Mexican Ceviche Recipe

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

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

Red onion: Finely chopped for a bit of sharpness and color.

Jalapeño: Finely chopped, seeded if you prefer less heat, to add a spicy kick.

Cucumber: Diced for a refreshing crunch.

Tomato: Diced to add juiciness and color.

Cilantro: Chopped to add a fresh, herbaceous note.

Salt: To taste, enhancing all the flavors.

Pepper: To taste, adding a bit of heat and depth.

When preparing ceviche, ensure that the fish is diced into uniform pieces. This allows the lime juice to evenly 'cook' the fish, resulting in a consistent texture throughout the dish. Additionally, finely chopping the red onion and jalapeño ensures that their flavors are well-distributed, adding a balanced kick to each bite.

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

• fresh fish - Substitute with scallops: Scallops have a delicate flavor and firm texture that works well in ceviche.

• lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor to lime juice.

• red onion - Substitute with shallots: Shallots offer a milder flavor and can be used as a direct replacement for red onion.

• jalapeño - Substitute with serrano pepper: Serrano peppers are slightly hotter than jalapeños but provide a similar flavor profile.

• jalapeño - Substitute with poblano pepper: Poblano peppers are milder and add a different but complementary flavor to the ceviche.

• cucumber - Substitute with zucchini: Zucchini has a similar texture and mild flavor, making it a good substitute for cucumber.

• tomato - Substitute with red bell pepper: Red bell peppers add sweetness and crunch, similar to tomatoes.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor that can replace cilantro.

• cilantro - Substitute with basil: Basil provides a unique aromatic flavor that can add an interesting twist to the ceviche.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, enhancing the overall flavor of the ceviche.

• pepper - Substitute with white pepper: White pepper has a milder flavor and can be used as a direct replacement for black pepper.

• To store your ceviche, transfer it to an airtight container. This helps maintain its freshness and prevents any unwanted odors from seeping in.
• Place the container in the coldest part of your refrigerator. The fish should remain fresh for up to 24 hours. Beyond this, the texture and flavor may start to degrade.
• If you plan to keep the ceviche for longer, freezing is an option. However, be aware that freezing can alter the texture of the fish.
• To freeze, spread the ceviche in a single layer on a baking sheet lined with parchment paper. This prevents the pieces from sticking together.
• Once the ceviche is frozen solid, transfer it to a freezer-safe bag or container. Label it with the date to keep track of its freshness.
• When ready to enjoy, thaw the ceviche in the refrigerator overnight. Avoid using a microwave or hot water to thaw, as this can compromise the texture and safety of the fish.
• Always check the ceviche for any off smells or changes in texture before consuming. If in doubt, it's best to err on the side of caution and discard it.

• Method 1: Cold Refresh

  • Ceviche is traditionally served cold, so reheating isn't typically necessary. Instead, refresh the flavors by adding a bit more lime juice and a pinch of salt.
  • Mix in some freshly chopped cilantro and red onion to revive the dish.
  • Serve immediately with tortilla chips or on tostadas.

• Method 2: Quick Sauté

  • If you prefer a warm version, lightly sauté the ceviche in a pan over medium heat for 2-3 minutes.
  • Add a splash of olive oil and a squeeze of lime juice to maintain the citrusy flavor.
  • Be careful not to overcook, as the fish can become tough.

• Method 3: Microwave

  • Place the ceviche in a microwave-safe dish.
  • Cover with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape.
  • Heat on medium power for 30-45 seconds, just until warm. Stir halfway through to ensure even heating.
  • Add a bit of fresh lime juice and cilantro before serving.

• Method 4: Warm Water Bath

  • Place the ceviche in a sealed plastic bag.
  • Submerge the bag in a bowl of warm (not hot) water for about 5 minutes.
  • This method gently warms the fish without cooking it further.
  • Refresh with a squeeze of lime juice and a sprinkle of cilantro before serving.

• Mixing bowl: A large container used to combine and marinate the fish with lime juice and later mix in the vegetables and seasonings.

• Knife: Essential for finely chopping the red onion, jalapeño, cucumber, tomato, and cilantro.

• Cutting board: A sturdy surface to safely dice the fish and chop the vegetables.

• Citrus juicer: Useful for extracting fresh lime juice efficiently.

• Measuring cup: To accurately measure the amount of lime juice needed for marinating the fish.

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

• Spoon: For mixing the ingredients together once the fish has marinated.

• Tongs: Handy for serving the ceviche onto tortilla chips or tostadas.

Pre-cut ingredients: Dice the fish, onion, jalapeño, cucumber, and tomato in advance and store them in separate containers.

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

Marinate overnight: Let the fish marinate in the lime juice overnight to save time on the day of serving.

Batch prep: Prepare larger quantities of ceviche and store in the fridge for quick meals throughout the week.