Mexican Ceviche Recipe

Name: Cilantros Mexican Cuisine Mandevilles Mexican Ceviche Recipe
Cook time: 50 min
Total time: 50 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb mahi mahi, fresh, skinless, boneless; 240 ml fresh lime juice (about 6–8 limes); 30 ml fresh lemon juice (optional, brightens acidity); 30 ml fresh orange juice (optional, balances acidity); 1.5 tsp kosher salt; 0.5 tsp granulated sugar; 0.25 tsp black pepper, freshly ground; 0.25 cup fresh cilantro, stems removed, roughly chopped; 1 each jalapeño, seeded and finely minced; 2 each roma tomatoes, seeded and small dice; 0.25 cup red onion, very finely diced; 0.25 cup fresh cilantro, chopped; 15 ml fresh lime juice; 0.5 tsp salt; 0.5 each jalapeño, seeded and minced (optional for pico); 2 each ripe avocados, peeled, pitted, and diced; 1 tbs extra-virgin olive oil; 8 each tortilla chips or tostadas, for serving; 2 tbs fresh cilantro leaves, for garnish; 0.125 tsp freshly ground black pepper; 4 each lime wedges, for serving

Inspired by Cilantros Mexican Cuisine Mandeville

Time50m

Serves4

Citrus marinated Mahi Mahi with pico and avocados

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Ingredients

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Ceviche (fish and marinade)

1 lb mahi mahi, fresh, skinless, boneless

1.01 cup (240 ml) fresh lime juice (about 6–8 limes)

2.03 tbsp (30 ml) fresh lemon juice (optional, brightens acidity)

2.03 tbsp (30 ml) fresh orange juice (optional, balances acidity)

1 1/2 tsp kosher salt

1/2 tsp granulated sugar

1/4 tsp Black pepper, freshly ground

1/4 cup fresh cilantro, stems removed, roughly chopped

1 each jalapeño, seeded and finely minced

Pico de Gallo

2 each roma tomatoes, seeded and small dice

1/4 cup red onion, very finely diced

1/4 cup Fresh cilantro, chopped

1.01 tbsp (15 ml) Fresh lime juice

1/2 tsp Celtic sea salt

1/2 each jalapeño, seeded and minced (optional for pico)

Finish & Garnish

2 each ripe avocados, peeled, pitted, and diced

1 tbs extra-virgin olive oil

8 each tortilla chips or tostadas, for serving

2 tbs fresh cilantro leaves, for garnish

1/8 tsp freshly ground black pepper

4 each lime wedges, for serving

Method

Ceviche (fish and marinade)

Prepare the fish

Rinse the mahi mahi and pat dry with paper towels. Trim away any remaining sinew and cut the fish into uniform 1/2-inch (about 1.2 cm) cubes so the citrus can 'cook' them evenly.

Make the marinade

In a nonreactive bowl (glass or ceramic), combine the fresh lime juice, lemon juice, and orange juice. Stir in kosher salt, sugar, and freshly ground black pepper until dissolved.

Marinate the fish

Add the cubed mahi mahi to the citrus mixture, making sure the fish is fully submerged. Add the minced jalapeño and chopped cilantro to the bowl and gently stir to combine. Cover and refrigerate. For typical ceviche firmness and safe acid 'cooking', refrigerate 20–30 minutes for very fresh, thin-cut cubes (check texture) or up to 60 minutes for firmer, larger pieces. The fish should appear opaque and firm. Do not exceed 2 hours to avoid over-acidifying the fish texture.

Taste and adjust

After the initial 20–30 minutes, taste a small piece for texture and seasoning. Adjust salt or add a splash more lime if needed. Reserve about 2–3 tablespoons of the marinade juice to incorporate later if needed; drain the rest to avoid overly wet ceviche.

Pico de Gallo

Combine the diced roma tomatoes, finely diced red onion, chopped cilantro, minced jalapeño (if using), lime juice, and 1/2 teaspoon salt in a bowl. Stir gently to combine. Let the pico rest 10–15 minutes at room temperature to soften the onion and allow flavors to meld. Taste and adjust salt or lime as desired.

Finish & Garnish

Drain the marinated fish in a fine mesh sieve or slotted spoon, reserving 2–3 tablespoons of the citrus liquid. Transfer the fish to a mixing bowl and fold in the pico de gallo gently so the tomato juices don’t make the ceviche soggy.

Add the diced avocados to the bowl and gently fold them in. Drizzle 1 tablespoon extra-virgin olive oil and the reserved 2–3 tablespoons of citrus marinade if the mixture seems dry. Adjust salt and pepper to taste, adding up to 1/4 teaspoon more salt and a pinch more black pepper if needed.

Plate the ceviche on a chilled serving platter or individual bowls. Garnish with fresh cilantro leaves, a light sprinkle of freshly ground black pepper, and lime wedges on the side. Serve immediately with tortilla chips or on tostadas. Ceviche is best eaten within 1–2 hours of finishing; keep chilled until serving.