Citrus-Cured Fish Ceviche with Avocado

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Fresh, vibrant ceviche with perfectly cured fish, creamy avocado, and bright citrus notes, a refreshing Puerto Rican staple. This puerto rican-inspired seafood ready in about 45 minutes pairs fresh white fish, lime juice, lemon juice for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.1 (10 ratings) Prep: 25 min Cook: 20 min Serves 4 Puerto Rican cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a glass bowl, combine 1 lb fresh white fish (cut into 1/2-inch cubes), 1/2 cup fresh lime juice, and 1/4 cup fresh lemon juice. Gently mix and cover. Marinate in the refrigerator for 15-20 minutes until fish turns opaque and firm (do not exceed 20 minutes).
  2. Step 2: While fish marinates, combine 1/4 cup diced red onion, 1/4 cup diced red bell pepper, 1/4 cup diced cucumber, 1/4 cup chopped cilantro, 1/4 tsp salt, 1/4 tsp black pepper, 1/4 tsp ground cumin, and 1/4 tsp cayenne pepper in a medium bowl. Mix until vegetables are evenly coated.
  3. Step 3: Drain the fish from the citrus marinade (reserve for later) and add the fish to the vegetable mixture. Toss gently to combine.
  4. Step 4: Add 1 diced avocado and fold in until evenly distributed without mashing.
  5. Step 5: Taste and adjust seasoning with extra salt or lime juice if needed. Serve immediately in chilled bowls.

Frequently asked questions

How long does Citrus-Cured Fish Ceviche with Avocado take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Citrus-Cured Fish Ceviche with Avocado?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Citrus-Cured Fish Ceviche with Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Citrus-Cured Fish Ceviche with Avocado for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Citrus-Cured Fish Ceviche with Avocado?

Puerto Rican seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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