Description
This Mexican-style Ceviche Salad combines fresh white fish marinated in lime and lemon juice with juicy tomatoes, crisp cucumber, creamy avocado, red onion, jalapeño, and cilantro. It has a light, fresh, tangy flavor and makes an easy lunch or appetizer served with tortilla chips.
Ingredients
1 pound fresh, firm white fish such as sea bass, snapper, or halibut, skin and bones removed, diced into small pieces
1/2 cup fresh lime juice, approximately 5 to 6 limes
3 tablespoons fresh lemon juice, approximately 1 lemon
2 Roma tomatoes, diced
1 cucumber, peeled and diced
1 avocado, peeled, pitted, and diced
1/2 small red onion, diced
1 jalapeño pepper, seeded and finely diced
1/2 bunch fresh cilantro, chopped
1 teaspoon kosher salt
Instructions
1. Combine the diced fish with the lime and lemon juices in a non-reactive glass bowl.
2. Cover and refrigerate for about 30 minutes, or longer depending on your desired firmness, up to a maximum of 4 hours. The fish will become increasingly opaque as it marinates.
3. Without draining the citrus liquid, gently mix in the tomatoes, cucumber, avocado, red onion, jalapeño, cilantro, and salt.
4. Serve immediately in individual glasses, on a plate, or alongside tortilla chips.
Notes
Use very fresh, high-quality fish, preferably sushi-grade or previously frozen.
Firm white fish options include sea bass, snapper, halibut, cod, and mahi mahi. Shellfish such as shrimp, crab, scallops, or squid can also be used.
Marinating for roughly 30 minutes produces tender, mostly opaque fish.
Around 1 hour makes the fish fully opaque with a firmer texture.
Marinating for 2 hours or more produces an increasingly firm, fully opaque result.
Avoid exceeding 4 hours because the acid can make the fish tough.
Keep the fish cold while preparing and marinating.
Cut the fish and vegetables into even pieces for a balanced texture.
Add the avocado gently to help prevent mashing.
Refrigerate leftovers in an airtight container for up to 2 days.
Ceviche is best eaten fresh because the citrus continues changing the fish’s texture during storage.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Lunch
- Method: Marinating
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 216
- Sugar: 4 g
- Sodium: 667 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Carbohydrates: 12 g
- Fiber: 5 g
- Protein: 23 g
- Cholesterol: 56 mg