Ceviche de Pescado- Mexican Fish Ceviche
Ceviche de Pescado is fish marinated in lime juice, then mixed with chopped tomatoes, cucumber, onion, and cilantro. It’s a refreshing meal that doesn’t require you to turn on the stove. Serve the ceviche on tostadas, chips, or lettuce leaves.
Reader Angela Says: “Love ceviche! This recipe was so good and easy to make. It’s really such a simple recipe, I’ll be making it all summer long for sure. YUM!” ★★★★★
My husband introduced me to ceviche and my in-laws make it often in the Summer. There’s different variations in Mexico and parts of South America, but this is our family recipe and it is an easy simple ceviche.
What Kind of Fish to Use for Ceviche
The most important takeaway is to use fresh fish or packaged frozen fish. Frozen is best if you are like me and don’t live near an ocean.
For years I have been using frozen vacuum sealed fish, since it’s commonly packaged/frozen right after it’s caught. Because ‘Fresh’ seafood at your grocery store counter is typically frozen fish thawed then put out on display. So if you are not using it right away, this decreases the freshness dramatically.
*Tip- When making Mexican Fish Ceviche, I recommend using frozen fish and thawing it partially in the fridge. The fish is easier to slice when it is partially frozen.
I made this Ceviche using Cod, but my in-laws make it with Tilapia. Any type of firm or semi-firm white fish works:
- Halibut
- Mahi-Mahi
- Sea Bass
- Snapper
- Flounder
How to Make Ceviche de Pescado
The fish marinates in the acid from the lime juice, and is refrigerated for 2 hours. You definitely want to use fresh limes for ceviche. I ended up using 4 limes to get ½ cup of lime juice, but have more limes on hand.
Use a glass bowl for mixing and storing the ceviche since stainless can react with the lime juice. Cover the dish with a Tupperware lid or plastic wrap before placing it in the refrigerator.
After 2 hours the fish should look white on the outside. After an hour you can stir the fish to ensure all the pieces get in contact with the lime juice.
When my in-laws make ceviche they do not drain the ‘cooking’ lime juice from the fish, and instead mix everything together. Try keeping the lime juice in first and see if you like it that way, otherwise you can always drain some juice if it’s too watery.
Frequently Asked Questions
The lime juice is going to give acidity, but the mix-ins and salt will add more flavor. Fresh chopped tomatoes, onions, and cilantro will add crunch and flavor. Diced jalapeno will add spice for some heat. I left the seeds in, but you can remove them for less spice. Or you can add hot sauce on your individual portion.
Ceviche Pescado is best eaten the day of. After the initial 2 hours, you can add the mix-ins, then store it back in the refrigerator. I would store it in the fridge for up to 1 day. I recommend making it in the morning and enjoying it for lunch or dinner that same day.
Here on some options on serving the Ceviche- Tortilla Chips, Tostadas, Plantain Chips, Saltin Crackers, Lettuce Leaves, Cucumber Slices, or just eat it with a fork. Avocado is also a great add-in. I typically don’t mix it in and instead add it on the top when eating, along with a few dashes of hot sauce.
Don’t forget to leave a Rating or Review below after you make it, I truly appreciate it!
More No-Cook Meals
Ceviche de Pescado- Mexican Fish Ceviche Recipe
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Ingredients
- 1 pound Cod or Tilapia, Sea Bass, or Halibut work too
- ½ Cup Lime Juice Have more on hand
- 2 Roma tomatoes diced small
- 1 Cucumber diced small
- ¼ White onion finely chopped
- 2 tablespoon Cilantro rough chopped
- 1 Jalapeno diced small and seeds removed for less spice
- ¼ teaspoon Salt taste and add more if needed
- Avocado, hot sauce, tortilla chips, tostadas, or lettuce for serving.
Instructions
- Remove fish from refrigerator and cut into even small pieces. There should be no bones or skin on the fish.
- Place fish in a glass dish and cover complete with lime juice. Stir it then cover and refrigerate for at least 2 hours. The fish will marinate in the lime juice and turn white.
- Dice tomatoes, cucumber, onion, cilantro, and jalapeno into small pieces. If you prefer your ceviche spicy you can leave the seeds of the pepper.
- After 2 hours, remove the fish. You can either leave the lime juice or pour some of it off. Add the tomatoes, cucumber, onion, cilantro, and jalapeno. Combine well, add salt, and taste it to see if more salt or lime juice is needed.
- Serve immediately with tortilla chips, tostadas, saltine crackers, lettuce, or sliced avocado. I also add a few dashes of hot sauce when eating.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
Fantastic ceviche recipe – definitely the type I will absolutely enjoy!
Thanks so much, Mahy!
This is one of my husband’s favorite dishes, and he loved this recipe! It turned out absolutely perfect.
Thanks so much Lindsay! Glad he enjoyed it 🙂
Oh yum! I happen to have cod in my freezer right now. This looks like such a light and refreshing way to prepare it.
Frozen cod is perfect for ceviche! It is easier to cut if the fish is slightly frozen. Enjoy!
GREAT idea! I only have had this with shrimp but I cant understand why I never thought about using another seafood! Terrific idea and recipe
Thanks Claudia! Shrimp ceviche is great too, but I love the taste with fish, enjoy!
Love ceviche! This recipe was so good and easy to make. It’s really such a simple recipe, I’ll be making it all summer long for sure. YUM!
Thanks Angela! Yes, it’s a perfect summer recipe 🙂