Fish Ceviche De Pescado Recipe to Try at Home

A flavorful, light, and delicious Easy Fish Ceviche (or Ceviche de Pescado) recipe. It’s hard to believe it’s made with frozen fish. Enjoy this Mexican seafood goodness on top of a tostada or with saltine crackers!

It is the best fish with an absolutely delicious taste. Ceviche is the perfect warm of weather food. You never feel bloated after eating it. It’s jam-packed with all of your favorite Mexican flavors.

It’s also inexpensive and simple to make. What a fantastic way to commemorate Cinco de Mayo. Winner! There will be no chicken dinner, and you will lose weight.

How Long Will It Last?

Ceviche lasts up to 3 days in the fridge. Do not let it go longer than that, or it can make people sick.

What to Serve It With?

• Corn Chips
• Homemade tostadas
• Saltine Crackers
• Instant Pot Mexican Rice
• Refried Beans
• Queso Panela
• Queso Fresco

This recipe for Fish Ceviche (Ceviche de Pescado) is a keeper. It’s a tasty Mexican seafood recipe that you’ll make over and over again.

For Fish Fridays during Lent or as a quick and easy appetizer that will please any crowd. Hope you enjoy!

How To Cook Fish Ceviche (Ceviche de Pescado)

Ingredients for fish ceviche recipe

• 1 lb White Fish (such as tilapia)
• 1 tspn salt
• 3 Lime juice (6 key limes)
• 1/4 onion diced
• 1 tomato diced
• 1 jalapeno finely diced
• 1/2 bunch cilantro
• 1/2 cucumber (optional)
• 1 diced avocado (optional)

Instructions of Fish Ceviche Recipe

• Wash the fish.
• Pat dry.
• Chop into ½ inch pieces.
• In plastic or glass container, add the fish, salt, and lime juice.
• Cover and refrigerator for 1/2 hour.
• Add onion, tomato, jalapeno, cucumber (if using), and cilantro.
• Mix well.
• Cover again and refrigerate for another 1/2 hour.
• Mix in avocado right before serving.
• Serve with saltine crackers or on top of a tostada.

Notes

Don’t worry about using frozen fish for this fish ceviche recipe. The citrusy lime juice will mask the frozen fish flavor. This is tilapia. However, you can also use cod, grouper, haddock, or sea bass. Any white fish will do. For those of you who do not want to use raw onions, you can also use pickled onions. For a less spicy fish ceviche, you can use pickled jalapenos. 

Nutrition

Calories: 129kcal | Carbohydrates: 5g | Protein: 23g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 57mg | Sodium: 159mg | Potassium: 503mg | Fiber: 1g | Sugar: 2g | Vitamin A: 388IU | Vitamin C: 17mg | Calcium: 23mg | Iron: 1mg

Ceviche, I think, is the right word, because it is in fact a raw fish dish that lends itself well to a cabrito-like preparation. The typical fish used in ceviche is boneless and lives in salt water.

Ceviche History: The origins of ceviche, of course, are heavily disputed. One theory traces ceviche back to the Indians of the Caribbean islands, another to the Mexicans and other South Americans, and yet another to the inhabitants of the entire Asia coastal area. With the exception of the Mexicans, whose treatise on ceviche is the Compendiano. This treatise dates right back to the 1600’s.

You may not have heard much about ceviche in the United States, but that will change in the coming years. Many American chefs, in fact, have already caught on to the idea of cooking with fish and ceviche as it applies to the style of traditional southern food. Many Italian, Asian and American south foods will soon introduce the so-called Cabrito or Joewheat ceviche to their selections.

Themselves, hand prepared seafood and chicken dishes can be prepared in a variety of methods. The graceful simplicity of this dish, so full of nutrients and excellence, has led to it being one of the most adored seafood dishes available in the United States.

Different Ways To Prepare Ceviche As of now, ceviche is a dish that is enjoyed by many, and believed to be a love letter to the sea. Using the above information, you can likely analyze a good balance of ingredients that can be found in any well-equipped kitchen around the world.

As expected, the preparation of this meal is minute. You will enjoy the above flavors, as well as a few side notes. The preparation, however, can be more rewarding. When you are done, you can show the guests your adoration with a display of crab-art.

Jasper Scott

Hi there! I’m a food enthusiast and journalist, and I have a real passion for food that goes beyond the kitchen. I love my dream job and I’m lucky enough to be able to share my knowledge with readers of several large media outlets. My specialty is writing engaging food-related content, and I take pride in being able to connect with my audience. I’m known for my creativity in the kitchen, and I’m confident that I can be the perfect guide for anyone looking to take their culinary journey to the next level.