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Authentic Mexican Ceviche

Authentic Mexican ceviche featuring fresh white fish cured in citrus, with bright red onion, jalapeño, cilantro, tomato, and creamy avocado. This no-cook method turns the fish opaque and tender in just 30 minutes, then you serve it immediately with tostadas or tortilla chips.
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Prep Time 25 minutes
marinating 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 360
Ingredients Method Notes

Ingredients
  

Fresh white fish
  • 2 lb fresh white fish (sea bass, snapper, or halibut), diced
Citrus cure
  • 1 cup fresh lime juice
  • 0.5 cup fresh orange juice
Vegetables and heat
  • 0.5 red onion, thinly sliced
  • 2 jalapeños, minced
  • 0.5 cup fresh cilantro, chopped
  • 1 tomato, diced
  • 1 avocado, diced
Seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
For serving
  • 1 tostadas or tortilla chips for serving

Method
 

Cure the fish in citrus
  1. Place the diced fish in a non-reactive bowl and pour the lime juice and orange juice over it until fully submerged. Cover and refrigerate for 30 minutes, stirring occasionally, until the fish turns opaque and is “cooked” by the citric acid.
Add fresh mix-ins and season
  1. Add the sliced red onion, minced jalapeños, chopped cilantro, diced tomato, and diced avocado to the cured fish. Season with salt and black pepper, then gently toss to combine.
Serve
  1. Adjust with more lime juice if needed, then serve immediately in chilled bowls or small glasses. Offer tostadas or tortilla chips on the side for scooping.

Notes

For clean, safe results, keep the fish fully submerged in the citrus and refrigerate at all times; don’t hold it for long after mixing in the avocado. Store leftovers in an airtight container in the fridge up to 1 day (avocado may dull), and freeze is not recommended due to texture changes. For a lower-fat option, swap avocado for diced cucumber or extra tomato while keeping the citrus cure and fresh toppings the same.