Mexican Ceviche de Pescado Recipe: Easy Fish Ceviche

Español This Chicago hot and humid weather deserves some delicious Mexican fish ceviche just as we make it in my home town in Mexico, Chihuahua. This will work with any white raw fish including mahi, tilapia, sea bass and red snapper too so whatever fresh fish you have on hand this recipe is a lovely way to enjoy them as an entree or light meal! 

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Frozen Fish Defrosting Hack

If you are working with frozen fish, the best thing to do is transfer fillets from the freezer to the fridge last night — let them thaw slowly. If you are in a rush, put the fish into an air-tight container or sealed plastic bag and then cover it with room-temperature water. Replace the water every half-hour to ensure that it continues thawing safely. Don’t forget that the fish is “cooked” using the citric acid curing technique, a main ingredient in citrus juice, like lime juice!

I always have at home the frozen tilapia loins that I buy at Costco, it is a good quality fish and works perfectly for this classic ceviche recipe.

Mexican Ceviche de Pescado Ingredients: 

YIELD: 5 SERVINGS Ceviche De Pescado

• 3 fillets fresh white fish (tilapia, mahi mahi, sea bass or red snapper) 
• 1 cups of fresh Lime juice, you need enough to submerge the fish fully. I like to use key limes, which we use in Mexico.
• 1 cup diced roma tomatoes 
• 1/2 cup of finely chopped red onions (or white onion) 
• 3 tablespoons of fresh cilantro chopped 
• 1 jalapeno pepper deseeded and finely minced (use serrano peppers or hot chili if want it hotter mode), 
• 1 avocado, diced (not over ripe) 
• 1/2 cup cucumber, seeds removed and chopped 
• 1/2 teaspoon salt 
• 1/4 teaspoon pepper 

How to Make Easy Fish Ceviche Recipe.

Have the fish ready: Cut the fish into tiny cubes and place them in a glass bowl or an airtight container; the lime juice must submerge all the fish (it will “cook” it by breaking down proteins with citric acid) add the onion and stir. Season with salt and pepper. Cover and leave it in the refrigerator for a minimum of 40 minutes until it turns white, showing that the acid from the lime has done its job. 

Even though citrus juices make fish safer for consumption by changing its texture due to a chemical process produced by the lemon juice, all bacteria are not killed. So, like sushi, ceviche is not recommended for pregnant women.

Prepare the Vegetables: As it sharpens marinating, Cola dice tomatoes, jalapeno, and finely chopped cilantro.

So, pickle that cucumber away by this method: Peel the cucumber, then slice it in half horizontally to remove seeds and dice it into small squares. These crunchy, flavorful, fresh ingredients will be added to your ceviche.

Ingredients To Be Added: As soon as the fish is ready to get placed in a marinated state, move it all into another greater bowl. Stir in the tomatoes, cucumber, cilantro, and jalapeño or serrano pepper. Others might even mix in a splash of ketchup, soy sauce, or Worcestershire sauce, but I like to keep it basic and true. When adding all  the other sauces, it is more like a seafood cocktail, such as this fantasy Mexican Shrimp Cocktail.

Add the Avocado: Dice your avocado and stir. The ceviche is ready to be served. I always try to add the avocado right before serving so it won;t brown or get mushy.

Let everything sit in the refrigerator for at least 20 minutes, ensuring the lime juice has marinated. This will allow us to chill all the ingredients and to combine all the flavors. 

Eating Ceviche Cold – This is a must! 

Serving Suggestions: 

Pair your Mexican ceviche recipe with tortilla chips, tostadas, corn chips, or even plantain chips to add a crunchy element. Many people like to eat ceviche de Pescado on top of tostadas with avocado spread or even hot sauce.

How to Store Ceviche

You can store ceviche de pescado for up to 2 days. Remember, seafood can quickly spoil. Store in an airtight container in the refrigerator. 

Ceviche in other countries

Many Latin American countries have their types of ceviche. Peruvian ceviche is very popular and uses some ingredients different from Mexican ceviche, such as sweet potatoes; other Central America countries cook fish in orange juice instead of lime.

​Other recipes you will love

• Mexican Shrimp Ceviche Recipe
• Mexican Crab Ceviche
• Mexican Ceviche de Jaiba
• Aguachiles de Camarones
• Coctel de Camaron