In Mexico, fish ceviche is tangy, vibrant, and a beloved coastal treat—distinct from versions found elsewhere in Latin America. This version blends fresh white fish with crisp tomato, cucumber, onion, and cilantro, all bathed in zesty lime juice. A few grilled corn tostadas on the side—and perhaps a bold michelada—turn it into a true beach-day memory.
Instead of cooking with heat, the acid in the lime juice “cures” the fish. For peace of mind (especially when serving kids), you can briefly poach the fish and then toss it with lime and veggies for the same refreshing flavor.
Feeling adventurous? Flavor this ceviche with diced mango, juicy pineapple, or extra serrano or jalapeño peppers for a tropical or spicy twist. And here’s a chef’s secret: stir in a splash of lightly fermented lime or lemon juice toward the end. It deepens the tang and layers in a subtle umami richness that makes each bite more complex.
Mexican Fish Ceviche
Description
This fresh Mexican-style fish ceviche is citrus-cured, packed with crunchy vegetables, and made even better with a splash of fermented lime or lemon juice for extra depth.
Ingredients
Instructions
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Prepare the fish: Cut the fish into small, even cubes (about ½ inch). Place them in a medium glass or stainless steel bowl.
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Add the lime juice: Pour the fresh lime juice over the fish until completely submerged. Cover the bowl and refrigerate for 1 hour, or until the fish turns opaque and firm. Stir once or twice during this time.
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Drain (optional): If there's excess lime juice after the fish is cured to your liking, drain off a bit to avoid overwhelming the other flavors.
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Mix the vegetables: Add the diced tomato, cucumber, onion, and peppers to the bowl. Stir gently to combine.
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Add cilantro and season: Mix in the chopped cilantro and a generous pinch of salt. Taste and adjust as needed.
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Add the fermented citrus (optional but recommended): Stir in 1 to 2 teaspoons of fermented lime or lemon juice for a deeper, slightly savory note.
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Serve chilled: Spoon the ceviche onto tostadas or into bowls. Garnish with avocado slices if desired and serve immediately.
