Ceviche de Pescado- Mexican Fish Ceviche

Ceviche de Pescado is fish cooked in lime juice and mixed with fresh tomatoes, cucumbers, onions, cilantro, and jalapeno. 

The weather is already getting warm here, and Summer is just around the corner. Having a pool is must here in AZ, and it’s pretty much the only way to keep cool and stay sane. One of our favorite things to do in the warm weather is lounge by the pool and snack on some fish ceviche with ice cold cerveza. My husband introduce me to ceviche and his family makes it quite often in the Summer.

There’s different variations in Mexico and parts of South America, but this is the family recipe from my in laws. The flavors are so fresh and coastal, you can’t help but feel you’re on the beach somewhere with your toes in the sand. Can you tell this is my happy place?

My #1 Tip for Making good Cecviche-

You must use FRESH FISH

I emphasize this because your ceviche will not taste good if the fish is not fresh. AsK the seafood counter if the fish as been previously frozen and how long it’s been out.  For this recipe I used fresh Tilapia. Almost any type of white semi-firm fish will work, (sea bass, cod, or tilapia). Again, make sure its fresh and doesn’t smell bad or fishy. Keep your fish cold, in the refrigerator or on ice until you are ready to use it.

Cut the fish in to small chunks and cook in lime juice for about 2 hours.  While the fish is cooking, you can chop the vegetables and jalapeno into even pieces.  Once the fish is cooked in the lime juice add your chopped veggies and sprinkle some salt to taste.  Ceviche can be served in a lettuce wrap for a low-carb version, or with chips or tostadas. You can also add a couple dashes of your favorite hot sauce for more heat.

Fish ceviche is perfect for the warmer months when you don’t want to heat your house by using the stove. I don’t recommend storing it for more than a day, because the fish will get mushy in the lime juice, and it tastes best served the same day.

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Ceviche de Pescado- Mexican Fish Ceviche

Ceviche de Pescado is fish cooked in lime juice and mixed with fresh tomatoes, cucumbers, onions, cilantro, and jalapeno.

Author Renee Fuentes

Ingredients

• 1 lb Semi-firm White Fish Tilapia, Sea Bass, or Cod
• 1/2 Cup Lime Juice fresh squeezed
• 2 Roma tomatoes diced small
• 1 Cucumber diced small
• 1/4 White onion finely chopped
• 2 tbsp Cilantro rough chopped
• 1 Jalapeno diced small and seeds removed for less spice
• 1/4 tsp Salt taste and add more if needed
• Sliced Avocado for serving

Instructions

1. Remove fish from refrigerator and cut into even chunks. There should be no bones or skin on the fish.
2. Place fish in a glass dish with lime juice, cover, and refrigerate for at least 2 hours. The fish will cook in the lime juice.
3. While the fish is cooking, chop tomatoes, cucumber, onion, and jalapeno into even dices. Rough chop cilantro.
4. Remove fish, you can drain the lime juice, but we keep it in there. Add remaining ingredients, combine well and serve chilled with lettuce, chips, tostadas, and sliced avocado.