Mexican Ceviche De Pescado (Fish Ceviche)
User Reviews
4.9
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Prep Time
20 mins
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Cook Time
2 hrs
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Total Time
2 hrs 20 mins
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Servings
4 servings
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Calories
218 kcal
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Course
Main Course
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Cuisine
Mexican
Mexican Ceviche De Pescado (Fish Ceviche)
Description
In this ceviche, firm white fish cubes such as snapper or halibut are marinated in fresh lime juice, which denatures the fish proteins, giving it a cooked appearance and texture. After at least two hours of marinating, the fish becomes opaque and tender.
Mixed in after marinating are diced red onion, Roma tomatoes, cucumber, mango for optional sweetness, Serrano peppers for heat, avocado for creaminess, and fresh cilantro for herbal brightness. The salt, black pepper, and optional crushed red pepper enhance the layers of flavor throughout the ceviche.
This dish is typically served chilled as a light appetizer or snack with tortilla chips, tostadas, or saltines. The lime juice remains in the bowl as part of the flavor and moisture, providing the signature citrus brightness unique to ceviche.
Use fresh limes and fish for optimal taste, and consume within two days for freshness and safety.
Ingredients
- 1 pound white fish cut into small cubes (see notes below for recommended fish types, fresh
- 1/2 cup red onion finely diced
- 1 cup lime juice about 6 - 7 large limes, fresh
- 1 large Mango cut into 1/2 inch cubes (Optional, firm
- 2 Serrano peppers very finely diced
- 2 medium Roma tomato seeded, finely diced
- 1 cucumber peeled, seeded, cut into small cubes
- 1 medium avocado cut into 1/2-inch cubes
- 1/4 cup cilantro finely chopped, fresh
- 2 teaspoons kosher salt
- 3/4 teaspoons black pepper
- 1/2 teaspoon crushed red pepper optional
Instructions
- Place the fish, red onion and lime juice in a medium glass or plastic bowl.
- Cover and refrigerate for a minimum of 2 hours to “cook” the fish. Note: The lime juice must cover the fish completely for evenly “cooking.”
- Once it has cooked thru (you'll know by looking at it and the texture has turned opaque), add the remaining ingredients and mix very gently to combine. It is very important to do it delicately so that the fish continue to hold its shape.
- Serve cold with tortilla chips, tostadas or saltines.
Notes
- Use fresh lime juice, not bottled, to properly "cook" the fish and maximize flavor.
- Choose firm, semi-firm white fish like snapper, halibut, or sea bass for best texture.
- Retain the lime marinade after curing; it carries important flavor.
- Store ceviche in an airtight glass container and consume within two days for freshness.
- Serve chilled with tortilla chips, tostadas, or saltines.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 218 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 218kcal | 11% |
| Carbohydrates | 18g | 6% |
| Protein | 22g | 44% |
| Fat | 8g | 12% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 4g | 24% |
| Cholesterol | 40mg | 13% |
| Sodium | 763mg | 32% |
| Fiber | 5g | 20% |
| Sugar | 11g | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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