Mexican Ceviche Recipe

Fish: Very fresh fish like tilapia or sea bass, diced into small pieces.

Lime juice: Freshly squeezed lime juice to 'cook' the fish and add tanginess.

Tomatoes: Diced tomatoes for a juicy, sweet component.

Cucumber: Diced cucumber for a refreshing crunch.

Red onion: Finely chopped red onion for a sharp, pungent flavor.

Jalapeño: Finely chopped jalapeño, with seeds removed for less heat, to add a spicy kick.

Cilantro: Chopped cilantro for a fresh, herbaceous note.

Salt: Salt to taste, enhancing all the flavors.

When preparing ceviche, it's crucial to use very fresh fish to ensure the best flavor and texture. The lime juice not only 'cooks' the fish but also adds a bright, tangy flavor. Make sure to dice the fish into uniform pieces to ensure even 'cooking'. Stir the mixture occasionally while it sits in the lime juice to ensure all pieces are evenly exposed. When adding the vegetables, make sure they are finely chopped to blend well with the fish. This will ensure that each bite is balanced and flavorful.

• First, ensure your ceviche is stored properly. Keep it in an airtight container in the refrigerator to maintain its freshness.
• When ready to reheat, avoid using a microwave as it can overcook the fish and ruin the texture.
• Instead, place the ceviche in a bowl and let it sit at room temperature for about 10-15 minutes. This will gently bring it to a more palatable temperature without compromising the fish's delicate texture.
• If you prefer a slightly warmer ceviche, you can place the bowl over a larger bowl filled with warm water. Stir occasionally until it reaches the desired temperature.
• Always taste before serving and adjust the salt or add a splash of fresh lime juice to revive the flavors.
• Serve immediately with fresh tortilla chips or on tostadas for the best experience.

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

• Knife: Essential for dicing the fish, tomatoes, cucumber, and finely chopping the red onion, jalapeño, and cilantro.

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

• Citrus juicer: Used to extract fresh lime juice for marinating the fish.

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

• Measuring spoons: To measure the salt accurately.

• Mixing spoon: For stirring the fish in lime juice and mixing all the ingredients together.

• Serving bowl: To present the ceviche attractively when serving.

• Tongs: Useful for serving the ceviche onto tostadas or with tortilla chips.

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

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

Chill ingredients: Keep all ingredients chilled before mixing to ensure the ceviche is served cold and fresh.

Batch preparation: Make a larger batch of ceviche and store it in the fridge for up to 24 hours for quick meals.