Mexican ceviche has to be one of my favourite dishes. While it is traditionally from Peru, every country has its own take on it.
It’s even a popular Honduran food and no one talks about eating ceviche there.
For example in Ecuadorian ceviche, they actually boil the shrimp first and serve it in a tomato sauce with popcorn.
ALSO READ: Food in Mexico: 30 Dishes to Try
Peruvian ceviche is my favourite as the recipe also calls for a bit of ginger. But preserving fish in acid is common around the world.
There’s also Hawaiian style poke and kinilaw in the Philippines.
When I was couchsurfing in Chiclayo I was lucky enough to stay with a family and while the host mother did not speak any English and I spoke beginner Spanish we bonded through food.
In Playa del Carmen I pigged out on ceviche and chelada beer.
Well actually I ate a lot of everything.
Now here in Loreto I was happy to learn how to make Mexican ceviche with Chef Manuel from Villa del Palmar, he admitted it wasn’t traditional but this is one of his favourite recipes.
Like most fish ceviche, this recipe is pretty flexible. Chef Manuel told me I could easily substitute the papaya for mango, pineapple or any other tropical fruit I preferred.
And if I didn’t like the red onion I could choose white, yellow or even green onion.
The same goes for the mint, basil could be substituted in its place.Â
I am constantly surprised at how easy it is to make ceviche and yet people pay such a premium for it.
Save your money and pair it with one of many classic drinks in Mexico.
Mexican Ceviche Recipe
Mexican Ceviche
With fresh fish you're set to make an amazing Mexican ceviche at home.
Ingredients
- 1 lb firm white fish, chopped into 1/4 inch pieces
- 5 lime, juiced
- 1/3 cup red onion
- 1/4 cup papaya, chopped (can also use mango)
- 1/4 jalapeno
- 1 tbsp mint, chopped
- 1/2 tbsp salt
- pepper to taste
- 1/2 avocado for garnish
Instructions
- Mix finely cut fish with lime juice.
- Add salt, pepper, mint, onion, papaya, jalapeño and mix.
- Let sit 10 minutes.
- Garnish with avocado and serve with tortilla chips
Nutrition Information:
Yield: 4 Serving Size: 1 Amount Per Serving: Calories: 314Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 87mgSodium: 953mgCarbohydrates: 15gFiber: 4gSugar: 5gProtein: 29gNutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.
Love Mexican food? Check out
How to Make Posole – with a bonus video
Sopa de Lima
The Michelada
LIke you – I am a die-hard ceviche fan. And Peruvian ceviche had that wonderful zest to it! But this Mexican ceviche looks amazing too and looks like it would have a kick to it with the mint and jalapeno!! yum!
Yeah nothing beats Peruvian ceviche, you just can’t get chiles anywhere like you can there but this is a great runner up.
On a great snorkeling tour off Caye Caulker in Belize, our tour guide Steve just went down into the water, picked up a bunch of conch and prepared incredibly fresh conch ceviche right on the boat. He made us two veggies a special tomato salsa instead, but I remember everyone raving about it. You’re right- ceviche is so simple, fresh and healthy and shouldn’t cost an arm+leg anywhere!
There is NOTHING better than having it right out of the ocean. I don’t eat oysters but one day in Mexico this guy went out and got them straight out of the ocean and shucked them in front of me, I wasn’t turning them down.
Yum yum yum! Going to try this for sure!!!
Andi do you eat seafood? I know you are vegetarian but are you really pescatarian?
I’m a huge fan, too, and this recipe will be put to good use – thanks! One of my favorites is at Novecento in New York/Miami Beach. It has thinly sliced watermelon, and the slight sweetness counters the vinegar perfectly. Yum!
I never thought of watermelon but that is a nice mix.
Ummmm…yum 😀
Looks awesome! Definitely want to try this one.
It’s really so simple and perfect for summer.
The best ceviche I had was prepared on a boat that took me out to scuba dive near Puerto Vallarta. While we dove, the boat staff caught the fish and prepared it for our lunch. I loved it despite the fact that I threw up for the two-hour boat ride out to the diving spot. Even with a bad case of sea sickness, I still loved that ceviche. That’s saying a lot.
Can you believe I have not been to Puerto Vallarta yet, everyone says there are lots of Canadians there but I haven’t made it there yet.
I had no idea they did ceviche in Mexico; I absolutely loved ceviche in Peru! So I think I might have to give that a try!
Most Latin America countries, well those areas by the ocean, have it in some form.
We practically live on ceviche here in Mexico 🙂
That’s pretty much my dream…
It was mine too 🙂
I love ceviche! Especially after visiting Mo Chica, have you heard of it? It’s a peruvian restaurant that serves really legitimate Peruvian food and has been featured in many articles in food magazines and general magazines alike. Anyways, this recipe seems very simple but delicious, defintely going to try it! Thanks!
No where is it?
I grew up eating my Chilean dad’s Ceviche but never order ceviche at restaurants. I realize there are so many variations, I may just have to give it more of a try : )
The ceviche in Chile is definitely good. I haven’t ordered it in Toronto simply because it’s so expensive. I need to make it here at home.
My wife has converted me to Peruvian ceviche. I have a few different recipes for ceviche but this is different than my Mexican ceviche – the recipe I got from a college professor calls for beer. This may be why I like that ceviche and his class so much 🙂
Some of the best ceviche I had was on a beach, on the coast of Colombia, made from tuna caught five minutes before with lime juice and served in an oyster shell.
I’ve made it a couple of times since coming back to Australia. The first time I used some cheap fish and it was awful – the lemon juice made it go all rubbery. Every time since has been magic. People love it.
As the newly appointed Director of Sales/Marketing for Villa del Palmar Loreto, I would be delighted if you were to write a favorable review of the property.
Thank You
This looks so good. I love ceviche bur have never made it myself. I will have to try this recipe.