If you are craving a bright, zesty, and utterly refreshing dish, the Fresh Fish Ceviche with Avocado and Cherry Tomatoes Recipe is exactly what you need. This vibrant ceviche combines the tender juiciness of sashimi-grade fish with creamy avocado and juicy cherry tomatoes, all tied together by a tangy lime marinade that wakes up every flavor bud. Whether you want a quick snack or a stunning appetizer, this recipe is a celebration of fresh ingredients and effortless preparation that never fails to impress.
Ingredients You’ll Need
Gathering simple yet essential ingredients is the secret behind this ceviche’s vibrant taste and beautiful presentation. Each component brings its own unique touch — from the silky texture of avocado to the subtle heat of jalapeño — making this recipe a brilliant balance of flavors and colors.
- 400g / 14 oz sashimi-grade fish: Choose kingfish, tuna, sea bass, or other sushi-quality fish for the freshest taste and safest raw eating experience.
- 1/4 red onion: Thinly slice with a mandolin so it stays tender and “floppy” rather than sharp or overpowering.
- 2 tsp fresh jalapeño: Finely chopped to add a gentle spicy kick; adjust to your heat preference.
- 8 cherry tomatoes: Halved or quartered if large, they add juicy bursts of sweetness and color.
- 1/4 tsp black pepper: Freshly ground for mild earthiness that complements the citrusy notes.
- 1/3 cup fresh lime juice: The citrusy heart of the marinade that “cooks” the fish and brightens the dish.
- 1/2 tsp salt: Use kosher or cooking salt to enhance all flavors without being overwhelming.
- 1 ripe avocado: Cut into 1/2-inch cubes, it adds luxurious creaminess and balances the acidity.
- 1/4 cup coriander/cilantro leaves: Roughly chopped for fresh herbal aroma (can substitute with chives if preferred).
- 2 tbsp extra virgin olive oil: A drizzle for richness and to marry all the ingredients together smoothly.
How to Make Fresh Fish Ceviche with Avocado and Cherry Tomatoes Recipe
Step 1: Cut the Fish into Cubes
Start by trimming your fresh sashimi-grade fish into approximately 1.25cm (1/2 inch) cubes. Uniform pieces ensure every bite cures evenly in the lime juice and provides that delightful bite-sized texture perfect for ceviche.
Step 2: Toss with Lime Juice and Flavorful Veggies
Place the fish cubes into a bowl along with the finely sliced red onion, chopped jalapeño, halved cherry tomatoes, and freshly ground black pepper. Pour over the fresh lime juice and give everything a gentle toss so the citrus starts “cooking” the fish gently. Then, leave it aside for about 5 minutes, returning to give it a soft stir halfway through to let all the flavors meld beautifully.
Step 3: Add Avocado, Salt, Coriander, and Olive Oil
Once the fish has lightly cured, sprinkle salt evenly over the mixture. Add the creamy avocado cubes and the chopped coriander leaves. Finishing with a good drizzle of extra virgin olive oil adds a silkiness that ties it all together. Stir gently but thoroughly, making sure the avocado doesn’t get mashed but is evenly coated and ready to serve straight away.
Step 4: Serve Immediately for Best Flavor
This ceviche remains at its peak for about 20 minutes after preparation. The fish will continue to firm up the longer it sits, so enjoy it fresh to savor the perfect balance of texture and bright flavors. Do not leave it overnight to maintain food safety and freshness.
How to Serve Fresh Fish Ceviche with Avocado and Cherry Tomatoes Recipe
Garnishes
To make your ceviche pop visually and add an extra burst of flavor, consider topping it with finely sliced radishes, extra cilantro sprigs, or even a pinch of smoked paprika. These garnishes add crunch, aroma, and a touch of color that make serving this dish a feast for the eyes as well as the palate.
Side Dishes
This Fresh Fish Ceviche with Avocado and Cherry Tomatoes Recipe is fantastic served alongside crunchy corn chips for scooping, or paired with a simple green salad dressed with lemon vinaigrette. For a heartier meal, serve with a side of quinoa or coconut rice to soak up the tasty juices.
Creative Ways to Present
For dinner parties or a casual get-together, try serving the ceviche in individual glasses or small bowls layered with sliced cucumber at the bottom. You might also present it atop crispy tostadas or inside mini lettuce cups for a fun and elegant appetizer option.
