Ceviche Mexicano
Ceviche Mexicano (seh-VEE-cheh meh-hee-KAH-noh)
Mexican Citrus-Cured Seafood
Fresh white fish and shrimp cured in abundant lime juice until opaque and tender, then mixed with diced tomato, onion, cilantro, jalapeño, and cucumber. This refreshing coastal dish captures the bright, clean flavors of Mexico's Pacific and Gulf shorelines in every zesty bite.
Nutrition & Info
Allergen Warnings
Equipment Needed
Instructions
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1
Dice the white fish and shrimp into uniform small cubes about one centimeter across. Uniformity ensures even curing throughout. Place the diced seafood in a glass or ceramic bowl, never metal, as acid reacts with metal.
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2
Pour fresh lime juice over the seafood until completely submerged. Cover and refrigerate for twenty-five minutes, stirring once halfway through. The flesh should turn from translucent to opaque white, indicating the citric acid has fully cured it.
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3
While the seafood cures, prepare all the vegetables by dicing tomatoes, red onion, cucumber, and jalapeño into small uniform pieces. Chop the cilantro and set everything aside in separate bowls for clean and efficient assembly.
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4
Drain about half the lime juice from the cured seafood, leaving enough to keep the ceviche moist and flavorful. Taste the fish to ensure it is firm and opaque throughout with no remaining translucent raw areas in the center.
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5
Add the diced tomatoes, onion, cucumber, jalapeño, and cilantro to the cured seafood. Fold everything together gently with a spoon to combine without breaking up the delicate fish pieces or crushing the vegetables.
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6
Season with salt and pepper, then gently fold in the diced avocado last to preserve its shape. Serve immediately in chilled glass bowls or on crispy tostadas, garnished with extra cilantro and additional lime wedges on the side.
Did You Know?
Mexican fishermen have been curing fish in citrus for centuries along the coasts. The acid in lime juice denatures the proteins in the same way heat does, effectively cooking the fish without any flame, a technique that keeps the texture delicate and the flavor bright.
Chef's Notes
Equipment Tips
- glass bowl
- sharp knife
- citrus juicer
The Story Behind Ceviche Mexicano
Mexican ceviche has its own distinct identity separate from the Peruvian version, emphasizing tomato, cilantro, and avocado alongside the citrus-cured seafood. Coastal communities in Sinaloa, Nayarit, Guerrero, and Veracruz each developed their own regional ceviche traditions using locally available fish and shellfish. The Mexican version typically marinates longer and incorporates more vegetables than South American preparations. Ceviche became a beloved beach and market food throughout coastal Mexico, often served on tostadas or with saltine crackers, perfectly suited to the tropical climate.
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