15 Easy Ceviche Recipes in Spanish to Make

No need to stress over complicated recipes — these 15 easy ceviche recipes, all in Spanish, are perfect for impressing guests or enjoying a light meal. From classic shrimp to tropical mango versions, each dish is a burst of fresh, citrusy flavor that comes together in minutes. Ready to dive in? ¡Vamos!

Classic Peruvian Ceviche

One of the most iconic dishes in Peruvian cuisine is ceviche, and it's surprisingly simple to make at home. Today, I'll guide you through each step to ensure a perfect, vibrant ceviche every time.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

• 1 lb fresh white fish (such as sea bass or tilapia), cut into 1/2-inch cubes
• 1/2 cup fresh lime juice (from about 4-6 limes)
• 1/2 cup red onion, thinly sliced
• 1-2 tablespoons aji amarillo paste (or 1 jalapeño, seeded and minced)
• 1/4 cup fresh cilantro, chopped
• 1/2 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste

Instructions

1. Place the cubed fish in a non-reactive bowl (glass or ceramic). Tip: Use fresh limes for the juice; bottled juice lacks the brightness needed for proper ceviche.
2. Pour the lime juice over the fish, ensuring all pieces are submerged. Refrigerate for 15–20 minutes, until the fish turns opaque and is 'cooked' through by the acid.
3. While the fish marinates, soak the sliced red onion in a bowl of cold water for 10 minutes to mellow its sharpness. Drain well before using.
4. After marinating, drain most of the lime juice from the fish (reserve a little if needed for flavor). Add the soaked onion, aji amarillo paste, and chopped cilantro. Gently fold to combine without breaking the fish.
5. Season with salt and pepper. Taste and adjust—remember that the lime juice will amplify the saltiness, so start with a conservative amount. Tip: Use a clean spoon to taste to avoid cross-contamination.
6. Serve immediately on lettuce leaves or with tostadas, as ceviche is best eaten fresh. Do not refrigerate after mixing, as the texture will become mushy. Tip: For a traditional touch, serve with boiled sweet potato slices and corn on the cob.

Your taste buds will thank you for the bright, citrusy kick balanced by the heat of aji amarillo. Serve it as a light lunch or a stunning appetizer—just don't forget the cold beer!

Ceviche de Camarones

Zooming in on the vibrant flavors of Mexico, this Ceviche de Camarones is a refreshing, no-cook dish that bursts with zesty lime and fresh cilantro. Perfect for a light lunch or appetizer, it's incredibly easy to make—just let the citrus do the work.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

For the Shrimp

• 1 lb raw medium shrimp, peeled and deveined
• 1/2 cup fresh lime juice (from about 6 limes)

For the Vegetables and Herbs

• 1/2 cup diced red onion (about 1 small onion)
• 1/2 cup chopped fresh cilantro
• 1 Roma tomato, seeded and diced
• 1 jalapeño, seeded and minced
• 1/2 cucumber, peeled and diced

For Seasoning

• 1/2 teaspoon kosher salt, plus more to taste
• 1/4 teaspoon black pepper

Instructions

1. Cut the shrimp into 1/2-inch pieces. Place them in a glass or stainless steel bowl.
2. Pour the fresh lime juice over the shrimp, ensuring all pieces are submerged. Stir gently.
3. Cover the bowl with plastic wrap and refrigerate for 30 minutes, stirring halfway through. The acid from the lime will 'cook' the shrimp until they turn pink and opaque. Tip: Do not exceed 30 minutes, or the shrimp will become tough and rubbery.
4. While the shrimp marinates, prepare the vegetables: Place the diced red onion in a small bowl of cold water and let sit for 5 minutes to mellow its sharpness. Drain well.
5. In a separate large bowl, combine the drained onion, cilantro, tomato, jalapeño, and cucumber. Toss to mix.
6. After 30 minutes, check the shrimp: they should be opaque and firm. Drain off and discard any excess lime juice (about 2 tablespoons will remain in the bowl with the shrimp).
7. Add the shrimp to the bowl with vegetables. Add the salt and pepper. Gently fold everything together until evenly combined. Tip: Use a rubber spatula to avoid breaking the shrimp.
8. Taste and adjust seasoning with additional salt if needed. Tip: For best flavor, let the ceviche rest in the refrigerator for another 10–15 minutes before serving. Serve chilled with tortilla chips or tostadas.

