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Ceviche de pescado

Fish Ceviche

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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.
Print Recipe
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Servings4 servers


  • 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


  • 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'.
    Fish Ceviche
  • 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


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