Ceviche de Pescado Mexicano

Name: Ceviche de Pescado Mexicano
Yield: 2 servings
Cuisine: Mexican
Ingredients: 500g very fresh white fish (sierra, snapper or tilapia), finely diced; Juice of 8–10 limes; 2 tomatoes, diced; 1/2 white onion, finely chopped; 2 serrano chillies, finely chopped; A bunch of coriander, chopped; Avocado, tostadas and hot sauce

Ceviche de pescado/seh-VEE-cheh deh pes-KAH-doh/

Also known as: Mexican Ceviche, Ceviche Mexicano, Tostadas de Ceviche

About this dish

Small cubes of fresh white fish 'cooked' in lime juice and mixed with tomato, onion, coriander, chilli and avocado, served on tostadas.

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Ingredients

🐟500g very fresh white fish (sierra, snapper or tilapia), finely diced

🍋Juice of 8–10 limes

🍅2 tomatoes, diced

🧅1/2 white onion, finely chopped

🌶️2 serrano chillies, finely chopped

🌿A bunch of coriander, chopped

🥑Avocado, tostadas and hot sauce

Method

Serves 2

Cover the fish with lime juice and salt.

Leave in the fridge for 20–30 minutes until it turns opaque.

Drain off most of the juice.

Mix in the tomato, onion, chilli and coriander.

Serve on tostadas with avocado and hot sauce.

✓ What Makes it Authentic

Mexican ceviche is a coastal favourite from Acapulco to Sinaloa, usually chopped finer than Peruvian ceviche and served on crisp tostadas.

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