Authentic Ceviche De Pescado

Ceviche De Pescado is one of the healthiest and freshest things you can eat! Loaded with protein and vitamins you won't feel guilty about.

This Ceviche Mexicano is made Sonoran style with the addition of a guest ingredient: mango!

This Ceviche de Pescado is SO super healthy, flavor-loaded, and delicious. I seriously have no interest in eating any kind of ceviche unless it is AMAZING good, and this one passes all my tests for the yum factor.

You probably heard me before say how I'm a seafood snob since my hometown is Obregon Sonora and it's right by the beach! So trust me when I say you'll also love this shrimp ceviche and similar recipe for Shrimp Aguachile. Both are cured in lime just like this Fish Ceviche.

This is a terrific economical fish dish....prepare to be amazed at how quick and easy this flavor packed ceviche recipe is! Are you ready??

🦈 Best fish for ceviche

For this Ceviche De Pescado recipe, I recommend a thick semi-firm white fish. Below you can see which type of fish will won't fall apart after it's cooked in lime juice. Just make sure you always choose the freshest fish you can find.

If you don't live by the ocean, frozen fish will work perfectly.

Recommended Fish for ceviche:

• Corvina - in English is called: Sea Bass. This is the most popular fish used in Mexico for Ceviche
• Snapper
• Halibut
• Tilapia 
• Cod
• Flounder

🎥 Watch video on how to make Fish Ceviche

🥘 Ceviche ingredients

The fresh ingredients like tomatoes, avocado, mango, onions, cilantro & lime juice are the perfect complement to mild-tasting fish.

I like to use serrano peppers but you can use jalapeños if you prefer. Make sure to remove the seeds to make it less spicy.

On this recipe I decided to use mango and even though I would say it's an optional ingredient, I highly recommend it!! You can use fresh mango or even frozen one (defrost first of course)....The creaminess and sweetness of the mango makes for an explosion of flavors!

🔪 How to Make Ceviche De Pescado

• Place the fish, red onion and lime juice in a medium glass (preferably) or plastic bowl.
• Note: Use fresh limes for this cooking process as the bottled stuff will not do it! Plus you can't beat the flavor of fresh lime juice!
• Cover and refrigerate for a minimum of 2 hours to “cook” the fish. Note: The lime juice must cover the fish completely for evenly “cooking.”  

• The key to cooking ceviche is to let it marinate in lime juice for a minimum of two hours. The acidity of the lime juice will penetrate the tender & fresh fish and cure it during this process.
• Once it has cooked thru (you'll know by looking at it and the texture has turned opaque), add the remaining ingredients and mix gently to combine.  
• Now it's ready to enjoy!!

One thing real quick: I can't live without limes! In my contemplative food life, I ask deep questions like: what is Mexican food without a bunch of lime? Answer: boring!

💭 People also ask

• How do I store it and how long does it last? Store in an airtight glass container for up to two days. Ceviche De Pescado is best when eaten on the same day.
• How do I serve it? Serve cold with tortilla chips, tostadas or the good ol' saltines!
• Do you strain the lime juice after it cooks? There is no need! The shrimp soaks it up plus it gives flavor for the rest of the ingredients. 
• Can you use frozen fish to do ceviche? Yes! That's what I do since I live in Arizona and not by the ocean.
• Do you cover the bowl With saran wrap after you put the lime in it? You can use anything to cover it up.

Give it a try and let me know what you think! Be sure to leave me a comment and a rating down below..... I will love to hear from you!

📋 Ceviche De Pescado & Mango

Course: Main Dish

Cuisine: Mexican

Prep Time: 20 minutes

Total Time: 20 minutes

Servings: 4 servings

Calories: 218kcal

Author: Ana Frias

Ceviche De Pescado & Mango is one of the healthiest and freshest things you can eat!

Print Recipe

Ingredients

• 1  pound fresh white fish cut into small cubes (see notes below for recommended fish types)
• 1/2 cup  red onion  finely diced
• 1  cup  fresh lime juice about 6 – 7 large limes
• 1 large firm mango  cut into 1/2 inch cubes (Optional)
• 2 serrano peppers very finely diced
• 2 medium roma tomatoes seeded, finely diced
• 1 cucumber peeled, seeded, cut into small cubes
• 1 medium avocado  cut into 1/2-inch cubes
• 1/4 cup fresh cilantro  finely chopped 
• 2 teaspoons kosher salt
• 3/4 teaspoons black pepper
• 1/2 teaspoon crushed red pepper optional

Instructions

• Place the fish, red onion and lime juice in a medium glass or plastic bowl.
• Cover and refrigerate for a minimum of 2 hours to “cook” the fish. Note: The lime juice must cover the fish completely for evenly “cooking.”  
• Once it has cooked thru (you'll know by looking at it and the texture has turned opaque), add the remaining ingredients and mix very gently to combine.  It is very important to do it delicately so that the fish continue to hold its shape.
• Serve cold with tortilla chips, tostadas or saltines.

Video

Notes

• Use any semi-firm white fish, such as snapper, halibut, sea bass, cod, flounder or tilapia

• Use fresh limes for this cooking process as the bottled stuff will not do it! 
• Store in an airtight glass container for up to two days. Ceviche De Pescado is best when eaten on the same day.
• Do not drain the lime juice after it's done curing. That's where the flavor is at! 
• Serve cold with tortilla chips, tostadas or the good ol' saltines!

Nutrition

Serving: 1cup | Calories: 218kcal | Carbohydrates: 18g | Protein: 22g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Cholesterol: 40mg | Sodium: 763mg | Fiber: 5g | Sugar: 11g

This recipe was originally published in March 2019. It was updated in April 2020 to revise the content and photographs. The original recipe remains the same. Enjoy!

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