Mexican Ceviche Recipe

Fish: Fresh fish like tilapia or sea bass, diced into small pieces.

Lime juice: Freshly squeezed to marinate and 'cook' the fish.

Tomatoes: Diced for a juicy and slightly sweet addition.

Red onion: Finely chopped for a sharp, tangy flavor.

Jalapeño: Seeded and minced for a spicy kick.

Cilantro: Chopped to add a fresh, herbal note.

Avocado: Diced for a creamy texture.

Salt: To taste, enhancing all the flavors.

• fresh fish - Substitute with shrimp: Shrimp is also commonly used in ceviche and has a similar texture and flavor profile when marinated in lime juice.

• fresh fish - Substitute with scallops: Scallops provide a sweet and tender alternative that works well with the acidity of the lime juice.

• lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, making it a good alternative for marinating the seafood.

• tomatoes - Substitute with cherry tomatoes: Cherry tomatoes are sweeter and can add a burst of flavor and color to the ceviche.

• red onion - Substitute with shallots: Shallots have a milder flavor and can be a good alternative if you want a less pungent onion taste.

• jalapeño - Substitute with serrano pepper: Serrano peppers are slightly hotter than jalapeños and can add a similar spicy kick to the dish.

• cilantro - Substitute with parsley: Parsley can offer a fresh, slightly peppery flavor as a substitute for cilantro, especially for those who find cilantro too strong.

• avocado - Substitute with mango: Mango adds a sweet and tropical flavor that complements the acidity and spice in the ceviche.

• salt - Substitute with soy sauce: Soy sauce can add a different layer of umami and saltiness, giving the ceviche a unique twist.

• To store your ceviche, transfer it to an airtight container. Make sure the container is sealed tightly to prevent any air from getting in, which can affect the freshness of the fish and other ingredients.

• Place the container in the refrigerator. Ceviche is best consumed within 24 hours, but it can be stored for up to 48 hours. Beyond this time, the fish may become overly marinated and lose its optimal texture.

• If you need to freeze ceviche, it's crucial to do so before adding the avocado. The avocado does not freeze well and can become mushy upon thawing.

• To freeze, place the ceviche (without the avocado) in a freezer-safe container or a heavy-duty freezer bag. Remove as much air as possible before sealing.

• Label the container or bag with the date to keep track of its freshness. Ceviche can be frozen for up to one month.

• When ready to enjoy, thaw the ceviche in the refrigerator overnight. Once thawed, add freshly diced avocado and adjust the seasoning if necessary.

• Always check the ceviche for any off smells or changes in texture before consuming, as these can be signs that it has spoiled.

• Cold Method:

  • Place the leftover ceviche in a bowl.
  • Add a bit more freshly squeezed lime juice to refresh the flavors.
  • Mix gently to combine.
  • Serve immediately with tortilla chips or on tostadas.

• Room Temperature Method:

  • Remove the ceviche from the refrigerator.
  • Let it sit at room temperature for about 10-15 minutes.
  • Stir gently to ensure even temperature distribution.
  • Serve with tortilla chips or on tostadas.

• Microwave Method (Not recommended for best taste):

  • Place the ceviche in a microwave-safe dish.
  • Microwave on low power for 10-15 seconds, just to take the chill off.
  • Stir gently and check the temperature.
  • Serve immediately with tortilla chips or on tostadas.

• Warm Water Bath Method:

  • Fill a larger bowl with warm (not hot) water.
  • Place the container with the ceviche inside the larger bowl.
  • Let it sit for about 5-10 minutes, stirring occasionally.
  • Ensure the ceviche is not getting too warm, just enough to take the chill off.
  • Serve with tortilla chips or on tostadas.

• Add Fresh Ingredients:

  • Refresh the ceviche by adding freshly diced tomatoes, red onion, jalapeño, and cilantro.
  • Mix gently to combine.
  • Serve immediately with tortilla chips or on tostadas.

• Mixing bowl: A large container used to combine and mix the ingredients together.

• Knife: Essential for dicing the fish, tomatoes, red onion, jalapeño, and avocado.

• Cutting board: Provides a safe surface for chopping and dicing ingredients.

• Juicer: Useful for extracting fresh lime juice efficiently.

• Measuring cup: Ensures accurate measurement of the lime juice and other ingredients.

• Spoon: Used for mixing the ingredients together gently.

• Plastic wrap: Covers the mixing bowl while the fish is marinating in the lime juice.

• Refrigerator: Keeps the ceviche chilled while the fish marinates and until it is ready to serve.

• Serving dish: A dish or platter to present the ceviche attractively.

• Tortilla chips: Used for serving the ceviche, providing a crunchy texture.

Prep ingredients in advance: Dice the fish, tomatoes, red onion, jalapeño, and avocado ahead of time and store them in separate containers in the fridge.

Use bottled lime juice: If you're short on time, use high-quality bottled lime juice instead of squeezing fresh limes.

Chill the mixing bowl: Place the mixing bowl in the fridge before starting. This helps keep the ceviche cold and speeds up the marinating process.

Serve with pre-made chips: Use store-bought tortilla chips or tostadas to save time on preparation.