Mexican Ceviche

Mexican Ceviche
Ceviche is made up of fresh raw fish, marinated in chilli peppers and citrus juices. Ceviche is Peru's national food made using 5 basic ingredients, however the Mexican one incorporates tomatoes, cilantro and avocados in addition to the Peruvian basics.
Icon_cookingtime_grey Created with Sketch. 1 hour
Icon_apron_grey Created with Sketch. Easy
Icon_cloche_grey Created with Sketch. Serves 2
Mexican Ceviche


  • 2 pounds fish of choice, diced
  • 1 Serrano Chile
  • 6 tostadas
  • ½ cup tomato juice
  • ½ cup onions, chopped
  • 1 cup lime juice
  • ¼ cup fresh cilantro leaves
  • 1 avocado, peeled and sliced
  • 1 lime wedge
  • Salt and pepper
  • 1 tablespoon hot sauce
  • ½ cucumber, peeled, de-seeded and diced
  • Mayonnaise

How to make

  • In a medium-sized bowl, put fish, pour lime juice and mix.
  • Cover with a plastic wrap and place in the fridge for 15-20 minutes.
  • Squeeze the fish gently and drain away excess lime.
  • Add cilantro, tomato, cucumber and onions.
  • To the mixture add tomato juice, chile and hot sauce.
  • Using mayonnaise spread the tostadas and top with ceviche.
  • Arrange avocado slices on top, garnish with wedged limes and serve.

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