Ceviche
This refreshing Mexican Ceviche is a perfect dish for summer gatherings. With fresh ingredients and vibrant flavors, it's sure to impress your guests!
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Illustrated cooking guide
Step-by-step visual method
A polished English infographic for the whole cooking flow, paired with the full written recipe below for detail and SEO.
Written method
Instructions
Read through once, then cook at your own pace with the illustrated guide above.
- 1
Begin by cutting the fresh white fish fillets into small, even cubes. Place them in a glass or ceramic bowl.
- 2
Pour the lime juice over the fish, ensuring it's completely covered. Let it marinate for about 30 minutes until the fish turns opaque, indicating it's 'cooked'.
- 3
While the fish is marinating, prepare the rest of your ingredients. Finely chop the red onion and add it to the bowl with the marinated fish.
- 4
Dice the tomatoes and cucumber, then add them to the bowl with the fish and onion.
- 5
Finely chop the jalapeño and add it for some spice, adjusting the amount to your preference.
- 6
Finally, add the chopped cilantro, and season everything with salt and pepper to taste. Mix gently to combine all flavors.
Cook notes
Tips
Always use the freshest fish available for the best flavor and texture.
If you prefer less heat, remove the seeds from the jalapeño before adding.
Cook smarter
Helpful notes
Practical storage, serving, swap, and troubleshooting notes for a better first try.
Storage Tips
- Store ceviche in an airtight container in the refrigerator for up to 24 hours.
- Do not freeze the ceviche, as it will affect the texture of the fish.
Substitutions
- Use lime juice instead of fresh lime if you're in a pinch.
- Swap red onion for green onion for a milder flavor.
What to Serve With
- Tortilla chips for dipping
- Fresh avocado slices
- A light Mexican salad
Common Mistakes
- Using fish that is not fresh can affect the quality of the ceviche.
- Not letting the fish marinate long enough may result in raw texture.
Recipe FAQ
How long can I store leftover ceviche?
Leftover ceviche is best consumed within 24 hours for optimal freshness.
Can I use frozen fish for ceviche?
Yes, but ensure it's thawed completely and at the highest quality possible.
What type of fish is best for ceviche?
White fish like tilapia, snapper, or sea bass are ideal for ceviche.
Kitchen tools
Helpful Tools for This Recipe
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Rice cooker
Good for steady rice, grains, and meal-prep bowls.
Chef knife
A basic prep tool for vegetables, herbs, aromatics, and proteins.
Cutting board
Keeps prep organized for chopping, slicing, and staging ingredients.
Measuring spoons
Useful for balancing spices, salt, acids, and sauces.
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