Let the ceviche sit for a few extra minutes to meld the flavors; the result is a bright, citrusy dish with tender shrimp and a crisp crunch from the cucumber and onion. Serve it in a chilled bowl with avocado slices on top for extra creaminess, or spoon it over crisp lettuce cups for a low-carb twist.

Ceviche de Pulpo

Many home cooks shy away from octopus, but with this methodical ceviche recipe, you'll achieve tender, citrusy perfection. The key is a slow simmer to tenderize, then a bright marinade with smoky paprika.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 20 minutes

Ingredients

For the Octopus

• 1 medium octopus (about 2 lbs)
• 1 tbsp salt
• 1 bay leaf
• 1 tsp black peppercorns
• Water to cover

For the Marinade

• 1/2 cup fresh lime juice
• 1/4 cup fresh lemon juice
• 1/4 cup fresh orange juice
• 1 small red onion, thinly sliced
• 1-2 jalapeños, minced
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup chopped cilantro

For Serving

• 1 avocado, diced
• Tortilla chips or tostadas
• Optional: hot sauce

Instructions

1. Rinse the octopus under cold water and pat dry.
2. Fill a large pot with enough water to cover the octopus. Add 1 tbsp salt, bay leaf, and black peppercorns. Bring to a boil.
3. Gently lower the octopus into the boiling water, reduce heat to a simmer, and cook for 20-30 minutes until tender when pierced with a fork. Tip: Simmering slowly at a gentle bubble prevents toughness—if the water boils vigorously, the octopus can become rubbery.
4. Remove the octopus from the pot and let it cool until safe to handle. Strain and reserve the cooking liquid if desired.
5. Slice the cooled octopus into bite-sized pieces, cutting against the grain for maximum tenderness. Tip: Look for the direction of the muscle fibers and slice perpendicular to them.
6. In a large non-reactive bowl, combine lime juice, lemon juice, orange juice, sliced red onion, minced jalapeño, smoked paprika, and 1/2 tsp salt. Stir to dissolve salt.
7. Add the octopus pieces to the marinade and toss well to coat. Cover and refrigerate for at least 30 minutes, but no more than 2 hours. Tip: Over-marinating can break down the octopus too much—30 minutes is ideal for a bright, fresh flavor.
8. Just before serving, fold in the chopped cilantro and diced avocado.
9. Arrange tortilla chips or tostadas on a platter. Spoon ceviche over the chips or serve alongside. Add hot sauce if desired.

For a stunning presentation, serve the ceviche in a chilled glass bowl with avocado cubes on top. The smoky paprika complements the citrus beautifully, creating a refreshing yet complex appetizer that's perfect for summer gatherings.

Ceviche de Pescado con Mango

Starting with the freshest fish possible is key for this bright and refreshing ceviche. The sweetness of ripe mango balances the tangy lime, while cilantro adds a fresh finish. This quick-chilled dish is perfect for a warm day.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 30 minutes

Ingredients

For the ceviche

• 1 lb fresh white fish fillets (tilapia or sea bass), skin removed
• 1/2 cup fresh lime juice (from about 4-5 limes)
• 1 large ripe mango, peeled and diced
• 1/2 small red onion, thinly sliced
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil (optional)

Instructions

1. Step 1: Dice the fish into small, uniform cubes (about 1/2 inch). Place in a non-reactive bowl (glass or ceramic).
2. Step 2: Pour the lime juice over the fish and add the salt and pepper. Stir gently to combine. (Tip: Use fresh lime juice for best flavor; bottled juice can be too acidic.)
3. Step 3: Cover the bowl and refrigerate for 20 minutes, until the fish turns opaque and is 'cooked' by the acid. (Tip: Check after 15 minutes—don't over-marinate, or the fish will become tough.)
4. Step 4: While the fish marinates, dice the mango, thinly slice the red onion, and mince the jalapeño. Set aside in a separate bowl.
5. Step 5: After 20 minutes, remove the fish from the fridge. Add the mango, onion, jalapeño, and cilantro. If using, drizzle with olive oil and stir gently to combine.
6. Step 6: Return the ceviche to the refrigerator and chill for another 10 minutes to allow flavors to meld. (Tip: Serve immediately after chilling for the best texture; ceviche does not store well.)
7. Step 7: Taste and adjust seasoning if needed. Serve chilled with tostadas, tortilla chips, or as a topping for avocado halves.

