Best-Ever Ceviche

    1 day 12 hours 10 min

    White fish is cured in lime juice to create this delicious appetiser. White fish fillets and prawns are marinated in lime juice, coriander, spring onions, red onions, avocados, celery, salsa and seasonings.

    81 people made this

    Serves: 4 

    • 1 (175g) fillet firm white fish
    • 15 limes, juiced
    • 225g cooked prawns
    • 2 tablespoons chopped coriander
    • 5 spring onions, chopped
    • 1 red onion, diced
    • 2 avocados, peeled, pitted and chopped
    • 2 fresh tomatoes, chopped
    • 2 sticks celery, chopped
    • chunky salsa, to taste
    • 2 teaspoons salt
    • 1 pinch black pepper

    Prep:10min  ›  Extra time:1day12hr chilling  ›  Ready in:1day12hr10min 

    1. Cut the raw fish into cubes and spread out in the bottom of a large shallow dish. Pour in enough lime juice to cover the fish; cover dish and refrigerate for 24 hours.
    2. Remove fish from the refrigerator and mix in prawns, coriander, spring onions, red onions, avocados, tomatoes and celery. Stir in salsa to taste and season with salt and pepper. Cover and refrigerate for 12 hours.

    Recently viewed

    Reviews & ratings
    Average global rating:

    Reviews in English (26)


    Tastes delicious!!! I also added V-8 juice & served it on a glass (sundae) cup with a lime wedge for decor! *I did cut back on the marinating; only overnight & I added the V-8 juice prior to refrigerating it; I just chilled it for about 2-3 hours - Absolutely delicious!! It's served as an individual appetizer at my house & it was devoured! I got so many compliments!  -  08 Sep 2005  (Review from Allrecipes US | Canada)


    I served this dish to my inlaws and it was a huge hit! I used fresh tilapia and it turned out wonderful; served with tortilla chips. Not only was it delicious and refreshing, but it is also beautiful and full of color! Thanks for the great recipe.  -  26 Mar 2008  (Review from Allrecipes US | Canada)


    Very good! You may want to drain some (or all) of the lime juice after marinating the fish if you don't want this to be too tart.  -  21 Aug 2008  (Review from Allrecipes US | Canada)