Make Ahead and Storage
Storing Leftovers
Since the fresh fish undergoes a quick “cooking” process with lime juice, it’s best to consume this ceviche immediately. If you have leftovers, store them in an airtight container in the refrigerator and consume within the same day, ideally within a few hours, to prevent the fish from overcooking and altering texture.
Freezing
This Fresh Fish Ceviche with Avocado and Cherry Tomatoes Recipe is not suitable for freezing. The delicate texture of the fish and avocado will not hold up well after freezing and thawing, so it’s best enjoyed fresh every time.
Reheating
Because ceviche is traditionally served cold or at room temperature, reheating is not recommended. The texture and freshness are part of what make this dish so delicious, so serve immediately and avoid any warming.
FAQs
Can I use other types of fish in this ceviche?
Absolutely! Just make sure to choose sashimi-grade or sushi-quality fish that is safe to eat raw, such as snapper, halibut, or even salmon, to maintain that perfect fresh flavor and texture.
How spicy is the jalapeño in this recipe?
The jalapeño adds a gentle warmth without overpowering the dish. You can adjust the quantity according to your heat preference, or substitute with green chili varieties if you want a milder or spicier kick.
Can I prepare this ceviche in advance?
For the best texture and flavor, it’s ideal to serve the ceviche within 20 minutes of preparation. Preparing it too far in advance causes the fish to overcook in the citrus marinade and the avocado to brown.
Is lime juice the only citrus option that works?
While lime juice is traditional and adds a bright, sharp flavor, fresh lemon juice can be used as a substitute if you prefer a slightly different citrus profile. Avoid bottled juices for the freshest taste.
What can I serve instead of corn chips?
If you want a gluten-free or lighter option, try serving with cucumber slices, jicama sticks, or crunchy plantain chips. They all provide a satisfying crunch that pairs perfectly with the ceviche.
Final Thoughts
This Fresh Fish Ceviche with Avocado and Cherry Tomatoes Recipe is a true gem in the world of fresh dishes — fast to prepare but bursting with vibrant flavors and textures. It’s the kind of recipe that feels like a celebration every time you make it, whether a casual lunch or a festive starter. Give it a try, gather your favorite fresh ingredients, and enjoy the uplifting zest and buttery richness that make this ceviche an instant classic in your kitchen!
Print
Fresh Fish Ceviche with Avocado and Cherry Tomatoes Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 5 to 6 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Latin American
- Diet: Gluten Free
Description
A fresh and vibrant ceviche recipe featuring sashimi-grade fish marinated in lime juice with red onion, jalapeño, cherry tomatoes, and avocado for a zesty, healthy appetizer or light meal.
Ingredients
Fish and Marinade
- 400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating
- 1/4 red onion, very finely sliced using a mandolin
- 2 tsp fresh jalapeño, finely chopped (or green chilli, adjust to spice preference)
- 8 cherry tomatoes, halved (large tomatoes quartered)
- 1/4 tsp black pepper
- 1/3 cup fresh lime juice (or lemon juice)
- 1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)
Finishing Touches
- 1 ripe avocado, cut into 1.25cm / 1/2″ cubes
- 1/4 cup coriander/cilantro leaves, roughly chopped (can substitute with chives)
- 2 tbsp extra virgin olive oil
Instructions
- Cut fish: Cut the sashimi-grade fish into 1.25cm / 1/2″ cubes to ensure even marinating and perfect bite-size pieces.
- Toss in lime, leave 5 minutes: In a bowl, combine the fish cubes with the finely sliced red onion, chopped jalapeño, halved cherry tomatoes, black pepper, and fresh lime juice. Gently toss everything together and set aside for 5 minutes, mixing once gently during this time to let the fish marinate and lightly ‘cook’ in the citrus juice.
- Add avocado then serve: After marination, sprinkle over the salt, then add the diced avocado, chopped coriander, and extra virgin olive oil. Gently stir to combine without mashing the avocado. Serve immediately with corn chips or your preferred accompaniments.
- Serving advice: Enjoy the ceviche fresh, as it will remain good for about 20 minutes before the fish starts to overcook and firms up. Do not store overnight to maintain freshness and food safety.
Notes
- Use only fresh, sashimi-grade fish suitable for raw eating to ensure safety and best flavor.
- If substituting table salt, use less as it is finer than kosher or cooking salt.
- The extra virgin olive oil adds richness and depth, but can be omitted for a lighter version.
- Serve immediately for best texture and flavor; ceviche is not suitable for make-ahead or storage.
- Adjust jalapeño quantity to control the spice level.
