Ceviche de Pescado
Fresh white fish cured in lime juice with onion, cilantro, and jalapeño. Serve chilled with tostadas or avocado for a vibrant Mexican classic.
- Total time
- 25 min
- Servings
- 4
- Calories
- 180
- Protein
- 32g
Ingredients
- 1.5 lbs white fish (halibut, sea bass, or mahi-mahi), skin removed
- 6 whole limes
- ½ large red onion
- 1 whole jalapeño
- ¼ cup fresh cilantro, chopped
- 1 tsp salt
- ¼ tsp pepper
- 1 whole avocado (optional, for serving)
Instructions
- 1
Cut fish into 3/4-inch cubes. Pat dry with paper towels to remove excess moisture.
- 2
Juice all 6 limes into a bowl — you should have about 3/4 cup juice.
- 3
Slice red onion thinly. Remove seeds from jalapeño, then mince finely.
- 4
Combine fish, lime juice, salt, and pepper in a glass or ceramic bowl.
- 5
Stir well, ensuring fish is fully submerged in lime juice. Cover and refrigerate.
- 6
Let sit for 15 minutes — fish will turn opaque as the acid cures it.
- 7
Drain off excess lime juice, leaving just enough to coat the fish lightly.
- 8
Fold in onion, jalapeño, and cilantro. Taste and adjust salt if needed.
- 9
Serve immediately in chilled glasses or bowls. Top with avocado slices if using.
Tools you’ll need
- sharp chef's knife
- cutting board
- glass or ceramic mixing bowl
- small bowl or reamer
- spoon
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