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Authentic Mexican Ceviche

Authentic Mexican ceviche with fresh white fish cured in citrus juice until opaque and tender, then tossed with bright red onion, jalapeño, cilantro, tomato, and creamy avocado. A zesty lime-forward appetizer served cold with tostadas or tortilla chips.
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Prep Time 25 minutes
marinating 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Fish and citrus cure
  • 2 lb fresh white fish (sea bass, snapper, or halibut) Use very fresh, sushi-grade if possible; dice into small, even pieces.
  • 1 cup fresh lime juice
  • 0.5 cup fresh orange juice
Ceviche mix-ins
  • 0.5 red onion Thinly slice for crisp, vibrant bites.
  • 2 jalapeños Minced; add less for milder heat.
  • 0.5 cup fresh cilantro Chopped.
  • 1 tomato Diced.
  • 1 avocado Diced; fold in gently to keep it intact.
  • 1 tsp salt
  • 0.5 tsp black pepper
Serving
  • 1 tostadas or tortilla chips For serving on the side.

Equipment

  • 1 cast iron skillet

Method
 

Cure the fish
  1. Place diced fresh white fish in a non-reactive bowl. Pour fresh lime juice and fresh orange juice over the fish until fully submerged.
  2. Cover the bowl and refrigerate for 30 minutes, stirring occasionally. The fish should turn opaque, signaling it has been “cooked” by the citric acid.
Finish and season
  1. Add sliced red onion, minced jalapeños, chopped fresh cilantro, diced tomato, and diced avocado to the cured fish. Gently toss to combine without mashing the avocado.
  2. Season with salt and black pepper, then gently toss again. Taste and adjust lime juice if needed for a brighter, citrus-forward flavor.
Serve
  1. Serve ceviche immediately in chilled bowls or small glasses. Put tostadas or tortilla chips on the side for crunch with every bite.

Notes

Pro tip: keep the fish submerged the whole time—stir once or twice during the 30-minute cure so the edges don’t stay translucent. Refrigerate leftovers in an airtight container for up to 24 hours (avocado may soften). Freezing is not recommended because citrus-cured seafood changes texture. For a gluten-free swap, serve with tortilla chips labeled gluten-free instead of tostadas.