Ceviche Recipe

Name: La Mezcalita (Mexican Restaurant)s Ceviche Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb fresh firm white fish (e.g., sea bass, snapper, halibut), cut into 1/2-inch cubes; 1 cups fresh lime juice (about 6–8 limes); 2 tbsp fresh lemon juice; 1 tsp coarse sea salt; 1 tsp granulated sugar; 1 medium red onion, very thinly sliced and separated into rings; 2 medium roma (plum) tomatoes, seeds removed and diced; 1 whole fresh jalapeño, seeded and finely minced (or serrano for more heat); 1 cup fresh cilantro leaves, chopped; 1 medium ripe avocado, diced; 1 tsp extra-virgin olive oil; 1 tsp ground black pepper; 0.5 cup optional: cucumber, peeled, seeded and diced; 0.25 cup optional: cooked corn kernels or cancha (toasted corn) for garnish; 8 pieces tortilla chips or tostadas, for serving

Inspired by La Mezcalita (Mexican Restaurant)

Time45m

Serves4

Make Ceviche Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Ceviche

1 lb fresh firm white fish (e.g., sea bass, snapper, halibut), cut into 1/2-inch cubes

1 cups fresh lime juice (about 6–8 limes)

2 tbsp fresh lemon juice

1 tsp coarse sea salt

1 tsp granulated sugar

1 medium red onion, very thinly sliced and separated into rings

2 medium roma (plum) tomatoes, seeds removed and diced

1 whole fresh jalapeño, seeded and finely minced (or serrano for more heat)

1 cup fresh cilantro leaves, chopped

1 medium ripe avocado, diced

1 tsp extra-virgin olive oil

1 tsp ground black pepper

1/2 cup optional: cucumber, peeled, seeded and diced

1/4 cup optional: cooked corn kernels or cancha (toasted corn) for garnish

8 pieces tortilla chips or tostadas, for serving

Method

Ceviche

Prepare fish

Rinse the fish under cold water and pat dry with paper towels. Trim away any skin and connective tissue, then cut into uniform 1/2-inch cubes. Place cubes in a nonreactive (glass or stainless) bowl and sprinkle with the coarse sea salt. Gently toss to coat.

Add citrus

Pour the fresh lime juice and lemon juice over the fish ensuring the pieces are mostly submerged. Stir gently so juice surrounds all pieces. Cover the bowl with plastic wrap and refrigerate. Allow the fish to 'cook' in the citrus for 20–30 minutes, stirring once or twice; fish should turn opaque and firm but still tender. For a firmer, more 'cooked' texture you can marinate up to 45 minutes.

Prepare vegetables

While the fish marinates, thinly slice the red onion into very fine rings. Rinse onion briefly under cold water and drain (this mellows sharpness). Seed and finely dice the jalapeño. Core, seed and dice tomatoes. If using cucumber, peel, halve, remove seeds and dice into small pieces. Chop cilantro leaves and dice the avocado last to prevent browning; toss avocado with a teaspoon of lime juice to help preserve color.

Combine and season

When the fish is opaque and firm, drain off about half of the citrus (reserve some if you prefer extra tang). Add the sliced red onion, chopped jalapeño, diced tomatoes, optional cucumber, and chopped cilantro to the fish. Gently fold in the diced avocado. Sprinkle in the sugar (balances acidity), black pepper and drizzle the olive oil. Taste and adjust salt and lime juice as needed.

Rest briefly

Let the combined ceviche rest in the refrigerator 5–10 minutes so flavors meld. This short rest keeps avocado from becoming mushy and preserves bright flavors.

Serve

Spoon the ceviche into individual bowls or onto tostadas. Garnish with optional cooked corn kernels or cancha and extra cilantro leaves. Serve immediately with tortilla chips or tostadas. Consume within 24 hours and keep refrigerated.