Mexican Ceviche with Avocado (Cheviche de Pescado)

This Mexican ceviche offers is a delicious twist to the classical fish ceviche (cheviche de pescado) and includes delicious flavors from fresh avocados, tomatoes and cilantro.

Now that winter is practically over and the weather is warming up, we are enjoying our backyard and soaking up some warm sunshine. We are grilling more and enjoying some cold beverages and waiting for summer vacation.

Until then, we are going to bring some vacation vibes home. This delicious Mexican ceviche will take you to the beach with every bite. And it is super easy to whip together.

Ingredients you need

• Firm white fish: Any mild flavored commercially-frozen or high-quality fresh fish for ceviche white fish is perfect for ceviche like sea bass, tilapia, mahi mahi, snapper or grouper. You can also use shrimp, squid, scallops and other seafood, too.
• Garlic: For maximum flavor, I prefer to use fresh garlic.
• Jalapeño pepper: It’s not Mexican food without a little heat. You can use any pepper with the amount of heat you like or you can omit it altogether.
• Lime juice: If you do not have lime juice you can use lemon juice.
• Extra virgin olive oil: As I have repeatedly explained on my blog, always choose a high quality olive oil. If you do not like how the oil tastes plain and straight up, then don’t cook with it.
• Cilantro: For ceviche, it is best to use fresh cilantro and not dried.
• Red onion: I love using red onions if I’m eating onions raw, but you can use brown or sweet Vidalia onions.
• Tomato: Most store bought tomatoes are bland, so try to choose tomatoes that are ripe and full of flavor.
• Avocado: You can use any variety of avocado, but I’m partial to Haas and Fuerte.
• Salt and pepper

Step-by-step directions

1. Chop everything. Chop and combine white fish, garlic, jalapeño, lime juice, extra virgin olive oil, cilantro, red onion, salt and pepper in a large bowl. I usually chop the fish into small chunks since I serve it with tortilla chips. Think pico de gallo for the texture.
2. Marinate. Press fish into the lime juice mixture so it is submerged. Cover bowl and refrigerate at least 4 hours or up to overnight, or until fish has turned completely white.
3. Finish and serve. When ready to serve, mix in diced tomato, avocado and remaining cilantro. Serve alone or with tortilla chips.

Recipe tips and FAQs

You can find variations of ceviche all of South and Central America, and even Europe. Living in Southern California, I enjoy all the flavors in this Mexican ceviche. It makes a light meal, snack or serve as an appetizer with tortilla chips.

Ceviche tastes best when freshly made. So I always suggest making small batches to insure that it gets eaten and enjoyed right away.

Japanese sushi is made with raw fish. You can have it sashimi style, in rolls or even in delicious quinoa poke bowls. Some people think that ceviche is raw fish, but it is not. The fish is chemically cooked with acid.

If you want a similar chunky salad but made with cooked seafood, you should try my avocado crab salad.

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Mexican Ceviche with Avocado (Cheviche de Pescado)

Laura Bashar | Family Spice

This Mexican ceviche offers is a delicious twist to the classical fish ceviche (cheviche de pescado) and includes delicious flavors from fresh avocados, tomatoes and cilantro.

4.78 from 9 votes

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Prep Time 20 minutes mins

Cook Time 4 hours hrs

Total Time 4 hours hrs 20 minutes mins

Course Appetizers

Cuisine Spanish

Servings 6 servings

Calories 286 kcal

Ingredients

  

1x2x3x

• 1 lb firm white fish chopped into bite-size pieces
• 1 garlic clove crushed
• 1 jalapeño pepper minced
• ¾ cup lime juice about 8-10 limes
• ¼ cup extra virgin olive oil
• ¾ cup chopped fresh cilantro divided
• ½ cup chopped red onion
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 large tomato diced
• 1 avocado chopped

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Instructions

 

• Chop and combine white fish, garlic, jalapeño, lime juice, extra virgin olive oil, ½ cup cilantro, red onion, salt and pepper in a large bowl.
• Press fish into the lime juice mixture so it is submerged.
• Cover bowl and refrigerate at least 4 hours or up to overnight, or until fish has turned completely white.
• When ready to serve, mix in diced tomato, avocado and remaining cilantro.
• Serve with tortilla chips.

Notes

Serving Suggestions: Great as an appetizer or a meal. Serve alone, with tortilla chips or fresh bread. Use just fish or mix in fresh shrimp, squid and scallops, too.

Cooking Tips: To prevent illness or food poisoning, it is important to use only fresh fish, as it is chemically cooked and not cooked with high heat. A firm white fish is needed, or else the fish will crumble. Try using halibut, tuna, sea bass (pictured above), shark or marlin. Depending on the size of your fish portions, the ceviche can be ready in as little as 10 minutes. But this is highly dependent on the freshness of your fish, or seafood, you are using.

TO STORE: Store leftover ceviche in an air tight container and refrigerate. It will keep this way for up to 2 days. This is assuming that you are using high quality fresh fish. If the ceviche is mushy or has a strong fish odor, discard your ceviche as it is unsafe to eat.

Nutrition

Serving: 0.5cupCalories: 286kcalCarbohydrates: 9gProtein: 20gFat: 20gSaturated Fat: 3gPolyunsaturated Fat: 16gCholesterol: 58mgSodium: 152mgFiber: 3gSugar: 3g

Keyword fish ceviche, mexican ceviche

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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