Classic Ceviche

Locale: Mexico

Source: Rick Bayless,

Serves: 4


  • 1 lb fresh, skinless snapper, bass, halibut, or other ocean fish fillets, cut into 0.5-inch dice
  • 1.5 c fresh lime juice
  • 1 medium white onion, chopped into 0.5-inch pieces
  • 2 medium tomatoes (about 1 lb), chopped into 0.5-inch pieces
  • fresh green chiles (2-3 serranos or 1-2 jalapenos), stemmed, seeded, finely chopped
  • 1/3 c cilantro, chopped, plus some for garnish
  • 1/3 c green olives (manzanillos preferred), pitted, chopped
  • 1-2 tbs extra-virgin olive oil
  • salt
  • 3 tbs fresh orange juice, or 0.5 tsp sugar
  • 1 large or 2 small ripe avocados, peeled, pitted, diced
  • tostadas, tortilla chips, or saltine crackers, for serving


  1. In a 1.5-quart glass or stainless steel bowl, combine fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.

  2. In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 0.5 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately.

  3. Just before serving, gently stir in the diced avocado. Garnish with a few cilantro leaves. Serve with tostadas, tortilla chips, saltine crackers, or anything else that can scoop up a spoonful of ceviche.


  1. I figured fried plantain strips would be the ideal accompaniment.


  1. 2016-10-02: