20-Minute Mexican Fish Ceviche
A refreshing Mexican ceviche featuring firm white fish 'cooked' in fresh lime juice and mixed with jalapeño, cilantro, red onion, and creamy avocado. The acid from the lime juice transforms the raw fish into tender, flavorful bites without heat. Perfect for hot summer days, parties, or as a light appetizer. This version balances bright citrus with mild heat and fresh herbs, creating an authentic taste of coastal Mexico. The fish needs at least 4 hours to cure properly, so plan ahead for the best results.
Ingredients
- 1 lb firm white fish, chopped into bite-size piecesshrimp or scallops1:1pescatarianadds shellfish
reduce curing time to 2-3 hours
- 1 garlic clove, crushed
- 1 jalapeño pepper, mincedserrano pepper1:1heat-variation
more heat
- ¾ cup lime juice (about 8-10 limes)
- ¼ cup extra virgin olive oil
- ¾ cup fresh cilantro, chopped, divided
- ½ cup red onion, chopped
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
- 1 large tomato, diced
- 1 avocado, chopped
Instructions
- 1
Chop and combine white fish, garlic, jalapeño, lime juice, olive oil, half the cilantro, red onion, salt and pepper in a large bowl
- 2
Press fish into the lime juice mixture so it is submerged
- 3
Cover bowl and refrigerate at least 4 hours or up to overnight, until fish has turned completely white
- 4
When ready to serve, mix in diced tomato, avocado and remaining cilantro
- 5
Serve with tortilla chips
Tips
Use the freshest fish possible from a reputable fishmonger and consume within 24 hours of making
Keep the ceviche well-chilled and press fish down occasionally to ensure even acid exposure
Add avocado just before serving to prevent browning and maintain texture
Good to Know
Keep refrigerated and consume within 24 hours for food safety
Can marinate fish up to overnight but add avocado and tomato just before serving
Serve immediately after adding final ingredients with tortilla chips or tostadas
Common Mistakes
Use sushi-grade fish to avoid foodborne illness
Don't over-marinate as fish will become mushy after 24 hours
Keep ceviche cold at all times during preparation and serving
Substitutions
reduce curing time to 2-3 hours
more heat
FAQ
Can I use frozen fish for ceviche?
Fresh fish is strongly recommended for safety and texture. If using frozen, ensure it's sushi-grade and completely thawed before using.
How long does ceviche keep in the refrigerator?
Consume within 24 hours for best quality and safety. The acid continues to 'cook' the fish over time.
What type of white fish works best?
Firm varieties like halibut, mahi-mahi, sea bass, or snapper work well. Avoid delicate fish that falls apart easily.