Ceviche lime marinade
A sharp, fresh lime, serrano and coriander marinade that turns very fresh fish or prawns into zesty Mexican ceviche.
Make this once, then cook it into 19 different dishes.
- Time20 min
- LevelEasy
- Costabout £0.07 a head
- Makesabout 420 ml, enough for 2 batches of ceviche for 4
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
Roll the limes on the worktop to loosen the juice, then squeeze and strain out the pips. You need 400 ml of juice.
- 2
Put the lime juice, serrano chillies, coriander and garlic in a blender with the salt. Blend for only 15 to 20 seconds. Blending for longer can make the marinade bitter.
0 min 20 s - 3
Pour through a fine sieve into a jug, pressing out the liquid with a spoon, then discard the solids. You should have about 420 ml.
- 4
Taste. It should be sharp, salty and warm with chilli. Add salt or a pinch more chilli if needed.
- 5
Chill for 15 minutes. To use, pour about 200 ml over 400 to 500 g very fresh fish cut into 1.5 cm cubes, plus diced red onion, tomato and cucumber. Marinate in the fridge for 15 to 20 minutes until the outside turns opaque, then serve cold.
About ceviche lime marinade
Ceviche lime marinade is a sharp, salty, chilli spiked lime juice that "cooks" thin pieces of fish, prawns or vegetables by firming and whitening their surface. It tastes fiercely fresh and tangy, with a clean heat from serrano chillies and a green lift from coriander. The marinade is the sauce too: it is served with the fish and eaten with a spoon.
Ceviche is eaten across Latin America, and in Mexico it is often made with white fish, prawns or octopus, with tomato, onion, cucumber and avocado. Mexican versions are usually quicker and less acidic than some Peruvian ones, with a short marinating time of 15 to 20 minutes.
The acid in lime juice does not make raw fish safe to eat. Use only the freshest fish from a good fishmonger, ask for it to be previously frozen at -20°C for at least 24 hours, keep it cold at all times and avoid it if you are pregnant, elderly, very young or have a weakened immune system.
Tips
- Use fish labelled suitable for eating raw or lightly cured. Fish eaten raw should be frozen at -20°C for at least 24 hours first to kill parasites, so buy it pre-frozen or freeze it at home.
- Cut fish into small, even cubes of about 1.5 cm. Firm white fish such as sea bass, sea bream or fresh haddock work best, and so do raw scallops.
- Prawns are safest cooked first. Poach raw prawns for 2 minutes until pink, cool them, then marinate for 20 minutes.
- Squeeze the limes just before making the marinade. Lime juice loses its brightness and turns bitter after a few hours.
- Discard any marinade that has touched raw fish. Serve it with the ceviche but never save it or reuse it for another batch.
Storing and freezing
The unused marinade keeps in a sealed jar in the fridge for 2 days. Freeze in ice cube trays for up to 1 month, though the flavour dulls. Serve ceviche straight away and eat it the same day. Throw away any leftover ceviche and any marinade that has touched raw fish.
Dishes you can make with ceviche lime marinade
Ceviche Verde de Pescado (Green Fish Ceviche)
GFDFEFTostadas de Ceviche de Camarón (Prawn Ceviche Tostadas)
GFDFEFTostadas de Ceviche de Pescado (Fish Ceviche Tostadas)
GFDFEFTostadas de Ceviche de Pescado con Salsa Macha (Fish Ceviche Tostadas)
GFDFEFTostadas de Aguachile Verde de Camarón (Green Aguachile Prawn Tostadas)
GFDFEFCeviche de Pescado (Mexican Fish Ceviche)
GFDFEFCeviche de Camarón (Mexican Prawn Ceviche)
GFEFNFTostadas de Atún con Aguacate (Tuna Ceviche Tostadas)
GFEFNFAguachile Verde de Camarón (Sinaloa Style Green Prawn Aguachile)
GFDFEFCeviche de Pulpo con Pico de Gallo (Octopus Ceviche)
GFDFEFCeviche de Pepino y Aguacate (Vegan Cucumber and Avocado Ceviche)
GFDFEFCeviche de Champiñones (Mushroom Ceviche)
GFDFEFQuestions
Does lime juice cook fish in ceviche?
It firms and whitens the surface of the fish, but it does not cook it in the way heat does and it does not reliably kill bacteria or parasites. Use very fresh, pre-frozen fish suitable for eating raw.
How long should I marinate fish for ceviche?
Between 15 and 20 minutes in the fridge for small cubes of white fish. Longer than 30 minutes makes it chalky and tough.
Can I use bottled lime juice?
It is not recommended. Bottled juice tastes flat and sometimes metallic. Fresh limes give far better flavour for a dish with so few ingredients.
Can I make a vegetarian ceviche?
Yes. Use the marinade on diced cucumber, mango, avocado, tomato, hearts of palm, mushrooms or cooked chickpeas. It is fully vegan and gluten free.
Is ceviche safe for pregnant women?
No. Raw or lightly cured fish is usually avoided in pregnancy, as well as for older people, young children and those with weakened immunity. Cooked prawn or vegetable ceviche is a safer choice.
More base recipes
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.