Fish Ceviche

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Fish Ceviche is a fresh and flavorful dish made by marinating and curing very fresh fish in lime juice until the color and texture transforms. The dish is then elevated with a variety of ingredients like tomatoes, onions, cucumbers, and cilantro, which add depth, flavor, and color.

We’re adding sweet and juicy mango to balance out the acidity of the lime juice, and a spicy kick from habanero pepper, whose floral tones complement the mango’s tropical vibes.

Growing up, I was spoiled by the sweetness of fresh mangos, courtesy of my parents’ ranch in Michoacán, Mexico. Our 18 mango trees were a never-ending source of juicy, fruity goodness! So, when it came to creating this recipe, incorporating mango was a no-brainer.

What is Ceviche

Ceviche is a beloved dish that’s deeply ingrained in Latin American culture, with a rich history and cultural significance that spans many countries. From Peru to Mexico, each nation has its own unique take on this refreshing dish. 

Ceviche is deeply rooted in Peruvian culture, and it’s even been named the country’s National dish! Peruvians take a minimalist approach, allowing the freshness of the ingredients to shine through. I particularly love their addition of sweet potato, which adds a touch of sweetness and creaminess. 

In contrast, Mexican Ceviche takes a more vibrant approach, incorporating a variety of vegetables and fruits, yet still strives to maintain balanced flavors. I must say, Mexican ceviche takes an adventurous route that’s not only exciting but also lovable. 

Today, we’re sharing a delicious Mexican-inspired version of ceviche that’s packed with bold flavors and vibrant colors! Enjoy it as a light and refreshing main course, paired with crispy tostadas and a creamy touch of avocado, or as a delicious appetizer with crunchy tortilla chips. 

Choose the Right Fish

When selecting a type of fish for ceviche, remember to follow these guidelines:

• Freshness: Opt for extremely fresh, high-quality fish. Look for sashimi or sushi-grade options that are wild-caught.
• Firmness: Choose a fish with firm flesh that can hold up well and maintain its shape.

Here are some excellent fish options for ceviche:

• Halibut
• Sea Bass
• Mahi Mahi
• Red Snapper
• Tuna 

When buying fish, bring a cooler with ice to transport it home safely. Then, store it in the fridge over ice until use.

Ceviche Ingredients 

• Red snapper is a slightly sweet and mild-flavored fish that boasts a firm texture, making it an ideal choice for ceviche. 
• Lime juice is bright and citrusy, with acidic properties that break down the fish, preserve its freshness, and add a burst of flavor to the dish.
• Red onion adds a sweet and tangy flavor, along with a delightful crunch. Its vibrant color also makes the dish visually appealing, adding a pop of color to the mix.
• Habaneros pack a punch, but they also boast floral and fruity tones that are elevated when roasted. Simply remove the seeds for a milder take.  
• Mango is sweet, creamy, and tropical, making it the perfect addition to balance out spicy and tangy flavors. 
• Cucumber’s refreshing, crisp, and light qualities make it an ideal ingredient for ceviche.
• Tomatoes’ juiciness is the perfect counterbalance to the lime juice, adding flavor, moisture, and a burst of color.
• Cilantro is a key ingredient that adds a burst of bright, herbal, and citrusy flavor. It elevates the dish with its fresh and vibrant quality.
• Avocado adds creaminess, a rich velvety texture, and a subtle nutty flavor. 

How to Make Fish Ceviche 

Marinade and Cure 

In a medium non-reactive glass bowl, combine the snapper, lime juice, red onion, salt, and ground black pepper.

The lime juice should cover the entire fish. Cover the bowl and refrigerate for 45 minutes to 1 hour, or until the fish turns opaque and becomes firmer. 

You can marinate for up to 2 hours for a whiter color, but keep in mind that the longer it sits in the acidic mixture, the firmer it will become.

Make the Ceviche 

In a medium bowl, mash the avocados, lime juice, and salt until chunky. Cover the bowl with plastic wrap, pressing the wrap directly onto the surface of the avocado mixture to prevent air exposure. Set aside temporarily.

Once the fish is ready, remove it from the refrigerator and strain the lime juice. Transfer the marinated fish and onion to a large, non-reactive glass bowl. Add the habanero, mango, cucumber, tomatoes, red onion, and cilantro. 

Pour half of the reserved strained lime juice over the ceviche ingredients. Gently mix everything together until all the ingredients are well combined. Taste and adjust the salt and ground black pepper. 

Serve 

Assemble the tostadas by spreading a layer of the creamy avocado mix on each one. Spoon the fresh ceviche over the avocado, and add a few drops of your favorite hot sauce for an extra kick of flavor, if desired.

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Storage 

When enjoying fresh dishes like ceviche, it’s best to consume it immediately for optimal flavor and food safety. However, if you have leftovers, it’s essential to refrigerate them promptly. Refrigerated leftovers can be safely stored for up to 1 day.

Note that the fish will become increasingly firmer and rubberier as it marinates in the lime juice for an extended period. 

Recipe Video Tutorial 

Below is my easy to follow video tutorial on how to make this Fish Ceviche.

It will give you an additional in-depth knowledge and the visuals of the step-by-step process to enhance your understanding.  

If you enjoyed the video please SUBSCRIBE to my Youtube channel and don’t forget to click the bell icon so you get a notification every time we post a brand new video. Thank you!

Recommended Tools:

Non-Reactive Glass Bowl: A must-have for marinating fish in high acidity levels. I recommend this beautiful and versatile set.

High-Quality Knife: Essential for precise and effortless chopping of veggies.

Glass Measuring Cups: If you don’t already have a set, this is a great one to get you started.

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