Mexican Ceviche Recipe

Fish: Fresh fish like tilapia or sea bass, diced into small pieces.

Lime juice: Freshly squeezed lime juice to marinate and 'cook' the fish.

Red onion: Finely chopped to add a sharp, tangy flavor.

Tomatoes: Diced to provide a juicy, sweet contrast.

Jalapeño: Optional, finely chopped for a spicy kick.

Cilantro: Chopped to add a fresh, herbal note.

Salt: To taste, enhancing all the flavors.

Avocado: Optional, diced for a creamy texture.

• fresh fish - Substitute with shrimp: Shrimp is a popular alternative in ceviche and has a similar texture and flavor profile when marinated in lime juice.

• fresh fish - Substitute with scallops: Scallops provide a sweet and tender texture that complements the acidity of the lime juice.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, making it a good alternative for marinating the fish.

• freshly squeezed lime juice - Substitute with grapefruit juice: Grapefruit juice adds a unique citrus flavor and a slight bitterness that can enhance the dish.

• red onion - Substitute with white onion: White onions have a milder flavor and can be used if red onions are too strong for your taste.

• red onion - Substitute with shallots: Shallots provide a subtle onion flavor with a hint of garlic, adding complexity to the ceviche.

• tomatoes - Substitute with cherry tomatoes: Cherry tomatoes are sweeter and can add a burst of flavor and color to the dish.

• tomatoes - Substitute with red bell pepper: Red bell peppers add a crunchy texture and a mild sweetness that complements the other ingredients.

• jalapeño - Substitute with serrano pepper: Serrano peppers are slightly hotter than jalapeños and can provide an extra kick to the ceviche.

• jalapeño - Substitute with poblano pepper: Poblano peppers are milder and add a smoky flavor to the dish.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro if you prefer a different herb.

• cilantro - Substitute with basil: Basil provides a sweet and aromatic flavor that can add a unique twist to the ceviche.

• salt - Substitute with soy sauce: Soy sauce adds a savory umami flavor and can be used to season the ceviche.

• salt - Substitute with sea salt: Sea salt has a more complex flavor profile and can enhance the overall taste of the dish.

• avocado - Substitute with mango: Mango adds a sweet and tropical flavor that pairs well with the acidity of the lime juice.

• avocado - Substitute with cucumber: Cucumber provides a refreshing crunch and a mild flavor that complements the other ingredients.

• To store your Mexican ceviche, transfer it to an airtight container. Ensure the container is made of glass or plastic that won't react with the lime juice.
• Place the container in the coldest part of your refrigerator. The ceviche should be consumed within 24 hours for optimal freshness and flavor.
• If you plan to keep it longer, consider freezing. However, note that freezing may alter the texture of the fish.
• To freeze, spread the ceviche in a single layer on a baking sheet lined with parchment paper. Place it in the freezer until solid.
• Once frozen, transfer the ceviche to a freezer-safe bag or container. Label it with the date to keep track.
• When ready to eat, thaw the ceviche in the refrigerator overnight. Avoid using a microwave or warm water to thaw, as this can compromise the texture and flavor.
• Before serving, give the ceviche a good stir and check the seasoning. You may need to add a bit more lime juice or salt to refresh the flavors.
• Always serve ceviche cold, accompanied by tortilla chips or on tostadas for the best experience.

• Place the leftover ceviche in a shallow, airtight container to maintain its freshness.
• If you prefer a slightly warm ceviche, gently heat it in a skillet over low heat for 1-2 minutes, just until it reaches room temperature. Be cautious not to overheat, as this can alter the texture of the fish.
• Alternatively, you can microwave the ceviche on a low power setting for 30 seconds to 1 minute. Stir halfway through to ensure even heating.
• For a cold option, simply let the ceviche sit at room temperature for about 10-15 minutes before serving to take the chill off.
• Always taste and adjust the seasoning with a bit more lime juice or salt if needed, as flavors may mellow after refrigeration.
• Serve with fresh tortilla chips or on tostadas to enjoy the ceviche as if it were freshly made.

• Mixing bowl: A large container used to combine and marinate the fish with lime juice and other ingredients.

• Knife: Essential for dicing the fish, chopping the red onion, tomatoes, jalapeño, and cilantro, and cutting the avocado.

• Cutting board: A flat surface to safely chop and dice all the ingredients.

• Citrus juicer: Useful for squeezing fresh lime juice efficiently.

• Measuring cup: To accurately measure the lime juice.

• Measuring spoons: To measure the salt accurately.

• Mixing spoon: For stirring and combining all the ingredients together.

• Serving dish: To present the ceviche attractively, whether with tortilla chips or on tostadas.

• Tongs: Optional, but can be used to serve the ceviche neatly.

Prep ingredients in advance: Dice the fish, chop the onion, tomatoes, jalapeño, and cilantro ahead of time and store them in separate containers.

Use bottled lime juice: If you're short on time, opt for high-quality bottled lime juice instead of squeezing fresh limes.

Quick marination: Cut the fish into smaller pieces to reduce marination time. Smaller pieces will turn opaque faster.

Pre-chopped veggies: Purchase pre-chopped onions and tomatoes from the store to save chopping time.

Serve with store-bought chips: Use ready-made tortilla chips or tostadas to serve, eliminating the need to prepare sides.