Mexican Ceviche Recipe

White fish: Fresh white fish like tilapia or sea bass is the base of this dish, providing a mild flavor and firm texture.

Lime juice: Freshly squeezed lime juice 'cooks' the fish with its acidity, giving ceviche its signature tangy taste.

Tomatoes: Diced tomatoes add a juicy, sweet element to balance the acidity of the lime juice.

Red onion: Finely chopped red onion offers a sharp, crisp bite and vibrant color.

Jalapeño: Seeded and finely chopped, jalapeño adds a spicy kick to the ceviche.

Cilantro: Chopped cilantro brings a fresh, herbaceous note that complements the other ingredients.

Salt: Enhances the flavors of all the ingredients, making the dish more savory.

Avocado: Optional but recommended, diced avocado adds a creamy texture and richness to the ceviche.

When preparing ceviche, ensure the fish is as fresh as possible. The lime juice not only imparts a zesty flavor but also 'cooks' the fish through a process called denaturation. Dice the fish into uniform pieces to ensure even 'cooking'. For added texture and flavor, consider lightly toasting the tortilla chips or tostadas before serving.

• To store your Mexican ceviche, transfer it to an airtight container. Ensure the container is sealed tightly to maintain freshness and prevent any odors from other foods in the fridge from seeping in.

• Place the container in the coldest part of your refrigerator. The ceviche should be consumed within 24 hours for the best taste and texture. Beyond this period, the fish may become overly 'cooked' by the lime juice and lose its optimal texture.

• If you plan to store the ceviche for longer than a day, consider keeping the avocado separate and adding it just before serving. This prevents the avocado from becoming mushy and discolored.

• For freezing, it's best to freeze the fish separately before it is mixed with the other ingredients. Dice the fish and place it in a freezer-safe bag or container. Squeeze out as much air as possible to prevent freezer burn.

• Label the container with the date and type of fish used. Frozen fish can be stored for up to 3 months. When ready to use, thaw the fish in the refrigerator overnight.

• Once thawed, proceed with the recipe by marinating the fish in lime juice and adding the other fresh ingredients like tomatoes, red onion, jalapeño, and cilantro.

• Avoid freezing the ceviche after it has been mixed with the lime juice and other ingredients, as the texture of the vegetables and avocado will degrade and become unappetizing.

• Cold Reheat Method: This is the preferred method for ceviche since it is traditionally served cold. Simply take the leftover ceviche out of the refrigerator and let it sit at room temperature for about 10-15 minutes. This allows the flavors to meld and the fish to regain some of its texture. Serve with fresh tortilla chips or on tostadas.

• Microwave Method: If you prefer your ceviche slightly warm, place it in a microwave-safe dish. Heat on a low setting for about 20-30 seconds. Be cautious not to overheat, as this can make the fish rubbery. Stir gently and serve immediately.

• Stovetop Method: For a quick warm-up, place the ceviche in a non-stick pan over low heat. Stir gently for 1-2 minutes until it reaches your desired temperature. This method helps maintain the texture of the fish and the crunch of the vegetables.

• Water Bath Method: Place the container of ceviche in a larger bowl filled with warm water. Let it sit for about 5-10 minutes. This gentle warming method ensures that the fish and vegetables retain their texture and flavor without cooking further.

• Re-seasoning Method: Sometimes, reheating can dull the flavors. After warming your ceviche, consider adding a splash of fresh lime juice, a pinch of salt, or extra cilantro to brighten it up. This will rejuvenate the dish and make it taste freshly made.

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

• Knife: A sharp knife to dice the fish, tomatoes, red onion, jalapeño, and avocado.

• Cutting board: A sturdy surface to safely chop all the ingredients.

• Citrus juicer: A tool to efficiently extract fresh lime juice.

• Measuring cups: To accurately measure the lime juice, tomatoes, and red onion.

• Mixing spoon: A spoon to mix the ingredients together gently.

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

• Gloves: Optional, but useful for handling the jalapeño to avoid irritation.

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

Use a citrus juicer: A citrus juicer can quickly extract lime juice more efficiently than hand-squeezing.

Chill the fish: Keep the fish in the refrigerator while it 'cooks' in the lime juice to ensure it stays fresh.

Pre-chop cilantro: Chop the cilantro and store it in an airtight container to save time during assembly.

Ready-to-eat avocado: Use pre-diced avocado if available to skip the peeling and dicing step.