MEXICAN CEVICHE

MEXICAN CEVICHE

Mexican Ceviche is a fresh and flavourful dish that highlights the delicate texture of white fish cured in tangy lime juice. This classic seafood dish is popular along the coastal regions of Mexico and is known for its light yet bold taste. The acidity from the lime juice “cooks” the fish, giving it a firm texture while maintaining its freshness. This dish is simple and packed with vibrant flavours. It combines juicy tomatoes, fragrant cilantro and a touch of salt. Ceviche is a refreshing appetiser or light meal that pairs well with tortilla chips or tostadas, perfect for warm weather. Whether served at a backyard gathering, summer picnic or festive celebration like Cinco de Mayo, this dish brings the essence of the sea to your plate. Quick to prepare and rich in nutrients, Mexican Ceviche is an excellent choice for seafood lovers.

RECIPE CATEGORY

Appetisers, Hors D’Oeuvres, Main Course

SERVING SIZE

1

CUISINE

Mexican

PREPARATION/TECHNIQUES

No-Cook, Marinate

OCCASION/HOLIDAY

Cinco de Mayo, Family Gathering, Cocktail Party, Summer, Casual Dinner

SPECIAL CONSIDERATION/DIETARY CONCERNS

Dairy-Free, Gluten-Free, Low Fat, High Protein, Paleo, Whole30, Keto

DISH TYPE

Seafood, Dip

INGREDIENTS

Here is a list of ingredients for Mexican Ceviche:

• ¼ Cup White Fish, Diced

• ½ Teaspoon Lime Juice

• 1 Tablespoon Diced Tomato

• ½ Teaspoon Chopped Cilantro

• ¼ Teaspoon Salt

FULL NUTRITIONAL INFORMATION

• Calories: 50

• Protein: 10g

• Carbohydrates: 2g

• Fats: 1g

• Saturated Fat: 0g

• Fiber: 0.5g

• Sugar: 1g

• Sodium: 150mg

• Cholesterol: 20mg

PREPARATION

These steps are followed for the preparation of Mexican Ceviche:

• Prepare The Fish: Dice the white fish into small and even pieces to ensure proper curing.

• Marinate In Lime Juice: In a small bowl, combine the fish with lime juice and let it rest for 15-20 minutes until opaque.

• Add The Tomatoes: Mix the diced tomatoes to bring natural sweetness and texture.

• Season The Ceviche: Stir in chopped cilantro and salt for added flavour.

• Chill Before Serving: Refrigerate the Ceviche for 5-10 minutes to enhance the taste.

• Serve Fresh: Enjoy with tortilla chips, tostadas or avocado slices.

PREP TIME

5 Minutes

COOKING TIME

No Cook

TIPS

• Use The Freshest Fish: Opt for firm white fish like snapper, cod or tilapia.

• Ensure Proper Curing: The fish should turn opaque before serving.

• Enhance Flavour: Add a dash of hot sauce or diced jalapeños for spice.

• Pair With Citrus: Serve with extra lime wedges for additional zest.

• Keep It Cold: Always refrigerate Ceviche before serving for the best taste.

VARIATIONS

• Spicy Ceviche: Add finely diced serrano peppers for extra heat.

• Tropical Ceviche: Mix in diced mango or pineapple for a sweet contrast.

• Avocado Ceviche: Stir in avocado chunks for a creamy texture.

• Mixed Seafood Version: Combine shrimp and scallops with the fish for variety.

• Tomato-Free Ceviche: Replace tomatoes with cucumber for a crunchier bite.

PREPPING AND STORAGE

• Refrigeration: Store in an airtight container for up to 24 hours.

• Freezing: Freezing is not recommended, as the texture of the fish changes.

• Reheating: Serve chilled; do not heat Ceviche as it affects the texture.