Mexican Ceviche Recipe

Fish fillets: Fresh fish like tilapia or sea bass, cut into small cubes.

Lime juice: Freshly squeezed to marinate and 'cook' the fish.

Tomatoes: Diced for a juicy and slightly sweet addition.

Red onion: Finely chopped for a sharp, tangy flavor.

Cilantro: Chopped to add a fresh, herby note.

Jalapeño: Seeded and minced for a spicy kick.

Salt: To enhance all the flavors.

Avocado: Diced for a creamy texture.

• To store your Mexican ceviche, transfer it to an airtight container. Ensure the container is made of glass or plastic that won't react with the lime juice.

• Place the container in the coldest part of your refrigerator. The ceviche should be consumed within 24 hours to maintain its freshness and flavor.

• If you need to store it for a bit longer, make sure to drain excess lime juice before refrigerating. This helps to prevent the fish from becoming overly marinated and mushy.

• When ready to serve again, give it a gentle stir and taste for seasoning. You might need to add a bit more salt or fresh cilantro to revive the flavors.

• Freezing ceviche is not recommended as the texture of the fish and vegetables can become compromised. However, if you must freeze it, place the ceviche in a freezer-safe bag, removing as much air as possible.

• Label the bag with the date and freeze for up to one month. Thaw in the refrigerator overnight and consume immediately after thawing.

• For best results, avoid freezing avocado as it can become mushy. Add fresh avocado just before serving if you plan to freeze the ceviche.

• Always check the ceviche for any off smells or changes in texture before consuming, especially if it has been stored for more than a day.

• Gently place the ceviche in a shallow, microwave-safe dish. Cover it with a microwave-safe lid or plastic wrap, leaving a small corner open to allow steam to escape. Heat on medium power for 30-second intervals, stirring gently between each interval until it reaches your desired temperature. Be cautious not to overheat, as this can cause the fish to become rubbery.

• Alternatively, you can reheat ceviche using a double boiler method. Fill a saucepan with a few inches of water and bring it to a simmer. Place a heatproof bowl containing the ceviche over the simmering water, ensuring the bowl does not touch the water. Stir gently and heat until warmed through.

• For a more traditional approach, consider serving the ceviche at room temperature. Remove it from the refrigerator and let it sit for about 15-20 minutes before serving. This method preserves the delicate texture of the fish and the fresh flavors of the vegetables and cilantro.

• If you prefer a slightly warm ceviche, you can briefly sauté it. Heat a non-stick skillet over medium heat and add a small amount of olive oil. Add the ceviche and stir gently for 1-2 minutes, just until it is warmed through. Be careful not to cook it for too long, as this can alter the texture of the fish.

• Cutting board: A sturdy surface to safely chop and dice the fish, tomatoes, red onion, cilantro, jalapeño, and avocado.

• Chef's knife: A sharp knife for precise cutting and dicing of all the ingredients.

• Mixing bowl: A large bowl to combine and marinate the fish with lime juice and mix in the other ingredients.

• Measuring cups: Essential for accurately measuring the lime juice, tomatoes, and other ingredients.

• Refrigerator: To chill the fish while it marinates in the lime juice.

• Spoon: For mixing the ingredients together and gently folding in the avocado.

• Plastic wrap: To cover the mixing bowl while the fish is marinating in the refrigerator.

• Tongs: Useful for handling the fish and mixing ingredients without breaking them apart.

• Serving dish: A dish to present the ceviche, whether with tortilla chips or tostadas.

• Citrus juicer: To efficiently extract fresh lime juice for marinating the fish.

Prep ingredients in advance: Dice the fish, tomatoes, red onion, and avocado ahead of time and store them in separate containers in the fridge.

Use bottled lime juice: If you're short on time, opt for high-quality bottled lime juice instead of squeezing fresh limes.

Chop with a food processor: Use a food processor to quickly chop the cilantro and jalapeño.

Marinate overnight: Marinate the fish in lime juice the night before to save time on the day of serving.

Serve with pre-made chips: Use store-bought tortilla chips or tostadas to save time on preparation.