Ceviche de Pescado
Fresh white fish cured in lime juice with onion, cilantro, and jalapeño. Serve chilled with tostadas or avocado for a vibrant Mexican classic.
- Total time
- 25 min
- Servings
- 4
- Calories
- 180
- Protein
- 32g
Ingredients
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Open the appInstructions
Step 1
Cut fish into 3/4-inch cubes. Pat dry with paper towels to remove excess moisture.
Step 2
Juice all 6 limes into a bowl — you should have about 3/4 cup juice.
Step 3
Slice red onion thinly. Remove seeds from jalapeño, then mince finely.
Step 4
Combine fish, lime juice, salt, and pepper in a glass or ceramic bowl.
Step 5
Stir well, ensuring fish is fully submerged in lime juice. Cover and refrigerate.
Step 6
Let sit for 15 minutes — fish will turn opaque as the acid cures it.
Step 7
Drain off excess lime juice, leaving just enough to coat the fish lightly.
Step 8
Fold in onion, jalapeño, and cilantro. Taste and adjust salt if needed.
Step 9
Serve immediately in chilled glasses or bowls. Top with avocado slices if using.
Tools you’ll need
- sharp chef's knife
- cutting board
- glass or ceramic mixing bowl
- small bowl or reamer
- spoon
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