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If there’s one dish that perfectly captures the essence of summer—cool, bright, and full of flavor—it’s seafood ceviche. This vibrant favorite has been served along coastlines for centuries, and for good reason. With its tangy citrus marinade, crisp veggies, and ultra-fresh seafood, ceviche is equal parts refreshing and satisfying.

We’re all about helping you make the most of top-quality ingredients, and ceviche is a perfect showcase for fresh seafood. Whether you're making it for a casual patio lunch or as a crowd-pleasing starter at your next cookout, ceviche is surprisingly easy to pull off. And once you try it, you might just find yourself craving it all summer long.

What Is Ceviche?

Ceviche is a Latin American seafood dish made by marinating raw fish or shellfish in fresh citrus juice, most commonly lime or lemon. The acid in the citrus “cooks” the seafood by denaturing the proteins—no stove or grill required. What you’re left with is tender, flavorful seafood with a tangy twist. It’s typically served chilled and mixed with chopped vegetables like red onion, tomato, cucumber, avocado, or peppers. A sprinkle of fresh herbs like cilantro adds a burst of brightness, and some regions like it with a little kick—think chili flakes or diced jalapeño for heat.

Ceviche is especially popular in coastal regions like Peru, Mexico, and Ecuador, and while every version has its unique spin, the foundation stays the same: fresh seafood, citrus, and crisp veggies, all coming together in one perfectly refreshing dish.

What’s Usually in Ceviche?

The ingredients list for ceviche is short, but each one matters. Here’s what you’ll usually find in a classic batch:

• Seafood: Most often raw and super fresh. Think white fish like snapper, tilapia, or halibut, but more on that in a minute.
• Citrus juice: Lime is the most traditional, though lemon, orange, or a combo of all three can be used to add complexity.
• Onion: Red onion adds crunch and a bit of sharpness to balance the citrus.
• Tomato: Diced tomato adds sweetness and body to the mix.
• Cilantro: A handful of chopped fresh cilantro brings everything together with its unmistakable aroma.
• Chiles or peppers: Optional, but they bring heat and balance to all that acidity.
• Salt and pepper: As with any dish, seasoning matters. Don’t skip it!

What’s the Best Seafood for Ceviche?

It’s simple – the best seafood for ceviche is whatever is freshest. Because the seafood isn’t cooked with heat, freshness is non-negotiable. You want high-quality, sushi-grade seafood that’s handled with care from start to finish. Here are some top picks:

• White Fish
  Firm, mild white fish is the traditional go-to for ceviche. These fish absorb flavor well and maintain a pleasant texture when marinated. Good choices include snapper, halibut, grouper, sea bass, and tilapia.
  
  
• Shrimp
  Shrimp ceviche is wildly popular, especially in Mexican coastal cuisine. While some people lightly poach the shrimp first, you can also “cook” it entirely in citrus if it’s ultra-fresh and safely sourced.
  
  
• Scallops
  Scallops add a touch of sweetness and work beautifully in ceviche, especially when paired with citrus and a bit of heat.
  
  
• Squid or Octopus
  More common in Peruvian-style ceviche, squid and octopus offer a slightly chewier texture but pack in great flavor when prepared correctly.
  
  
• Mix It Up
  There’s no rule that says you have to pick just one. A mixed seafood ceviche—with shrimp, scallops, and white fish—is a feast of flavors and textures.

Tips for Making the Best Ceviche

When making ceviche, there are a few key tips to keep in mind if you want to achieve the best flavor and texture. First, cut your seafood into uniform, bite-sized pieces so it “cooks” evenly in the citrus. Don’t over-marinate—depending on the type of seafood, marinating time can range from 15 minutes for shrimp to up to an hour for firmer fish. Let it sit too long, and the texture can become rubbery. Always keep ceviche cold by refrigerating it while it marinates and serving it chilled, ideally over a bed of ice if it will be out for a while. Finally, taste as you go. Citrus levels can vary, so adjust the marinade to your liking, and if it’s too tart, a pinch of sugar can help balance things out. 

Serve It Up the Wholey Way

We’ve got the fresh, high-quality seafood you need to make ceviche a summer staple. Whether you’re a fan of shrimp, white fish, or a little bit of everything, we’re here to help you bring bold flavor to your table with zero fuss. So grab your citrus, chop up some veggies, and let the fresh seafood do the talking. Seafood ceviche season is officially on.