Mexican-Style Ceviche

Something fishy is cooking in the camp kitchen.

By Viv Moon
Article from WhichCar

CEVICHE is a dish of fresh fish marinated and cured in citrus juice, and it’s a popular dish in the coastal regions of South America.

Ron and I did a fabulous Mexican food tour when we were in Mexico City a couple of years ago. One of the best things we ate was their version of Ceviche, served on toasted tortilla. It was delicious, refreshing and tasty. A great meal for a hot summer’s day.

Serves: 6 to 8 for an entrée, or 4 as a main

  • 750g-1kg firm, white-fleshed fish – cut into small cubes
  • 1 cup fresh lime or lemon juice
  • ½ cup seeded, diced tomato – cut into small, even-sized pieces
  • ½-1 cup cucumber – peeled, seeded and finely diced
  • ½-1 red onion – finely chopped
  • ¼ cup chopped fresh coriander leaves – more or less to taste


  • 1 red or green chile – finely chopped
  • Salt and freshly ground black pepper
  • 1 tbsp bottled hot sauce
  • Grilled tostadas (soft tortillas)
  • Mayonnaise
  • 1 avocado – halved, stoned and peeled
  • 1 lime – cut into wedges

Preparation time: 15 mins
Marinating time: 25-30 mins

  • Put the diced fish in a medium non-metallic bowl. Do not use a metal bowl, as the acidic properties of citrus juice can have a chemical reaction with the metal.
  • Pour the lime/lemon juice over the fish and mix gently to combine.
  • Cover with plastic wrap and chill in the refrigerator until the fish is white throughout (about 25-30 minutes).
  • Remove from the refrigerator and gently squeeze the fish with your hands to remove the juice.
  • Discard the lime juice.
  • Add tomato, cucumber, onion and coriander.
  • Season with salt and pepper to taste.
  • Add the hot sauce and chili (optional).
  • Mix gently to combine all the ingredients.
  • Spread the grilled tostadas with mayonnaise (optional) and top with the ceviche.
  • Arrange the avocado slices on top of the ceviche and serve immediately with lime wedges.


  • Use a fresh, firm, white-fleshed fish. Keep the fish cold, remove the blood line and remove all the skin and bones.
  • Use the right type of fish. In Mexico, red snapper is traditionally used for ceviche. In Australia, use ling, blue-eye trevalla, coral trout, emperors, barramundi, sea bass or mahi mahi.
  • Cut other ingredients evenly and in small pieces.
  • Don’t over marinate the fish. When the fish starts to turn opaque it’s ready to mix with the other ingredients.
  • Partially frozen fish is easier to dice.
  • It’s worth taking the time to remove the seeds from the tomatoes, otherwise you end up with too much liquid from the tomatoes.
  • If you want to be very traditional, use corn tortillas. Otherwise soft tortillas, which are readily available in your supermarket, can be used. Heat on your barbecue plate or in a pan until slightly brown and a little toasty.

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