Gluten-Free Ceviche with Corn Chips
By the Gluten Free Recipes team ·
Bright and zesty, this gluten-free ceviche bursts with fresh citrus and vibrant flavors, perfect for any gathering. Served with crispy corn tortilla chips, it offers a delightful textural contrast and a refreshing taste experience.
At a glance: This medium party and appetizers recipe yields 8 servings in about 30 minutes (20 min prep, 10 min cook). It uses 10 ingredients — including firm white fish, fresh lime juice, red onion — and walks through 5 steps. Updated . Browse more party and appetizers recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Ceviche with Corn Chips: When preparing this party and appetizers recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Ceviche with Corn Chips: This recipe is naturally gluten-free, relying on fresh ingredients and certified gluten-free corn tortilla chips for serving. It avoids all gluten-containing grains.
Ingredients
- 2 cups firm white fish (like sea bass or snapper), diced small
- 1 cup fresh lime juice
- 0.5 cup red onion, finely diced
- 1 medium jalapeño, seeded and finely minced
- 0.5 cup ripe tomato, seeded and diced
- 0.25 cup fresh cilantro, chopped
- 1 tbsp olive oil
- 0.5 tsp salt
- 0.25 tsp black pepper
- 1 bag corn tortilla chips
Instructions
- 1
In a non-reactive bowl, combine the diced white fish and fresh lime juice. Ensure the fish is fully submerged in the lime juice, which will begin to 'cook' it. Let this mixture marinate in the refrigerator for about 15-20 minutes, or until the fish turns opaque and firm to the touch.
- 2
While the fish is marinating, prepare the other ingredients. Finely dice the red onion, mince the jalapeño (removing seeds for less heat), dice the tomato, and chop the fresh cilantro. These vibrant additions will bring freshness and color to the ceviche.
- 3
Once the fish is opaque, drain off about half of the lime juice. Add the diced red onion, minced jalapeño, diced tomato, and chopped cilantro to the bowl with the fish. Gently stir to combine all the ingredients.
- 4
Drizzle in the olive oil and season the ceviche with salt and black pepper. Taste the mixture and adjust seasonings as needed, adding more salt or a squeeze of lime if desired for extra brightness. Allow the flavors to meld for about 5 minutes.
- 5
Serve the gluten-free ceviche immediately with a side of crispy corn tortilla chips for scooping. The textures and flavors are best enjoyed fresh, offering a delightful appetizer experience.
Nutrition (per serving)
Tips & Notes
- If substituting olive oil for butter, use about 3/4 the amount (olive oil is 100% fat, butter is ~80%).
- Caramelize onions over medium-low heat for 30–45 minutes for a sweet depth; rush at high heat and they'll be bitter.
- Label GF dishes clearly at parties so guests with dietary restrictions can eat confidently.
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