Light and lively, this ceviche bursts with sweet and tangy flavors—the mango adds a juicy contrast to the citrus-marinated fish. Enjoy it as a refreshing appetizer or a light main course on a hot summer day.

Ceviche de Conchas

Very few dishes capture the bright, fresh flavors of the coast quite like ceviche. This scallop ceviche, or Ceviche de Conchas, is a no-cook starter that relies on the acidity of lime juice to gently 'cook' the scallops while creamy avocado adds a luscious texture. Follow these steps carefully, and you'll have a light, refreshing appetizer perfect for warm weather.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

• 1 lb fresh bay scallops
• 1/2 cup fresh lime juice (from about 4-5 limes)
• 1 ripe avocado, diced
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Rinse the scallops under cold water and pat dry with paper towels. If using sea scallops, cut them into 1/2-inch cubes; bay scallops can be left whole.
2. Place the scallops in a non-reactive glass or ceramic bowl. Pour the fresh lime juice over them, ensuring all scallops are submerged. Stir gently, then cover and refrigerate for 15-20 minutes. The scallops should become opaque and firm on the outside but still tender inside – do not over-marinate or they will become tough.
3. While the scallops marinate, prepare the other ingredients. Finely dice the red onion (tip: rinse diced onion under cold water to mellow its bite). Seed and mince the jalapeño (wear gloves or wash hands thoroughly after handling). Chop the cilantro. Dice the avocado just before serving to prevent browning.
4. After marinating, drain and discard the lime juice. Gently fold the avocado, red onion, jalapeño, and cilantro into the scallops. Season with salt and black pepper. Taste and adjust salt if needed.
5. Cover and refrigerate the ceviche for 5-10 minutes to chill slightly. Serve immediately in small bowls or on tostadas. If not serving right away, keep chilled but add avocado just before serving.

You'll love how the creamy avocado balances the tangy lime and the tender scallops melt on your tongue. For a creative twist, pile the ceviche onto crispy tortilla chips or spoon it over a bed of butter lettuce for a light lunch. The bright, citrusy flavors make it a perfect starter for any summer gathering.

Ceviche Mixto

A classic ceviche mixto is the perfect way to enjoy fresh seafood with bright, citrusy flavors. This no-cook dish features a medley of shrimp, fish, and squid marinated in tangy lime, lemon, and orange juices, then mixed with crunchy vegetables and a spicy kick. It's an easy, refreshing appetizer that comes together in under an hour.

Serving: 4 | Prep Time: 30 minutes | Cooking Time: 0 minutes

Ingredients

For the Seafood

• 1 lb raw shrimp, peeled, deveined, and tails removed
• 1 lb firm white fish (such as mahi-mahi or halibut), cut into 1/2-inch cubes
• 1/2 lb squid, cleaned, bodies sliced into rings, tentacles left whole

For the Marinade

• 1 cup fresh lime juice (from about 8-10 limes)
• 1/2 cup fresh lemon juice
• 1/2 cup fresh orange juice

For the Vegetables

• 1 cup finely chopped red onion
• 2 jalapeños, seeded and minced
• 1 cup chopped fresh cilantro
• 1 cup diced seeded tomato
• 1 avocado, diced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper

For Serving

• Tortilla chips or tostadas
• Hot sauce (optional)

Instructions

1. Step 1: In a large glass or ceramic bowl, combine the shrimp, fish, and squid. Tip: Avoid metal bowls as the acid can react and impart a metallic taste.
2. Step 2: Pour the lime juice, lemon juice, and orange juice over the seafood. Gently stir to ensure all pieces are submerged. Cover and refrigerate for 30 minutes, until the fish becomes opaque and the shrimp turn pink. Tip: The seafood should be fully covered by the citrus mixture; if not, add a little more lime juice.
3. Step 3: Meanwhile, prepare the vegetables. In a medium bowl, combine the red onion, jalapeños, cilantro, tomato, salt, and pepper. Set aside.
4. Step 4: After 30 minutes, drain the seafood, reserving about 1/4 cup of the citrus marinade. Discard the rest or save for another use.
5. Step 5: Add the drained seafood to the vegetable mixture. Pour in the reserved marinade and gently toss to combine. Taste and adjust salt if needed. Tip: Add the avocado just before serving to keep it from browning.
6. Step 6: Cover the ceviche and refrigerate for another 15 minutes to allow flavors to meld.
7. Step 7: To serve, spoon the ceviche onto tortilla chips or tostadas. Top with diced avocado and drizzle with hot sauce if desired.

