If you’re craving something fresh, vibrant, and packed with flavor, you’re in for a treat with this Fruit-Infused Fish Ceviche with Avocado Recipe. I absolutely love how the creamy avocado balances the zesty lime and fresh fish, making it a refreshingly light dish perfect for warm days or when you want to impress without any complicated cooking. Stick around—I’m sharing all my insider tips to help you nail it every time, even if ceviche feels a bit intimidating at first!
Why You’ll Love This Recipe
- Simple, No-Cook Preparation: You’ll love how quickly it comes together without needing to heat up the kitchen.
- Bright, Balanced Flavors: The combination of fresh fish, lime juice, and creamy avocado is absolutely irresistible.
- Customizable Heat Level: You control the spice with jalapeño, making it perfect for mild or adventurous palates.
- Perfect For Entertaining: It’s a crowd-pleaser that feels fancy but requires minimal effort.
Ingredients You’ll Need
The magic of this Fruit-Infused Fish Ceviche with Avocado Recipe lies in its fresh ingredients that complement each other beautifully. When shopping, make sure to grab sashimi-grade fish for safety and that perfect melt-in-your-mouth texture.
- Kingfish, tuna, sea bass or other sashimi-grade fish: Always choose super fresh, sushi-grade to ensure it’s safe for raw consumption and has that lovely delicate texture.
- Red onion: Thinly sliced on a mandolin works best—this makes the onion tender and less pungent, giving you that perfect gentle crunch.
- Fresh jalapeño or green chili: Chop finely and add based on your heat tolerance; I usually start mild and then kick it up if it needs more zing.
- Cherry tomatoes: Sweet and juicy, halved or quartered for bursts of flavor without overpowering the dish.
- Black pepper: A subtle seasoning that pricks up the other flavors without stealing the show.
- Fresh lime juice: This is the star that cures the fish gently while adding that perfect citrus tang; fresh squeezed is key.
- Salt (kosher or cooking salt): Enhances all the ingredients and balances the acidity from the lime.
- Avocado: Ripe, but firm enough to dice—creamy texture adds richness and smooths out the citrus bite.
- Coriander/cilantro leaves: Fresh and roughly chopped, these bring herbal brightness and a lovely aroma.
- Extra virgin olive oil: A drizzle rounds out the sharpness with silky richness and a bit of depth.
Variations
I like to keep things flexible with this Fruit-Infused Fish Ceviche with Avocado Recipe, so feel free to play around with ingredients to fit your taste or what’s in season. It’s fun to experiment here!
- Use Different Fish: When I swapped kingfish for fresh tuna once, it brought a buttery texture that my family went nuts for—don’t hesitate to try different sashimi-grade fish.
- Add Mango or Pineapple: I discovered this trick when I tossed in diced mango—it adds a subtle tropical sweetness that plays beautifully with the lime and heat.
- Make it Vegetarian: Swap the fish for firm tofu or diced hearts of palm and marinate longer for a refreshing plant-based twist.
- Adjust Heat Level: If jalapeño is too mild, try serrano or a dash of hot sauce; if you prefer no heat, just omit it.
How to Make Fruit-Infused Fish Ceviche with Avocado Recipe
Step 1: Prepare Your Fish and Veggies
Start by cutting your sashimi-grade fish into small, uniform 1.25cm cubes. This helps them “cook” evenly in the lime juice and also looks beautiful on the plate. Next, slice your red onion very thinly—using a mandolin is a game changer here because it softens the onion’s bite and makes it almost melt in your mouth.
Step 2: Gently Toss and Marinate Briefly
In a bowl, combine your fish cubes with the thinly sliced onion, chopped jalapeño, halved cherry tomatoes, and a sprinkle of black pepper. Pour over the fresh lime juice and give everything a gentle toss to coat. Let this sit for about 5 minutes—this short marination time is key for fresh, tender fish that isn’t overcooked.
Step 3: Add Avocado, Season, and Finish
After your fish has had its quick bath in the citrus, sprinkle over the salt and add the diced avocado along with the chopped coriander. Drizzle in the extra virgin olive oil and fold everything together gently—this preserves the avocado’s texture and distributes the flavors beautifully. Serve immediately for the freshest taste!
Pro Tips for Making Fruit-Infused Fish Ceviche with Avocado Recipe
- Choose Fresh, Sashimi-Grade Fish: I can’t stress this enough—freshness makes or breaks ceviche, and sashimi-grade ensures safety when eating raw.
- Don’t Over-Marinate: I used to let the fish sit too long in lime juice, which made it tough—5 minutes is just right for that tender, “cooked” texture.
- Use a Mandolin for Onion: This simple tool transformed my ceviche experience by softening the onion’s harshness and making it elegant.
- Serve Immediately: The avocado browns and the fish overcooks quickly, so enjoy this fresh for the best taste and texture.
How to Serve Fruit-Infused Fish Ceviche with Avocado Recipe
Garnishes
I love to finish this ceviche with a few extra coriander leaves and an additional drizzle of good-quality olive oil—it lifts the dish beautifully. A sprinkle of crunchy sea salt on top right before serving adds just the right pop of texture. Sometimes, I throw on a few thin slices of radish for a crisp bite and a pop of color.
