Easy Ceviche

0 2 Published Jul 05, 2024 This ceviche recipe is the ultimate summer dish, perfect for hot days when you want something light and refreshing that’s easy to make and satisfying. I could easily eat this entire dish by myself (it’s SO good!), but I love serving it as an appetizer with tortilla chips, similar to how you would serve guacamole or this cowboy caviar.

How to Make Ceviche

Storing Leftovers

Fresh ceviche is best eaten right away, but you can store any leftovers in an airtight container in the refrigerator for 24-48 hours. Whatever fish you do use be sure it’s fresh and high quality. The quality of the fish matters when it comes to this recipe! I recommend grabbing wild-caught seafood if possible. If you have access to a local fish market with freshly caught fish, I would recommend you start there. If not, just look for sushi-grade or let the fishmonger at your grocery store know you’re using raw fish for ceviche so they can better assist you in picking out the best variety of fish to use. It’s the perfect summer appetizer or side dish for a cookout with friends! If you’re looking for some good cookout recipes try my turkey burgers or cilantro lime chicken burgers for a main dish and for some sides this classic broccoli salad, watermelon salad and grilled sweet potatoes are great options. Just a note, that the fish will continue to “cook” in the juices as it sits so the fish will become tougher, but I’ve still enjoyed the leftovers!