📝 About This Recipe
Transport your senses to the sun-drenched shores of Nayarit with this vibrant, citrus-cured masterpiece. This authentic Mexican ceviche features firm white fish transformed by the 'cooking' power of fresh lime juice, balanced by the crunch of garden-fresh vegetables and the subtle heat of serrano peppers. It is a refreshing, protein-packed celebration of the sea that balances acidity, spice, and creaminess in every bite.
🥗 Ingredients
The Seafood
- 1.5 pounds Fresh White Fish Fillet (Skinless snapper, sea bass, or tilapia cut into 1/2-inch cubes)
- 1 cup Fresh Lime Juice (Approximately 8-10 juicy limes, freshly squeezed)
- 1 teaspoon Kosher Salt (Adjust to taste)
The Aromatics and Vegetables
- 1 medium Red Onion (Finely diced and rinsed under cold water)
- 3 pieces Roma Tomatoes (Seeded and finely diced)
- 1 medium Cucumber (Peeled, seeded, and diced)
- 2 pieces Serrano Peppers (Minced; remove seeds for less heat)
- 1/2 cup Fresh Cilantro (Finely chopped)
The Seasoning and Finish
- 2 tablespoons Extra Virgin Olive Oil (Optional, for a silky mouthfeel)
- 1/2 teaspoon Dried Mexican Oregano (Crushed between palms)
- 1/4 teaspoon Black Pepper (Freshly cracked)
- 2 pieces Hass Avocado (Diced or sliced for topping)
👨🍳 Instructions
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1
Start with the freshest fish possible. Ensure the fillets are chilled, then dice them into uniform 1/2-inch cubes to ensure even 'cooking' by the citrus.
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2
Place the cubed fish in a non-reactive bowl (glass or stainless steel). Sprinkle with kosher salt and toss gently to coat.
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3
Pour the freshly squeezed lime juice over the fish until it is completely submerged. Cover the bowl with plastic wrap and refrigerate.
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4
Let the fish marinate in the refrigerator for 30 to 45 minutes. The fish is ready when it turns opaque and firm to the touch throughout.
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5
While the fish cures, prepare your vegetables. Finely dice the red onion and place it in a small bowl of cold water for 5 minutes to remove the harsh 'bite,' then drain well.
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6
Seed the tomatoes and cucumber before dicing to prevent the ceviche from becoming too watery.
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7
Once the fish is cured, you may choose to drain about half of the lime juice if you prefer a less 'soupy' ceviche, or keep it all for maximum zest (the 'Leche de Tigre').
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8
Add the drained red onions, diced tomatoes, cucumber, minced serrano peppers, and chopped cilantro to the fish bowl.
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9
Drizzle the olive oil over the mixture and sprinkle with the crushed Mexican oregano and black pepper.
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10
Gently fold all the ingredients together using a large spoon, being careful not to break up the delicate pieces of fish.
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11
Taste the ceviche. Add more salt or a splash more lime juice if needed to achieve a bright, balanced flavor profile.
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12
Chill the completed mixture for another 10 minutes to let the flavors marry before serving.
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13
Just before serving, gently fold in half of the diced avocado, reserving the rest for a beautiful garnish on top.
💡 Chef's Tips
Always use 'sushi-grade' or extremely fresh fish since it is not cooked with heat. Avoid marinating the fish for more than 2 hours, as the acid will eventually break down the proteins too much, making the fish mushy. Rinsing the chopped red onions in cold water keeps them crunchy while removing the sulfurous aftertaste. If you find the mixture too acidic, a tiny pinch of sugar or a splash of orange juice can balance the flavors beautifully. For an extra kick, add a few dashes of your favorite Mexican hot sauce (like Huichol or Valentina) directly into the mix.
🍽️ Serving Suggestions
Serve chilled on top of crispy corn tostadas spread with a thin layer of mayonnaise. Pair with a side of salty saltine crackers or thick-cut tortilla chips. Enjoy alongside a cold Mexican lager with a lime wedge or a crisp Michelada. Serve in a chilled glass goblet for a classic Mariscos restaurant presentation. Accompany with extra lime wedges and a bottle of habanero salsa for those who love high heat.