Description
A fresh and vibrant traditional Mexican ceviche recipe featuring sashimi-grade fish marinated in lime juice with jalapeño, red onion, cherry tomatoes, avocado, and coriander. Balanced with olive oil for a creamy, bright, and slightly tangy flavor, perfect as a light meal or elegant starter.
Ingredients
Scale
Fish and Marinade
- 400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating
- 1/4 red onion, very finely sliced (preferably with a mandolin)
- 2 tsp fresh jalapeño, finely chopped (or green chili, adjust for spice preference)
- 8 cherry tomatoes, halved (large tomatoes quartered)
- 1/4 tsp black pepper
- 1/3 cup fresh lime juice (or lemon juice)
- 1/2 tsp cooking or kosher salt (or 1/4 tsp table salt)
Finishing Ingredients
- 1 avocado, ripe and cut into 1.25cm / 1/2″ cubes
- 1/4 cup coriander/cilantro leaves, roughly chopped (or substitute chives)
- 2 tbsp extra virgin olive oil
Instructions
- Cut Fish: Cut the sashimi-grade fish into uniform 1.25cm / 1/2″ cubes to ensure even marination and optimal texture.
- Toss with Marinade and Rest: In a bowl, combine the cubed fish with the finely sliced red onion, chopped jalapeño, halved cherry tomatoes, black pepper, and fresh lime juice. Gently toss the mixture to coat the fish evenly. Set aside to marinate for 5 minutes, gently mixing once during this time to allow the citrus juices to slightly ‘cook’ the fish.
- Add Avocado and Serve: Sprinkle the salt over the ceviche, then carefully fold in the cubed avocado, chopped coriander, and drizzle with extra virgin olive oil. Gently stir to combine all the ingredients without breaking up the avocado. Serve immediately with corn chips or crostini. Note that ceviche is best consumed within 20 minutes to avoid overcooking and firming of the fish.
Notes
- This recipe is a traditional Mexican-style ceviche but balanced to avoid excessive sourness by adding extra virgin olive oil and creamy avocado.
- Limes used in Central and South America tend to be less sour than those found in Western countries, so adjust citrus amounts accordingly.
- Serve sharing-style with corn chips or in individual bowls as an elegant starter with crostini.
- Best enjoyed fresh; do not leave ceviche overnight for food safety reasons.
- Recipe yields 3 servings as a meal with sides or 5-6 servings as a starter.
Nutrition
- Serving Size: 1 serving
- Calories: 188 kcal
- Sugar: 2 g
- Sodium: 295 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 64 mg
