Ceviche is a vibrant and revitalizing dish that offers a unique twist on traditional ceviche, which typically features seafood. This plant-based version isn’t only eye-catching with its deep magenta hues but also packed with flavor and nutrients. The earthiness of the cooked beetroot pairs beautifully with the bright acidity of citrus juices, making it a delightful appetizer or light entrée.

It’s perfect for warm weather gatherings and can be prepared ahead of time, allowing the flavors to meld beautifully. This dish is incredibly versatile and can be served on its own or accompanied by tortilla chips, avocado, or a fresh green salad. The combination of fresh herbs, zesty citrus, and the sweetness of the beetroot creates a harmonious balance that will impress even the most discerning palates.

Whether you’re hosting a dinner party or simply want to try something new, Beetroot and Citrus Ceviche is sure to be a hit!

Ingredients (serving size: 4-6 people)

• 3 medium-sized beetroots, cooked and peeled
• 1 large orange, juiced and zested
• 2 limes, juiced
• 1 lemon, juiced
• 1 small red onion, finely diced
• 1 jalapeño, finely chopped (optional)
• 1 cup fresh cilantro, chopped
• 1 avocado, diced
• Salt, to taste
• Black pepper, to taste

Cooking Instructions

1. Prepare the Beetroots: Begin by cooking the beetroots. You can either boil them in water for about 40-50 minutes until tender or roast them in the oven at 400°F (200°C) wrapped in aluminum foil for about an hour. Once cooked, allow them to cool, then peel and chop into small cubes.
2. Mix the Citrus Juices: In a medium bowl, combine the juice of one large orange, the juice of two limes, and the juice of one lemon. This mixture will serve as the marinade for the ceviche, providing the necessary acidity to “cook” the beetroots.
3. Combine Ingredients: In a large mixing bowl, add the cubed beetroots, finely diced red onion, and chopped jalapeño (if using). Pour the citrus juice mixture over the vegetables, making sure everything is well-coated. This step is essential as it allows the beetroots to absorb the flavors.
4. Add Fresh Herbs and Seasoning: Stir in the chopped cilantro, and season the mixture with salt and black pepper to taste. Mix well to make sure that all ingredients are evenly distributed. Feel free to adjust the seasoning according to your preference.
5. Chill and Serve: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to let the flavors meld. Just before serving, gently fold in the diced avocado. Serve chilled, either on its own or with tortilla chips for a delightful crunch.

Extra Tips

When making Beetroot and Citrus Ceviche, using fresh ingredients is key to enhancing the flavors. You can also experiment with different citrus fruits, such as grapefruit or tangerines, to add variety.

For a more complex flavor profile, consider adding a pinch of cumin or smoked paprika. Remember to serve it promptly after adding the avocado to prevent it from browning. Enjoy this revitalizing dish as a unique addition to your culinary repertoire!

Tropical Fruit Ceviche

Tropical Fruit Ceviche is a vibrant and invigorating dish that captures the essence of summer with its colorful medley of fresh fruits. This innovative twist on traditional ceviche uses a combination of tropical fruits instead of seafood, making it a perfect option for those who prefer a vegetarian or vegan alternative. The fruits marinate in citrus juices, which not only enhances their flavor but also gives them a light, zesty kick that pairs wonderfully with fresh herbs and spices.

This dish is incredibly versatile and can be enjoyed as an appetizer, side dish, or even as a light main course. The combination of sweet, tart, and savory elements makes it a delightful addition to any gathering or picnic. Whether served on its own or as a topping for grilled fish or chicken, Tropical Fruit Ceviche is sure to impress your guests with its bright flavors and eye-catching presentation.

Ingredients (Serves 4-6):

• 1 cup diced pineapple
• 1 cup diced mango
• 1 cup diced kiwi
• 1 cup diced papaya
• 1 cup diced strawberries
• 1/2 red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 2 limes, juiced
• 1 orange, juiced
• 1 jalapeño, seeded and minced (optional)
• Salt to taste
• Black pepper to taste
• Tortilla chips or plantain chips for serving (optional)

Cooking Instructions:

