Mexican Ceviche Recipe
your choice of fish and seafood mixed with pico de gallo, lime, and pickled red onion
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Ingredients
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Seafood
Citrus & Salting
Pico de Gallo
Pickled Red Onions
Finishing & Serving
Method
Seafood
- 1
Prepare seafood
Rinse fish and seafood under cold water and pat very dry with paper towels. Cut fish into uniform 1/2-inch cubes. If using shrimp, slice into 1/2-inch pieces or leave whole if small. Slice scallops into thin pieces or cut squid into rings. Place all seafood in a nonreactive bowl (glass or stainless steel).
- 2
Season and refrigerate
Sprinkle kosher salt (1.5 tsp) and black pepper over the seafood and toss gently to distribute. Pour 1 cup fresh lime juice over seafood until it's mostly submerged. Press plastic wrap directly onto the surface to minimize air. Refrigerate for 20–30 minutes for small pieces (fish and shrimp) or up to 45 minutes if using thicker pieces; the seafood should turn opaque and firm but still tender. Do not over-marinate or the texture will become mealy.
Pickled Red Onions
- 3
Make quick pickles while seafood marinates: place sliced red onion in a jar or bowl. Bring apple cider vinegar, water, sugar (1 tsp), and 1/2 tsp kosher salt to a simmer in a small saucepan just until sugar dissolves. Pour hot brine over onions, press to submerge, and let cool to room temperature, then refrigerate. They will be ready in 15 minutes but improve after 30 minutes. Reserve some pickling liquid to season if desired.
Pico de Gallo
- 4
Combine diced tomatoes (1 cup), diced onion (1/4 cup), minced jalapeño, chopped cilantro, 1 tbsp fresh lime juice, and 1/2 tsp salt in a bowl. Taste and adjust seasoning. Let sit 10–15 minutes to meld flavors.
Combine & Finish
- 5
When the seafood has turned opaque and is 'cooked' by the lime (after 20–45 minutes depending on piece size), drain off about half the lime juice (leave some for flavor). Gently fold the pico de gallo into the marinated seafood. Add 2 tablespoons chopped cilantro and up to 2 tablespoons of pickling liquid or fresh lime juice if you prefer a brighter taste. Fold in diced avocado right before serving to avoid browning.
- 6
Taste and adjust salt and acidity: add up to 1/4 tsp more salt or an extra tablespoon of lime juice/pickling liquid if needed. Spoon ceviche into bowls or onto tostadas, garnish with extra cilantro leaves and a few pickled red onion slices. Serve immediately with tortilla chips or tostadas and lime wedges.