Ceviche Nayarit
A vibrant raw fish ceviche cured in lime juice with tomato, avocado, and jalapeño. Fresh, tangy, and ready in 30 minutes—serve with crispy tortilla chips.
- Total time
- 35 min
- Servings
- 4
- Calories
- 218
- Protein
- 32g
Ingredients
- 1.5 lbs sushi-grade white fish (mahi-mahi, snapper, or sea bass), cubed
- ¾ cup fresh lime juice
- 2 medium Roma tomatoes, diced
- ½ medium red onion, minced
- 1 whole jalapeño, seeded and minced
- 1 whole avocado, diced
- ¼ cup fresh cilantro, chopped
- 1 pinch salt and pepper to taste
Instructions
- 1
Cut fish into 0.5-inch cubes, removing any dark spots or sinew.
- 2
Place fish in a glass bowl and cover with lime juice. Stir gently.
- 3
Dice tomatoes, mince red onion and jalapeño. Dice avocado just before serving.
- 4
Refrigerate fish in lime juice for 15–20 minutes until opaque throughout.
- 5
Drain excess lime juice, leaving just enough to coat the fish lightly.
- 6
Fold in tomatoes, onion, jalapeño, avocado, and cilantro gently.
- 7
Season with salt and pepper to taste. Serve immediately with tortilla chips.
Tools you’ll need
- glass bowl
- chef's knife
- cutting board
- spoon
- small bowl
Cook smarter
Get matched recipes for what’s in your fridge
CookSnap is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
