Description
A fresh and zesty Mexican-style ceviche featuring sashimi-grade fish cured in lime juice, balanced with creamy avocado, crisp red onion, fresh jalapeño, and bright coriander. Perfect as a light meal or elegant starter served with corn chips or crostini.
Ingredients
Scale
Seafood
- 400g / 14 oz kingfish, tuna, sea bass or other sashimi-grade fish suitable for raw eating
Vegetables & Herbs
- 1/4 red onion, very finely sliced using mandolin
- 2 tsp fresh jalapeño, finely chopped (or green chilli)
- 8 cherry tomatoes, halved (large ones quartered)
- 1 avocado, ripe, cut into 1.25cm / 1/2″ cubes
- 1/4 cup coriander/cilantro leaves, roughly chopped (sub chives)
Seasonings & Others
- 1/3 cup fresh lime juice (or lemon juice)
- 1/4 tsp black pepper
- 1/2 tsp cooking/kosher salt (or 1/4 tsp table salt)
- 2 tbsp extra virgin olive oil
Instructions
- Cut fish: Cut the sashimi-grade fish into 1.25cm / 1/2″ cubes, ensuring uniform pieces for even marinating and presentation.
- Toss in lime, leave 5 minutes: Place the cubed fish in a bowl with the finely sliced red onion, chopped jalapeño, halved cherry tomatoes, black pepper, and fresh lime juice. Gently toss to combine and set aside for 5 minutes, stirring gently once to distribute flavors as the citrus cures the fish.
- Add avocado then serve: Sprinkle salt over the ceviche mixture, then fold in the avocado cubes, chopped coriander, and drizzle with extra virgin olive oil. Gently stir to combine and serve immediately with corn chips or crostini. Note that ceviche is best enjoyed fresh within 20 minutes to avoid overcooking and firming of the fish.
Notes
- This recipe offers a traditional Mexican ceviche flavor profile but is balanced with olive oil to offset the sharp sourness typical of limes in other regions.
- Use fresh, sashimi-grade fish to ensure safety and optimal taste as the fish is not cooked by heat.
- Avocado adds a creamy texture contrast to the bright, citrusy marinade.
- Serve sharing-style with corn chips for a casual meal or in individual bowls with crostini as a refined starter.
- Ceviche is best eaten fresh and should not be stored overnight for food safety reasons.
- Recipe serves 3 as a main meal with corn chips or 5-6 as a starter.
Nutrition
- Serving Size: 1 serving
- Calories: 188 kcal
- Sugar: 2 g
- Sodium: 295 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 15 g
- Cholesterol: 64 mg
