Name: Quick Seafood Ceviche with Avocado Recipe
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Latin American
Ingredients: 400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating; 1/4 red onion, very finely sliced using mandolin; 2 tsp fresh jalapeño, finely chopped (or green chili) – adjust for spiciness; 8 cherry tomatoes, halved (large ones 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); 1 ripe avocado, cut into 1.25cm / 1/2” cubes; 1/4 cup coriander/cilantro leaves, roughly chopped (substitute with chives if desired); 2 tbsp extra virgin olive oil

Jump to Recipe· 4.5 from 103 reviews

If you’re looking for a refreshing, zesty dish that comes together in a flash, then you’ll absolutely adore my Quick Seafood Ceviche with Avocado Recipe. This isn’t your typical ceviche—it’s bright, light, and just exploding with fresh flavors that’ll make you want to dive in again and again. Whether you’re whipping it up for a casual lunch or a summer party, this recipe is foolproof and downright delicious. Trust me, once you try this, your family and friends will keep asking for more!

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Why You’ll Love This Recipe

Speedy Prep: You’ll have this dish on the table in under 15 minutes—perfect for busy days or last-minute guests.
Fresh & Light: The combination of tangy lime, creamy avocado, and fresh seafood is absolutely irresistible and feels like summer in a bowl.
Versatility: It’s easy to customize depending on your spice preference, favorite fish, or even what herbs you have on hand.
Crowd Pleaser: My family goes crazy for this ceviche—it’s a guaranteed hit whether you’re serving it as an appetizer or a main.

Quick Seafood Ceviche with Avocado Recipe - Recipe Step

Ingredients You’ll Need

The ingredients for this Quick Seafood Ceviche with Avocado Recipe are simple, fresh, and easy to find. Shopping tip: Make sure your fish is genuinely sashimi-grade—that’s key to safe, delicious raw ceviche.

Quick Seafood Ceviche with Avocado Recipe - Ingredients

Kingfish, tuna, or sea bass: Choose sashimi-grade fish because freshness and safety matter most here.
Red onion: Thinly sliced on a mandolin for that perfect tender “flop” bite.
Fresh jalapeño or green chili: Adjust the heat based on how spicy you want it.
Cherry tomatoes: They add the perfect burst of sweetness and color.
Black pepper: Just a pinch to balance flavors.
Lime juice: Always fresh—the acidity is what “cooks” the fish.
Salt: I use kosher salt for the best texture.
Ripe avocado: Creamy cubes bring richness that pairs beautifully with the citrus.
Coriander/cilantro leaves: Fresh and fragrant, but you can swap with chives if you prefer.
Extra virgin olive oil: Adds a silky, luxurious finish—which I swear is a game changer.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how flexible this Quick Seafood Ceviche with Avocado Recipe is—you can play around with spice levels, add different veggies, or even swap the herbs to make it perfectly yours. Here are a few ways I’ve personalized it myself.

Milder Version: When serving to kids or spice-sensitive friends, I simply skip the jalapeño or reduce it to a tiny pinch—still plenty of zing from the lime!
Extra Crunch: Sometimes I add diced cucumber or radish for an extra refreshing crunch that contrasts beautifully with the creamy avocado.
Herb Swap: If you’re not a coriander fan, chives or fresh basil are unexpected but fantastic twists.
Mixed Seafood: Try tossing in cooked shrimp or scallops for a heartier ceviche experience.

How to Make Quick Seafood Ceviche with Avocado Recipe

Step 1: Cube Your Fish

Start by cutting your sashimi-grade fish into 1/2 inch (about 1.25 cm) cubes. The size matters because you want the pieces to marinate evenly but still be substantial enough to enjoy distinct bites. I find that using a sharp knife makes this so much easier—and safer, too.

Step 2: Toss with Lime Juice and Veggies

Place the cubed fish in a bowl along with finely sliced red onion, chopped jalapeño, halved cherry tomatoes, and freshly cracked black pepper. Pour over the freshly squeezed lime juice and gently toss everything together. The acidity of the lime juice “cooks” the fish in just about 5 minutes, so no need to wait too long or it can get tough. I like to mix gently once halfway through to ensure even marination.

