Mexican Ceviche Recipe

White fish: Fresh fish fillets like tilapia or sea bass, diced.

Lime juice: Freshly squeezed to 'cook' the fish.

Roma tomatoes: Diced for a juicy, sweet flavor.

Red onion: Finely chopped for a sharp, tangy taste.

Jalapeño: Finely chopped, seeds removed for less heat.

Cilantro: Chopped for a fresh, aromatic touch.

Salt: To taste, enhances all the flavors.

Avocado: Optional, diced for a creamy texture.

When preparing ceviche, ensure that the fish is as fresh as possible. The lime juice not only 'cooks' the fish but also adds a bright, tangy flavor. Dice the fish fillets into uniform pieces to ensure even 'cooking.' For a milder ceviche, remove the seeds from the jalapeño. If you prefer a bit more heat, leave some seeds in. When adding the avocado, do so gently to avoid mashing it, which helps maintain its texture and visual appeal. Serve the ceviche immediately to enjoy its fresh flavors at their peak.

• white fish like tilapia or sea bass - Substitute with shrimp: Shrimp is a popular alternative in ceviche and provides a similar texture and flavor profile.

• freshly squeezed lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, making it a good substitute for lime juice.

• roma tomatoes - Substitute with cherry tomatoes: Cherry tomatoes are sweet and juicy, providing a similar taste and texture to roma tomatoes.

• red onion - Substitute with shallots: Shallots have a milder flavor and can be a good alternative to red onions in ceviche.

• jalapeño - Substitute with serrano pepper: Serrano peppers are slightly hotter than jalapeños but offer a similar flavor profile.

• cilantro - Substitute with parsley: Parsley can be used if you prefer a milder herb or if you dislike the taste of cilantro.

• salt - Substitute with soy sauce: Soy sauce can add a salty and umami flavor, though it will also introduce a different taste profile.

• avocado - Substitute with mango: Mango adds a sweet and tropical flavor, providing a different but complementary taste to the ceviche.

• Ensure the ceviche is stored in an airtight container to maintain its freshness and prevent any unwanted odors from seeping in.
• Place the container in the coldest part of your refrigerator, ideally at a temperature below 40°F (4°C). This will help keep the fish fresh and safe to eat.
• Consume the ceviche within 24 hours for the best flavor and texture. The acidity from the lime juice will continue to 'cook' the fish, which can alter its texture if left too long.
• If you need to store it for a bit longer, you can keep it in the refrigerator for up to 48 hours, but be aware that the quality may diminish.
• To freeze ceviche, first ensure that it is as fresh as possible. Place it in a freezer-safe container, leaving some space at the top to allow for expansion.
• Label the container with the date so you can keep track of how long it has been stored.
• Freeze the ceviche for up to one month. Beyond this period, the texture and flavor of the fish may be compromised.
• When ready to eat, thaw the ceviche in the refrigerator overnight. Avoid thawing at room temperature to prevent any risk of bacterial growth.
• Once thawed, give the ceviche a good stir and check the seasoning. You may need to add a bit more lime juice or salt to refresh the flavors.
• Serve immediately after thawing, as refreezing is not recommended. Enjoy with tortilla chips or on tostadas for a delightful meal.

• Cold Method: The best way to enjoy leftover Mexican ceviche is to serve it cold. Simply take it out of the refrigerator and let it sit at room temperature for about 10-15 minutes. This allows the flavors to meld and the fish to reach a more palatable temperature. Stir gently before serving.

• Microwave Method: While not traditional, if you prefer a slightly warmer ceviche, you can use the microwave. Place the ceviche in a microwave-safe bowl and heat it on low power for 20-30 seconds. Be cautious not to overheat, as this can alter the texture of the fish.

• Stovetop Method: For a more controlled reheating, use a double boiler. Fill a pot with water and bring it to a simmer. Place a heatproof bowl with the ceviche over the pot, ensuring the bowl does not touch the water. Stir gently until the ceviche reaches the desired temperature.

• Oven Method: Preheat your oven to 200°F (93°C). Spread the ceviche evenly on a baking sheet lined with parchment paper. Warm it in the oven for about 5-10 minutes. This method is gentle and helps maintain the texture of the fish.

• Room Temperature Method: If you have some time, let the ceviche sit out at room temperature for about 30 minutes. This method is ideal for preserving the integrity of the ingredients while taking the chill off.

• Add Fresh Ingredients: To refresh the ceviche, consider adding freshly diced tomatoes, red onion, or cilantro before serving. This can reinvigorate the flavors and add a fresh crunch.

• Serve with Warm Accompaniments: Pair your cold ceviche with warm tortilla chips or tostadas. The contrast between the warm and cold elements can enhance the overall dining experience.

• Mixing bowl: A large bowl to combine and marinate the fish with lime juice and mix all the ingredients together.

• Knife: A sharp knife to dice the fish, tomatoes, red onion, jalapeño, and avocado.

• Cutting board: A sturdy surface to safely chop all the ingredients.

• Citrus juicer: A tool to efficiently extract fresh lime juice.

• Measuring cup: To measure the correct amount of lime juice.

• Measuring spoons: To measure the salt accurately.

• Mixing spoon: To mix the ingredients together gently.

• Serving bowl: A bowl to present the ceviche attractively.

• Tortilla chips: Optional, for serving the ceviche.

• Tostadas: Optional, as an alternative serving option.

Use pre-diced fish: Buy pre-diced white fish from the market to save time on chopping.

Pre-squeeze lime juice: Use bottled lime juice instead of squeezing fresh limes.

Pre-chopped vegetables: Purchase pre-chopped tomatoes, red onion, and jalapeño to cut down on prep time.

Quick marination: Marinate the fish in a shallow dish to speed up the 'cooking' process.

Ready-made tortilla chips: Serve with store-bought tortilla chips or tostadas to avoid extra cooking steps.