Ceviche De Pescado Recipe

Prepare the fish

Rinse the fish and pat dry with paper towels. Trim any skin or sinew, then cut into 1/2-inch (about 1.3 cm) dice to ensure even 'cooking' by the citrus.

Marinate in citrus

Place the diced fish in a non-reactive bowl (glass or stainless steel). Pour the fresh lime juice (and lemon juice, if using) over the fish so the pieces are fully submerged. Cover and refrigerate for 20–30 minutes, tossing gently once or twice. Fish should turn opaque and feel firm; for very thick pieces you may need up to 45 minutes. Do not over-marinate or the fish will become tough.

Prepare vegetables and aromatics

While the fish marinates, finely dice the tomatoes and red onion. Mince the jalapeño and chop the cilantro. If you prefer a milder heat, remove the jalapeño seeds and white ribs before mincing.

Combine and season

Once the fish is opaque and firm, drain off about half of the citrus (leave enough to keep the mixture moist and bright). Add the diced tomatoes, red onion, jalapeño, and chopped cilantro to the marinated fish. Season with kosher salt, ground black pepper, and the optional ground cumin. Gently fold in the olive oil if using. Taste and adjust seasoning; add a little more salt or a squeeze of lime if needed.

Add avocado (optional)

If using avocado, gently fold in the diced avocado just before serving to prevent it from browning and becoming mushy.

Spoon the ceviche onto tostadas or serve in a chilled bowl with tostadas or tortilla chips on the side. Garnish with additional cilantro and lime wedges. Serve immediately—ceviche is best fresh within 1–2 hours of mixing.