- Prep
- 20 min
- Cook
- 30 min
- Total time
- 50 min
- Yield
- 4 servings
- Difficulty
- EASY
- Calories
- 220 kcal
Quick summary
“This tropical ceviche brings cubes of fresh white fish cured in pure lemon juice, combined with the sweetness of ripe mango, unctuousness of avocado, red onion, and fresh cilantro. It's worth making for the radiant freshness and the burst of contrasts perfect for hot days.”
What you need to know
- Cure the white fish cut into cubes in lemon juice for only 10 minutes to marinate without toughening the fibers.
- Slice the red onion into very thin strips (pluma) and wash in ice water to tone down the excessive sting.
- Mix the mango and avocado gently at the end so as not to break the cubes and keep the visual impeccable.
Ingredients
Main
- 500g of fresh white fish (such as tilapia or sole), cubed
- 1/2 cup of fresh lemon juice
- 1/2 cup of red onion, thinly sliced
- 1 chili pepper, seeded and chopped
- 1/2 cup of fresh cilantro, chopped
- 1 ripe mango, cubed
- 1/2 avocado, cubed
- Salt to taste
Instructions
Principal
- In a large bowl, place the fish cubes and add the lemon juice. Mix well and let marinate for 10 minutes.
- After marinating, add the red onion and chili pepper, mixing gently.
- Incorporate the chopped cilantro into the mixture.
- Add the mango and avocado, being careful not to mash the pieces.
- Season with salt to taste and place in the refrigerator for another 5 minutes before serving.
- Serve the fresh ceviche in portions, garnished with cilantro leaves.
Chef's tips
- Choose very fresh, boneless white fish, such as tilapia, sole, sea bass, or escolar kept very cold.
- Add 2 ice cubes to the bowl while the fish marinates in the lemon to keep the temperature low and the texture firm.
- Season with fine refined salt to dissolve evenly in the 'tiger's milk' formed by the citrus marinade.
Variations
- Ceviche with passion fruit: add 2 tablespoons of fresh strained passion fruit pulp to the lemon juice in the marinade.
- Spicy ceviche: add slices of chili pepper with seeds or fine zest of habanero pepper.
- Ceviche with crunchy corn: add Peruvian toasted corn (canchita) or cooked green corn kernels on top.
Substitutions
- White fish: use fresh cubed salmon, cooked and chilled shrimp, or cubed heart of palm for a vegetable version.
- Tahitian lime juice: mix with tangerine or sweet orange juice for a sweeter citrus touch.
- Fresh cilantro: replace with finely chopped fresh parsley leaves with a touch of mint if you don't like cilantro.
How to store
Ceviche should be consumed right after preparation. Do not store for more than 12 hours in the refrigerator, as the acidity of the lemon continues to cook the fish meat, leaving it brittle and whitish.
Can it be frozen?
Do not freeze under any circumstances. The lemon-cured fish, avocado, and mango suffer complete degradation of physical texture under freezing.
What to serve with
Serve with crispy sweet potato chips, corn tortilla chips (nachos), or slices of grilled corn on the cob. A glass of chilled white wine (Sauvignon Blanc), light beer, or sparkling water with lemon completes the table.
Frequently asked questions
How to ensure the safety of raw fish?
Buy at a high-turnover fish market with fresh refrigerated fish and keep the fillets under constant refrigeration until the moment of slicing.
What is 'leche de tigre'?
It is the broth formed by the mixture of lemon juice, natural juices released by the fish, salt, pepper, and onion during curing.
Why should the marinade time not exceed 15 minutes?
Very long marinades overcook the meat with acidity, leaving the white fish dry, tough, and brittle.
What is the function of lemon in ceviche?
The citric acid of the lemon denatures the fish proteins in a chemical process similar to thermal cooking, firming the meat.
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