Make THE VERY BEST Fish Ceviche with a tropical twist! Ceviche de Pescado

fresh fish

🥗Healthier: sustainable fish

💰Cheaper: canned fish

Canned fish is often more affordable and has a longer shelf life.

lime juice

💰Cheaper: lemon juice

Lemon juice can be a more budget-friendly alternative.

cilantro

💰Cheaper: parsley

Parsley is often cheaper and can provide a similar flavor.

Squeeze out 1 cup of lime juice and set it aside.

Dice 1 pound of wild caught Sashimi grade red snapper into small bite-sized pieces.

Transfer the fish into a glass bowl.

Pour the lime juice over the fish, ensuring it is completely covered.

Lightly season the fish with 1/2 teaspoon of kosher salt and 1/2 teaspoon of freshly ground black pepper.

Finely dice 1/2 red onion and add half of it to the fish, reserving the other half for later.

Mix everything together to ensure the fish is completely covered in the lime juice and onion.

Cover the bowl with plastic wrap and place it in the fridge to marinate for about 30 minutes to 1 hour, or until the fish turns opaque and develops a slightly firm texture.

Peel and cut 1 cucumber in half, then remove the seeds with a spoon and dice it.

Transfer the diced cucumber into a large bowl.

Peel and slice the flesh off 1 mango, then dice it and add it to the bowl.

Dice 2 ripe tomatoes and add them to the bowl.

Add the reserved diced red onion and 1/2 bunch of chopped cilantro to the bowl.

After 30-60 minutes, strain the fish to regulate the juiciness, but do not discard the juice.

Add the strained fish to the large bowl with the diced vegetables and fruits.

Add half of the lime juice from the marinated fish to the bowl and mix everything together.

Season with salt and a touch of ground black pepper to taste.

Mash 2 avocados with 1 tablespoon of lime juice and salt to taste, leaving it a little chunky.

Spread the mashed avocado onto tostadas and spoon the ceviche mixture on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens