Mexican Ceviche Recipe

Fresh white fish cured in lime juice with tomato, red onion, coriander and jalapeño makes a bright, cooling ceviche. Serve it with tostadas for a light lunch that feels like a beach day.

Prep time

25 mins

Cook time

10 mins

Total time

35 mins

Servings

4 servings

Calories

320

Ingredients

• 600 g very fresh white fish fillets (sea bass or snapper), diced into 1 cm cubes
• 180 ml fresh lime juice (about 6 limes)
• 1/2 red onion, finely diced
• 3 Roma tomatoes, deseeded and diced
• 1 jalapeño, deseeded and finely chopped
• Small bunch of coriander, chopped
• 1 ripe avocado, diced
• Salt to taste
• Tostadas or tortilla chips, to serve
• Hot sauce, to serve (optional)

Instructions

1. Place the diced fish in a glass bowl and pour over the lime juice, making sure the fish is covered.
2. Cover and refrigerate for 20 to 30 minutes, stirring once, until the fish turns opaque.
3. Drain off about half the lime juice, then fold in the red onion, tomatoes, jalapeño and coriander.
4. Season generously with salt and chill for 10 more minutes so the flavours marry.
5. Gently fold in the avocado just before serving so it stays in neat cubes.
6. Serve cold with tostadas or tortilla chips and hot sauce on the side.

Pro tips

• Use only fish you trust to be sushi-fresh; ceviche does not cook with heat.
• Do not cure the fish for more than 40 minutes or it turns rubbery.
• Add the avocado last so it does not go mushy in the lime juice.

Frequently asked questions