White fish ceviche with citrus

🐟 Which fish to choose

Haddock is my default choice. It has firm white flesh, beautiful mouth texture and is easily found at your fishmonger in Quebec. Halibut and cod work just as well if you want to vary. The important thing is to have firm white flesh, neutral in taste, that will take the citrus flavors without falling apart. Avoid fatty fish like salmon (that’s for tartare or poke bowl).

🍣 Sushi quality, ultra fresh, NEVER frozen

This is non-negotiable: the fish is eaten raw here, so you go to your fishmonger and specifically ask for a piece for ceviche or sushi. Buy it the same day, fresh, never frozen. Why not frozen? Because when thawed, the fish texture changes and the flesh becomes harder to cut into beautiful cubes. The result isn’t the same.

🍊 The signature triple citrus

Three citrus fruits are better than one. Lime brings the bright acidity that “cooks” the fish, orange brings floral sweetness that softens everything, and lemon brings depth that balances the profile. If you make your ceviche with lime alone, it’s too acidic and a bit one-dimensional. The proportion ½ cup lime + ¼ cup orange + 2 tbsp lemon is exactly the ratio I’ve been perfecting for summers.

⏰ 30 minutes exactly, no more no less

This is the absolute rule. Under 30 minutes, the fish isn’t sufficiently opaque and keeps a texture that’s too raw. Beyond that, the flesh becomes rubbery because the proteins continue to denature. Set a timer on your phone, trust yourself, and take out the bowl exactly at 30 minutes. Don’t taste along the way saying “5 more minutes”. That’s exactly how you ruin your ceviche.

🥑 Ripe but FIRM Hass avocado

Choose a Hass avocado (the dark, wrinkled variety) at perfect ripeness. It should give slightly under pressure, but not be soft. If you take an avocado that’s too ripe, it will turn to paste when you mix it into the ceviche. And you add it only at the last step, just before serving, mixing very gently to preserve the intact cubes.

🥄 Drain half the juice before assembling

Critical step. After the 30 minutes of marinating, you drain about half the juice and discard it. Why? Because you want enough juice left so your ceviche is juicy and flavorful, but not so much that it becomes soup at the bottom of the bowl. If you keep all the juice, your guests will have to eat their ceviche with a spoon with their chips.

🥭 Tropical mango variation

For a more tropical version, add ½ ripe mango in small dice at the same time as the tomato. The sweetness of the mango balances the citrus acidity even more and gives a Caribbean/tropical Mexico vibe that works wonders in summer. Validated variation to serve at the cottage when you want to feel like you’re on vacation down south.

✅ What to serve with my white fish ceviche with citrus?

My ceviche is ideally served as an appetizer for a summer meal or as a hearty bite at happy hour. Bring it out with my Homemade guacamole, my Traditional Mexican salsa and corn chips for a real Mexican spread. To follow as a main course, my Fish tacos with green apple salsa or my Crispy spicy salmon poke bowl stay in the fresh fish theme. Finish with my white peach sangria to stay in summer freshness.