Side Dishes
My go-to sides are crispy corn chips for scooping, or toasted crostini for a slightly more elegant presentation. I’ve also served it alongside grilled vegetables or a simple green salad, which pairs perfectly when you want a light, balanced meal.
Creative Ways to Present
For a fun dinner party, I like serving this ceviche in small, clear glasses or martini glasses layered with thin lime slices—total showstopper! Another way I jazz it up is by piling it onto avocado halves or inside butter lettuce cups for individual bites that feel both fresh and fancy.
Make Ahead and Storage
Storing Leftovers
Ceviche is best enjoyed fresh, but if you have leftovers, pop them in an airtight container in the fridge and eat within the same day. The fish texture will start to firm up and avocado may brown, so it’s a good idea to squeeze a little extra lime juice over leftovers and give it a gentle stir before serving again.
Freezing
I don’t recommend freezing this Fruit-Infused Fish Ceviche with Avocado Recipe because the texture of both the fish and avocado changes dramatically once thawed. It’s best to enjoy it fresh for that perfect balance of creamy and fresh flavors.
Reheating
This ceviche is meant to be served cold, so reheating isn’t ideal. If you have leftovers, just enjoy them chilled or at room temperature after a brief stir—no heat needed!
FAQs
-
Can I use any type of fish for this ceviche?
It’s best to use sashimi-grade fish such as kingfish, tuna, or sea bass to ensure safety and the right texture. Avoid fish that isn’t labeled for raw consumption to prevent any food safety risks.
-
How long should I marinate the fish in lime juice?
About 5 minutes is perfect for this recipe to “cook” the fish without making it rubbery. Longer marinating times can cause the fish to become tough and overly sour.
-
Can I prepare the ceviche ahead of time?
To enjoy the best freshness and texture, it’s best to prepare and serve the ceviche immediately. If needed, you can prep the fish and veggies ahead separately but combine right before serving.
-
What can I serve along with Fruit-Infused Fish Ceviche with Avocado Recipe?
Corn chips or toasted crostini are classic and delicious choices. You can also pair it with a light salad or grilled vegetables for a fuller meal.
-
How do I keep the avocado from browning?
Adding avocado just before serving and tossing gently with lime juice and olive oil helps slow browning. Using ripe but firm avocado also helps maintain good texture longer.
Final Thoughts
This Fruit-Infused Fish Ceviche with Avocado Recipe holds a special place in my heart because it’s foolproof yet impressive. Whenever I bring this to a summer gathering or a casual dinner, people are blown away by the freshness and the balance of creamy, tangy, and spicy notes. I really encourage you to give it a go—even if ceviche seems intimidating, once you try this easy version, you’ll see how accessible and delicious it can be. Promise, you’ll be making it again and again!
Print
Fruit-Infused Fish Ceviche with Avocado Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes (marinate time)
- Total Time: 15 minutes
- Yield: 5-6 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
Description
A fresh and zesty Mexican-style ceviche featuring sashimi-grade fish cured in lime juice, balanced with creamy avocado, crisp red onion, fresh jalapeño, and bright coriander. Perfect as a light meal or elegant starter served with corn chips or crostini.
Ingredients
Seafood
- 400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating
Vegetables & Herbs
- 1/4 red onion, very finely sliced using mandolin
- 2 tsp fresh jalapeño, finely chopped (or green chilli)
- 8 cherry tomatoes, halved (large ones quartered)
- 1 avocado, ripe, cut into 1.25cm / 1/2″ cubes
- 1/4 cup coriander/cilantro leaves, roughly chopped (sub chives)
Seasonings & Others
- 1/3 cup fresh lime juice (or lemon juice)
- 1/4 tsp black pepper
- 1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)
- 2 tbsp extra virgin olive oil
Instructions
- Cut fish: Cut the sashimi-grade fish into 1.25cm / 1/2″ cubes, ensuring uniform pieces for even marinating and presentation.
- Toss in lime, leave 5 minutes: Place the cubed fish in a bowl with the finely sliced red onion, chopped jalapeño, halved cherry tomatoes, black pepper, and fresh lime juice. Gently toss to combine and set aside for 5 minutes, stirring gently once to distribute flavors as the citrus cures the fish.
- Add avocado then serve: Sprinkle salt over the ceviche mixture, then fold in the avocado cubes, chopped coriander, and drizzle with extra virgin olive oil. Gently stir to combine and serve immediately with corn chips or crostini. Note that ceviche is best enjoyed fresh within 20 minutes to avoid overcooking and firming of the fish.
Notes
- This recipe offers a traditional Mexican ceviche flavor profile but is balanced with olive oil to offset the sharp sourness typical of limes in other regions.
- Use fresh, sashimi-grade fish to ensure safety and optimal taste as the fish is not cooked by heat.
- Avocado adds a creamy texture contrast to the bright, citrusy marinade.
- Serve sharing-style with corn chips for a casual meal or in individual bowls with crostini as a refined starter.
- Ceviche is best eaten fresh and should not be stored overnight for food safety reasons.
- Recipe serves 3 as a main meal with corn chips or 5-6 as a starter.
Nutrition
- Serving Size: 1 serving
- Calories: 188 kcal
- Sugar: 2 g
- Sodium: 295 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 64 mg
