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?
In this post you’ll find:
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 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.
- Do you cover the bowl With saran wrap after you put the lime in it? You can use anything to cover it up.
Want more seafood dishes? Try Ensalada De Atun! Ready in less than 20 minutes
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!
Print Recipe
Ceviche De Pescado & Mango (Fish ceviche)
Ingredients
- 1 pound fresh white fish cut into small cubes (see notes below for recommended fish types)
- ½ cup red onion finely diced
- 1 cup fresh lime juice about 6 – 7 large limes
- 1 large firm mango cut into ½ 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 ½-inch cubes
- ¼ cup fresh cilantro finely chopped
- 2 teaspoons kosher salt
- ¾ teaspoons black pepper
- ½ 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
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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Malena says
Rico y refrescante
Joe says
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!
Ana Frias says
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!
SteveH says
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.
Christina Murphy says
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.
Ana Frias says
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
Danijela says
Made it yet another time and still delicious! Perfect for family and friends on Memorial Day Weekend. Huge hit!
Buff Pablo says
I'm not a big ceviche fan but this recipe may win me over.
Kelly Anthony says
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.
Emily Liao says
This ceviche was so delicious and easy to make! Will definitely be making this again for Cinco de Mayo 🙂
Noelle says
This was so fresh and delicious! Great recipe!!
Carrie Robinson says
I haven't had ceviche in so long! This looks so good. 🙂
Monica L says
Truly fresh recipe!! I love the addition of mango. Yum!
Nena says
How many servings are on the 1X?
Ana Frias @ Muy Delish says
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