Ceviche de Pescado Blanco con Habanero (White Fish Ceviche)
Very fresh white fish cured in lime with cucumber, tomato and coriander, finished with a kick of habanero salsa.
Made with Habanero salsa and Tostadas and totopos (tortilla chips). Make a batch of the base first, then this takes minutes. Skip to the method
- Time30 min + curing
- LevelMedium
- Costabout £2.35 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Ask your fishmonger for fish suitable to eat raw. Keep it very cold. Check for bones, then cut into 1 cm cubes.
- 2
Put the fish in a glass bowl with the salt and lime juice, so the juice just covers it. Stir, cover and chill for 20 to 30 minutes until the fish turns opaque and white all through.
25 min - 3
While it marinates, dice the cucumber, tomatoes and red onion. Rinse the onion under cold water and drain to soften its bite.
- 4
Drain off most of the lime juice from the fish, keeping 2 tbsp. Fold in the cucumber, tomato, onion, coriander and your ready made habanero salsa (see the base recipe).
- 5
Taste and add more salt or lime if needed. Fold in the avocado last.
- 6
Serve at once, spooned onto the crisp tostadas from your base recipe or with totopos on the side.
Tips
- Only use fish sold as suitable to eat raw, bought the same day and kept cold. Lime juice does not make unsafe fish safe.
- Cut the fish into even small cubes so it firms evenly in 20 to 30 minutes.
- Add the avocado at the last moment so it stays green and does not break up.
Storing and freezing
Eat within 2 hours of making. Do not store ceviche, as the fish keeps changing texture and raw fish spoils quickly. It is not suitable for pregnant women, young children or anyone with a weakened immune system.
Questions
Is ceviche cooked?
The acid turns the fish opaque and firm, but it is not cooked in the food safety sense. Use very fresh fish sold fit to eat raw and keep it chilled.
How long should I firm the fish?
20 to 30 minutes for small cubes. Longer makes the fish chalky and tough.
Can I use prawns?
Yes. Poach raw prawns for 2 minutes until pink and cooked through, cool, then marinate in the lime for 15 minutes. That removes the raw fish concern.
More made with habanero salsa
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.