Sardine Ceviche with Cucumber and Lime | CookOS

Sardine Ceviche

Name: Sardine Ceviche with Cucumber and Lime
Prep time: 15 min
Total time: 15 min
Yield: 2 servings
Cuisine: Latin American
Ingredients: 1 cucumber, diced; 1 Roma tomato, diced; 1/2 small red onion, finely diced; 1/2 bunch cilantro, chopped; 1 jalapeño, seeded and diced; 1/4 cup lime juice; 1 (3.53 oz) can smoked sardines in olive oil, undrained; Kosher salt, to taste; Freshly ground black pepper, to taste; Tortilla chips, for serving; Sriracha, for topping; Japanese mayonnaise, for topping

Sardine ceviche is a no-cook Latin American appetizer that combines smoked sardines with fresh diced vegetables, cilantro, and lime juice. It requires zero cooking and comes together in minutes, making it an ideal quick appetizer or snack.

🌍Latin American 🏷️Sardine 🏷️Ceviche 🏷️Dip 🏷️Appetizer No-cook

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Total

15 min

Servings

Difficulty

Easy

Est. Cost

$23–$38

Recipe Source

View original recipe

From TikTok · by coreymaglory

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Ingredients

1 cucumber, diced
1 Roma tomato, diced
1/2 small red onion, finely diced
1/2 bunch cilantro, chopped
1 jalapeño, seeded and diced
1/4 cup lime juice
1 (3.53 oz) can smoked sardines in olive oil, undrained
Kosher salt, to taste
Freshly ground black pepper, to taste
Tortilla chips, for servingoptional
Sriracha, for toppingoptional
Japanese mayonnaise, for toppingoptional

Instructions

1
Dice the cucumber, tomato, and red onion.
2
Chop the fresh cilantro.
3
Seed and dice the jalapeño.
4
Combine all the chopped vegetables in a mixing bowl.
5
Pour in the lime juice and give it a mix.
6
Add the entire can of smoked sardines, including the oil, to the bowl.
7
Gently mix to combine the sardines with the vegetables.
8
Season with kosher salt and freshly ground black pepper to taste, then mix again.
9
Serve the ceviche with tortilla chips.
10
For extra flavor, top individual servings with sriracha and Japanese mayonnaise.

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Tips & Notes

Pro tips

Seed and dice the jalapeño finely to distribute heat evenly without overpowering the delicate sardine flavor.
Use fresh lime juice squeezed just before serving rather than bottled to maximize brightness and acidity.
Drain excess olive oil from the sardine can if you prefer a less oily final dish, or keep it for added richness.
Serve immediately after combining to preserve the crisp texture of the vegetables and prevent them from releasing excess water.

Substitutions

smoked sardines → canned mackerel or canned tuna (use same quantity and oil)
cilantro → parsley or mint (if you dislike cilantro's soapy notes)
red onion → white onion (for a milder, slightly sweeter bite)
tortilla chips → tostadas, crackers, or serve as a lettuce cup filling

Storage & make-ahead

Store leftovers in an airtight container in the refrigerator for up to 1 day; the vegetables will soften and release liquid over time, so best enjoyed within a few hours of assembly.

Common Questions

Do I need to cook the sardines for ceviche?

No. This recipe uses canned smoked sardines that are already cooked, so there is no additional cooking required. The lime juice adds brightness but does not cook the fish.

Can I make sardine ceviche ahead of time?

Yes, you can prepare the vegetables and store them separately up to 4 hours ahead. Mix with sardines and lime juice just before serving to keep the texture fresh and prevent the vegetables from becoming too soft.

What can I substitute for smoked sardines?

You can use canned mackerel, canned tuna, or fresh diced white fish like halibut or sea bass. Canned options are easiest for a no-cook recipe.

Is this recipe gluten-free?

Yes, the ceviche itself is naturally gluten-free. Verify that your canned sardines and tortilla chips are certified gluten-free if needed.

How spicy is this sardine ceviche?

The heat level depends on the jalapeño. Seed and remove the white ribs for milder ceviche, or leave them in for more spice. You can also omit the jalapeño entirely for a mild version.