Pescado Ceviche – Mexican Fish Ceviche
by Editorial Staff
Ceviche de Pescado is a fish cooked in lime juice and mixed with fresh tomatoes, cucumbers, onions, coriander, and jalapenos.
Ingredients
- 1 lb. semi-hard white fish tilapia, snapper, or cod
- 1/2 cup freshly squeezed lime juice
- 1 lb. semi-hard white fish tilapia, snapper, or cod
- 1/2 cup freshly squeezed lime juice
- 1 lb. semi-hard white fish tilapia, snapper, or cod
- 1/2 cup freshly squeezed lime juice
- 2 rum tomatoes, diced
- 1 cucumber, diced
- 1/4 white onion, finely chopped
- 2 c. Chopped cilantro
- 1 jalapeno, diced and seeds removed for less spice
- 1/4 teaspoon. 1 teaspoon salt and add more as needed
- Sliced avocado for serving
Directions
- Remove the fish from the refrigerator and cut into uniform pieces. The fish should be free of bones or skin.
- Place the fish in a glass bowl with lime juice, cover, and refrigerate for 2 hours. Fish cooked in lime juice.
- While the fish is cooking, chop the diced tomatoes, cucumber, onion, and jalapenos. Cut the coriander into pieces.
- Remove the fish, you can drain the lime juice, but we’ll leave it there. Add remaining ingredients, mix well and serve fresh with lettuce, French fries, tostadas, and avocado slices.
Enjoy your meal!
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