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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, tomato, and avocado. Bright citrus flavor and a vibrant, tender bite—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: 520
Ingredients Equipment Method Notes

Ingredients
  

Fish
  • 2 lb fresh white fish Sea bass, snapper, or halibut; dice into bite-size pieces.
Citrus cure
  • 1 cup fresh lime juice Use freshly squeezed for best flavor.
  • 0.5 cup fresh orange juice Balances the acidity of the lime.
Mix-ins
  • 0.5 red onion Thinly sliced.
  • 2 jalapeños Minced; adjust to taste if you prefer less heat.
  • 0.5 cup fresh cilantro Chopped.
  • 1 tomato Diced.
  • 1 avocado Diced; add near the end to keep it creamy and fresh.
Seasoning
  • 1 tsp salt
  • 0.5 tsp black pepper
Serving
  • 1 tostadas or tortilla chips For serving on the side.

Equipment

  • 1 non-reactive bowl

Method
 

Cure the fish
  1. Place the diced fresh white fish in a non-reactive bowl. Pour the fresh lime juice and fresh orange juice over the fish, ensuring it is fully submerged.
  2. Cover and refrigerate the bowl for 30 minutes, stirring occasionally. Stop when the fish is opaque throughout and no longer translucent from the citric acid curing.
Finish and season
  1. Add the thinly sliced red onion, minced jalapeños, chopped fresh cilantro, diced tomato, and diced avocado to the cured fish. Season with salt and black pepper, then gently toss to combine.
  2. Taste and adjust with more lime juice if needed for balance. Serve immediately in chilled bowls or small glasses with tostadas or tortilla chips on the side.

Notes

Pro tip: keep the fish fully submerged during the cure and use fresh juice for a clean, bright flavor. Refrigerate leftovers in a sealed container up to 1 day (ceviche is best the same day); freezing is not recommended for fish texture. For a dairy-free, lighter option, skip the avocado or add it only right before serving.