Mexican Ceviche Recipe

Fish: Fresh fish like tilapia, sea bass, or shrimp, cut into small cubes.

Lime juice: Freshly squeezed to marinate and cook the fish.

Red onion: Finely chopped for a sharp, sweet flavor.

Tomatoes: Diced to add a juicy, tangy element.

Cucumber: Peeled, seeded, and diced for a refreshing crunch.

Jalapeño: Seeded and finely chopped for a spicy kick.

Cilantro: Chopped to add a fresh, herbal note.

Salt: To taste, enhancing all the flavors.

Black pepper: Freshly ground to add a bit of heat and depth.

• fresh fish (tilapia, sea bass, or shrimp) - Substitute with scallops: Scallops have a similar texture and can absorb the citrus flavors well.

• fresh fish (tilapia, sea bass, or shrimp) - Substitute with firm tofu: For a vegetarian option, firm tofu can mimic the texture of fish and absorb the lime juice.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice provides a similar acidity and citrus flavor.

• freshly squeezed lime juice - Substitute with grapefruit juice: Grapefruit juice offers a unique citrus flavor with a bit of bitterness.

• red onion - Substitute with shallots: Shallots have a milder flavor and can add a subtle sweetness.

• red onion - Substitute with green onions: Green onions provide a milder onion flavor and a bit of color.

• diced tomatoes - Substitute with cherry tomatoes: Cherry tomatoes are sweeter and can add a burst of flavor.

• diced tomatoes - Substitute with red bell peppers: Red bell peppers add a sweet crunch and vibrant color.

• cucumber - Substitute with zucchini: Zucchini has a similar texture and can add a mild flavor.

• cucumber - Substitute with jicama: Jicama provides a crisp texture and a slightly sweet flavor.

• jalapeño - Substitute with serrano pepper: Serrano peppers have a similar heat level and flavor profile.

• jalapeño - Substitute with poblano pepper: Poblano peppers are milder but still add a nice pepper flavor.

• cilantro - Substitute with parsley: Parsley offers a fresh, slightly peppery flavor without the strong taste of cilantro.

• cilantro - Substitute with basil: Basil provides a sweet, aromatic flavor that can complement the other ingredients.

• salt - Substitute with soy sauce: Soy sauce adds saltiness along with a depth of umami flavor.

• salt - Substitute with sea salt: Sea salt can provide a different texture and a slightly different mineral flavor.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can add a subtle heat.

• freshly ground black pepper - Substitute with cayenne pepper: Cayenne pepper adds a bit more heat and a different flavor profile.

• Refrigeration Guidelines:

  • Ceviche is best enjoyed fresh, but if you need to store it, place it in an airtight container.
  • Ensure the container is tightly sealed to prevent any air from getting in, which can affect the freshness of the fish.
  • Store the container in the coldest part of your refrigerator, typically the back of the bottom shelf.
  • Consume within 24 hours for optimal taste and texture. Beyond this, the fish may become overly marinated and mushy.

• Freezing Guidelines:

  • Freezing ceviche is not generally recommended due to the delicate nature of the fish and vegetables.
  • If you must freeze, do so before adding the vegetables and cilantro. Only freeze the fish marinated in lime juice.
  • Place the marinated fish in a freezer-safe bag, removing as much air as possible to prevent freezer burn.
  • Label the bag with the date and freeze for up to one month.
  • When ready to use, thaw the fish in the refrigerator overnight. Once thawed, add freshly chopped vegetables and cilantro before serving.

• Serving After Storage:

  • Before serving stored ceviche, give it a gentle stir to redistribute the lime juice and ensure even flavor.
  • Taste and adjust seasoning if necessary, as the flavors may have mellowed during storage.
  • Serve with fresh tortilla chips or on tostadas to maintain the dish's authentic crunch and flavor.

• Additional Tips:

  • Always use the freshest fish possible to ensure the best quality ceviche.
  • If you notice any off smells or changes in texture, it's best to discard the ceviche to avoid any risk of foodborne illness.
  • For a burst of freshness, consider adding a squeeze of lime juice and a sprinkle of fresh cilantro just before serving.

• Cold Reheat Method:

  1. Remove the ceviche from the refrigerator.
  2. Allow it to sit at room temperature for about 10-15 minutes. This helps to take the chill off without compromising the texture of the fish.
  3. Stir gently to redistribute the lime juice and vegetables.

• Warm Water Bath Method:

  1. Fill a large bowl with warm (not hot) water.
  2. Place the container of ceviche (make sure it’s sealed) into the warm water.
  3. Let it sit for about 5 minutes, checking occasionally to ensure it’s not getting too warm.
  4. Once it reaches a desirable temperature, remove and serve immediately.

• Microwave Method (Not typically recommended but can be used in a pinch):

  1. Place the ceviche in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap, leaving a small vent.
  3. Microwave on low power (30-40%) for 30 seconds to 1 minute, checking frequently.
  4. Stir gently and ensure it’s evenly warmed. Be cautious not to overheat as it can cook the fish further.

• Stovetop Method (For a slightly different take):

  1. Heat a non-stick skillet over medium-low heat.
  2. Add the ceviche and stir gently for about 1-2 minutes, just until it’s warmed through.
  3. This method can slightly alter the texture but provides a unique warm twist to the dish.

• Mixing bowl: A large container used to combine and marinate the fish with lime juice and later mix in the vegetables.

• Knife: Essential for finely chopping the red onion, dicing the tomatoes and cucumber, and seeding and chopping the jalapeño.

• Cutting board: Provides a stable surface for chopping and dicing all the vegetables and fish.

• Citrus juicer: Handy for extracting fresh lime juice efficiently.

• Refrigerator: Used to chill the fish while it marinates in the lime juice, ensuring it turns opaque.

• Strainer: Useful for draining off most of the lime juice after the fish has marinated.

• Mixing spoon: Needed to gently mix the fish with the vegetables and seasonings.

• Measuring spoons: Used to accurately measure the salt and black pepper.

• Serving dish: Ideal for presenting the ceviche, whether with tortilla chips or on tostadas.

Use pre-cut fish: Purchase pre-cut fish from your local market to save time on dicing.

Pre-chop vegetables: Prepare and chop vegetables like onions, tomatoes, and cucumbers in advance and store them in the fridge.

Ready-made lime juice: Use bottled lime juice instead of squeezing fresh limes to cut down on prep time.

Food processor: Use a food processor to quickly chop the cilantro and jalapeño.

Batch preparation: Make a larger batch of ceviche and store it in the fridge for quick meals throughout the week.