Dive into this ceviche mixto with its bright citrus flavors and tender seafood. The crunch of the onion and tomato, the heat of the jalapeño, and the creaminess of the avocado create a perfect balance. Serve it as an appetizer at your next gathering or as a light main course on a warm day.

Ceviche de Palmito

Often overlooked, hearts of palm make a fantastic vegetarian ceviche that's refreshing and simple to prepare. This no-cook dish is perfect for warm days and comes together in minutes.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

Ceviche

• 2 cans (14 oz each) hearts of palm, drained and rinsed
• 1/2 medium red onion, thinly sliced
• 1 medium tomato, diced
• 1 jalapeño, seeded and minced
• 1/4 cup fresh cilantro, chopped
• 1/3 cup fresh lime juice (about 3 limes)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 ripe avocado, diced

Instructions

1. Drain the canned hearts of palm and rinse them under cold water. Set aside.
2. Slice the hearts of palm into 1/2-inch rounds.
3. Thinly slice the red onion. (Tip: Rinsing the sliced onion under cold water removes some bite.)
4. Dice the tomato into small cubes.
5. Mince the jalapeño, removing seeds for less heat.
6. Chop the fresh cilantro.
7. In a medium bowl, combine the hearts of palm, red onion, tomato, jalapeño, and cilantro.
8. In a small bowl, whisk together the lime juice, salt, and black pepper until salt dissolves. (Tip: Use freshly squeezed lime juice for best flavor.)
9. Pour the lime dressing over the ceviche and toss gently to coat.
10. Cover and refrigerate for at least 15 minutes to allow flavors to meld. (Tip: The acidity of the lime 'cooks' the hearts of palm, though they are already tender.)
11. Just before serving, dice the avocado and fold it into the ceviche. (Tip: Add avocado last to avoid browning.)

Once you've allowed the ceviche to chill, you'll notice the hearts of palm absorb the bright citrus and become perfectly tender. Serve this dish with tortilla chips for a light snack or as a topping for tostadas with a drizzle of hot sauce.

Ceviche de Champiñones

For a quick vegan ceviche that's bursting with fresh lime and cilantro, this mushroom version is a game-changer. It's ready in under 30 minutes and perfect for a light lunch or appetizer.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

• 8 oz cremini mushrooms, thinly sliced
• 1/2 cup fresh lime juice (from about 4 limes)
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 jalapeño, seeded and minced
• 1/2 teaspoon salt
• 1 avocado, diced
• 1/4 cup chopped cucumber

Instructions

1. Place the sliced mushrooms in a medium glass bowl. Tip: Use a mandoline for even, paper-thin slices that marinate quickly.
2. Pour the lime juice over the mushrooms, then add the minced jalapeño and salt. Stir gently to coat.
3. Cover the bowl and refrigerate for 20 minutes, stirring halfway through. The mushrooms will become opaque and slightly tender as they 'cook' in the lime juice. Tip: For a stronger citrus kick, add an extra tablespoon of lime juice.
4. While the mushrooms marinate, dice the red onion, chop the cilantro, dice the avocado, and chop the cucumber. Set aside.
5. After 20 minutes, remove the mushrooms from the fridge. Add the red onion, cilantro, avocado, and cucumber. Fold gently to combine.
6. Taste and adjust salt or lime juice if needed. Tip: For a milder heat, remove all seeds from the jalapeño.
7. Serve immediately with tortilla chips or on tostadas. The ceviche is best fresh, but can be refrigerated for up to 2 hours.

Keep this ceviche chilled until serving for the best texture. The mushrooms absorb the tangy lime beautifully, and the crunchy onion and creamy avocado make every bite exciting. Serve with tortilla chips or on tostadas for a satisfying meal.

Ceviche de Atún

Ready to elevate your ceviche game? This Ceviche de Atún brings together fresh tuna with a soy-lime marinade, enhanced by toasted sesame and ginger for a modern twist. It's incredibly easy and perfect for a light lunch or appetizer.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

For the Marinade

• 1/4 cup fresh lime juice (about 2 limes)
• 2 tbsp soy sauce
• 1 tbsp toasted sesame oil
• 1 tsp grated fresh ginger
• 1 clove garlic, minced

For the Ceviche

• 1 lb fresh sushi-grade tuna, cut into 1/2-inch cubes
• 1/2 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced
• 1 tbsp sesame seeds, toasted
• Salt to taste (optional)

