Mexican Ceviche with Avocado (Cheviche de Pescado)

Mexican ceviche in a blue terracotta bowl with tortilla chips and ingredients around it

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.

Course Appetizers

Cuisine Spanish

Keyword fish ceviche, mexican ceviche

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 286kcal

Author Laura Bashar | Family Spice

Ingredients

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