Step 3: Finish with Avocado and Herbs

After the 5-minute marination, sprinkle in the kosher salt, then add your diced avocado and chopped coriander. Drizzle with extra virgin olive oil to balance the sharp acidity with a silky, smooth touch. Gently fold the ingredients to combine—you don’t want to mash the avocado, just coat everything nicely. I usually serve immediately because the avocado looks and tastes best fresh.

Step 4: Serve and Enjoy!

I love serving this Quick Seafood Ceviche with Avocado Recipe alongside crunchy corn chips, but it’s also great on its own as a light meal or appetizer. Remember, ceviche is best eaten fresh—plan to enjoy within 20 minutes because the fish will start to overcook if left longer, and the avocado will lose its lovely creaminess.

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Pro Tips for Making Quick Seafood Ceviche with Avocado Recipe

Choosing Your Fish: I always ask my fishmonger specifically for “sashimi-grade” fish to ensure it’s safe for raw consumption; it makes all the difference!
Gentle Tossing: When mixing in the avocado, fold carefully with a light hand to keep those lovely cubes intact and creamy.
Timing is Everything: Don’t over-marinate your fish; five minutes is perfect for a fresh texture without toughness.
Oil Finish: Adding olive oil isn’t traditional everywhere, but I swear it balances flavors beautifully and adds a touch of elegance.

How to Serve Quick Seafood Ceviche with Avocado Recipe

Quick Seafood Ceviche with Avocado Recipe - Serving

Garnishes

I usually top my ceviche with a bit of extra coriander and sometimes a thin slice of fresh jalapeño if I want to amp up the heat. A light sprinkle of sea salt flakes just before serving also makes the flavors pop!

Side Dishes

This ceviche pairs wonderfully with crunchy corn chips, but I also love serving it with toasted baguette slices or even simple tortilla chips. For a heartier meal, a side of black beans and rice balances the zesty seafood beautifully.

Creative Ways to Present

For a vibrant party, I like to serve the ceviche in small clear glasses or halved mini bell peppers to make individual bites easy and festive. Layered with colorful ingredients, these little cups look stunning and make for great conversation starters!

Make Ahead and Storage

Storing Leftovers

I usually don’t recommend storing leftover ceviche because the fish texture changes and can become rubbery, plus there are food safety concerns. If you must keep some, store it separately from the avocado and combine right before serving, and eat within a few hours.

Freezing

Freezing ceviche isn’t something I advise since the raw fish texture and fresh ingredients don’t freeze well—the avocado turns mushy and the fish loses its delicate bite.

Reheating

Since ceviche is best served fresh and cold, I don’t recommend reheating. If you want cooked seafood flavors later, consider making a separate cooked seafood salad instead.

FAQs

Can I use any fish for this Quick Seafood Ceviche with Avocado Recipe?

You want to stick to sashimi-grade fish for safety and taste. Fish labeled just “fresh” might not be safe for raw eating. Kingfish, tuna, and sea bass are my top choices because of their texture and flavor. Avoid tougher fish like snapper or grouper which don’t “cook” well in lime juice.
How long should I marinate the fish in lime juice?

About 5 minutes is perfect for “cooking” the fish without making it rubbery. If you leave it longer, the fish can get too firm and lose that tender, fresh ceviche texture that makes this recipe so wonderful.
Why do you add olive oil to the ceviche?

While not traditional in every ceviche, the olive oil adds a smooth richness that balances the sharp lime acidity beautifully. It also gives a silky mouthfeel that lifts the entire dish from simple to next level in flavor.
Can I make this recipe ahead of time?

Because this ceviche is best fresh and the fish texture changes quickly, I don’t recommend making it too far in advance. If prepping ahead, keep the avocado separate and add just before serving for best results.
What can I serve with this ceviche?

Serving with crunchy corn or tortilla chips is my go-to, but toasted baguette slices also work beautifully. For a full meal, pair with black beans, rice, or a fresh green salad to round things out.

Final Thoughts

This Quick Seafood Ceviche with Avocado Recipe has become one of my absolute favorites because it’s so fresh, easy, and crowd-pleasing. I remember the first time I made it for a warm weekend dinner—everyone couldn’t stop raving about the creamy avocado balanced by that zesty lime punch. I’m confident you’ll love making it just as much as you’ll love eating it. So grab your favorite sashimi-grade fish and give it a go—you’ve got a new go-to dish that’s perfect anytime you crave something light, bright, and downright delicious.