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Mexican Ceviche Recipe: A Zesty Seafood Delight

Introduction to Mexican Ceviche

Mexican ceviche is a vibrant and flavorful seafood dish that has its origins in Peru but has gained immense popularity across Mexico. It’s a refreshing and light meal that is perfect for hot summer days. The key to a great ceviche lies in the balance of ingredients and the marination time, which allows the citrus juices to cure the seafood, giving it a unique tangy and refreshing taste.

Ingredients for Mexican Ceviche

Here’s what you’ll need to make a classic Mexican ceviche:

  • 1 pound (450g) of fresh, raw fish (such as sea bass, tilapia, or snapper)
  • 1/2 cup (125ml) of fresh lime juice
  • 1/4 cup (60ml) of fresh orange juice
  • 1/4 cup (60ml) of fresh lemon juice
  • 1/4 cup (60ml) of fresh grapefruit juice
  • 1/2 red onion, thinly sliced
  • 1/2 cup (125ml) of diced tomatoes
  • 1/2 cup (125ml) of diced red bell pepper
  • 1/2 cup (125ml) of diced cucumber
  • 1/4 cup (60ml) of chopped cilantro
  • 1/4 cup (60ml) of chopped parsley
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • Pinch of red chili flakes (optional)

Preparation of the Fish

Start by washing the fish thoroughly and then slicing it into thin, bite-sized pieces. It’s important to use fresh, high-quality fish for the best results. The fish should be completely raw and not cooked in any way.

The Marination Process

In a large bowl, combine the lime, orange, lemon, and grapefruit juices. Add the salt, pepper, and red chili flakes (if using) to the juices. Mix well and then add the sliced fish to the bowl. Ensure that the fish is fully submerged in the citrus juice mixture. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, but no more than 1 hour. The fish should be slightly firm to the touch and have a slight pinkish hue when done.

Assembling the Ceviche

While the fish is marinating, prepare the other ingredients. Thinly slice the red onion and dice the tomatoes, red bell pepper, and cucumber. In a separate bowl, combine the sliced red onion, diced tomatoes, red bell pepper, cucumber, chopped cilantro, parsley, and any additional seasonings you prefer.

Final Touches

Once the fish is ready, gently fold it into the vegetable mixture. Be careful not to break up the fish too much, as you want to maintain its texture. Taste the ceviche and adjust the seasoning if necessary. Serve the ceviche immediately with tortilla chips or crackers on the side.

Enjoying Your Mexican Ceviche

Mexican ceviche is best enjoyed fresh and at room temperature. The combination of fresh seafood, vibrant colors, and zesty flavors make it a delightful treat for any seafood lover. Whether you’re entertaining guests or simply looking for a light meal, this classic dish is sure to impress.

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