Description
This Quick and Easy Authentic Mexican Ceviche is a refreshing and vibrant dish featuring sushi-grade fresh fish marinated in zesty lime juice and mixed with crisp vegetables and creamy avocado. Perfect for a light appetizer or a healthy snack, this recipe captures the traditional flavors of Mexico with minimal cooking involved, relying on the acidity of lime juice to ‘cook’ the fish naturally.
Ingredients
Scale
Seafood
- 1 pound Fresh Fish (tilapia, snapper, or cod) (Sushi-grade, cut into small pieces)
Marinade and Vegetables
- 1 cup Lime Juice (Freshly squeezed)
- 1 medium Red Onion (Finely chopped)
- 2 medium Tomatoes (Diced)
- 0.25 cup Cilantro (Chopped)
- 1 medium Jalapeño (Minced)
- 1 medium Avocado (Sliced or diced)
- Salt (to taste)
- Freshly cracked Pepper (to taste)
Instructions
- Select and Prepare Fish: Begin by selecting your fresh fish. Ensure it is sushi-grade for safety. Rinse it under cold water and pat it dry with paper towels.
- Cut Fish: Using a sharp knife, cut the fish into small, uniform pieces, approximately ½ inch in size.
- Marinate Fish: In a large mixing bowl, combine the fish pieces with freshly squeezed lime juice. Cover the bowl and refrigerate for about 30 minutes to allow the acid in the lime juice to ‘cook’ the fish.
- Prepare Vegetables: While the fish is marinating, prepare the vegetables by finely chopping the red onion, dicing the tomatoes, and chopping the cilantro.
- Check Fish Doneness: After 30 minutes, check that the fish is opaque and firm, indicating it is properly marinated. Stir gently to ensure the lime juice is evenly distributed.
- Add Vegetables: Add the chopped red onion, diced tomatoes, minced jalapeño, and chopped cilantro to the bowl. Gently fold the ingredients together to combine flavors.
- Season: Season the ceviche with salt and freshly cracked pepper to taste, mixing well to distribute the seasoning.
- Add Avocado: Gently fold in the diced avocado, being careful not to mash it, to add creaminess and balance the acidity.
- Chill Further: Cover the bowl again and let it sit for an additional 10 minutes in the refrigerator to allow flavors to meld.
- Serve: Serve the ceviche chilled in individual bowls or on a large platter. Garnish with additional cilantro or lime wedges if desired.
Notes
- Use only sushi-grade or previously frozen fish to ensure safety when consuming raw fish.
- Freshly squeezed lime juice is crucial for authentic flavor and proper fish ‘cooking.’
- Adjust the amount of jalapeño based on your preferred spice level.
- Serve ceviche immediately after preparation or within a few hours for best freshness.
- Can be served with tortilla chips or as a topping on tostadas.
