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Mexican Ceviche

A refreshing and vibrant dish combining fresh fish, zesty lime, and crunchy vegetables, perfect for warm weather gatherings.
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Prep Time 15 minutes
Total Time 3 hours
Servings: 6 servings
Course: Appetizer, Healthy, Seafood
Cuisine: Mexican
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh fish (tilapia or snapper) Look for sustainable options and use sushi-grade fish.
  • 1/2 cup lime juice Freshly squeezed is ideal for flavor.
  • 1 medium red onion Can substitute with green onion for a milder taste.
  • 1/2 cup fresh cilantro Parsley can be used as a substitute if preferred.
  • 1 medium tomato Heirloom tomatoes provide vibrant colors and flavors.
  • 1 medium cucumber Use deseeded varieties to avoid excess moisture.
  • 1 small jalapeño Adjust quantity to suit heat preference.
  • to taste salt Use sea salt for enhanced flavor.
  • to taste pepper Essential for flavor enhancement.

Method
 

Preparation
  1. Dice the fresh fish into small, even pieces and marinate in lime juice for 2-3 hours until it turns opaque.
  2. In a large mixing bowl, combine chopped red onion, cilantro, diced tomatoes, cucumber, and minced jalapeño.
  3. After marinating, drain some lime juice from the fish and gently mix the fish with the vegetable mixture.
  4. Sprinkle salt and pepper to taste, adjusting as necessary.
  5. Serve chilled in small bowls or on a platter with additional cilantro and lime wedges.

Notes

Store in an airtight container in the refrigerator for up to 2-3 days. Best enjoyed fresh as the fish continues to 'cook' in lime juice. Freezing ceviche is not recommended.