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Ceviche is one of Mexico’s most celebrated seafood dishes, offering a fresh, vibrant, and tangy taste that perfectly captures the coastal essence of the country’s culinary heritage.
Mexican Ceviche is made with raw fish cured in citrus juices and mixed with an array of crisp vegetables, ceviche is a dish that’s as refreshing as it is flavourful.
Whether enjoyed on a hot day by the beach or served as a light appetizer at a family gathering, ceviche is a true reflection of Mexico’s love for simple, fresh ingredients transformed into something extraordinary.
What Is Ceviche?
Ceviche is a traditional Mexican dish where raw fish, often sea bass, tilapia, or shrimp, is marinated in freshly squeezed lime or lemon juice. The acidity in the citrus “cooks” the fish, firming its texture and giving it a delicate, opaque appearance.
This curing process creates a dish that feels bright and refreshing, but with the complexity of flavours that only a few ingredients can deliver. Once marinated, the fish is combined with diced tomatoes, onions, cilantro, and fresh chilies, adding layers of crunch and spice to the tender seafood.
Typically served with tostadas, tortilla chips, or saltine crackers, ceviche is all about the contrast of textures and flavours. The tangy citrus complements the natural sweetness of the seafood, while the fresh vegetables and chilies give it a burst of heat and a satisfying crunch.
Light, zesty, and incredibly refreshing, ceviche is the kind of dish that makes you appreciate how simplicity, when done right, can be truly captivating.
Ingredients and Taste
The beauty of ceviche lies in its simplicity and reliance on the freshest ingredients. The key ingredient, of course, is the fish or seafood, which must be of the highest quality since it’s served raw. Lime or lemon juice plays a crucial role, not only for its bright, tangy flavour but for its ability to cure the fish, giving it that delicate, firm texture.
Fresh tomatoes, onions, and cilantro provide colour and a crisp, herbal element, while finely chopped chilies, typically jalapeños or serrano’s add a kick of heat that wakes up the palate.
Salt and pepper season the dish just right, enhancing the natural flavours of the ingredients without overpowering them. The result is a dish that’s light yet flavourful, zesty yet balanced, with each bite offering a perfect harmony of tanginess, sweetness, and spice.
Depending on the region in Mexico, variations of ceviche might include avocado, cucumber, or even a splash of orange juice for an extra layer of complexity, but the core ingredients remain constant.
A Taste of History
The origins of ceviche are as vibrant and layered as the dish itself. While it’s enjoyed throughout Latin America, ceviche holds a special place in Mexican coastal cuisine, especially along the Pacific and Gulf coasts, where seafood is abundant.
Its roots can be traced back to indigenous fishing communities, where fresh fish was often marinated with local citrus and salt, preserving it while enhancing its flavour. As Spanish and other European influences arrived in Mexico, the dish evolved, incorporating more ingredients like tomatoes, onions, and cilantro.
Today, ceviche remains a beloved dish in Mexico, especially in coastal towns where it’s served freshly made from the day’s catch. Over time, it has become a global favourite, recognized for its clean flavours and the natural beauty of its ingredients.
Whether you’re enjoying a classic version with sea bass and lime juice or a regional variation that adds local flair, ceviche invites you to savour the essence of the sea, the sun, and the simple pleasures of Mexican cuisine.
Mexican Ceviche Recipe
Serves: 4 people
Ingredients:
- 500g fresh white fish fillets (sea bass, tilapia, or snapper), finely diced
- 1/2 cup freshly squeezed lime juice (about 6-7 limes)
- 1/2 cup freshly squeezed lemon juice (about 4-5 lemons)
- 1 small red onion, finely diced
- 1 medium tomato, finely diced
- 1 small cucumber, peeled, seeded, and diced
- 1-2 serrano or jalapeño chilies, finely minced (adjust heat to taste)
- 1/2 cup fresh cilantro, chopped
- 1 avocado, diced
- Salt and black pepper to taste
- Tortilla chips or tostadas for serving
- Lime wedges for garnish
Directions
To begin, prepare the fish by dicing it into small cubes, about 1 cm in size. Place the fish in a large glass or ceramic bowl (avoid metal bowls as they can react with the lime juice). Ensure the fish is fresh and chilled to preserve its delicate flavour and texture.
Squeeze the fresh lime and lemon juice over the diced fish, ensuring the fish is fully submerged in the juice. The citrus juice will "cook" the fish through a process called denaturation. Cover the bowl with plastic wrap and refrigerate for 30-45 minutes, or until the fish turns opaque and firm.
While the fish is marinating, finely dice the red onion, tomato, and cucumber. Set them aside in separate bowls. This allows the vegetables to retain their crispness and avoid getting soggy before mixing them with the ceviche.
Once the fish has "cooked" in the citrus juice, drain off about half of the liquid to avoid overly watery ceviche. You want enough juice to keep it moist but not too much that it overpowers the fresh ingredients.
Add the diced red onion, tomato, cucumber, and minced serrano or jalapeño chilies to the fish. Mix gently to avoid breaking up the fish too much. Taste for heat and adjust by adding more chili if you prefer a spicier ceviche.
Season the ceviche with salt and black pepper to taste. A good pinch of salt enhances the natural flavors of the fish and citrus. Add freshly chopped cilantro for a vibrant, herbal note that complements the dish beautifully.
Gently fold in the diced avocado, being careful not to mash it. The creaminess of the avocado balances the acidity of the citrus and adds a smooth texture to the ceviche.
Serve the ceviche immediately with tortilla chips or crispy tostadas. Garnish with lime wedges for an extra burst of citrus, if desired. For an authentic presentation, serve the ceviche in chilled bowls or on a platter, topped with fresh cilantro and an extra drizzle of lime juice.
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