Instructions

1. In a medium bowl, whisk together lime juice, soy sauce, sesame oil, grated ginger, and minced garlic until combined. This is your marinade.
2. Add the cubed tuna to the marinade and gently toss to coat evenly. Cover and refrigerate for 15-20 minutes, stirring once halfway through. Tip: Don't marinate too long or the acid will 'cook' the tuna too much; 20 minutes is ideal for a bright, fresh flavor.
3. While the tuna marinates, prepare the other ingredients: finely dice the red onion, mince the jalapeño, chop the cilantro, and dice the avocado. Set aside.
4. In a dry skillet over medium heat, toast the sesame seeds for 2-3 minutes, shaking often, until golden and fragrant. Remove immediately to a plate to cool.
5. After 20 minutes, remove the tuna from the refrigerator. Add the red onion, jalapeño, and cilantro to the bowl and gently fold to combine.
6. Just before serving, gently fold in the diced avocado to avoid mashing it. Taste and add a pinch of salt if needed.
7. To serve, divide the ceviche among bowls or plates. Sprinkle each serving with toasted sesame seeds. Tip: Garnish with extra cilantro or a lime wedge for brightness.
8. For best results, serve immediately while the ceviche is cold and fresh. Tip: If you prefer a milder heat, remove the seeds from the jalapeño.

Don't be afraid to play with the proportions—add more ginger for a zing or extra jalapeño for heat. The combination of fresh tuna, tangy lime, and nutty sesame makes every bite a burst of flavor. Serve with crispy tortilla chips or on a bed of lettuce for a low-carb option.

Ceviche de Salmón

Dive into the bright, refreshing world of ceviche with this elegant no-cook salmon version. Unlike traditional ceviche, which often relies on citrus alone, this recipe combines a tangy lime and lemon marinade with fresh dill and briny capers for a sophisticated twist. Perfect for a light appetizer or a summer starter, it's surprisingly simple to prepare.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

For the Ceviche

• 1 lb sushi-grade salmon fillet, skin removed
• 1/2 cup freshly squeezed lime juice (about 4 limes)
• 1/4 cup freshly squeezed lemon juice (about 2 lemons)
• 1/2 small red onion, thinly sliced
• 1/2 cucumber, seeded and diced
• 2 tbsp fresh dill, chopped
• 2 tbsp capers, drained
• 2 tbsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp white pepper

For Serving

• Tostadas or tortilla chips
• Extra dill sprigs and capers for garnish

Instructions

1. Using a sharp knife, cut the salmon into uniform ½-inch cubes. For the best texture, keep the pieces small and even. Transfer to a non-reactive bowl (glass or ceramic).
2. Add the thinly sliced red onion and diced cucumber to the bowl with the salmon.
3. Pour the lime juice and lemon juice over the salmon mixture. Stir gently to ensure all pieces are submerged in the citrus – add more juice if needed. Cover with plastic wrap and refrigerate for exactly 2 hours. The fish should become opaque and firm, not rubbery; do not over-marinate.
4. After 2 hours, remove the bowl from the refrigerator. The salmon will appear cooked through. Drain off about half of the citrus juice if you prefer a less liquid ceviche, or leave it for a saucier texture.
5. Add the chopped dill, capers, olive oil, salt, and white pepper. Fold gently with a rubber spatula to combine without breaking up the fish. Taste and adjust salt or citrus if needed – the flavors should be bright and balanced.
6. Serve immediately on tostadas or with tortilla chips. Garnish with extra dill sprigs and a few capers. For the best experience, chill the serving plates in advance to keep the ceviche cold.

Not only is this ceviche a feast for the eyes, but the combination of tender salmon, zesty citrus, and fragrant dill creates a refreshing burst of flavor. Pair it with crispy tostadas or scoop it up with plantain chips for a delightful crunch.

