mexican ceviche recipe
- The Best mexican ceviche recipe
- Classic Mexican Ceviche with Fresh Citrus and Charred Corn
- 🥘Ingredients
- 👨🍳Directions
- 🔧Equipment
- 📊Nutrition Facts (per serving)
- 📝Notes
- Watch Video Of How Classic Mexican Ceviche with Fresh Citrus and Charred Corn Works
- ❓ Frequently Asked Questions About Mexican Ceviche with Fresh Citrus and Charred Corn
The Best mexican ceviche recipe
The health benefits are another reason it sticks with me. Ceviche is basically a medley of fresh, uncooked seafood paired with bright, acidic ingredients that act like a natural marinade, tenderizing the fish while infusing it with flavor. The citrus and herbs add antioxidants and vitamins, and because it’s so light, it’s a great way to enjoy seafood without the extra calories of fried or heavy sides. It’s perfect for a meal that feels festive but doesn’t require a lot of fuss. Whether you’re serving it at a backyard barbecue, a family get-together, or just making it for yourself after a long day, it’s a dish that’s as easy to love as it is to make. Plus, the kids always dig the fun, colorful presentation—dipping skewers or serving it in bowls with their favorite toppings. It’s a recipe that’s as much about the experience as it is about the taste.
Classic Mexican Ceviche with Fresh Citrus and Charred Corn
A refreshing, vibrant ceviche featuring fresh seafood marinated in lime and orange juice, topped with charred corn and avocado. Perfect for a light summer meal or a festive appetizer.
🥘Ingredients
- 1 lb fresh white fish (tilapia, cod, or mahi-mahi), cut into 1-inch cubes
- 1 large lime, juiced
- 1 large orange, juiced
- 1 small red onion, finely diced
- 1 jalapeño, seeded and finely diced
- 1/2 cup chopped cilantro
- 1/4 cup chopped fresh parsley
- 1/2 cup chopped cherry tomatoes
- 1/4 cup chopped white onion
- Salt and black pepper to taste
- 2 cups corn kernels (fresh, frozen, or canned)
- 1 tbsp olive oil
- 1 tsp smoked paprika
- 1/2 tsp cumin
- Salt to taste
- 2 ripe avocados, diced
- 1/4 cup lime juice
- 1/4 cup chopped cilantro
- 1 small garlic clove, minced
- Salt to taste
👨🍳Directions
-
1
Marinate the fish: In a large bowl, combine the lime juice, orange juice, red onion, jalapeño, cilantro, parsley, cherry tomatoes, and white onion. Add the fish cubes and gently toss to coat. Cover and refrigerate for at least 20 minutes (up to 1 hour). -
2
Char the corn: Heat olive oil in a non-stick skillet over medium-high heat. Add the corn kernels and sprinkle with smoked paprika, cumin, and salt. Cook for 3–4 minutes, stirring occasionally, until lightly charred and slightly crispy. Transfer to a baking sheet if desired, then let cool. -
3
Prepare the avocado sauce: In a small bowl, mix the diced avocados, lime juice, cilantro, garlic, and salt until smooth. Cover and refrigerate until ready to serve. -
4
Assemble: Remove the fish from the marinade and let excess liquid drip off. Divide the marinated fish among plates. Top each serving with the charred corn and avocado sauce. Serve immediately with lime wedges.
🔧Equipment
- Mixing bowls
- Cutting board
- Sharp knife
- Non-stick skillet
- Baking sheet (optional, for charring)
📊Nutrition Facts (per serving)
📝Notes
- For extra flavor, add diced mango or pineapple to the ceviche before serving.
- Ensure your fish is fresh and properly cleaned before cutting.
- If using canned corn, drain and rinse it thoroughly to remove excess starch.
Watch Video Of How Classic Mexican Ceviche with Fresh Citrus and Charred Corn Works
❓ Frequently Asked Questions About Mexican Ceviche with Fresh Citrus and Charred Corn
1. What is the best way to prepare fresh lime juice for ceviche?
Use the brightest, ripest limes available. Cut them in half, squeeze the juice directly into the ceviche bowl, and let the juice sit for about 5 minutes before adding the fish. This helps prevent the lime from turning cloudy and ensures the acid penetrates the fish evenly.
2. Can I substitute lemon juice for lime juice in this recipe?
While lemon juice can work in a pinch, lime juice is preferred because it has a milder, more balanced acidity that complements the flavors of ceviche without overpowering them. If using lemon, adjust the quantity slightly to avoid a sour taste.
3. How long should I let the fish marinate in the lime juice before cooking?
For fresh, high-quality fish, marinate it for about 8 to 12 minutes. Over-marinating can make the fish mushy or rubbery, so keep an eye on it and check for doneness by testing a small piece—it should flake easily with a fork but still have a slight bite.
4. What type of fish is best for ceviche, and how do I know if it is fresh enough?
Look for firm, translucent fish with a mild, sweet flavor. White fish like snapper, cod, or mahi-mahi work well, but any clean, fresh seafood will do. Check for bright color, a slight sheen, and no strong fishy odor. If unsure, ask your fishmonger for a recommendation.
5. Can I add other ingredients to the ceviche if I don’t have all the listed items?
Yes, you can customize the ceviche! Swap in other citrus (like orange or grapefruit) if lime is unavailable, or add diced mango, pineapple, or avocado for extra sweetness or creaminess. Just keep the acidity balanced—too much sweetness can mask the lime’s flavor.
