Sunshine Ceviche a Taste of Mexican Paradise
Recipe Introduction
Quick Hook
Ever daydream about ditching work for a Mexican beach? This Mexican Ceviche recipe is the next best thing! Honestly, the burst of lime and fresh white fish ceviche is pure sunshine.
Brief Overview
Ceviche is believed to have originated in Peru, but Mexican food recipes authentic variations are incredibly popular. This easy ceviche recipe takes about 25 minutes of prep.
After a short marinating time, it is perfect. It yields 4-6 servings.
Main Benefits
This fresh ceviche recipe is packed with lean protein. It is also full of vitamins and minerals from the vegetables.
This seafood dinner is perfect for a light lunch, a summer BBQ, or even a fancy Mexican appetizer recipe ! Trust me, you'll feel like a culinary rockstar serving this.
Ready to dive in? Here’s what you'll need!
What you'll Need for this Sunshine Ceviche
- The Fish: 1 ½ pounds (680g) of the freshest sushi grade white fish ceviche . Think cod, snapper or halibut, diced small. Freshness is key.
- The Citrus: 1 ½ cups (355ml) of freshly squeezed lime juice. That's about 10-12 limes.
- The Veggies: ½ red onion (diced), 2 tomatoes (seeded and diced), 1-2 jalapeños (minced - be careful!), 1 cup chopped cilantro, 1 avocado (diced).
- The Extras: 1/4 cup extra virgin olive oil, 1 tablespoon orange juice, salt, pepper, optional oregano.
- To Serve: Tortilla chips or tostadas. Hot sauce (optional). Lime wedges and extra cilantro for garnish.
- Equipment: Large bowl, sharp knife, citrus juicer, measuring cups.
How to Make Your Sunshine Ceviche
- Dice the fish into ½-inch cubes. Only use the freshest sushi grade fish.
- Place the diced fish in the bowl and cover completely with the lime juice. Gently stir to ensure all the fish is submerged. Refrigerate for at least 2 hours, or up to 4, stirring occasionally. The fish is “cooked” when it turns opaque and firm. The lime juice cooks the fish, see?
- While the fish is marinating, dice the red onion, tomatoes, jalapeño, and chop the cilantro.
- Once the fish is "cooked," drain off most of the lime marinated fish . Add the red onion, tomatoes, jalapeño, olive oil, orange juice, cilantro, oregano if using, salt, and pepper to the fish. Gently toss to combine.
- Gently fold in the diced avocado just before serving.
- Serve immediately with tortilla chips or tostadas, hot sauce (if desired), lime wedges, and a sprinkle of cilantro.
Pro Tips and Variations
Don't over marinate the fish. More than 4 hours and it gets rubbery. Seriously, no bueno. Taste it. Add more jalapeño if you are a daredevil! I once added too much, nearly set my mouth on fire.
For a shrimp ceviche version, use cooked shrimp instead. You can also try adding mango and habanero. The habanero is seriously HOT though.
Enjoy this fish recipes for a light and refreshing meal. This ceviche recipe is a guaranteed crowd pleaser!
Ingredients & Equipment for Epic Ceviche
Let's talk about what you'll need for this awesome Mexican Ceviche . Honestly, it's all about fresh ingredients. No cutting corners here. We're making a Ceviche Recipe that'll blow your mind.
Main Ingredients for Fresh Ceviche
White Fish: 1 ½ pounds (680g) . Sushi grade is a MUST! Think cod, snapper, or halibut. The key? It should smell like the ocean, not "fishy".
Lime Juice: 1 ½ cups (355ml) . Freshly squeezed, from about 10-12 limes . Bottled stuff? Nah, not for this Fresh Ceviche Recipe .
Red Onion: ½ medium, finely diced.
Tomatoes: 2 medium, seeded and diced.
Jalapeño: 1-2, seeded and minced. Adjust to your spice level!
Cilantro: 1 cup, packed and chopped.
Avocado: 1 large, diced right before serving.
Olive Oil: ¼ cup (60ml), extra virgin. Adds a touch of richness.
Orange Juice: 1 tablespoon (15ml).
Salt: 1 teaspoon (5ml), kosher. More to taste, naturally.
Black Pepper: ½ teaspoon (2.5ml), freshly ground.
Optional: Pinch of dried oregano.
Seasoning Notes for a Flavorful Seafood Dinner
This Mexican Food Recipes Authentic relies on balance. The lime is key. The salt enhances the lime. Jalapeño? It is all about the zing.
Want a different flavor? Try a pinch of oregano. I once accidentally used mint instead of cilantro. Oh my gosh, it was not good.
Learn from my mistakes!
Equipment Needed to Start the Shrimp Ceviche
You don't need fancy gear for this Easy Ceviche Recipe . Keep it simple.
- Large glass or stainless steel bowl.
- Sharp knife and cutting board. Safety first!
- Citrus juicer. Trust me, your hands will thank you.
- Measuring cups and spoons.
Enjoy your Lime Marinated Fish and don't forget to share your creations with me and your friends!. It's the perfect Mexican Appetizer Recipes !
Cooking Method: The Magic of Sunshine Ceviche
Oh my gosh, you guys! Are you ready for a taste of pure sunshine? We're diving headfirst into the wonderful world of Mexican Ceviche .
Honestly, this isn't just any Fish Recipe ; it’s an experience. It’s like a mini vacay to the beach, all in one bowl.
It's perfect as Mexican Appetizer Recipes . I can't wait to share this Ceviche Recipe with you!
Prep Steps: Get Your Mise On!
First things first, you gotta get organised. Think of it as your mise en place . Get everything chopped and measured before you even think about touching that fish.
