Ceviche Verde de Pescado (Green Fish Ceviche)
Raw fish cured in lime and tossed with cool green salsa, cucumber and avocado. A zingy, light starter or light lunch.
Made with Salsa verde (cooked tomatillo salsa) and Tostadas and totopos (tortilla chips) and Ceviche lime marinade. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelMedium
- Costabout £2.36 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 that is very fresh and suitable for eating raw. Keep it in the fridge until the moment you use it. Cut it into 1 cm cubes with a very sharp knife.
- 2
Put the fish in a non reactive glass bowl and pour over your ready made ceviche lime marinade (see its base recipe). Stir, cover and chill for 15 to 20 minutes, until the fish turns opaque on the outside but is still slightly translucent in the centre.
20 min - 3
Meanwhile, soak the sliced red onion in cold water for 5 minutes, then drain, to take away its sharpness.
- 4
Drain off about two thirds of the lime marinade. Gently fold in your ready made salsa verde (see the base recipe), the cucumber, onion, coriander and salt.
- 5
Fold in the avocado at the last moment. Taste for salt and acid.
- 6
Spoon onto the tostadas and serve immediately, 2 each. Eat on the day it is made.
Tips
- Use the freshest fish you can buy and keep it cold. Never use fish past its date for ceviche.
- Do not leave it in the lime too long. Longer than 25 minutes gives chalky, firm fish.
- Chill the bowl first to keep the ceviche cold.
Storing and freezing
Eat the same day, within 2 hours of mixing, and do not keep leftovers. Raw fish is not recommended for pregnant women, young children, older people or anyone with a weakened immune system.
Questions
Is the fish really cooked by lime juice?
The acid changes the texture and colour of the proteins so the fish looks and feels cooked, but it is not heated, so the fish must be extremely fresh and sold for eating raw.
Which fish can I use?
Sea bass, sea bream, firm white fish or fresh salmon, all sold as safe to eat raw. Avoid oily or soft fish that falls apart.
Can I use prawns?
Yes, but poach raw prawns for 2 minutes first, then chill and leave in the lime briefly. Do not eat raw prawns.
More made with salsa verde (cooked tomatillo salsa)
Tacos de Carnitas con Cebolla Encurtida (Carnitas Tacos)
DFEFNFTamales de Pastor (Pastor Pork Tamales)
GFDFEFTacos de Coliflor Adobada (Adobo Cauliflower Tacos)
GFDFEFMolotes de Barbacoa y Papa (Oaxacan Fried Masa and Potato Turnovers)
GFEFNFSee every dish made with salsa verde (cooked tomatillo 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.
