Mexican Ceviche de Pescado Recipe: Easy Fish Ceviche
Learn how to make an authentic Mexican Ceviche de pescado from a real Mexican. A delicious summer favorite recipe!
Equipment
- 1 big bowl or 1 airtight container
Ingredients
- 3 loins fresh white fish tilapia, mahi mahi, sea bass or red snapper
- 1 cup fresh lime juice
- 1 cup roma tomatoes diced
- 1/2 cup red onion finely chopped
- 3 tbsp fresh cilantro
- 1 jalapeno pepper or serrano
- 1 avocado
- 1/2 cup cucumber diced
- 1/2 tsp salt
- 1/4 tsp pepper
Instructions
- 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.
- 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 it in with of a handful minutes. The ceviche is ready to be served, if you add the avocado ahead then that point will get mushy (avocados turn dark relatively quickly as well…) Choose a not too ripe avocado that is relatively firm so it holds its shape.
- 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.
Video
Nutrition
Nutrition Facts
Mexican Ceviche de Pescado Recipe: Easy Fish Ceviche
Amount per Serving
Calories
95
% Daily Value*
Fat
6
g
9
%
Saturated Fat
1
g
6
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
4
g
Cholesterol
0.3
mg
0
%
Sodium
240
mg
10
%
Potassium
417
mg
12
%
Carbohydrates
11
g
4
%
Fiber
4
g
17
%
Sugar
3
g
3
%
Protein
2
g
4
%
Vitamin A
534
IU
11
%
Vitamin C
30
mg
36
%
Calcium
23
mg
2
%
Iron
0.5
mg
3
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!