Mexican ceviche (ceviche de pescado) is a refreshing dish that is made with raw fish cooked in lime juice and tossed with various vegetables. Our recipe features the way is made in Colima, a Mexican central-western state, and is truly delicious and easy to make.
I am from a small coast 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 by 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: Mexican ceviche de pescado.
Colima-style Fish Ceviche
The ceviche de pescado 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 is served over tostadas (crunchy tortillas) so it needs to be somehow dry or else you can’t eat it that way.
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:
Now, place the meat on 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.
Make sure the fish meat is well covered with lime juice as this will assure the fish will “cook” evenly.
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.
Using your hands, take the fish and squeeze it very well, making sure there’s not juice left.
Place it on the bowl where you’ll prepare ceviche and discard the juice left in the bowl. Crumble the fish meat with your hands or with a fork.
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.
Pour lime and orange juice, season with salt and mix well adjusting the seasoning to your liking.
For an extra flavor 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 find at any Mexican store and also online. But they can also be made at home by just deep frying corn tortillas. But not only, you can also eat ceviche with salty crackers or chip tortillas.
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 more than 2 days. Just place the Mexican ceviche leftovers on a glass container and close with a lid before storing in the refrigerator.
Mexican ceviche de pescado (Colima-style)
For fish marinade
- 1 lb white fleshed fish, finely minced (red snapper, mahi mahi, etc.)
- 1 cup lime juice (freshly squeezed )
- 1 tsp salt
- 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
- 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.
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