White Fish Ceviche

A bowl of salsa and some purple tortilla chips.

White Fish Ceviche

Servings 8 Servings


  • 1 pound white fish fillet, halibut, snapper, sea bass chopped into 1” cubes
  • 2 serrano peppers, thinly sliced
  • 2-3 shallots, thinly sliced
  • 1 cup fresh lime juice
  • ½ cup fresh orange juice
  • 1 teaspoon kosher salt, divided
  • 2 medium-large tomatoes, chopped into ½ -inch pieces
  • 1 red bell pepper, diced
  • 1 small bunch fresh cilantro, chopped
  • 1 radish, diced
  • 1 tablespoon olive oil
  • 1 mango, diced (optional)
  • 1 small avocado, diced (optional)
  • tortilla chips, for serving


  • In a glass bowl, add fish, serrano pepper, shallots, lime juice, orange juice, and ½ teaspoon salt. Use enough juice to cover the fish. Cover and refrigerate for 1 hour, stirring halfway through. Drain in a colander.
  • In a separate large bowl, mix together the tomatoes, red bell pepper, cilantro, radish, and olive oil. Stir in the drained fish and season with remaining salt. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado (if using). Serve with tortilla chips. Enjoy!