Ceviche de Langostinos

Keen to impress with a no-cook summer starter? This Ceviche de Langostinos uses fresh langoustines marinated in tangy lime juice with a kick of chili and garlic. It's a quick, refreshing dish that highlights the ocean's sweetness.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

For the Ceviche

• 1 pound langoustines, peeled and deveined
• 1/2 cup fresh lime juice
• 1/4 cup finely diced red onion
• 1 small jalapeño, seeded and minced
• 2 cloves garlic, minced
• 1/4 cup chopped fresh cilantro
• 1 medium tomato, seeded and diced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 ripe avocado, diced (optional)
• Tortilla chips, for serving

Instructions

1. Rinse the peeled langoustines under cold water and pat dry with paper towels.
2. Cut the langoustines into 1/2-inch pieces and place in a non-reactive bowl. Tip: Use a glass or stainless steel bowl; avoid metal as it can react with the lime.
3. Pour the fresh lime juice over the langoustine pieces, ensuring they are fully submerged.
4. Cover the bowl with plastic wrap and refrigerate for 15–20 minutes, until the langoustine turns opaque on the outside. Tip: The lime juice 'cooks' the seafood; do not overmarinate or it becomes tough.
5. While the langoustine marinates, prepare the vegetables: dice the red onion, seed and mince the jalapeño, mince the garlic, chop the cilantro, and dice the tomato.
6. After marinating, drain off about half of the lime juice from the langoustines (or leave all if you prefer it more acidic).
7. Add the red onion, jalapeño, garlic, cilantro, and tomato to the bowl with the langoustine.
8. Season with salt and pepper, then gently toss to combine. Tip: Fold ingredients gently to keep the langoustine pieces intact.
9. If using, fold in the diced avocado just before serving to prevent browning.
10. Taste and adjust seasoning if needed. Serve immediately with tortilla chips.

Notice how the citrus gently 'cooks' the langoustine, leaving it tender and opaque. The balance of heat from the jalapeño and the creaminess of avocado makes each spoonful satisfying. Serve chilled for the ultimate summer bite.

Ceviche de Cangrejo

When you're craving a refreshing seafood dish that requires minimal cooking, this Ceviche de Cangrejo hits the spot. With tender crab, bright lemon, and creamy avocado, it's a vibrant starter or light meal. The key is to let the citrus gently cure the crab while keeping everything fresh.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

For the Ceviche

• 1 lb cooked crab meat (lump or claw)
• 1/2 cup freshly squeezed lemon juice
• 1/2 cup finely diced red onion
• 1 jalapeño pepper, seeded and minced
• 1 medium tomato, seeded and diced
• 1/4 cup chopped fresh cilantro
• 1 avocado, diced
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons olive oil (optional)

Instructions

1. In a medium bowl, combine the crab meat and lemon juice. Gently stir to coat. Let it marinate for 10 minutes while you prepare the other ingredients. (Tip: Use fresh lemon juice for the best flavor; bottled juice can be too acidic.)
2. While the crab marinates, dice the red onion, mince the jalapeño, dice the tomato, and chop the cilantro. (Tip: For a milder ceviche, remove all seeds and membranes from the jalapeño.)
3. After 10 minutes, add the red onion, jalapeño, tomato, cilantro, salt, pepper, and optional olive oil to the bowl with the crab. Stir gently to combine.
4. Just before serving, gently fold in the diced avocado. (Tip: Add avocado at the end to prevent it from becoming mushy.)
5. Taste and adjust seasoning if needed. Serve immediately in bowls or over tostada shells.

One bite offers a burst of citrus, creamy avocado, and sweet crab against the crunch of onion and cilantro. Serve it in chilled glasses or atop crispy tostadas for added texture. This ceviche is best enjoyed immediately after assembling.

Ceviche de Aguacate

Mastering a no-cook, creamy ceviche is simpler than you’d think. This avocado-based version bursts with fresh lime, juicy tomatoes, and a hint of jalapeño, making it a perfect summer appetizer or light lunch.

Serving: 4 | Prep Time: 15 minutes | Cooking Time: 0 minutes

Ingredients

For the Ceviche

• 2 ripe avocados, diced
• 1/4 cup fresh lime juice (about 2 limes)
• 1/2 cup cherry tomatoes, quartered
• 1/4 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt, plus more to taste
• 2 tablespoons extra-virgin olive oil

Instructions

1. In a medium bowl, mix 1/4 cup fresh lime juice, 1/4 cup finely diced red onion, 1 minced jalapeño, and 1/2 teaspoon salt. Let sit for 10 minutes—this step mellows the raw onion and infuses the lime with spicy flavor.
2. Meanwhile, prepare the avocados: halve, pit, and cut into 1/2-inch dice. Tip: Choose avocados that yield slightly to gentle pressure—too soft will turn mushy; too firm won’t cream up.
3. Also quarter 1/2 cup cherry tomatoes and chop 1/4 cup fresh cilantro.
4. After the 10-minute rest, add the diced avocado to the lime mixture. Use a rubber spatula to fold gently, coating each piece without mashing.
5. Add the tomatoes, cilantro, and 2 tablespoons extra-virgin olive oil. Fold again just until combined. Tip: Overmixing can break down the avocado—fold only enough to distribute the ingredients.
6. Taste and adjust: if you prefer more salt, add an additional 1/4 teaspoon. Serve immediately, or refrigerate up to 1 hour. Tip: Press plastic wrap directly onto the surface to prevent browning if storing.

