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Authentic Mexican Ceviche

Authentic Mexican ceviche with fresh white fish cured in lime and orange juice until opaque, then tossed with vibrant red onion, jalapeño, cilantro, tomato, and avocado. Serve it chilled with tostadas or tortilla chips for a bright, citrus-forward appetizer.
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Prep Time 25 minutes
marinating 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Cured fish base
  • 2 lb fresh white fish Sea bass, snapper, or halibut; dice into bite-size pieces.
  • 1 cup fresh lime juice Freshly squeezed for best flavor.
  • 0.5 cup fresh orange juice Freshly squeezed juice complements the lime.
Ceviche mix-ins
  • 0.5 red onion Thinly sliced for crisp bite.
  • 2 jalapeños Minced; adjust to taste if you prefer less heat.
  • 0.5 cup fresh cilantro Chopped, for a fresh finish.
  • 1 tomato Diced.
  • 1 avocado Diced; add near the end to keep it creamy and intact.
Seasoning and serving
  • 1 tsp salt Season to taste at the end.
  • 0.5 tsp black pepper Use freshly ground if possible.
  • 1 tostadas or tortilla chips For serving alongside; choose either.

Equipment

  • 1 cast iron skillet

Method
 

Cure the fish in citrus
  1. Place diced fish in a non-reactive bowl, then pour lime juice and orange juice over the fish until fully submerged. Cover and refrigerate at 35°F (2°C) for 30 minutes.
  2. Stir the bowl occasionally during the 30 minutes so all pieces are evenly exposed to the citrus. Continue until the fish turns opaque and looks “cooked” from the citric acid.
Toss with vegetables and finish
  1. Add sliced red onion, minced jalapeños, chopped cilantro, diced tomato, and diced avocado to the cured fish. Gently toss to combine without breaking up the avocado.
  2. Season with salt and black pepper, then taste and adjust lime juice if needed. Toss one more time and serve immediately in chilled bowls or small glasses.
Serve
  1. Serve the ceviche right away with tostadas or tortilla chips on the side. Photograph with lime wedges, fresh herbs, and—if desired—extra jalapeño slices for visible color.

Notes

Pro tip: dice the fish evenly so it cures at the same pace; keep the bowl covered and refrigerated the whole time for food safety. Store leftovers in a sealed container in the fridge for up to 1 day, but the avocado may soften. Freezing is not recommended because the texture of citrus-cured fish changes. For a dairy-free swap, serve as written (ceviche is naturally dairy-free); to make it gluten-free, use chips rather than tostadas that contain wheat.