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Authentic Mexican Ceviche

Authentic Mexican ceviche with fresh white fish cured in lime and orange juice until opaque, then mixed with red onion, jalapeño, cilantro, and avocado. Bright, citrus-forward flavors with a vibrant, chunky texture—served chilled with tostadas or tortilla chips.
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Prep Time 25 minutes
marinating 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 460
Ingredients Equipment Method Notes

Ingredients
  

Ceviche base
  • 2 lb fresh white fish Sea bass, snapper, or halibut; diced into bite-size pieces.
  • 1 cup fresh lime juice Juice freshly for best flavor.
  • 0.5 cup fresh orange juice Adds mild sweetness to balance lime.
  • 0.5 red onion Thinly sliced.
  • 2 jalapeños Minced; remove seeds for less heat.
  • 0.5 cup fresh cilantro Chopped.
  • 1 tomato Diced.
  • 1 avocado Diced; add at the end to keep pieces intact.
  • 1 tsp salt Season to taste.
  • 0.5 tsp black pepper Season to taste.
  • 1 tostadas or tortilla chips For serving; keep on the side so they stay crisp.

Equipment

  • 1 cast iron skillet

Method
 

Cure the fish in citrus
  1. Place the diced fish in a non-reactive bowl and pour in the lime juice and orange juice, making sure the fish is fully submerged.
  2. Cover the bowl and refrigerate for 30 minutes, stirring occasionally, until the fish turns opaque (cured by the citric acid).
Mix in the vegetables and season
  1. Add the sliced red onion, minced jalapeños, chopped cilantro, diced tomato, and diced avocado to the cured fish.
  2. Season with salt and black pepper and gently toss until evenly combined.
  3. Taste and adjust with a little more lime juice if needed for brightness.
Serve
  1. Serve immediately in chilled glass bowls or small martini glasses with tostadas or tortilla chips on the side.

Notes

Pro tip: use very fresh fish and make sure it stays fully submerged during the 30-minute chill so the entire batch cures evenly. Refrigerate leftovers in an airtight container up to 1 day (best texture is right after mixing). Freezing is not recommended since citrus-cured fish and avocado texture deteriorate. For a dairy-free option, this recipe is naturally dairy-free; if you want it milder, remove jalapeño seeds before mincing.