Go Back

Authentic Mexican Ceviche

Authentic Mexican ceviche with fresh white fish cured in lime and orange juice until opaque, with vibrant red onion, jalapeño, cilantro, tomato, and diced avocado in every bite. A bright, citrus-forward seafood appetizer served immediately in chilled glasses or bowls.
Print Recipe Pin Recipe
Prep Time 25 minutes
marinating 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Ceviche base and citrus cure
  • 2 lb fresh white fish (sea bass, snapper, or halibut) dice into bite-size pieces
  • 1 cup fresh lime juice
  • 0.5 cup fresh orange juice
Fresh vegetables and herbs
  • 0.5 red onion thinly sliced
  • 2 jalapeños minced
  • 0.5 cup fresh cilantro chopped
  • 1 tomato diced
  • 1 avocado diced
Seasoning and serving
  • 1 tsp salt
  • 0.5 tsp black pepper
  • 1 tostadas or tortilla chips for serving serve on the side

Equipment

  • 1 non-reactive bowl

Method
 

Cure the fish
  1. Place the diced fresh white fish in a non-reactive bowl. Pour the fresh lime juice and fresh orange juice over the fish until fully submerged.
  2. Cover the bowl and refrigerate for 30 minutes, stirring occasionally. The fish should turn opaque and look “cooked” from the citric acid.
Mix and finish
  1. Add the thinly sliced red onion, minced jalapeños, chopped fresh cilantro, diced tomato, and diced avocado to the cured fish. Stir gently to combine while keeping the avocado intact.
  2. Season with salt and black pepper, then gently toss everything together. Taste and adjust lime juice if needed for brightness.
  3. Serve immediately in chilled bowls or small glasses with tostadas or tortilla chips on the side. Garnish with extra herbs if desired so the red onion and jalapeño stay visible.

Notes

Pro tip: keep the fish fully covered by the citrus during marinating and use very fresh, dry-diced pieces for the cleanest opaque texture. Refrigerate leftovers in a sealed container and eat within 1 day (the avocado can soften). Freezing is not recommended because the fish texture will degrade. For a dairy-free and gluten-free swap, serve with tortilla chips that are certified gluten-free; the recipe is naturally dairy-free.