Mexican Ceviche

Ingredients

While Peruvian ceviche typically includes ingredients like sweet potatoes and corn, Mexican ceviche incorporates flavors such as jalapenos, cilantro, and avocado. The Mexican version also tends to have a bolder and spicier taste profile, reflecting the country's love for vibrant and fiery flavors. We alse have the original recipe for Ceviche, so you can check it out.

• 500g (1.1 lb) fresh white fish fillets, diced 500g (1.1 lb) fresh white fish fillets, diced
• 1 cup (240ml) freshly squeezed lime juice 1 cup (240ml) freshly squeezed lime juice
• 1 red onion, finely chopped 1 red onion, finely chopped
• 2 jalapeno peppers, seeded and finely chopped 2 jalapeno peppers, seeded and finely chopped
• 2 tomatoes, diced 2 tomatoes, diced
• 1 avocado, diced 1 avocado, diced
• 1/2 cup (15g) fresh cilantro, chopped 1/2 cup (15g) fresh cilantro, chopped
• Salt and pepper to taste Salt and pepper to taste
• Tortilla chips, for serving Tortilla chips, for serving

Nutrition

• Calories (kcal / KJ): 220 kcal / 920 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 10g, 2g
• Protein: 20g
• Fiber: 5g
• Salt: 1g

Preparation

1. 1.
   In a glass or ceramic bowl, combine the diced fish and lime juice. Make sure the fish is fully submerged in the lime juice. Cover the bowl and refrigerate for 30 minutes to 1 hour, or until the fish turns opaque.
2. 2.
   Drain the lime juice from the fish and discard. Add the chopped red onion, jalapeno peppers, tomatoes, avocado, and cilantro to the bowl.
3. 3.
   Gently toss the ingredients together until well combined. Season with salt and pepper to taste.
4. 4.
   Cover the bowl and refrigerate for an additional 30 minutes to allow the flavors to meld together.
5. 5.
   Serve the Mexican ceviche chilled with tortilla chips on the side.

Treat your ingredients with care...

• Fish — Ensure that the fish is fresh and of high quality. If possible, use firm white fish such as sea bass or snapper for the best texture and flavor.
• Lime juice — Use freshly squeezed lime juice for the most vibrant and tangy taste.
• Avocado — Choose ripe avocados that are slightly soft to the touch but not mushy. This will ensure a creamy and buttery texture in the ceviche.

Tips & Tricks

• For an extra kick of heat, leave the seeds in the jalapeno peppers. Adjust the amount of jalapenos according to your spice preference.
• To add a touch of sweetness, you can include a diced mango or pineapple in the ceviche.
• Serve the ceviche immediately after chilling to maintain its freshness and texture.
• If you prefer a milder flavor, you can rinse the diced onions under cold water before adding them to the ceviche.
• Experiment with different types of fish or seafood, such as shrimp or scallops, to create your own variation of Mexican ceviche.

Serving advice

Mexican ceviche is best served as an appetizer or light lunch. Present it in individual bowls or martini glasses for an elegant touch. Garnish with a sprig of fresh cilantro and serve with a side of tortilla chips for scooping up the ceviche.

Presentation advice

To make the presentation more visually appealing, arrange a few tortilla chips around the ceviche bowl and place a lime wedge on the side. This adds a pop of color and provides a convenient way for guests to squeeze extra lime juice over their ceviche if desired.