Authentic Mexican Ceviche

Authentic Mexican ceviche with tender, citrus-cured white fish and a bright mix of red onion, jalapeño, cilantro, and avocado. The fish is marinated in lime and orange juice until opaque, then tossed with fresh vegetables for a vibrant, clean appetizer.

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Prep Time 25

marinating 30

Total Time 55

Servings: 6 servings

Course: Appetizer

Cuisine: Mexican

Calories: 420

Ingredients Equipment Method Notes

Ingredients

Fish

2 lb fresh white fish (sea bass, snapper, or halibut) Use very fresh fish; keep cold until marinating.

Citrus cure

1 cup fresh lime juice Juice fresh limes for best flavor.
0.5 cup fresh orange juice Balances the acidity of the lime.

Vegetable mix

0.5 red onion Thinly sliced for crunchy bite.
2 jalapeños Minced; remove seeds for less heat.
0.5 cup fresh cilantro Chopped, plus more for garnish if desired.
1 tomato Diced for juicy texture.
1 avocado Diced; add at the end so it stays creamy, not mushy.

Seasonings

1 tsp salt Season after the fish cures.
0.5 tsp black pepper Add to taste after curing.

Serving

1 tostadas or tortilla chips Serve alongside for scooping.

Equipment

1 cast iron skillet

Method

Cure the fish

Place the diced fresh white fish (sea bass, snapper, or halibut) in a non-reactive bowl and pour the fresh lime juice and fresh orange juice over it, ensuring it is fully submerged. Cover and refrigerate at 40°F/4°C for 30 minutes, stirring occasionally, until the fish turns opaque and looks “cooked” from the citric acid.

Combine and season

Add the red onion, jalapeños, fresh cilantro, tomato, and avocado to the cured fish. Season with salt and black pepper, then gently toss until evenly mixed and glossy.

Serve

Taste and adjust lime juice if needed, keeping the ceviche bright and tangy. Serve immediately in chilled glass bowls or small martini glasses with tostadas or tortilla chips on the side, and photograph with lime wedges and extra herbs if you like.

Notes

Pro tip: keep everything cold during marinating—if your kitchen is warm, chill the bowl before combining. Refrigerate covered for up to 1 day, but texture is best within a few hours of mixing; freezing is not recommended because avocado and cured fish won’t hold up well.