Fish Ceviche with Corn and Tomatoes
This bright, summery fish ceviche brings together juicy tomatoes, sweet corn, and fresh fish in a vibrant citrus marinade. It's light, zippy, and perfect for hot days when you don't want to cook!
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This fresh fish ceviche is best made when summer produce is at its peak. Juicy tomatoes, sweet corn, and tender white fish come together in a citrusy marinade for a bright, clean, and refreshing dish.
This recipe is simple by design, so the quality of your ingredients matters!
Use the ripest tomatoes you can find, freshly shucked corn and super fresh fish from a trusted source. Out-of-season produce or subpar seafood will simply not suffice.
For the best texture, avoid marinating the fish for too long. About 15 to 30 minutes is all it needs! It's just enough time to firm up and become opaque without turning mushy.
I like to serve ceviche immediately after mixing so the flavors stay crisp and vibrant, but if you prefer a more "cooked" texture, let it hang out for a few extra minutes.
What is Ceviche?
Ceviche is a dish that originated in the coastal regions of northern Peru and southern Ecuador.
It traditionally consists of raw seafood marinated in fresh lime or lemon juice and salt, where the acidity of the citrus juice changes the structure of the proteins in the fish or shellfish, giving it the appearance and texture of being cooked.
Many different variations of ceviche exist throughout both countries and in other cultures of Latin America.
This isn't a traditional ceviche by any means, but it's a fun seasonal twist on authentic ceviche de pescado that adds the crisp sweetness of fresh summer veggies!
Want more fresh fish recipes? Try this simple Fish Crudo with jicama, mango and kiwi, spice things up with this Jamaican Jerked Fish, or go for comfort with this summery Sicilian style Fish Pasta.
Why This Recipe Works
- No cooking required, making it perfect for a hot summer day.
- Highlights the best seasonal produce like fresh corn and roma tomatoes.
- The lime juice provides citric acid to marinate the fish quickly and safely.
- Simple prep with big, fresh flavors.
Ingredient Notes
Fresh White fish - Use any high-quality, sustainably sourced firm white fish, including sea bass, mahi mahi, halibut, barramundi, or snapper. Since this is a raw fish preparation, it's important to know your source and that it is safe for raw consumption. Avoid freshwater fish, and choose sushi grade fish if possible.
Corn - Use fresh, sweet summer corn on the cob for the best taste and texture.
Tomatoes - Use ripe, in season tomatoes or cherry tomatoes. Roma tomatoes are a great option since they aren't watery, but any will work.
Red onion - Adds sharpness and crunch. Slice it very thin.
Jalapeño pepper - Adds heat and a pop of flavor. Adjust to your preference.
Lime juice - Use fresh limes only. Bottled lime juice lacks the freshness needed for this easy ceviche recipe.
Cilantro - Fresh cilantro brings a necessary herbaceous note. If you dislike it, try other soft fresh herbs like parsley or basil instead.
Salt - I use Diamond Crystal Kosher salt, which is less salty than other brands. You may need to adjust to taste.
*Find the full ingredient list in the recipe card below!
Helpful Equipment
- Very sharp knife
- Large bowl
- Citrus juicer
- Slotted spoon
- Cutting board
- Paper towels
- Plastic wrap
- Fish tweezers
Step by Step Instructions
- Bring a medium pot of water up to a boil, then gently drop in the corn. Cook for about 3 minutes, then remove and allow to cool completely.
- Once cool, use a knife to remove the kernels from the cob, then place them in a large mixing bowl.
- Add the red onion, jalapeño, tomatoes, fresh lime juice and salt, then mix to combine.
- Blot the fish fillets with paper towels to absorb any excess moisture. Use a very sharp knife to carefully remove the bloodline or any impurities.
- Thinly slice the fish crosswise, against the grain, then add to the bowl along with the cilantro, then toss to combine, then serve immediately with plantain chips or tortilla chips for scooping.
- As the fish marinates, it will develop more of a "cooked" texture, and will begin to deteriorate after a few hours. It's best served within 30 minutes of preparing.
Pro Tip: From 5-15 minutes the fish will be mostly raw, with a texture like sashimi, from 15 to 30 it's more of a cooked texture. Both are delicious, choose your preferred way.
Tips for Success
- Very cold or partially frozen fish is easier to slice than fully defrosted, so plan accordingly.
