Meal Prep · Mexican
Ceviche
Bright, zesty, and refreshing: a classic Mexican seafood dish that’s perfect for any occasion.
Ingredients
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Step-by-step- Place the cubed fish in a non-reactive bowl (glass or ceramic). Pour lime juice over the fish, ensuring it is fully submerged. Stir gently.
- Cover the bowl and refrigerate for at least 30 minutes, or until the fish turns opaque and firm, ‘cooking’ in the acid. For firmer fish, marinate up to 1 hour.
- Once the fish is ‘cooked,’ drain about half of the lime juice (or more, to your preference) from the bowl.
- Add the finely diced red onion, minced jalapeños/serranos, diced tomatoes, chopped cilantro, and diced cucumber (if using) to the fish.
- Gently stir to combine all the ingredients. Season with salt to taste.
- Serve immediately with tostadas, tortilla chips, or sliced avocado. Enjoy chilled.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 250 kcal |
| Protein | 30 g |
| Fat | 5 g |
| Carbohydrates | 20 g |
Storage & Freezer Guide
Make it last Refrigerator 1 day
Ceviche is best enjoyed fresh. Store any leftovers in an airtight container in the refrigerator for no more than 24 hours. The fish will continue to ‘cook’ in the lime juice, potentially altering texture.
Freezer Not recommended
Freezing ceviche is not recommended as it significantly changes the texture of the fish and vegetables once thawed.
Reheat Not applicable
Ceviche is served chilled and should not be reheated.
Chef’s Corner
- Use only the freshest, sushi-grade fish for the best flavor and safety. Ask your fishmonger for recommendations.
- Don’t over-marinate the fish; it can become rubbery. Aim for just opaque and firm.
- Adjust the spice level by adding more or fewer peppers, or by leaving some seeds in for extra heat.
- For a milder flavor, rinse the diced red onion in cold water for a few minutes before adding it to the ceviche.
