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Mexican Ceviche is a refreshing, zesty dish perfect for warm days. This recipe combines fresh fish fillets with tangy lime juice, crisp red onion, juicy tomatoes, and a hint of heat from jalapeño. Topped with creamy avocado and served with crunchy tortilla chips, it's a burst of flavors in every bite. Dive into this easy-to-make, vibrant dish that brings the taste of the coast to your table.
Mexican Ceviche Recipe
Ingredients:
- 1 lb fresh fish fillets (tilapia or sea bass), diced
- 1 cup about 8-10 limes fresh lime juice
- 1 medium red onion, finely chopped
- 2 medium tomatoes, diced
- 1 seeds removed for less heat jalapeño, finely chopped
- 1/2 cup fresh cilantro, chopped
- 1 tsp or to taste salt
- 1/4 tsp or to taste black pepper
- 1 optional avocado, diced
Instructions:
- In a large mixing bowl, combine the diced fish and lime juice. Make sure the fish is fully submerged in the lime juice. Cover and refrigerate for about 15 minutes, or until the fish turns opaque.
- Drain the fish, discarding the lime juice. Add the chopped red onion, tomatoes, jalapeño, cilantro, salt, and black pepper. Mix well to combine.
- Gently fold in the diced avocado, if using. Taste and adjust seasoning with more salt and pepper if needed.
- Serve immediately with tortilla chips or on tostadas.
What You Will Need
Read more: Pupusas Recipe
What you will need to make Mexican ceviche
- Fresh fish fillets: Provides the base protein, absorbing citrus flavors, creating a tender, flavorful bite essential for authentic ceviche.
- Fresh lime juice: Cooks the fish with acidity, infusing a tangy, refreshing taste that defines ceviche's unique flavor profile.
- Red onion: Adds a sharp, slightly sweet crunch, balancing the acidity and enhancing the overall texture.
- Tomatoes: Brings juiciness and a mild sweetness, complementing the citrus and adding vibrant color.
- Jalapeño: Introduces a spicy kick, elevating the dish's complexity and providing a subtle heat.
- Fresh cilantro: Infuses a fresh, herbal note, tying together all the flavors with its distinctive aroma.
- Avocado: Optional but adds creamy richness, balancing the acidity and heat for a more rounded flavor.
Tools and Instruments Required
What tools/instruments will be needed to make Mexican Ceviche Recipe
- Mixing bowl: Essential for combining fish with lime juice and other ingredients, ensuring even marination and mixing.
- Knife: Crucial for finely chopping fish, onions, tomatoes, jalapeño, and cilantro to achieve the right texture.
- Cutting board: Provides a stable surface for safely dicing and chopping all the fresh ingredients.
- Citrus juicer: Makes extracting fresh lime juice quick and efficient, ensuring you get enough juice to marinate the fish properly.
- Spoon: Useful for stirring and mixing the ceviche ingredients together evenly.
Mexican Ceviche Recipe
A refreshing and zesty Mexican ceviche perfect for a light meal or appetizer.
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Ingredients:
Main Ingredients
- 1 lb fresh fish fillets (tilapia or sea bass), diced
- 1 cup fresh lime juice about 8-10 limes
- 1 medium red onion, finely chopped
- 2 medium tomatoes, diced
- 1 jalapeño, finely chopped seeds removed for less heat
- 1/2 cup fresh cilantro, chopped
- 1 tsp salt or to taste
- 1/4 tsp black pepper or to taste
- 1 avocado, diced optional
Instructions:
- In a large mixing bowl, combine the diced fish and lime juice. Make sure the fish is fully submerged in the lime juice. Cover and refrigerate for about 15 minutes, or until the fish turns opaque.
- Drain the fish, discarding the lime juice. Add the chopped red onion, tomatoes, jalapeño, cilantro, salt, and black pepper. Mix well to combine.
- Gently fold in the diced avocado, if using. Taste and adjust seasoning with more salt and pepper if needed.
- Serve immediately with tortilla chips or on tostadas.
Notes:
For best results, use the freshest fish you can find. You can also add other seafood like shrimp or scallops.
Read more: Mexican Pepper Casserole Recipe
Nutrition value:
Calories: 150kcalCarbohydrates: 10gProtein: 20gFat: 4gSaturated Fat: 1gCholesterol: 50mgSodium: 400mgPotassium: 500mgFiber: 3gSugar: 3gVitamin A: 200IUVitamin C: 30mgCalcium: 50mgIron: 1mg
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Make Ahead and Freezing Tips
Make Ahead Instructions
- Prepare the ceviche as directed but leave out the avocado.
- Store in an airtight container in the fridge for up to 24 hours.
- Add avocado just before serving to keep it fresh.
Freezing Instructions
- Not recommended to freeze ceviche due to texture changes.
- If you must, freeze only the fish in lime juice.
- Thaw in the fridge, then add other ingredients fresh.
For a unique twist, try adding a splash of coconut milk to the ceviche mixture. It adds a creamy texture and a subtle sweetness that complements the lime juice perfectly.
Frequently Asked Questions
FAQ:
How long does it take for the fish to cook in lime juice?
About 15 minutes, or until the fish turns opaque.
Can I use frozen fish for this recipe?
Yes, but make sure it's fully thawed and patted dry before using.
What kind of fish works best for ceviche?
Tilapia or sea bass are great choices.
How long can I store ceviche in the fridge?
It's best eaten fresh, but it can be stored for up to 24 hours.
Can I add other ingredients to the ceviche?
Absolutely! Feel free to add diced mango, cucumber, or even corn.
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