Description
This classic Mexican-style ceviche features sashimi-grade fish marinated briefly in fresh lime juice with vibrant ingredients like red onion, jalapeño, cherry tomatoes, and coriander. Creamy avocado and extra virgin olive oil add richness and balance the bright, tangy flavors. Quick to prepare and perfect as a light meal or elegant starter served with corn chips or crostini.
Ingredients
Scale
Fish and Marinade
- 400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating
- 1/4 red onion, very finely sliced using mandolin
- 2 tsp fresh jalapeño, finely chopped (or green chilli)
- 8 cherry tomatoes, halved (large ones quartered)
- 1/4 tsp black pepper
- 1/3 cup fresh lime juice (or lemon juice)
- 1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)
Final Additions
- 1 avocado, ripe, cut into 1.25cm / 1/2″ cubes
- 1/4 cup coriander/cilantro leaves, roughly chopped (or chives)
- 2 tbsp extra virgin olive oil
Instructions
- Cut Fish: Cut the sashimi-grade fish into 1.25cm / 1/2″ cubes, ensuring even sizes for uniform marination.
- Toss in Lime and Marinate: Place the cubed fish in a bowl along with the finely sliced red onion, chopped jalapeño, halved cherry tomatoes, black pepper, and fresh lime juice. Gently toss everything together to combine, then set aside for 5 minutes. During this time, the lime juice lightly ‘cooks’ the fish, firming it slightly. Mix gently once midway to ensure even coating.
- Add Avocado and Serve: After marinating, sprinkle salt over the mixture, then fold in the diced avocado and roughly chopped coriander leaves. Drizzle the extra virgin olive oil over the ceviche and gently stir to combine all flavors without mashing the avocado. Serve immediately with corn chips or crostini. Enjoy within 20 minutes for optimal freshness and texture.
Notes
- This recipe is a traditional Mexican ceviche, but not overly sour due to the balanced use of lime juice and olive oil.
- Limes in Central and South America tend to be less sour than in Western countries, which influences the flavor profile of this dish.
- Avocado adds a creamy texture that complements the bright acidity of the lime and freshness of the herbs.
- Serve sharing-style with corn chips or in individual bowls with crostini for an elegant presentation.
- Do not leave ceviche overnight as the fish will continue to ‘cook’ and can become tough, also posing food safety risks.
- Serves 3 as a light meal with corn chips, or 5-6 as a starter.
Nutrition
- Serving Size: 1 serving
- Calories: 188 kcal
- Sugar: 2 g
- Sodium: 295 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 64 mg
