Fish Ceviche (Ceviche de Pescado)
Fresh fish marinated in lime juice with tomato, cucumber and avocado, served chilled as a bright Mexican lunch bowl.
- Prep
- 20 min
- Total
- 20 min
- Serves
- 4
- Difficulty
- Easy
Method
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Step 1 of 5
Place the fish cubes in a glass bowl and pour the lime juice over them, ensuring the fish is fully submerged; let it sit for 10‑12 minutes until the flesh turns opaque.
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Step 2 of 5
Add the sliced onion, tomato, cucumber, jalapeño and cilantro, then toss gently to combine; season with salt and let the mixture rest for another 5 minutes to meld flavours.
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Step 3 of 5
Just before serving, fold in the diced avocado, reserving a few pieces for garnish; give the ceviche a final gentle stir.
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Step 4 of 5
Serve the ceviche chilled in individual bowls, topped with the remaining avocado and accompanied by crisp tortilla chips or tostada shells.
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Step 5 of 5
Enjoy immediately, as the citrus‑marinated fish is best consumed fresh.
Notes from the kitchen
If fresh white fish is unavailable, use sushi‑grade salmon; keep the ceviche refrigerated and serve within 2 hours for optimal texture.
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