Recipes for Summer -Ceviche Recipe

ceviche recipe

Hosting a summer party and need quick and easy recipe that will delight even the toughest food critics? Try this ceviche recipe for your afternoon soiree when it’s just too hot to cook.

Light and refreshing ceviche. I used fresh striped bass that we caught on the river, but think you could substitute with any fresh white fish, conch or scallops.

Prep time: 20 minutes
Serves: 8

ceviche recipe

I am sure you could probably use any type of fish or seafood for this ceviche recipe and it still be quick and delicious. The nice thing about this recipe is it takes no time to make and is unique compared to your normal summer recipes

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  • 1 lb striped bass, filleted and trimmed
  • 1/2 red onion
  • 1 avocado
  • 1 mango
  • 1 cup freshly squeezed lime juice
  • 1/3 cup fresh squeezed lemon juice
  • 1/3 cup cilantro
  • 1 green jalapeno
  • 1 red jalapeno
  • salt & pepper to taste (~1/4 tsp each)


  1. Cube fish into 1/2″ pieces
  2. Peel, pit and dice mango and avocado into 1/4″-1/3″ pieces
  3. Thinly slice red onion and chop into 1/2″-1″ strips
  4. Chop cilantro
  5. Stem, seed, halve down the long side and thinly slice (if the peppers have a lot of heat, reduce the amount)
  6. Mix all ingredients into large non-reactive bowl. Lightly season. Be somewhat gentle as to not smash mango or avocado (clean hands work the best)
  7. Cover and refrigerate for 2 hours to let flavors mix. Ceviche is ready when fish meat changes color from opaque to white and texture is firm. Season with salt/pepper to taste.
  8. Serve with tortilla chips, plantain chips or lettuce cups. Or in martini glasses if you want to be fancy.

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