1. Prepare the Fruits: Begin by washing all the fruits thoroughly. Peel and dice the pineapple, mango, kiwi, papaya, and strawberries into small, even-sized pieces. This guarantees that the fruits marinate evenly and are easy to eat. Place all the diced fruits into a large mixing bowl.
2. Add Aromatics: Finely chop the red onion and cilantro. If you choose to include some heat, remove the seeds from the jalapeño and mince it finely. Add the red onion, cilantro, and jalapeño (if using) to the bowl with the diced fruits. These ingredients will add depth and flavor to the ceviche.
3. Juice the Citrus: Squeeze the juice of the limes and the orange into the mixing bowl over the fruits and aromatics. The acidity from the citrus juices is essential as it enhances the flavors and acts as a natural preservative, mimicking the traditional marination of seafood in ceviche.
4. Season the Mixture: Sprinkle salt and black pepper over the mixture. Start with a small amount and adjust to taste. Gently toss all the ingredients together, making sure the fruits are well-coated with the citrus juices and seasonings. Allow the ceviche to marinate for at least 20-30 minutes in the refrigerator. This resting time helps the flavors to meld together beautifully.
5. Serve: Once the ceviche has marinated, give it a final gentle toss. Taste and adjust the seasoning if necessary. Serve the Tropical Fruit Ceviche chilled in small bowls or on a platter with tortilla chips or plantain chips on the side for added crunch.

Extra Tips: For an extra layer of flavor, consider adding a splash of coconut milk or a drizzle of honey to your ceviche for a creamy texture and sweetness. Additionally, you can experiment with different tropical fruits based on what’s in season or available in your area—fruits like passion fruit or guava can add unique flavors to the mix.

To enhance presentation, garnish with lime wedges and additional cilantro before serving. Enjoy your Tropical Fruit Ceviche as a bright, flavorful dish that celebrates the joys of fresh fruit!

Avocado and Tuna Ceviche

Avocado and Tuna Ceviche is a revitalizing and flavorful dish that beautifully combines the rich creaminess of ripe avocados with the delicate taste of fresh tuna. This dish is perfect for warm weather, serving as a light appetizer or a main course that’s both nutritious and satisfying. The vibrant colors and contrasting textures make it visually appealing, while the zesty marinade elevates the flavors to create a delightful culinary experience.

In addition to being delicious, this ceviche is quick and easy to prepare, making it an excellent choice for gatherings or simple weeknight dinners. The combination of fresh ingredients, including lime juice, cilantro, and jalapeños, provides a burst of flavor that complements the tuna and avocado perfectly. Whether you’re hosting a party or just looking to enjoy a taste of the coast, Avocado and Tuna Ceviche is sure to impress.

Ingredients (serves 4-6):

• 1 lb sushi-grade tuna, diced into small cubes
• 2 ripe avocados, diced
• 1/2 red onion, finely chopped
• 1 jalapeño, seeded and minced
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh lime juice
• Salt and pepper, to taste
• Tortilla chips or plantain chips, for serving

Cooking Instructions:

1. Prepare the Tuna: Start by ensuring that your tuna is sushi-grade and fresh. Using a sharp knife, dice the tuna into small cubes, roughly 1/2 inch in size. Place the diced tuna in a large mixing bowl.
2. Add Aromatics: Next, finely chop the red onion and jalapeño. Add them to the bowl with the tuna. The onion provides a nice crunch and flavor, while the jalapeño adds a kick of heat. If you prefer a milder flavor, you can adjust the amount of jalapeño according to your taste.
3. Incorporate Cilantro and Lime Juice: Chop the fresh cilantro and add it to the mixture. Then, pour in the fresh lime juice, which acts as the “cooking” agent for the tuna, marinating it and infusing it with flavor. Gently mix everything together until well combined.
4. Season and Add Avocado: Season the mixture with salt and pepper to taste. Carefully fold in the diced avocado, taking care not to mash the pieces. The avocado adds creaminess and balances the acidity of the lime juice.
5. Chill and Serve: Cover the bowl with plastic wrap and let the ceviche marinate in the refrigerator for at least 15-30 minutes, allowing the flavors to meld. Serve chilled with tortilla chips or plantain chips for scooping.

Extra Tips:

When preparing your Avocado and Tuna Ceviche, make sure to use the freshest ingredients available, particularly the tuna and avocados, to enhance the flavor and texture of the dish.

If you’re concerned about the acidity from the lime juice browning the avocado too quickly, you can add the avocado just before serving.

Additionally, you can customize the dish by incorporating other ingredients like mango or cucumber for added sweetness and crunch, or adjust the seasoning to your preference for a personalized touch. Enjoy your ceviche!