Mexican ceviche

Mexican ceviche
Ceviche is typical of South American cuisine, made with avocados, tomatoes and fish fillet cured in lime juice. This is a personal version of Mexican-style ceviche.
354K 3.9/5 based on 57 reviews
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Last modified on: October 13th 2010

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For 4 people, you will need:

Change to the quantities for: 2 people 4 people 8 people 12 people
How long will it take?
Time required for this recipe:
PreparationRestingStart to finish
1 hour 9 min.2 hours3 hours 9 min.
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Step by step recipe

Stage 1 - 15 min.
Shred 200 g fish fillet, using a fork like in this short video.

Stage 2
Mexican ceviche
Do this for all the fish.

Stage 3 - 2 hours
Mexican ceviche
Put the fish in a bowl and pour over it juice of 2 limes, salt and pepper.

Cover with plastic film and put in the fridge for at least 2 hours.

Stage 4 - 5 min.
Mexican ceviche
After this time, put the fish in a strainer and leave to drain. Discard lime juice that drains off.

Stage 5 - 10 min.
Mexican ceviche
Peel 1 avocado, cut into small pieces, put in a bowl with juice of ½ lime, salt, pepper, 5 drops Tabasco and 2 tablespoons olive oil.

Crush roughly with a fork.

Stage 6 - 20 min.
Mexican ceviche
Peel tomatoes, cut into small dice. Salt and leave to drain in a strainer.

Peel, wash and chop onion.

Stage 7 - 2 min.
Mexican ceviche
In a bowl put the drained tomato dice, chopped onion and 1 bunch fresh coriander (cilantro) chopped.

Stage 8 - 2 min.
Mexican ceviche
Add 1 tablespoon vinegar and 2 tablespoons olive oil, mix well. Check seasoning.

Stage 9
Mexican ceviche
Put a ring in the centre of the serving plate, and put a layer of avocado in the bottom.

Stage 10
Mexican ceviche
Then add a layer of fish.

Stage 11
Mexican ceviche
Finish with a layer of tomatoes.

Refrigerate until serving.

Stage 12 - 15 min.
Mexican ceviche
Remove the ring just a few minutes before serving.

Stage 13
Mexican ceviche
If you don't have a ring, you can use achieve a pleasing result by arranging in a glass.
If you don't have coriander, use chives or parsley instead.

By all means make smaller tomato dice than in the photo, your ceviche will be better and more attractive.
Several days in the fridge, in a closed jar.
After Fred Chesneau.
Nutritional information
Whole recipe
Energetic valueProteins CarbohydratesFats
880 Kcal or 3,684 Kj40 gr45 gr60 gr
44 %16 %4 %9 %
Per 100 g
Energetic valueProteins CarbohydratesFats
78 Kcal or 327 Kj4 gr4 gr5 gr
4 %1 %<1 %1 %
Per person
Energetic valueProteins CarbohydratesFats
220 Kcal or 921 Kj10 gr11 gr15 gr
11 %4 %1 %2 %
% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).
Possible allergens in this recipe: Fish, Sulfites
How much will it cost?
  • For 4 people : 3.87 €
  • Per person : 0.97 €

Change currency:

Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Fish filletFish fillet: You can check-out other recipes which use it, like for example: Fish fillet in express cooking envelope, Fish Mousselines, Baked sea bass fillet with lemon and tarragon, Pollack fillet baked with rice and vegetables., Nicholas's fish, ... All
TabascoTabasco: You can check-out other recipes which use it, like for example: Sushi, Cocktail sauce, Hot tomato sauce, Express chilli con carne, Mexican tart, ... All
TomatoTomato: You can get more informations, or check-out other recipes which use it, for example: Minestrone, Eggs in tomato shells, Tabbouleh, Pan con tomate, Beans with tomatoes, ... All
LimeLime: You can get more informations, or check-out other recipes which use it, for example: Blackcurrant, vanilla and lime verrine , Chicken club sandwich, Surprise bread, Rum babas, 4 pears salad with vanilla, ... All
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The 1 comment already posted on this recipe
  • Hello, during holidays in Peru I try ceviche with small pieces (cubes) of fish, delicious too.
    Posted by Alfonso september 15th 2008 at 19:49 n° 1
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