Mexican Ceviche Recipe
A refreshing and zesty Mexican ceviche, perfect for a light meal or appetizer.
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Main Ingredients
- 1 lb Fresh fish fillets (such as tilapia or sea bass), diced
- 1 cup Fresh lime juice
- 1 Red onion, finely chopped
- 2 Tomatoes, diced
- 1 Jalapeño, finely chopped
- ¼ cup Cilantro, chopped
- 1 teaspoon Salt
- ½ teaspoon Black pepper
- 1 Avocado, diced optional
In a large mixing bowl, combine the diced fish and lime juice. Ensure the fish is fully submerged in the lime juice. Cover and refrigerate for at least 30 minutes to allow the fish to 'cook' in the lime juice.
Once the fish is opaque and 'cooked' through, drain off some of the lime juice, leaving just enough to keep the fish moist.
Add the chopped red onion, diced tomatoes, chopped jalapeño, cilantro, salt, and black pepper to the fish. Mix well to combine.
Gently fold in the diced avocado, if using. Serve immediately with tortilla chips or on tostadas.
Calories: 150kcal | Carbohydrates: 10g | Protein: 20g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 30mg | Sodium: 400mg | Potassium: 500mg | Fiber: 3g | Sugar: 2g | Vitamin A: 200IU | Vitamin C: 25mg | Calcium: 40mg | Iron: 1mg