Authentic Mexican Ceviche Recipe

Ingredients

• 454 g (1 pound)fresh, firm white fish, such as tilapia or snapper, diced into small cubes
• 120 ml (1/2 cup), about 4–5 limesfreshly squeezed lime juice
• 1 smallred onion, finely chopped
• 1 mediumtomato, diced
• 1 mediumcucumber, peeled, seeded and diced
• 1jalapeño, finely chopped, with seeds removed for less heat
• 15 g (1/4 cup)fresh coriander, chopped
• to tastesalt
• to tastefreshly ground black pepper
• optionalavocado slices
• optionaltortilla chips
• optionalextra lime wedges

Instructions

1. 1

   Prepare the fish

   Rinse the fish and pat it dry. Cut it into small, evenly sized cubes so they marinate uniformly.

2. 2

   Marinate with lime

   Put the fish and lime juice in a mixing bowl. Cover and refrigerate for 20–30 minutes, until the fish turns opaque.

3. 3

   Add the vegetables

   Once the fish has marinated, add the chopped onion, tomato, cucumber and jalapeño.

4. 4

   Stir in coriander

   Add the chopped coriander and gently mix everything together.

5. 5

   Season to taste

   Season with salt and black pepper to taste, adjusting the lime juice if needed.

6. 6

   Garnish and serve

   Transfer the ceviche to a serving dish and add avocado slices and lime wedges if you like. Serve straight away with tortilla chips.

What is Mexican ceviche?

Ceviche is a seafood dish associated with Latin America, including Mexico, where citrus-marinated fish is often served with fresh vegetables and chilli. This version pairs mild white fish with lime, tomato, cucumber, red onion and coriander.

The recipe works through contrast: the fish is tender, the vegetables bring crunch and the lime and jalapeño give it a fresh, lively finish. Serve it well chilled as a starter or a light lunch.

Nutrition and macros by portion

The nutrition label shows one serving as written: 200 calories, 25g protein, 8g carbs, 6g fat.

The fish provides most of the protein, while the lime, tomato, onion and cucumber contribute the carbohydrates. The fish and optional avocado are the main sources of fat; tortilla chips will add more fat and carbohydrates to the plate. For a balanced meal, serve a portion with extra vegetables or a modest serving of tortilla chips.

Choosing fish and lime

Firm fish: Tilapia or snapper are suggested choices; cut the fish into small, similar-sized cubes so the lime reaches each piece evenly.

Fresh lime: Squeeze the juice shortly before mixing it with the fish. The recipe uses 120 ml, approximately the juice of 4–5 limes.

The lime-marinating stage

Timing: Refrigerate the fish in the lime juice for 20–30 minutes, checking for the stated cue: the flesh should turn opaque.

Food safety: Citrus changes the fish's texture but does not reliably make raw fish safe. Use fish intended for raw consumption from a trusted supplier, keep it cold, and take extra care when serving anyone more vulnerable to foodborne illness.

Keep the vegetables crisp

Cucumber: Peel, seed and dice it as directed so the pieces stay neat and do not add excess moisture.

Chilli: Remove the jalapeño seeds for a milder result, or leave some in if you prefer more heat. Add the vegetables after marinating the fish to preserve their fresh texture.

Look for the right texture

Doneness cue: The recipe uses the fish turning opaque as its visual cue after marinating. Keep the cubes evenly sized so their appearance is consistent.

Gentle mixing: Fold in the coriander and vegetables rather than stirring vigorously; this helps keep the fish pieces intact.

Serve it straight away

Chilling: Keep the bowl covered in the refrigerator during marination, and serve the ceviche immediately after assembling and garnishing.

To serve: Offer tortilla chips for scooping, with avocado slices and extra lime wedges if desired. It also works as a light starter before a fuller meal.

Recipe notes & tips

• Use a sharp knife to cut the fish into evenly sized cubes.
• Chill the fish and lime juice together in a covered bowl.
• Remove the jalapeño seeds if you want a gentler heat.
• Dice the vegetables to a similar size for easy scooping.
• Add the coriander gently to avoid breaking up the fish.
• Serve the finished ceviche promptly with the optional garnishes.

Variations

• Milder chilli: Remove all the jalapeño seeds before chopping.
• More heat: Keep some jalapeño seeds in the mix.
• Avocado finish: Add avocado slices just before serving.
• Extra citrus: Offer lime wedges so diners can add more juice at the table.
• Chip-free serving: Serve in small bowls with a fork instead of tortilla chips.

Common mistakes to avoid

• Uneven fish cubes: Cut them to a similar size so they marinate at a consistent rate.
• Skipping the drying step: Pat the rinsed fish dry before dicing and marinating.
• Guessing the marinating stage: Refrigerate for 20–30 minutes and check that the fish turns opaque.
• Overmixing: Stir gently after adding the coriander to keep the fish pieces intact.
• Leaving it out: Keep the fish chilled during marination and serve the finished ceviche promptly.

How to store

Keep any leftovers covered in the refrigerator and eat them as soon as possible, ideally within 24 hours. Do not leave ceviche at room temperature for an extended period, and do not reheat it; the fish is intended to be served chilled.

Frequently asked questions