15 Ceviche Recipes That Are Bright, Citrusy and Fresh

Ceviche is a staple of Central and South American cuisine, particularly in coastal areas. Similar to a crudo, ceviche is a raw preparation of fish or shellfish that marinates in fresh citrus juice (think lime, orange or grapefruit) until if firms up and “cooks” without heat. This healthy seafood dish can use any kind of fish, such as salmon, shrimp or scallops. There are many variations off of the base concept, from the Mexican version that calls for tomatoes, onion and jalapeño piled on a crispy tostada to the Peruvian style that’s served with sweet potato, corn and a tangy shot of leche de tigre.

This tilapia ceviche is an accessible and beginner-friendly version of this iconic dish. The diced fish soaks in lime juice until firm and opaque, then gets tossed with tomato, cucumber, onion and plenty of fresh cilantro for a crisp, vibrant bite. Serve the mix on crispy grilled tortilla tostadas spread with mayonnaise and topped with slices of ripe avocado.

Zesty shrimp ceviche and crispy homemade tostadas are a match made in culinary heaven. Use canned tomato-clam dish to form the base of the marinade to add an extra savory punch to shrimp, tomatoes and cucumber. Top the mix with creamy avocado slices and a drizzle of smoky chipotle-spiked mayo to serve.

Awaken the delicate flavors of scallops without overpowering them in this fresh and tart ceviche recipe. Aside from marinating time, this dish comes together in just minutes by tossing a simple mix of diced tomatoes, shallots, jalapeño and scallops with citrus juice. Serve with ripe avocado or crispy tortilla chips.

This classic version of shrimp ceviche keeps it simple and snappy, letting the bright lime juice and fresh veggies shine. Shrimp is an easy choice for protein and easily absorbs the spicy, tangy flavors of the marinade. Scoop it up with saltine crackers and sprinkle with a dash of hot-sauce and you’ve got the ultimate summer day snack.

This playful twist on ceviche features tender, bite-sized bay scallops marinated in a combination of lime and orange juice and tossed with briny olives. A touch of sugar and hot sauce rounds out the flavors and makes each bite a little sweet and a little spicy. Scoop it up with tortilla chips for a bright, refreshing appetizer that disappears fast.

Salmon is sometimes overlooked as an option for ceviche but it add a wonderfully buttery texture to the dish that complements the crunchy vegetables. The recipe calls for a trio of citrus juices to give a tangy spin to the classic version. Pair it with smashed avocado and tortillas chips for a mini-vacation in your mouth.

Cebiche Carretillero is a street-style ceviche found in Peru that combines citrus-marinated fish with crispy, golden-fried octopus for a knockout of contrasting textures and flavors. Like other Peruvian ceviches, this recipe includes choclo kernels, crunchy cancha corn and slices of boiled sweet potato to flesh out the dish and balance the flavors.

Not a fan of raw fish? This recipe starts with cooked shrimp so you can still enjoy the flavor without any of the worry. Add to that crunchy hearts of palm and fire-roasted corn for a combination of flavors that’s different from classic ceviche— a little sweeter, a little smokier and totally irresistible.

A few pieces of candied citrus peel adds acidity and sweetness to play off of the natural flavors in scallops. First use the juice of orange and lime to marinate the scallop, then save the peel for simmering in sugar. It’s a great way to showcase peak season citrus in a recipe where it can truly shine.

This recipe has layers of interesting textures and flavors from a combination of briny green olives, spicy roasted jalapeño, raw bell peppers and ripe avocado. Add to that a one-two punch of sweetness from shrimp and juicy mango to create a colorful rainbow of a dish that’s as fun to look at as it is to eat.

Bay scallops have a natural sweetness that pairs wonderfully with the tart flavors of ceviche. This version adds chopped cucumber, shallot and red bell pepper for crunch plus cubes of creamy, ripe avocado. Serve it on soft Bibb lettuce leaves for a light and fresh meal for lunch or dinner.

Aside from marinating time, this recipe is a simple stir-and-serve. Toss diced raw mahi mahi with lime juice, salt, minced garlic and sliced red onion. Just before digging in, add some chopped cilantro, diced tomatoes, jalapeño and a pinch of cayenne for heat.

Ripe, juicy cubes of mango pair with creamy avocado in this tasty ceviche recipe. Wild Pacific salmon adds a rich, buttery bite that balances the bright citrus marinade. An unexpected addition of rice vinegar and toasted sesame introduces a playful fusion of flavors for a fun twist on the classic dish.

Add smoky flavor to a fresh scallop ceviche by adding charred tomatillos to the mix. The tomatillos soften in your broiler while you chop up the cilantro and shallow to toss with the sliced scallops. Some chopped cilantro and a few tablespoons of fresh lime juice bring it all together.