Trust me, it'll save you a mountain of stress later. Remember to only use sushi grade fish. Safety first, amigos! The fish needs to be really fresh.
step-by-step: From Fish to Fiesta!
- Dice your fresh white fish into lovely ½-inch cubes.
- Submerge your fish in 1 ½ cups of that gorgeous lime juice. Think of the Lime Marinated Fish soaking up all that tangy goodness.
- Let it "cook" in the fridge for 2- 4 hours . The fish will turn opaque.
- Mix in your chopped red onion, tomatoes, jalapeño, Fresh Ceviche Recipe olive oil, orange juice, cilantro, oregano(optional), salt and pepper.
- Gently fold in your avocado just before serving.
Pro Tips: Ceviche Like a Chef
Want to take your ceviche game to the next level? Here's a secret. Don't over marinate! More than 4 hours , and you risk rubbery fish.
We want tender, delicious Seafood Dinner goodness. Also, feel free to make it a Shrimp Ceviche by substituing the fish with shrimp.
If you are looking for Mexican Food Recipes Authentic , this is the recipe for you.
Recipe Notes
This Mexican Ceviche recipe is a real crowd pleaser, trust me. I’ve made it for countless garden parties and barbecues. People always ask for the recipe.
It’s honestly so simple! But before you dive in, a few things to keep in mind for the perfect sunshine ceviche.
Serving Suggestions: Let’s Get This Party Started!
Okay, so presentation is key. Plating is important when serving this fresh ceviche recipe! I like to serve mine in small bowls or even martini glasses.
Makes it look fancy. For extra flair, line the glass with a lettuce leaf. Think about scattering a few extra avocado slices on top.
For sides, you can’t go wrong with classic tortilla chips. A side of my homemade guacamole is always a massive hit, or even some spicy black beans.
And to drink? A cold beer or a frosty margarita is the perfect match for this fresh ceviche recipe .
Storage Tips: Making It Last (If It Does!)
Honestly? It's unlikely there'll be leftovers! If you DO have some, make sure to refrigerate any leftover ceviche recipe in an airtight container immediately.
It’s best eaten within 24 hours . The lime juice will continue to "cook" the fish, and it can get a bit mushy if left too long.
I wouldn't recommend freezing it, as the texture will change drastically. It is important to serve this seafood dinner fresh for better results
Variations: Make It Your Own
Want to mix things up? Absolutely! For a shrimp ceviche twist, use cooked shrimp instead of white fish. Feeling brave? Dice some mango and habanero pepper for a sweet and spicy kick.
If you are adapting this Mexican Food Recipes Authentic for dietary requirements, or even just allergies, then these tips should come in handy.
This recipe also works with plant based options. For a veggie version, you could substitute fish for hearts of palm. It's quite tasty.
Nutrition Basics: Good for You and Delicious Too!
This Mexican Ceviche is packed with goodness. Think lean protein from the lime marinated fish , healthy fats from the avocado, and loads of vitamins from all those fresh veggies.
It's relatively low in calories too, making it a guilt free treat. Each serving is approximately 350 calories. This recipe provides 30g of protein, 20g of fat, and 15g of carbs.
It’s basically a superfood disguised as a party snack!
Honestly, this Easy Ceviche Recipe is one of my favourite Mexican Appetizer Recipes . It’s easy, refreshing, and always a hit.
Don't be scared to make it your own. With some high-quality and sushi grade white fish ceviche , I know you can do it.
Happy cooking, and enjoy your little taste of paradise!.
Frequently Asked Questions
Is Mexican Ceviche safe to eat, since the fish isn't cooked with heat?
Absolutely, when prepared correctly! The lime juice "cooks" the fish through a process called denaturation. It's crucial to use sushi grade fish, which is handled to minimize the risk of parasites.
Make sure the fish is completely submerged in lime juice and marinated for the recommended time (2-4 hours) to ensure it's properly "cooked" and safe to eat. Just like you wouldn't eat raw chicken, ensure the lime has done its work!
How long does Mexican Ceviche last in the fridge? I made too much!
While Mexican Ceviche is best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to 1-2 days. Be aware that the texture may change slightly as the lime juice continues to "cook" the fish, potentially making it a bit tougher.
The avocado can also brown, even though the lime juice retards this browning! Make sure to have a squirt of extra lime ready to help.
What kind of fish is best for making Mexican Ceviche?
The best fish for Mexican Ceviche are firm, white fleshed varieties like cod, snapper, halibut, or sea bass. The key is to use sushi grade fish, meaning it's very fresh and handled in a way that minimizes the risk of parasites. Avoid oily fish like salmon or mackerel, as they don't work as well with the lime juice.
Can I make Mexican Ceviche spicier? I like it hot!
You bet! For an extra kick, you can add more jalapeño peppers, or use a hotter variety like serrano peppers. You can also add a dash of your favourite hot sauce, such as Tapatio or Valentina, directly to the ceviche.
A little goes a long way, so add a bit at a time and taste as you go to achieve your desired level of heat. If you're brave, use a habanero - but tread carefully!
I can't find sushi grade fish. Is there a safe alternative for making Mexican Ceviche?
Finding sushi grade fish is vital for safety, but there are alternatives. You can use previously frozen fish, as freezing kills most parasites. Ensure that the fish has been frozen to a temperature of -4°F (-20°C) or below for at least 7 days.
Thaw it completely in the refrigerator before using it in your Mexican Ceviche. Alternatively, you can use cooked shrimp (prawns) for a shrimp ceviche instead.
Sunshine Ceviche A Taste Of Mexican Paradise
Ingredients:
Instructions:
Nutrition Facts:
| Calories | 350 calories |
|---|---|
| Fat | 20g |
| Fiber | 3g |
