Mexican Ceviche Recipe

Fish fillets: Fresh tilapia, sea bass, or snapper work best for this recipe.

Lime juice: Essential for 'cooking' the fish and adding a zesty flavor.

Red onion: Adds a sharp, crisp bite to the ceviche.

Tomatoes: Provide sweetness and juiciness to balance the dish.

Cilantro: Brings a fresh, aromatic element to the ceviche.

Jalapeño: Adds a spicy kick, adjust to taste.

• diced fresh fish fillets - Substitute with shrimp: Shrimp is a popular alternative in ceviche and provides a similar texture and flavor profile.

• fresh lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, making it a suitable replacement for lime juice.

• diced red onion - Substitute with diced shallots: Shallots have a milder flavor compared to red onions and can add a subtle sweetness to the dish.

• diced tomatoes - Substitute with diced cherry tomatoes: Cherry tomatoes are sweeter and can add a burst of flavor and color to the ceviche.

• chopped cilantro - Substitute with chopped parsley: Parsley provides a fresh, slightly peppery flavor that can complement the other ingredients in the ceviche.

• seeded and minced jalapeño - Substitute with seeded and minced serrano pepper: Serrano peppers are slightly hotter than jalapeños and can add a similar level of heat and flavor to the dish.

• Method 1: Quick Sauté

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil to the skillet.
  3. Gently place the ceviche in the skillet, stirring occasionally.
  4. Heat for 2-3 minutes until just warmed through. Be careful not to overcook the fish.

• Method 2: Warm Water Bath

  1. Fill a large bowl with warm water (not hot).
  2. Place the container of ceviche (sealed) into the warm water.
  3. Let it sit for about 10-15 minutes, checking occasionally until it reaches the desired temperature.

• Method 3: Microwave

  1. Place the ceviche in a microwave-safe dish.
  2. Cover with a microwave-safe lid or plastic wrap with a few holes poked in it.
  3. Microwave on medium power for 30-second intervals, stirring in between, until just warmed through.

• Method 4: Oven

  1. Preheat your oven to 275°F (135°C).
  2. Place the ceviche in an oven-safe dish and cover with aluminum foil.
  3. Warm in the oven for about 10-15 minutes, checking occasionally to ensure it doesn’t overcook.

• Method 5: Steamer

  1. Set up a steamer with water and bring it to a gentle simmer.
  2. Place the ceviche in a heatproof dish and set it in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until just warmed through.

Use pre-diced fish: Buy pre-diced fish fillets from the store to save time on preparation.

Pre-squeeze lime juice: Use bottled lime juice instead of squeezing fresh limes to cut down on prep time.

Chop vegetables in advance: Dice the red onion, tomatoes, and jalapeño ahead of time and store them in the fridge.

Use a food processor: Quickly chop the cilantro and other ingredients using a food processor.

Batch preparation: Prepare larger quantities and store portions in the fridge for quick assembly later.