Mexican Ceviche Recipe

Fish: Fresh fish like tilapia, sea bass, or shrimp, cut into small cubes, is the star of this dish.

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

Roma tomatoes: Diced roma tomatoes add a burst of color and freshness.

Red onion: Finely chopped red onion provides a sharp, tangy flavor.

Jalapeño: Seeded and finely chopped jalapeño adds a spicy kick.

Cilantro: Chopped cilantro brings a fresh, herbal note to the dish.

Salt: A teaspoon of salt enhances all the flavors.

Avocado: Diced avocado is used for garnish, adding a creamy texture.

When preparing ceviche, ensure that the fish is cut into uniform, small cubes to allow for even marination in the lime juice. This not only ensures that the fish cooks evenly but also enhances the texture of the final dish. Additionally, when chopping the jalapeño, be sure to remove the seeds and membrane if you prefer a milder heat, as these parts contain the most capsaicin.

• fresh fish (tilapia, sea bass, or shrimp) - Substitute with firm tofu: For a vegetarian option, firm tofu can mimic the texture of fish and absorb the flavors of the marinade.

• fresh fish (tilapia, sea bass, or shrimp) - Substitute with cooked chickpeas: For a vegan alternative, cooked chickpeas provide a different texture but still offer a protein-rich substitute.

• fresh lime juice - Substitute with lemon juice: Lemon juice has a similar acidity and can provide a comparable tangy flavor.

• roma tomatoes - Substitute with cherry tomatoes: Cherry tomatoes are sweeter and can add a burst of flavor, while still providing the necessary juiciness.

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

• jalapeño - Substitute with serrano pepper: Serrano peppers are slightly hotter but can be used similarly to jalapeños for a spicy kick.

• cilantro - Substitute with parsley: For those who dislike cilantro, parsley offers a fresh, herbaceous flavor without the soapy taste some people experience with cilantro.

• salt - Substitute with soy sauce: Soy sauce can add a different depth of umami flavor and saltiness to the dish.

• avocado - Substitute with mango: Mango provides a sweet and creamy texture that can complement the other ingredients in a unique way.

• To keep your ceviche fresh, transfer it to an airtight container. This will help maintain the flavors and prevent any unwanted odors from seeping in.
• Store the ceviche in the refrigerator. It should be consumed within 24-48 hours for the best taste and texture.
• If you plan to keep it longer, avoid adding the avocado until just before serving. This prevents the avocado from browning and becoming mushy.
• For freezing, place the ceviche in a freezer-safe container. Leave some space at the top to allow for expansion.
• Freeze the ceviche without the avocado, as freezing can alter its texture. Add fresh avocado when you are ready to serve.
• Thaw the ceviche in the refrigerator overnight. Do not use a microwave or warm water to speed up the process, as this can compromise the quality of the fish.
• Once thawed, give the ceviche a good stir and check the seasoning. You may need to add a bit more lime juice or salt to refresh the flavors.
• Always serve ceviche chilled. If it has been sitting out for more than 2 hours, it is best to discard it to avoid any risk of foodborne illness.

• Cold Reheat Method:

  1. Remove the ceviche from the refrigerator.
  2. Allow it to sit at room temperature for about 10-15 minutes.
  3. Stir gently to ensure even temperature distribution.
  4. Serve with fresh tortilla chips or on a bed of lettuce.

• Warm Reheat Method (not traditional but an option):

  1. Preheat a non-stick skillet over medium-low heat.
  2. Add the ceviche to the skillet, stirring gently.
  3. Heat for 2-3 minutes, just until slightly warm. Avoid overcooking to maintain the texture of the fish.
  4. Serve immediately with a squeeze of fresh lime juice and avocado slices.

• Microwave Method (use with caution):

  1. Place the ceviche in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on low power for 30 seconds to 1 minute, checking frequently.
  4. Stir gently and serve with fresh cilantro and jalapeño for added freshness.

• Oven Method (for a unique twist):

  1. Preheat the oven to 250°F (120°C).
  2. Spread the ceviche evenly on a baking sheet lined with parchment paper.
  3. Warm in the oven for 5-7 minutes, just until slightly warm.
  4. Serve with a side of tomato salsa and avocado slices.

• Large mixing bowl: To combine the fish and lime juice, ensuring the fish is fully submerged for marination.

• Sharp knife: For cutting the fish into small cubes and finely chopping the vegetables.

• Cutting board: A stable surface to safely chop the fish, tomatoes, onion, jalapeño, and cilantro.

• Citrus juicer: To extract fresh lime juice efficiently.

• Measuring cups: To measure the lime juice and chopped cilantro accurately.

• Plastic wrap: To cover the mixing bowl while the fish marinates in the refrigerator.

• Colander: To drain the fish after marination, discarding the lime juice.

• Mixing spoon: To mix the fish with the other ingredients evenly.

• Serving bowl: To present the ceviche attractively.

• Serving spoon: For serving the ceviche.

• Tortilla chips: To accompany the ceviche for a delightful crunch.

Pre-cut ingredients: Prepare and dice the tomatoes, chop the onions, and seed the jalapeño in advance to save time.

Use pre-squeezed lime juice: Opt for bottled lime juice instead of squeezing fresh limes to speed up the process.

Marinate overnight: Let the fish marinate in the lime juice overnight to ensure it's ready when you need it.

Buy pre-cooked shrimp: If using shrimp, purchase pre-cooked shrimp to skip the marinating step.

Use a food processor: Quickly chop the cilantro and jalapeño using a food processor.