🍋 Mexican ceviche
Mexican ceviche is raw fish chopped small and marinated in lime juice until opaque, then mixed with diced tomato, onion, cilantro and chunks of ripe avocado. It is juicier and chunkier than the Peruvian style, often served cold in a glass or piled on a plate as a refreshing starter at beach stands and seafood restaurants.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 500 g firm white fish fillet, finely diced
- Juice of 8 limes (about 160 ml)
- 2 tomatoes, diced
- 1/2 white onion, finely chopped
- 1 green chili, finely chopped (optional)
- 3 tbsp chopped cilantro
- 1 avocado, diced
- Salt
Method
- Place the fish in a glass bowl, cover with lime juice and refrigerate for 20–30 minutes until opaque.
- Drain off about half of the juice.
- Stir in the tomato, onion, chili and cilantro and season with salt.
- Gently fold in the avocado just before serving and serve well chilled.
How to make it lighter
- Avocado is the main source of fat here: half an avocado for four servings keeps it lighter.
- Add extra tomato and onion to bulk up the bowl.
- Eat it with a spoon or lettuce leaves instead of fried chips.
History
Ceviche is eaten all along Latin America's Pacific coast, and Mexican cooks developed their own style with tomato and avocado. Today it is a staple of coastal states such as Sinaloa, Nayarit and Veracruz.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →