A fresh and authentic Mexican ceviche recipe will transport you right to the beach in Mexico. Loaded with crisp veggies, fish, and a brightly flavored green sauce, it's a delicious appetizer or light dinner! (gluten-free, dairy-free)
If I could have one food for the entirety of summer, it might be ceviche. Ceviche will forever conjure up lazy days lounging by the beaches of Mexico while on my honeymoon in Cabo San Lucas, where we enjoyed the freshest, most delicious ceviche on a daily basis. I can't think of anything more appropriate for summer (or anything I'd enjoy more than a beach vacation right now!).
What is Ceviche?
Ceviche (or cebiche) is a seafood dish where diced raw fish is marinated in citrus until it is firm and opaque, then mixed with flavorful veggies like onions, peppers, and cilantro. The fish is not cooked, but rather the acid denatures the protein of the fish, curing it and giving it a cooked appearance. Ceviche is popular in South America, where preserving fish with citrus is a long standing tradition, as well as Central and Latin Americas, especially in coastal areas.
Why You'll Love This Ceviche
Authentic Mexican food doesn't get any fresher than this! Filled with tons of crisp, flavorful veggies, herbs, and citrus, and tender, flaky white fish in a bright green salsa, this ceviche recipe comes directly from Mexico. It's delicious with fresh tortilla chips as a summer snack or appetizer!
How To Make Authentic Mexican Ceviche
Marinate the Fish
- Using a sharp knife, dice the fish into half inch cubes. Place in a non-reactive bowl (I use glass) and cover with lime juice.
- Place the fish in the refrigerator, covered, for at least 30 minutes, or until the fish is opaque and firm.
- Drain and discard the lime juice.
Make the Green Salsa
While fish 'cooks', make the salsa. Combine the lemon juice, lime juice, cilantro and jalapeño in a blender or food processor and blend until smooth.
Assemble The Ceviche
- Dice the tomato, cucumber, onion, and jalapeño. Finely chop the cilantro.
- Add veggies to the drained fish. Add salt and stir to combine. Return to the refrigerator to marinate for another hour.
- To serve, add the green salsa to the bottom of a bowl, then add the ceviche on top. Serve with tortilla chips and diced avocado.
What Fish Is Best For Ceviche?
A firm but flaky white fish is best for ceviche. Some good varieties include halibut, mahi mahi, snapper, Alaskan cod, sea bass and flounder. Try to get the freshest fish possible. It should not smell fishy.
Can Ceviche Be Made In Advance?
Yes! The flavors meld as the ceviche marinates. It will last in the refrigerator for up to 3 days. Make sure you cover it to prevent the flavors from getting into your other food!
What To Serve With Ceviche
I love snacking on ceviche with fresh tortilla chips and a side of guacamole or avocado. It's also delicious with warm tortillas, or on top of salad greens.
More Mexican Inspired Starters You'll Love
- Basic Guacamole Recipe
- Easy Homemade Fresh Salsa
- Hatch Chile Salsa Verde
- Easy Caramelized Onion Guacamole
- The Best Grilled Salsa
- Grilled Pineapple Black Bean Jicama Salsa
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PrintMexican Ceviche
A fresh and authentic Mexican ceviche recipe will transport you right to the beach in Mexico. Loaded with crisp veggies, fish, and a brightly flavored green sauce, it's a delicious appetizer or light dinner! (gluten-free, dairy-free)
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Total Time: 50 minutes
- Yield: 4-6 servings 1x
- Category: appetizer
- Method: no cook
- Cuisine: Mexican
Ingredients
- 8 oz white fish such as cod, mahi mahi or halibut
- 1 cup fresh squeezed lime juice
- 1 large ripe tomato
- 1 jalapeño, seeds and stem removed
- ½ medium red or orange bell pepper
- ½ medium English cucumber
- ¼ small red onion
- Small bunch cilantro leaves (about ½ cup)
- Generous pinch sea salt
For green salsa:
- Juice of 1 lemon
- Juice of 1 lime
- ½ jalapeño, seeds removed
- ¼ cup cilantro leaves
Instructions
- Using a sharp knife, dice into half inch cubes. Place in a glass bowl with lime juice. Cover and refrigerate and let cure for 30 minutes or until fish is opaque.
- While ceviche is curing ('cooking'), blend the lemon juice, lime juice, jalapeño and cilantro in a blender or food processor for the green salsa. Set aside.
- Dice tomato, discarding any loose seeds. Dice jalapeño, bell pepper, cucumber, and onion into ¼ inch cubes. Finely chop cilantro.
- Drain lime juice from fish and stir in diced veggies, cilantro, and salt.
- Cover bowl and let marinate in the refrigerator for 1-2 hours.
- Spoon a small amount of salsa in the bottom of a bowl. Scoop ceviche on top of salsa. Serve with tortilla chips or warmed tortillas and top with diced avocado (optional).
Notes
- Store ceviche in the refrigerator, covered, up to 3 days.
- If you're using frozen fish, it's easiest to dice when fish is still slightly frozen.
- If using a regular cucumber (instead of an English cucumber), use a spoon to scoop the seeds out of the center before dicing. Seeds in regular cucumbers can add too much water and taste a little bitter.
- For a more spicy ceviche, you can keep the seeds in the jalapeño or use a serrano pepper instead.
Keywords: ceviche, authentic Mexican ceviche
I love and adore ceviche! :]! Can't wait to try this out!
Beautiful images. Yummy summer salad!!
Thanks so much Shahzadi!
So refreshing and ALL of my favorite flavors! Lovely!
Thank you, Sara!