Mexican Ceviche de Pescado – Colima Style

Mexican ceviche de pescado is a refreshing, and healthy dish made with fresh fish cooked in lime juice and tossed with various vegetables.

Ceviche de pescado on an enamel plate with various side dishes on the side.

What is ceviche de pescado?

Ceviche de pescado is a Mexican dish consisting of raw fish marinated in lime juice and mixed with various types of vegetables.

Our recipe features the way is made in Colima, a Mexican central-western state, and is truly delicious and easy to make.

Cuyutlán, Colima

I am from a small coastal town called Cuyutlán, which is in the state of Colima. This town is well known for the production of sea salt that dates to pre-hispanic times; my grandpa Gabino was a salinero (the name that refers to a man who works producing salt).

Moreover, Cuyutlán is also popular for the Green Wave (la ola verde), a season of 3 meters high waves that are notorious for its dark-green color at sunset.

And then there’s the beach of course, where numerous palapa and umbrella restaurants sell amazing food and drinks like camarones a la diabla, pescado a la talla, cóctel de camarones y pulpo, fresh coconut water, and my favorite: fish ceviche

Close-up on ceviche de pescado served with orange and lime wedges.

Colima-style Fish Ceviche

The ceviche from Colima is somehow different from other States. First, in Colima, we use to finely chop the fish meat to the consistency of ground meat, and second, it’s almost dry, while in other parts of the country you’ll find this dish with a more juicy consistency.

In Colima, ceviche is served over tostadas (crunchy tortillas) so it needs to be somehow dry, or else tostadas will get soggy too quickly.

Ceviche tostadas on a plate.

Did you know? Ceviche can be spelled also as: Cebiche, seviche, or sebiche.

Best Fish To Use

Guachinango (red snapper), Dorado (Mahi Mahi), or Tilapia are the most common choices to make this Mexican ceviche. But, obviously, you can also use other types of white-fleshed fish. I have made it even with cod.

Concerned about eating raw fish? – Don’t miss the article Is eating raw fish safe and healthy? in Healthline website to answer all your questions.

How To Prepare The Fish Meat

Start by chopping the fish with a knife. Since the meat is very tender, it won’t take you more than 3-4 minutes to have it finely minced as in the picture below:

Fish meat finely minced on a plastic cutting board.

Now, place the meat in a glass container and add the lime juice. You can use either key limes or regular limes. If you use key limes you’ll need more pieces to obtain the amount of juice needed.

Adding lime juice onto a bowl with fish.

Make sure the fish meat is well covered with lime juice as this will assure the fish will “cook” evenly.

Fish meat covered with lime juice on a bowl.

Mix well, cover the container with a lid or cling film and allow to macerate for at least 1 hour (I left mine 4 hours, but 1 would be enough).

Prepare the vegetables

Using a cheese grater, grate the carrots. Dice tomatoes, onions, cucumbers, and green chilies. Finely chop the cilantro and last, squeeze the oranges and limes. Set aside.

Vegetables diced and chopped on a wooden cutting board.

Make ceviche

Using your hands, take the fish and squeeze it very well, making sure there’s no juice left.

Squeezing fish with hands.

Place it in the bowl where you will prepare ceviche de pescado and discard the juice left in the bowl. Crumble the fish meat with your hands or with a fork.

Fish squeezed and crumbled on a bowl.

Add all vegetables to the bowl, if you’re not used to spicy food, I suggest adding chilies in small amounts and then adjusting to your taste.

All ingredients chopped on a bowl.

Pour lime and orange juice, season with salt, and mix well adjusting the seasoning to your liking.

Mixing all ingredients on a bowl.

For an extra flavor in this ceviche de pescado you can also add a few tablespoons of homemade Clamato juice, but this is totally optional.

How To Eat

If you want to eat this Mexican ceviche de pescado like a real colimote, use tostadas. Tostadas are crunchy fried tortillas that can be found at any Mexican store and also online.

And so you know, tostadas can also be made at home by just deep-frying corn tortillas. And last, you can also eat ceviche with salty crackers or totopos chip tortillas.

Ceviche de pescado served on an enamel plate and various accompaniments scattered around in a turquoise wooden table.

How Long Last & How To Store

Take in mind that this is a fresh recipe made with raw fish, so our recommendation is to not store it for more than 2 days. Just place the Mexican ceviche leftovers on a glass container and close with a lid before storing them in the refrigerator.

Related: Is ceviche safe to eat?

What drinks to pair

Because of the acidity of this dish, we recommend going with a slightly sweet beverage, such as strawberry horchata fresca. But definitely, nothing pairs better than a cold beer with this delicious appetizer, try our recipe for classic michelada or this mango michelada with a sweet kick.

Mexican ceviche (Colima-style) served on a plate with lime and orange wedges.

Mexican ceviche de pescado (Colima-style)

Mexican ceviche – Colima style is a refreshing dish that is made with raw fish cooked in lime juice and tossed with various vegetables.
PREP 15 minutes
resting time 1 hour
TOTAL 1 hour 15 minutes
5 from 1 vote
Print Pin Rate
Servings: 4
Author: Maricruz


For fish marinade

  • 1 lb white fleshed fish, finely minced (red snapper, mahi mahi, etc.)
  • 1 cup lime juice (freshly squeezed )
  • 1 tsp salt

For ceviche

  • 2 medium carrots (grated)
  • 1 medium white onion (diced)
  • 2 large tomatoes (diced)
  • 1 medium cucumber (diced)
  • 2 serrano chilies (chopped)
  • ½ cup cilantro (finely chopped)
  • ¼ cup fresh orange juice
  • 4 Tbsp lime juice
  • salt


  • Add fish on a bowl, pour over the lime juice and sprinkle with salt. Mix through and allow to marinate at least 1 hour.
  • Squeeze the fish meat with your hands until there's no more liquid coming out. Place fish on a large bowl and crumble it well.
  • Add to the bowl the onions, carrots, cucumber, tomatoes, chilies, and cilantro.
  • Add orange and lime juice and season with salt. Mix through and adjust salt to taste.
  • Serve with tostadas and hot salsa.


Please read the post for a more detailed recipe about how to mince the fish, how to cut the vegetables and many other tips.
Calories: 180kcal | Carbohydrates: 17g | Protein: 25g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 42mg | Sodium: 684mg | Potassium: 1003mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6211IU | Vitamin C: 44mg | Calcium: 81mg | Iron: 1mg
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Recipe Rating


  1. 5 stars
    Discard the lime juice??? That is the leche de tigre, one of the best parts of Ceviche! I love your recipe and have many friends in Manzanillo, so I eat it this way often. But, I would save the left over lime/fish juice and drink with with a beer!!! Aye que ricooo!! :D

    1. I’ve heard so many times about Peruvian ceviche and “leche de tigre” but really didn’t know what it was. Thank you for clarifying this! Definitely will give it a try next time and leave some for flavor! :)