Quick And Easy Authentic Mexican Ceviche
A refreshing dish that brings the vibrant flavors of Mexico right to your table, perfect for warm evenings and gatherings.
Servings: 4 servings
Calories: 200kcal
Equipment
- Mixing Bowl
Ingredients
Fish
- 1 pound Fresh Fish (tilapia, snapper, or cod) Sushi-grade, cut into small pieces.
Citrus
- 1 cup Lime Juice Freshly squeezed.
Vegetables
- 1 medium Red Onion Finely chopped.
- 2 medium Tomatoes Diced.
- 0.25 cup Cilantro Chopped.
- 1 medium Jalapeño Minced.
- 1 medium Avocado Sliced or diced.
Seasonings
- to taste Salt
- to taste Pepper Freshly cracked.
Instructions
- Begin by selecting your fresh fish. Ensure it is sushi-grade for safety. Rinse it under cold water and pat it dry with paper towels.
- Using a sharp knife, cut the fish into small, uniform pieces, approximately ½ inch in size.
- In a large mixing bowl, combine the fish pieces with freshly squeezed lime juice. Cover the bowl and refrigerate for about 30 minutes.
- While the fish is marinating, prepare the vegetables: finely chop the red onion, dice the tomatoes, and chop the cilantro.
- After 30 minutes, check the fish. It should appear opaque and firm. Stir gently to ensure even distribution of the lime juice.
- Add the chopped red onion, diced tomatoes, minced jalapeño, and chopped cilantro to the bowl. Gently fold the ingredients together.
- Season the ceviche with salt and pepper to taste. Mix well.
- Gently fold in the diced avocado, being careful not to mash it.
- Cover the bowl and let it sit for an additional 10 minutes in the refrigerator.
- Serve the ceviche chilled in individual bowls or on a large platter. Garnish with additional cilantro or lime wedges if desired.
Notes
Store leftovers in an airtight container in the refrigerator and consume within 24 hours for best taste.