Cobia ceviche is tangy, easy to make, and bursting with fresh citrusy flavor! This delicious fish appetizer is filled with colorful vegetables, creamy avocado, chopped cilantro, and cubed cobia fish. Tasty and totally refreshing, this is a restaurant-quality meal that everyone will love!

Love cobia fish? Try my super popular blackened cobia recipe that is getting raving reviews and absolutely delicious!

One of the best ways to enjoy fresh fish in the summertime is by making ceviche. It's light, bright, filled with fresh flavors, and requires zero cooking. So there's no need to worry about working in a hot kitchen during the warmer months because everything is made in one bowl - no oven or stove is required!

This fish ceviche recipe is filled with fresh cobia fish, chopped cucumbers, tomatoes, and bright and zesty lime juice. The lime juice "cooks" the fish with acid and gives it a unique flavor and texture.

Served with tostadas or corn tortilla chips, this tasty seafood appetizer is perfect for summer parties. It could also be served as a colorful side dish or light meal with grilled meats, rice, or any Mexican-inspired meal!

Recipe ingredients

Cobia fillet. Cut into even cubes. This is a delicious whitefish known for its mild flavor and firm texture. Since we are eating the fish raw, make sure you are using the freshest fish you can find. It should have a firm texture and smell briny, not unpleasant or mushy.

Veggies. Chopped tomatoes, red onion, cucumber, and jalapeno give this cobia ceviche a colorful look and a nice crunch. Feel free to remove the seeds from the jalapeno for a milder flavor.

Herbs. Fresh chopped cilantro.

Avocado (optional). Adds a delicious creaminess.

Limes. Freshly squeezed lime juice adds a zesty citrus flavor. Avoid bottled juice because it won't have the same bright flavor.

Salt and black pepper. Season to taste.

How to make cobia ceviche

1. Prepare the ingredients: Ensure that the cobia is fresh and properly cleaned, with skin and bones removed. Cut it into ½-inch cubes and set aside. Dice the tomatoes, red onion, avocado (if using), jalapeno, and cucumber. Chop the cilantro.
2. Combine vegetables: In a medium-sized glass or ceramic bowl, add the diced tomatoes, onions, avocado, cilantro, jalapeno, and cucumber. Gently mix the ingredients together.
3. Add the cobia: Add the cubed raw cobia to the bowl with the vegetables. Stir to combine and ensure that the cobia is evenly distributed throughout the mixture.
4. Season with citrus and spices: Juice the limes or lemons directly into the bowl, making sure to strain out any seeds. Add salt and pepper to taste. Mix everything thoroughly, ensuring that the cobia and vegetables are well-coated with the citrus juice and seasoning.
5. Marinate: Cover the bowl with plastic wrap and refrigerate the ceviche mixture for at least 30 minutes to 2 hours, allowing the citrus juice to "cook" the cobia. The fish should turn opaque and firm to the touch when it is ready.
6. Serve: Taste the ceviche for seasoning and adjust with more salt, pepper, or lime juice if needed. Serve the cobia ceviche with tostadas or corn tortillas, or enjoy it on its own. Garnish with additional cilantro or a few avocado slices if desired. Enjoy your refreshing and delicious cobia ceviche!

What is ceviche

Ceviche is a seafood dish from Latin America made from cubed raw fish, fresh citrus juice, and chopped veggies. Lemon or lime juice marinates or "cooks" the fish, turning it from a raw texture to firm and opaque.

In addition to the fish, ceviche typically contains chopped onions, chili or jalapeno peppers, tomatoes, chopped cilantro or mint, and spices.

Served cold with tortilla chips, plantain chips, or tostada shells, it's a vibrant appetizer perfect for seafood lovers!

Substitutions

Cobia fish. Substitute with any firm or semi-firm whitefish like red snapper, sea bass, mahi-mahi, or tilapia.

Citrus. Instead of lime juice use fresh lemon juice or a combination of the two!

Red onion. Use shallots instead. They have a milder onion flavor.

Variations

Make it sweet. A drizzle of honey gives a light natural sweetness that pairs well with the other fresh and savory ingredients.

Add fruit juice or tropical fruit. Sweet ripe mango and orange juice are sometimes added to ceviche to give a delicious sweet and tropical flavor!

Frequently asked questions

Serving suggestions

Cobia ceviche can be served with a variety of accompaniments that complement its fresh and zesty flavors. Here are some suggestions for what to serve with cobia ceviche:

1. Tostadas or Corn Tortillas: As mentioned in the recipe, tostadas or corn tortillas are classic choices for serving ceviche. They provide a satisfying crunch and a perfect base for scooping up the ceviche.
2. Tortilla Chips: For a more casual option, serve the ceviche with tortilla chips. This is an easy and popular way to enjoy ceviche at parties or gatherings.
3. Lettuce Cups: For a low-carb or gluten-free alternative, serve the ceviche in lettuce cups. Use sturdy lettuce leaves such as romaine, iceberg, or butter lettuce to create a light and refreshing wrapper for the ceviche.
4. Salad Greens: Toss the ceviche with mixed greens, arugula, or baby spinach for a light and healthy salad. Drizzle with a little olive oil and an extra squeeze of lime or lemon juice for added flavor.
5. Sliced Avocado: Arrange slices of avocado around the ceviche for an extra touch of creaminess that complements the acidity of the dish.
6. Salsa or Pico de Gallo: Offer a side of fresh salsa or pico de gallo for added flavor and color. These condiments pair well with the ceviche and can be scooped up with tortilla chips or spooned over the top.

Storage

Its not recommended to store any raw fish dishes for longer than few hours so eat the ceviche as soon as you made it.

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Hope you will like this cobia ceviche recipe as much as i do. Rate the recipe if you made it and leave a comment if you have any questions or suggestions.