- Use a sharp knife to slice the fish into small pieces for better texture.
- Keep all ingredients very cold for the best fish ceviche recipe.
- Always taste and adjust the ingredient amounts accordingly with extra salt or citrus.
Variations
- Add a splash of orange juice for sweetness.
- Use raw shrimp or scallops instead of fish.
- Stir in diced avocado for richness.
- Add extra virgin olive oil for a more mellow flavor.
- Add crisp veggies such as diced green bell pepper or fresh cucumber for a different crunch.
Serving Suggestions
This ceviche makes a perfect light meal or appetizer, especially on a hot summer day. Serve it with crisp plantain chips or your favorite tortilla chips for scooping.
For added zing, drizzle with some Jalapeño Hot Sauce. A spoonful of Simple Tomato Salsa on the side adds brightness and spice, while a creamy dollop of smoky and spicy Chipotle Guacamole rounds everything out.
Together, they make a great complement to the acidity of the lime juice and fresh vegetables in the ceviche.
How to Store
This delicious ceviche should be enjoyed fresh, ideally within 30 minutes.
If you must store it, use a separate container lined with plastic wrap and refrigerate for up to 1 day, however, the texture of the fish might turn rubbery. Do not freeze or reheat.
FAQ
Yes, as long as it's sushi grade fish that has been properly thawed in the refrigerator. Make sure to pat it dry and check for freshness.
Use high quality, firm white fish like sea bass or mahi mahi. The most important thing is that it's fresh and safe for raw consumption.
Yes, but the type of fish and how it's handled matters. Choose fish that is very fresh, sustainably caught and from a trusted source, or sushi grade fish that has been previously frozen to kill parasites. Always confirm your fish is safe for raw consumption before eating.
You can prep the vegetables and lime juice, but wait to slice and mix the fish until just before serving.
The acidity of the lime juice denatures the proteins in the fish, changing its texture and color in a similar way to heat. That's why ceviche is considered a no-cook method for marinated fish.
Ceviche varies widely across Latin America, with each country offering its own take on this traditional seafood dish. In Peruvian ceviche, fresh white fish is typically marinated in lime juice with red onion, red chili, white corn, and sweet potato on the side. A Mexican ceviche recipe often includes chopped tomatoes, green chilli peppers, fresh shrimp, and avocado. In Ecuadorian ceviche, you'll find the addition of either orange juice and tomato or peanuts and avocado, usually paired with popcorn or plantain chips. Central America favors a mix of fresh shrimp and vegetables, sometimes with Worcestershire sauce. From the coastlines of South America to tropical islands, ceviche evolves with local types of seafood and cultural preferences.
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Fish Ceviche with Corn and Tomatoes
Ingredients
- 2 ears fresh corn shucked
- ⅓ cup red onion diced
- 1 jalapeño minced (seeds removed for less heat)
- 1 cup fresh tomatoes diced
- ¾ cup fresh lime juice from about 5 medium limes
- ¾ teaspoon salt
- 1 pound skinless white fish fillets such as snapper, mahi mahi, barramundi, sea bass or halibut
- 2 tablespoons fresh cilantro minced
- Plantain chips or tortilla chips for serving
Instructions
- Bring a medium pot of water up to a boil, then gently drop in the corn. Cook for about 3 minutes, then remove and allow to cool completely.
- Once cool, use a knife to remove the kernels from the cob, then place them in a large mixing bowl.
- Add the red onion, jalapeño, tomatoes, lime juice and salt, then mix to combine.
- Blot the fish fillets with paper towels to absorb any excess moisture. Use a very sharp knife to carefully remove the bloodline or any impurities.
- Thinly slice the fish crosswise, against the grain, then add to the bowl along with the cilantro, then toss to combine, then serve immediately with plantain chips or tortilla chips for scooping.
- As the fish marinates, it will develop more of a "cooked" texture, and will begin to deteriorate after a few hours. It's best served within 30 minutes of preparing.
Notes
- Very cold or partially frozen fish is easier to slice than fully defrosted, so plan accordingly.
- Use a sharp knife to slice the fish into small pieces for better texture.
- Keep all ingredients very cold for the best fish ceviche recipe.
- Always taste and adjust the ingredient amounts accordingly with extra salt or citrus.
