Ceviches are very popular in Mexico’s food repertoire and like many dishes in Mexico, there are many ways to prepare depending on what region of Mexico you find yourself.
This recipe is what to me is the traditional ‘ceviche de pescado’ but also has adaptations that I have made over time.
It is a simple recipe where the freshness of the fish is important to obtain the best result.
Fish Ceviche
Ceviche de pescado
Traditional Mexican ceviche is all about curing the fish in lime juice and adding some basic ingredients that are used in most Mexican dishes: onion, tomatoes, chilli and coriander. Because lime is a seasonal product in Australia, I use the juice of grapefruits instead. Grapefruit does the same job and adds a sweeter flavour to the ceviche.
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Ingredients
- 500 g fresh snapper fillets substitute with blueeye, barramundi or any white, chunky and flaky fish
- 15 limes juiced
- 1 red onion finely diced
- 2 jalapeños finely diced, add more if you like it spicy!
- 2 tomatoes finely diced
- 1/2 coriander bunch finely chopped
- 1 orange juiced
- olive oil
- salt and pepper to taste
Instructions
- Dice the fish fillets in 2x2x2 cms cubes or thereabouts, Place in a bowl and cover with lime juice. Place in the fridge for at least 30 minutes for the fish to 'cook'.
- Once fish has changed its colour to a whiter tone, seared, bring out of the fridge and drain the lime juice.
- In a new bowl, add the orange juice, tomatoes, onion, coriander and chillies. Mix all together adding salt and olive oil.
- Serve with tostadas or totopos
Notes
A few options for you:
- You can replace the fish with scallops or raw prawns. However, these may take at least 45 minutes to 'cook' in the citrus juice.
- Replace lime juice with grapefruit juice if limes not in season
- For a vegetarian/vegan option look at my cauliflower ceviche recipe
