6 Servings
Prep Time 40 minutes
Cook Time 0 minutes
Total Time 40 minutes

Ceviche is a classic South American dish made with shrimp, scallops, sea bass, tomatoes, garlic, jalapeno, and avocado. 

If you like fresh Appetizers like Pico de Gallo, Marinated Olives, and Easy Spinach Dip, you’re sure to love this classic Ceviche recipe. 

Ceviche on crispy taco

This type of dish is perfect for serving before dinner, used as a side dish, or put out at a party. The fresh seafood, citrus, marinade, and vegetable blend taste amazing with crunchy, dried tostada rounds. You can also scoop fresh Ceviche onto chips like tortilla chips, Pita Chips, or plantain chips. 

Best places to visit in Punta Arenas, Chile

Punta Arenas, Chile, was the perfect place to indulge in this seafood dish. Because of its location just off of Antarctica, they have access to some of the freshest fish. The port city is often used as a base for trips to Antarctica. Here are some of my favorite things to do while visiting:

  • Enjoy the mystery of Lord Lonsdale’s Shipwreck, a shipwrecked vessel to the south of the city with many theories and questions about how it washed ashore.
  • Take a ferry to Isla Magdalena. This uninhabited island is a sanctuary for Magellanic penguins and other wildlife. 
  • Climb the hills of Punta Arenas to get to the observation deck for the best view of the city and the sea. 
Where does Ceviche come from? 

Authentic Ceviche first originated in what is now Peru. However, the fresh fish appetizer is popular all over South America, with many countries developing their own version. This particular dish was inspired by a delicious Ceviche recipe I enjoyed in Punta Arenas, Chile. 

Is Ceviche raw fish?

Because Ceviche is made with raw fish, it’s essential to get quality fresh fish to avoid any potential harm from the raw meat. 

Ceviche ingredients in bowl

South American Favorites

Key Ingredients

  • Seafood: Different kinds of Ceviche use various kinds of fish. For this version, we are using sea bass (though you could use another white fish), scallops, and shrimp. You will love the varied texture and flavor that this combination of raw fish provides to the recipe. 
  • Acid marinade: The lime and lemon juice in the marinade does more than just provide amazing flavor. The acid in the citrus juice denatures the proteins in the fish. As this happens, the shrimp will become pink and opaque, and all the seafood ingredients will become much more firm. 
  • Vegetables: Add tomatoes, jalapenos, onion, and garlic for more texture and flavors to blend with the seafood. 
  • Avocado: Wait to dice and add the avocado until right before serving. The avocado would become browned and mushy after sitting through the marinade process. So, it’s much better to put it in fresh right before enjoying this delicious Ceviche. 

Ceviche collage

How to Make

  • Prep time: To prepare the ingredients for this recipe, cut the sea bass, scallops, and shrimp into 1/2-inch chunks. 
  • Combine: Add the prepped sea bass, scallops, and shrimp to a large glass bowl. Then add the fresh lime juice and lemon juice. Stir to coat the seafood in the citrus juice mixture. Let it marinate for 10 minutes. 
  • Vegetable add-ins: While the seafood is marinating, you can dice the fresh vegetables. Add the diced tomatoes, jalapeno, onion, garlic, kosher salt, and black pepper. Then stir well to combine. 
  • Refrigerate: Cover the bowl in plastic wrap and refrigerate for 20 minutes until the shrimp is pink. 
  • Add avocado: After refrigerating, slice the fresh avocado into chunks. Then, add the diced avocado to the bowl and finish the Ceviche with cilantro leaves. Serve this amazing dish with dried tostada rounds. 

Ceviche collage

Ceviche on crispy taco


  • Peppers: You can add different kinds of peppers to your fresh Ceviche. Bell peppers, green peppers, or chili peppers all make delicious additions to the recipe. Be sure to finely dice the vegetables before adding them to the mixture. 
  • Vegetables: There are a variety of other vegetables that you can mix into the seafood dish, like English cucumber, carrot, mushroom, corn, green onion, or celery. 
  • Ceviche de Camaron: Instead of using a variety of seafood ingredients, you can make Ceviche de Camaron or Shrimp Ceviche
  • Ceviche Tico: This Costa Rican version of the classic appetizer gives it a bright and flavorful twist. To make the Costa Rican Ceviche, combine 1 pound of diced white fish (sea bass or cod are good options), 1 small red onion, 1 red bell pepper, a small piece of grated ginger root, 1 bunch of fresh cilantro, and 1 cup of fresh lime juice. 


More Seafood Dishes

How to Store

  • Serve: Don’t leave this delicious Ceviche at room temperature for more than a couple of hours. 
  • Store: To keep Ceviche leftovers, cover the dish in plastic wrap or aluminum foil. This seafood dish can stay good in the fridge for about 2 days. 
  • Freeze: Although it’s best fresh, you can freeze Ceviche for up to 2 months. Do your best to remove excess juice, then freeze the seafood and veggies, sealed in a ziplock bag. 


Ceviche on crispy taco

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Ceviche is a classic South American dish made with shrimps, scallops, sea bass, tomatoes, garlic, jalapeno, and avocado. 
Yield 6 Servings
Prep Time 40 minutes
Cook Time 0 minutes
Total Time 40 minutes
Course Appetizer
Cuisine South American
Author Sabrina Snyder


  • 1 pound sea bass , cut into 1/2" chunks
  • 1/2 pound scallops , cut into 1/2" chunks
  • 1/2 pound shrimp , cut into 1/2" chunks
  • 1 cup lime juice
  • 1/2 cup lemon juice
  • 2 roma tomatoes , seeded and cut into 1/2" chunks
  • 1 jalapeno , deseeded and minced
  • 1/2 white onion , minced
  • 2 cloves garlic , minced
  • 1 avocado
  • 1/4 cup cilantro , minced
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper


  • Add the sea bass, scallops and shrimp to a large glass bowl.
  • Add in the lime juice and lemon juice and stir to coat.
  • Let sit for 10 minutes.
  • Add in the tomatoes, jalapeno, onion, garlic, salt and pepper; stirring well.
  • Cover and refrigerate for 20 minutes until the shrimp is pink.
  • Dice the avocado into chunks when you remove the mixture from the fridge.
  • Add in avocado and cilantro, stir and serve on dried tostada rounds.


Note: If you prefer Ceviche de Camaron, please see this recipe: Shrimp Ceviche


Calories: 210kcal | Carbohydrates: 11g | Protein: 27g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 130mg | Sodium: 638mg | Potassium: 679mg | Fiber: 3g | Sugar: 2g | Vitamin A: 383IU | Vitamin C: 30mg | Calcium: 56mg | Iron: 1mg
Keyword: Ceviche
Ceviche collage

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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