Mexican Ceviche Recipe

FIRM WHITE FISH: Use tilapia or sea bass for a fresh, mild flavor and firm texture that holds up well in lime juice.

FRESH LIME JUICE: This is what "cooks" the fish by changing its texture and flavor, so fresh is best.

RED ONION: Adds a sharp, slightly sweet crunch that balances the acidity.

TOMATOES: Bring juiciness and a little sweetness to the dish.

JALAPEÑO: Gives the ceviche a spicy kick; adjust the amount to your taste.

FRESH CILANTRO: Adds a bright, herbal note that makes the dish feel fresh and lively.

SALT: Enhances all the flavors and ties everything together.

One important step in making this Mexican ceviche is chopping the red onion finely. When you chop the onion into small, even pieces, it mixes better with the other ingredients and gives every bite a nice, balanced flavor. Here’s a simple way to do it:

1. Cut the onion in half from root to tip, then peel off the skin.
2. Place one half flat side down on the cutting board.
3. Make several horizontal cuts into the onion, but don’t cut all the way through the root end—this keeps it together.
4. Next, make vertical cuts from top to bottom, again stopping before the root.
5. Finally, slice across those cuts to create tiny, even pieces.

Chopping the onion this way helps it blend smoothly into the ceviche without big chunks that might overpower the fresh fish or tomatoes. It also helps release the onion’s flavor evenly, so you get just the right amount of sharpness in every bite.

When I first tried this, I didn’t stop cutting before the root, and my onion pieces fell apart into a mess. It made mixing tricky and the texture uneven. Now, I always remember that little trick, and it makes the whole process easier and the ceviche taste better. Plus, finely chopped onion looks prettier when you serve it on tostadas or with tortilla chips.

If you want to save time, you can also use a food processor for chopping, but be careful not to overdo it—too much and the onion turns mushy, which changes the texture of your ceviche. Taking a few extra minutes to chop by hand really pays off in the end!

• Cold Reheat Method:

  1. Remove the ceviche from the refrigerator and let it sit at room temperature for about 10-15 minutes. This allows the flavors to meld and the fish to come to a more palatable temperature without cooking it further.
  2. Stir gently to redistribute the lime juice and other ingredients like red onion, tomatoes, and cilantro.
  3. Taste and adjust the seasoning if necessary, adding a bit more salt or fresh lime juice to brighten the flavors.

• Warm Reheat Method (Not Traditional):

  1. Preheat your oven to 250°F (120°C). This low temperature will gently warm the ceviche without cooking it.
  2. Place the ceviche in an oven-safe dish and cover it with aluminum foil to retain moisture.
  3. Warm in the oven for about 10 minutes, checking frequently to ensure the fish does not start to cook. The goal is just to take the chill off.
  4. Remove from the oven, stir gently, and serve immediately with tortilla chips or on tostadas.

• Microwave Method (Not Recommended):

  1. Place the ceviche in a microwave-safe dish.
  2. Microwave on low power (30-40%) for 30 seconds to 1 minute, stirring halfway through. This method is not ideal as it can easily overcook the fish.
  3. Check the temperature and stir gently. If needed, microwave for an additional 15-30 seconds on low power.
  4. Serve immediately and enjoy with tortilla chips or tostadas.

• Room Temperature Method:

  1. Remove the ceviche from the refrigerator and let it sit at room temperature for about 20-30 minutes.
  2. Stir gently to mix the lime juice and other ingredients like jalapeño and cilantro.
  3. Taste and adjust seasoning if necessary, adding a bit more salt or fresh lime juice.
  4. Serve immediately with tortilla chips or on tostadas.

• Mixing bowl: A large container used to combine and marinate the fish with lime juice and other ingredients.

• Knife: Essential for finely chopping the fish, red onion, tomatoes, jalapeño, and cilantro.

• Cutting board: A sturdy surface to safely chop all the ingredients.

• Citrus juicer: Useful for extracting fresh lime juice efficiently.

• Measuring cups: To accurately measure the lime juice and other ingredients.

• Spoon: For mixing the ceviche ingredients together gently.

• Plastic wrap: To cover the mixing bowl while the fish is marinating in the refrigerator.

• Colander: To drain off excess lime juice after the fish has 'cooked'.

• Serving dish: To present the ceviche attractively, whether with tortilla chips or on tostadas.

Prep ingredients ahead: Dice the fish, chop the onion, tomatoes, and cilantro in advance. Store them in separate containers in the fridge.

Use bottled lime juice: If you're short on time, opt for high-quality bottled lime juice instead of squeezing fresh limes.

Quick marination: Cut the fish into smaller pieces to reduce marination time. The smaller the pieces, the faster they 'cook' in the lime juice.

Pre-mix vegetables: Combine the onion, tomatoes, jalapeño, and cilantro in a bowl ahead of time. This way, you can quickly add them to the marinated fish.