Bright and refreshing, this ceviche is best scooped up with sturdy tortilla chips or served atop crisp lettuce cups. The creamy avocado balances the tangy lime and spicy jalapeño beautifully.

Ceviche de Mango y Jícama

This tangy and sweet ceviche de mango y jícama is a vibrant, no-cook dish that comes together in minutes. The combination of ripe mango and crunchy jícama creates a delightful contrast, while lime and chili powder add zesty heat.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

• 2 ripe mangoes, peeled and diced (about 2 cups)
• 1 medium jícama, peeled and diced (about 1.5 cups)
• 1/2 small red onion, thinly sliced (about 1/4 cup)
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh lime juice (from about 2 limes)
• 1 teaspoon chili powder
• 1/2 teaspoon salt

Instructions

1. Dice the mangoes into 1/2-inch cubes. For best texture, use firm but ripe mangoes. (Tip: Use a sharp knife to avoid mashing.)
2. Peel and dice the jícama into similar-sized cubes for even texture. (Tip: Jícama is crisp and watery, so it adds crunch.)
3. Thinly slice the red onion into half-moons. Soak in cold water for 5 minutes to reduce sharpness, then drain.
4. Chop the cilantro leaves and tender stems.
5. In a large bowl, combine the diced mango, jícama, sliced onion, and cilantro.
6. Add the lime juice, chili powder, and salt. Toss gently to coat.
7. Let the ceviche marinate at room temperature for 10 minutes to allow flavors to meld. (Tip: Do not marinate too long or mango will become mushy.)
8. Serve immediately in bowls or on tostadas. Garnish with extra cilantro if desired.

The finished ceviche offers a refreshing balance of sweet, sour, and spicy with a satisfying crunch from the jícama. Serve it as a light lunch or appetizer alongside tortilla chips or crispy tostadas.

Ceviche de Coco

Kick off your summer with a refreshing vegan ceviche that's creamy, tangy, and loaded with tropical flavors. This Ceviche de Coco uses shredded hearts of palm instead of fish, marinated in a luscious coconut-lime dressing. It's a bright, no-cook dish perfect for hot days.

Serving: 4 | Prep Time: 20 minutes | Cooking Time: 0 minutes

Ingredients

For the ceviche

• 2 cans (14 oz each) hearts of palm, drained and shredded
• 1/2 cup full-fat coconut milk
• 1/4 cup fresh lime juice (from about 2 limes)
• 1/2 cup finely diced red onion
• 1 jalapeño, seeded and minced
• 1/2 cup diced cucumber (peeled and seeded)
• 1/2 cup diced mango
• 1/4 cup chopped fresh cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Shred the hearts of palm using two forks or your fingers into thin, stringy pieces resembling shredded chicken. Transfer to a large mixing bowl.
2. In a small bowl, whisk together the coconut milk and lime juice until smooth. Tip: Use full-fat coconut milk for creaminess; shake the can well before opening.
3. Add the red onion and minced jalapeño to the shredded hearts of palm. Pour the coconut-lime mixture over the top and toss to combine.
4. Fold in the diced cucumber, mango, and cilantro until evenly distributed. Season with salt and pepper. Tip: Let the ceviche sit for at least 30 minutes in the refrigerator to allow the flavors to meld; the acidity will slightly 'cook' the vegetables.
5. Taste and adjust seasoning with more lime juice or salt if needed. Tip: For extra heat, leave some jalapeño seeds in.
6. Serve chilled, garnished with extra cilantro leaves and lime wedges.

You'll find each spoonful bursts with creamy coconut, tangy lime, and sweet mango. The hearts of palm provide a satisfying, seafood-like texture. For a fun presentation, serve in halved coconut shells or lettuce cups.

Conclusion

Buen provecho! With 15 easy ceviche recipes in Spanish, you can bring a taste of Latin America to your table. Try one tonight, then come back and tell us your favorite in the comments. Don’t forget to share this article on Pinterest to inspire others!