This healthy Ceviche De Pescado (Fish Ceviche) is made with raw fish marinated in lime juice and plenty of fresh vegetables, such as avocado, cucumber, and tomato, to boost its nutritional value and add some extra crunch and texture.
Fish Ceviche
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 fish ceviche recipe 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.
Why you’ll love this recipe
**This post was originally published on March 2019. It has been updated to be more helpful.
Ingredients
Mexican Ceviche has more veggies than South America style (like peruvian ceviche), making a nutritious dish that can be enjoyed as part of a balanced diet.
- The veggies: tomatoes, avocado, mango, onions, cilantro are the perfect complement to mild-tasting fish.
- The citrus juice: This is what “cures” the fish. Fresh lime juice is a must. Lemon juice is not acidic enough for cooking the fish.
- The peppers: Jalapeños or serrano peppers for an extra kick. Or a combination of both for extra layer of flavors. Make sure to remove the seeds to make it less spicy.
- Mango: This is an optional ingredient but 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!
- Some people add chopped garlic and a drizzle of olive oil. I don’t include them on mine but you can add them if you like.
Which fish is good for ceviche?
For this Ceviche De Pescado recipe, I recommend sushi grade fish that is thick and semi-firm white. Below you can see which type of fish won’t fall apart after it’s cooked in lime juice. Just make sure you always choose the freshest fish you can find.
- Corvina – in English is called: Sea Bass. This is the most popular fish used in Mexico for Ceviche
- Snapper
- Halibut
- Tilapia
- Cod
- Flounder
- Mahi mahi
Can I use store bought fish for ceviche? If you don’t live by the ocean, frozen fish will work perfectly.
How to Make Ceviche De Pescado
Prepare to be amazed at how quick and easy this flavor packed ceviche recipe is! Are you ready?
- Cut the fish into small, bite-sized pieces and slice the red onions thinly.
- Place the fish, red onion and lime juice in a medium glass (preferably) or plastic bowl.
- Cover with a lid or plastic wrap 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 the fish and the texture has turned opaque), add the remaining ingredients and mix gently to combine.
- Before serving, give the ceviche a stir and taste for seasoning. Add more salt or lime juice as needed.
People also ask
- Do you strain the lime juice after it cooks? There is no need! The fish 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.
- Is ceviche raw fish? Yes, it’s made raw fish, shrimp or scallops that has been marinated in lime juice, along with various seasonings like onions, cilantro, salt, and chili peppers.
Serving Suggestions
What goes well with ceviche? Ceviche makes a great appetizer and can also be served as a main dish. Serve ceviche cold with tortilla chips, tostadas or the good ol’ saltines!
How to Store
Ceviche De Pescado should be stored in the refrigerator to keep it fresh and safe to eat. Here are some steps to follow when storing fish ceviche:
- Store in an airtight container. Make sure the container is large enough to hold the ceviche without crushing it.
- Place the container in the coldest part of your refrigerator, which is typically the back of the bottom shelf.
- Consume within 24 hours of making it. Ceviche should not be stored for more than a day to prevent loss of quality and taste.
MORE tasty…
Mariscos Recipes To Try:
I hope you like this recipe! Share it, or leave a rating and comment below. For questions that need an answer right away, please contact me and I’ll get back to you asap. Gracias!!!! xx, Ana
Print Recipe:
Mexican Ceviche De Pescado (Fish Ceviche)
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
Muy Delish 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!
Add Your Own Private Notes
Whenever you come back to this recipe, you’ll be able to see your notes.
Nutrition
The nutritional information and US conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this is important to you, please verify with your favourite nutrition calculator and/or unit conversion tool.
This was AWESOME. Thank you!
Thank you, Shannon!!! so happy you liked it.
I’ve been dreaming of a ceviche all week and this was exactly what I needed. It’s so fresh and fruity absolutely loved it.
This is such a light and refreshing appetizer! We had some friends over for dinner last night and I made this to start off our meal, and they loved it!
Looks amazing! We have a dish in the Caribbean which is similar, it’s called Buljol and it looks like this, only we use saltfish (salted cod) instead.
So fresh and delicious. Perfect for summer days and plenty of crunch and flavour too.
Wow, this Mexican Ceviche De Pescado recipe looks amazing! It’s like a party in my mouth, with all those fresh ingredients and zesty flavors. I’m ready to grab some tortilla chips and dig in!
Ana! I just love your gorgeous photos and yummy recipes. I would love to try this with cuttlefish, shrimp and scallops because I adore shellfish. Would you recommend this?
Made this recipe with grouper and it was fantastic! The first ceviche recipe my husband and I couldn’t stop eating! I will definitely be making it again.
Rico y refrescante
Hi!
Is it okay to store all the mixed ingredients together with the lime juice overnight? Or should i store the fish, other ingredients and lime juice after ‘cooking’ separately?
Another question, what gives the lime juice the green color as on photos?
Thanks!
Hi Joe! Great question! You can store all of the ingredients together not a problem. The only reason you cure the fish first alone is so that the other ingredients don’t take away from the lime acidity. Once it has been cured a little bit it’s okay to mix. The green color came from the avocado, cucumber and cilantro. Mostly from the avocado since it was softish lol!
Let me know how how you like it!
This was delicious but I think you should warn your readers about how the lime “cooking” does not kill parasites. I thought I’d google it after that great meal. You are basically eating raw fish, so you need to take the necessary precautions. I used fresh cod I found at my supermarket but now I wish I’d bought the frozen instead.
I hate cooking and this was the first time I have made any ceviche! It was easy and so delicious!!!! Our avocado was like a rock so we omitted that but put in home grown mini ‘sweet 100’ tomatoes, cilantro and pepper. I will definitely make this again. Thank you.
Hi Christina! This is music to my ears!! This is the perfect dish for summer (or any time of year if you ask me lol)…so glad you liked it! xoxo Ana
Made it yet another time and still delicious! Perfect for family and friends on Memorial Day Weekend. Huge hit!
I’m not a big ceviche fan but this recipe may win me over.
This fish mango ceviche has me dreaming of the beach. I’ve never attempted to make ceviche at home but since we won’t be going to the beach anytime soon I’m going to make this and pretend I can hear the waves in the background.
This ceviche was so delicious and easy to make! Will definitely be making this again for Cinco de Mayo 🙂
This was so fresh and delicious! Great recipe!!
I haven’t had ceviche in so long! This looks so good. 🙂
Truly fresh recipe!! I love the addition of mango. Yum!
How many servings are on the 1X?
Hi Nena! so sorry about missing that information! I have updated the recipe card plus added the nutrition details as well. Thanks so much for asking!
Provecho!
XO,
Ana