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Authentic Mexican Ceviche

Authentic Mexican ceviche with fresh white fish cured in citrus, turning opaque in a quick 30-minute marinate. Bright red onion, cilantro, jalapeño, tomato, and avocado keep every bite fresh and vibrant.
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Prep Time 25 minutes
marinating 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Ceviche base
  • 2 lb fresh white fish Sea bass, snapper, or halibut; diced.
  • 1 cup fresh lime juice
  • 0.5 cup fresh orange juice
  • 0.5 red onion Thinly sliced.
  • 2 jalapeños Minced.
  • 0.5 cup fresh cilantro Chopped.
  • 1 tomato Diced.
  • 1 avocado Diced.
  • 1 tsp salt
  • 0.5 tsp black pepper
Serving
  • 1 tostadas or tortilla chips For serving.

Equipment

  • 1 cast iron skillet

Method
 

Cure the fish in citrus
  1. Place the diced fresh white fish in a non-reactive bowl and add the fresh lime juice and fresh orange juice, making sure the fish is fully submerged. Cover and refrigerate at 4°C/40°F for 30 minutes, stirring once or twice, until the fish turns opaque like it is “cooked.”
Add fresh mix-ins and season
  1. Stir in the sliced red onion, minced jalapeños, chopped fresh cilantro, diced tomato, and diced avocado until evenly combined. Season with salt and black pepper, then gently toss to coat without breaking the avocado.
  2. Taste and adjust with more fresh lime juice if needed for brightness, then let the ceviche sit in the refrigerator for 5 minutes to re-chill before plating. Visually check that the seafood is fully opaque throughout and the colors are vivid from the citrus and vegetables.
Serve immediately
  1. Serve the ceviche immediately in chilled bowls or small martini glasses with tostadas or tortilla chips on the side. Add lime wedges and extra fresh herbs for a clear pop of green and red, then photograph while the ceviche looks freshly glossy.

Notes

Pro tip: keep the bowl non-reactive and refrigerate throughout so the fish cures evenly; if your fish pieces are very uneven, cut them to similar size for consistent opacity. Store covered in the fridge up to 24 hours, but avocado quality is best on day one; freezing is not recommended. For a lighter option, swap half the avocado for diced cucumber while keeping the same lime and jalapeño balance.