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Authentic Mexican Ceviche

Authentic Mexican ceviche with fresh white fish cured in lime and orange juice until opaque and tender. Bright red onion, cilantro, and minced jalapeño stay vibrant for a citrus-forward appetizer served in chilled glasses.
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Prep Time 25 minutes
marinating 30 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

White fish
  • 2 lb fresh white fish (sea bass, snapper, or halibut) Diced into bite-size pieces for even curing.
Citrus juice
  • 1 cup fresh lime juice Add enough to fully submerge the fish.
  • 0.5 cup fresh orange juice Balances the acidity with a mild sweetness.
Vegetables and herbs
  • 0.5 red onion Thinly sliced for crisp texture and even distribution.
  • 2 jalapeños Minced; adjust quantity for heat level.
  • 0.5 cup fresh cilantro Chopped; keep visibly vibrant.
  • 1 tomato Diced to add freshness and color.
  • 1 avocado Diced and added at the end to keep creamy pieces intact.
Seasoning
  • 1 tsp salt Season after the citrus cure.
  • 0.5 tsp black pepper Use freshly ground if possible.
Serving
  • 1 tostadas or tortilla chips Serve on the side for scooping.

Equipment

  • 1 Dutch oven

Method
 

Cure the fish
  1. Place the diced fresh white fish (sea bass, snapper, or halibut) in a non-reactive bowl and pour the fresh lime juice and fresh orange juice over it until fully submerged. Cover and refrigerate for 30 minutes, stirring occasionally, until the fish is opaque and visibly “cooked” by the citric acid.
Finish with fresh mix-ins
  1. Add the thinly sliced red onion, minced jalapeños, chopped fresh cilantro, diced tomato, and diced avocado to the cured fish. Season with salt and black pepper, then gently toss until evenly mixed and glossy with citrus juice.
Serve
  1. Adjust lime juice if needed for balance, then serve immediately in chilled bowls or small glasses with tostadas or tortilla chips on the side. For best texture and color, photograph with lime wedges and fresh herbs as visible props.

Notes

Pro tip: dice the fish to a consistent size so it turns opaque evenly within 30 minutes; if your bowl isn’t submerged, add a little more fresh lime juice. Refrigerate ceviche only briefly—2 days max—for the best texture, and freezing is not recommended due to the fish’s cured texture. For a dairy-free, gluten-free swap, serve with tortilla chips and ensure they’re gluten-free if needed.