You guys: it’s SUMMER! It’s time for long days, backyard parties, sundresses, and easy-to-make, delicious-to-eat food. And, this ceviche recipe fits the bill.

Limes bring citric acid magic to this super easy ceviche recipe.

Are you a little scared to make ceviche at home? Don’t be! We promise. It really is super easy. How many times have you overcooked a beautiful filet of salmon on the grill? Or turned that nice tilapia into a dry, boring pan-seared entree? You really can’t screw this up. The citric acid is magic and does all the work for you. All you need is delicious, super fresh fish from your local fish monger, and you will be a praised chef de cuisine.

Super fresh fish and citrus acidity is all you need for a way better summer ceviche.

Ceviche is an ancient Peruvian dish that somehow didn’t manage to find its way stateside until the 1980s. Now, here we are in the age of ceviche in the U.S. It is popping up everywhere this summer, from Michelin-star restaurants to neighborhood cafes to your own kitchen. And, rightfully so. As we mentioned: ceviche is foolproof and delicious. But, also, somehow impressive. It’s the trifecta of food perfection.

Ceviche is a super easy, super impressive dish to serve to friends all summer long!

After you’ve chopped, diced, marinated, and reveled in the easiness of your first ceviche, it’s all about choosing the best dipper. And, of course, there is no way better dipper than our naturally sweet, perfectly salted Sweet Potato Tortilla Chips. The sweetness of the sweet potato is an amazing pair for the sweetness from the marinated fish and citrus acidity.

White fish ceviche is an easy recipe anyone can tackle!

You’re officially ready to entertain way better this summer.


White Fish Ceviche


1/2 lb white fish fillets (like sole or tilapia), as fresh as possible

1/2 cup lime juice

1/4 cup grapefruit juice

2 cloves garlic, pressed or finely minced

1/2 cup diced red onion

1/2 cup diced tomato

1 jalapeño, finely sliced or diced

1/4 cup chopped cilantro

1 Tbsp olive oil

1 diced avocado

salt & pepper

Way Better Snacks Sweet Potato Tortilla Chips


Cut the fish into small, equally sized pieces. The smaller they are, the shorter the “cook” time will be!

Combine the lime and grapefruit juices in a bowl, and then add the chopped fish. Cover and refrigerate for 30-60 minutes, depending on that size of your pieces. They’re done when all pieces are opaque!

When the fish is done, drain off most of the juice—leaving about 2 Tbsp. Add the remaining ingredients, except for salt and pepper, and stir to combine. Taste, and add salt and pepper as desired.

Serve with Way Better Snacks Sweet Potato Corn Tortilla Chips.

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