Mexican Ceviche is a refreshing dish that’s packed with vibrant flavors from fresh seafood, citrus, and veggies. It’s the kind of meal that screams summer, but let’s be real—it’s delicious any time of year. Whether you’re near a beach or just dreaming of one, this dish transports you straight to the sunny, coastal vibes of Mexico. With its bright, zippy lime base and a medley of colors from cilantro, tomatoes, and onion, it’s a feast for the senses. Mexican Ceviche makes the perfect appetizer for gatherings, or even a light lunch when paired with crispy tortilla chips. Let’s jump in and bring this delicious dish to life with BellRecipes guiding the way!
Table of content
- About The Recipe
- Why You’ll Love This Recipe
- Key Ingredients and Substitutions
- How to Make the Recipe(Step-by-Step)
- Expert Tips for Success
- Variations and Customizations
- Nutritional Information
- Storage and Reheating Instructions
- Recipe Card
- Frequently Asked Questions (FAQs)
- Comments & Reviews
- Social Sharing Options
About The Mexican Ceviche Recipe
It’s hard not to fall in love with Mexican Ceviche. If you’ve never tried it, think of it as the coolest salad you’ll ever eat—except it’s not just a salad, it’s a powerhouse of citrus-marinated seafood with colorful veggies. Originating in coastal regions of Mexico and Latin America, ceviche was the go-to meal for fishermen looking for something refreshing and quick after a long day at sea. The cool part? The seafood is actually ‘cooked’ by citric acid from limes and lemons—no stove required! That alone puts this recipe in a whole new category of neat. At BellRecipes, we’ve tinkered with this classic dish to make it beginner-friendly without losing its zesty roots. The best part is, not only does it feel dreamy with sunny vibes, but it’s also loaded with freshness. Whether you’re hosting a summer barbeque, or just craving something light, this Mexican Ceviche recipe has your back.Why You’ll Love This Recipe
- Quick and easy – perfect for beginners
- Healthy and nutrient-packed with minimal ingredients
- A no-cooking-needed meal
- Customizable for keto, gluten-free, or vegan diets
- Bring authentic Mexican beach vibes to your home
- Perfect for small family gatherings or big parties
Key Ingredients and Substitutions
- White Fish (like Tilapia or Snapper): Feel free to swap with shrimp or scallops if preferred.
- Lime Juice: Stick with fresh limes; bottled versions won’t have the same punch.
- Diced Tomatoes and Onions: Bring the juiciness and tang, but dice them evenly for uniform bites.
- Fresh Cilantro: Skip if you’re one of those people with cilantro aversion; parsley works too!
- Spicy Jalapeños: For a kick of heat! Not a fan of spice? Use bell pepper instead.
- EVOO: Drizzles add a fuller taste—can be skipped for calorie-conscious versions.
How to Make the Recipe (Step-by-Step)
- Start with the seafood: Dice your fresh white fish into small pieces and get ready for the magic.
- Juice up your limes: In a bowl, toss the fish with fresh lime juice, letting the citric acid work its ‘cooking’ magic. Stir and chill for 15-20 mins.
- Prep the veggies: Dice tomatoes, onions, jalapeños, and cilantro while you wait for the fish to ‘cook.’
- Mix it all together: Stir the veggies into the ‘cooked’ fish and lime mix.
- Add your final touches: Drizzle olive oil, add salt and pepper for flavor boosts. Mix well.
- Chill: Stick the ceviche mix into the fridge, giving it time to harmonize its flavors (up to 1 hour).
- Serve freshness: Scoop onto plates or scoop with tortilla chips!
Expert Tips for Success
Make sure the seafood is fresh for the safest and tastiest results.
Dice everything evenly; nobody likes biting into giant onion chunks.
Always chill before serving; the flavors settle beautifully this way.
Some like it super zesty—taste the marinade and adjust lime juice accordingly.
Variations and Customizations
If you’re feeling adventurous, swap the fish for shrimp or even a mix of seafood! For plant-based eaters, diced, marinated heart of palm is a great alternative for that ‘seafood-y’ vibe. Want it less acidic? Add a splash of orange juice for a sweeter tone. Love the heat? Mix in extra jalapeños or chili flakes.
Nutritional Information
This Mexican Ceviche recipe is a win for anyone keeping tabs on their health! It’s low-calorie, clocking in around 120-150 calories per serving, depending on your portion size. It’s also rich in lean protein thanks to the seafood while staying light on carbs. Micronutrient-wise, the lime juice brings in vitamin C and the veggies pack fiber and antioxidants. Gluten-free and keto-friendly, it’s a feel-good choice without compromising on flavor.
Storage and Reheating Instructions
Ceviche shines when it’s fresh, but leftovers can be stored in an airtight container in the fridge for up to 24 hours. After that, the seafood texture can get mushy, so aim to eat it shortly after making it. Skip reheating; this dish is meant to be served cold for its best taste and texture.
Recipe Card of Mexican Ceviche
Ingredients list
- 1 pound jumbo shrimp peeled and deveined
- 5 large lemons juiced, or as needed
- 2 white onions finely chopped
- 1 large tomato seeded and chopped
- 1 cucumber peeled and finely chopped
- 1 bunch radishes finely diced
- 2 cloves fresh garlic minced
- 3 fresh jalapeno peppers seeded and minced
- 0.25 cup fresh cilantro chopped, or to taste
- tomato and clam juice cocktail
- tortilla chips
Step-by-Step Instructions
- First, gather all your ingredients to ensure everything is close at hand when you're cooking.
- Place the shrimp in a bowl. If you prefer, chop them coarsely or leave whole. Drench in lemon juice until fully submerged. Cover and let chill for 30 minutes or until they become opaque and slightly firm.
- Combine onions, tomato, cucumber, radishes, and garlic in a separate bowl. Gradually add jalapeno and cilantro, adjusting to your desired taste as the jalapeno flavor will intensify while marinating.
- Mix in tomato and clam juice cocktail into the bowl containing the vegetables until you achieve your preferred consistency.
- Cover and refrigerate for another hour. This dish is best served chilled, so accompany it with crispy tortilla chips for the full experience.
Recipe Video
Notes
Nutrition
All Your Questions About This Recipe
Can I use frozen seafood for ceviche?
Yes, but make sure it’s fully thawed and patted dry before marinating in lime juice.
How do I know if the fish is ‘cooked’ properly?
The fish will turn opaque and slightly firm when the citric acid has done its job.
Is ceviche safe to eat?
As long as you use fresh, high-quality seafood and follow safe handling practices, ceviche is safe and delicious.
Can I make ceviche ahead of time?
You can prep it a couple of hours ahead, but aim to eat it fresh for the best quality.