Ceviche Summer: Living the Lime Life

I used to avoid ceviche like the plague. Something about the idea of raw fish “cooked” in citrus made me nervous. But this summer? I did a 180.

After ordering it nonstop on recent travels, I became obsessed. Fresh, zippy, and downright addictive—ceviche is the ultimate summer food.

So I’m officially declaring this my Ceviche Summer. And I’m inviting you to join the quest.

Whether you’re making it at home or ordering it on a beach somewhere, this dish is more than food—it’s a vibe.

Wait—What Is Ceviche?

Technically? Ceviche started in Peru. Traditionally, it’s made with raw fish cured in lime juice, tossed with chiles, onion, and cilantro.

But over time, it’s taken on a life of its own.

Chefs around the world have started creating their own citrus-soaked variations—adding shrimp, veggies, mango, hearts of palm, or even feta. It’s wildly popular in Latin America and now everyone’s stolen the idea and made it their own. And I’m here for it.

Today, “ceviche” basically means anything bright, limey, and mixed with fresh herbs, chiles, and citrus.

And skeptics like me? We’ve been converted.

Make It or Order It (But Either Way—Snap a Pic!)

Not everyone wants to make ceviche at home, and that’s okay. Most people order it at restaurants while traveling. So let’s make that part of the fun.

📸 Snap a photo of the ceviche you order and share the scoop—where you are and what made it special.
👩‍🍳 Home chefs: Whip up your own spin and send us your photos too!

Tag me, email me or dm me at @langston_living so we can feature your finds and recipes in our community round-up.

Ceviche Safety & Sourcing Tips

If you’re making ceviche at home, food safety matters—especially when working with seafood. Here’s what you need to know:

Buy fresh or frozen seafood only.
Never buy shrimp or fish that’s been sitting thawed in the seafood counter case. Always ask if it was previously frozen—if so, buy it still frozen and thaw it yourself in the fridge.
If using raw fish, go sushi-grade.
Look for “sushi-grade” or “sashimi-grade” labels, especially if you’re planning to cure it in lime juice without cooking it. Tuna, halibut, and snapper are great options.
Shrimp is safer cooked.
While shrimp can be cured in lime juice like fish, most home cooks (myself included) prefer to give it a quick boil—just 1–2 minutes until it turns pink and opaque. It doesn’t affect the flavor and removes the risk of bacteria.
Citrus-cured ≠ heat-cooked.
Lime juice denatures the protein, giving it the look and texture of cooked seafood, but it doesn’t kill bacteria the way heat does. That’s why poaching is a smart option if you’re unsure.
Trust your source. Buy from a reputable fishmonger or high-quality grocery store. If it smells “fishy,” skip it.

Want More Recipes + Serving Ideas?

Download my free Ceviche Summer Guide—a printable PDF that includes:

My go-to classic shrimp ceviche recipe
A Greek version with capers, feta, cucumbers & dill
A Mexican-style one with corn, black beans & avocado
An Asian-inspired tuna & edamame combo
Creative vessels to serve it in (think martini glasses, scooped-out oranges, and crystal bowls)
What to serve it with—chips, crackers, tostadas, plantain chips, or tucked into mini tacos
Hosting ideas and inspiration for a Ceviche Sampler Party

Download the Ceviche Summer Guide

Staycation? Backyard Bash? Luau? Ceviche Works for All of It.

If you’re not traveling this summer, ceviche is your staycation power move. It makes home feel like a resort.

Read the Staycation Blog for ideas on outdoor games, drinks, and laid-back hosting.
Planning a tropical bash? Add ceviche to your Luau Menu. It fits right in with fruity drinks, beachy vibes, and tiki setups.