How to make Mexican Green Fish Ceviche

fresh fish

🥗Healthier: tofu

💰Cheaper: canned fish

Tofu offers a plant-based option, while canned fish is more affordable.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is budget-friendly.

Start by preparing your ingredients, ensuring your hands are clean and your apron is on.

Juice organic lemons until you have about 1 cup of lemon juice, reserving it for later.

Slice the tilapia fish into very thin pieces, ensuring they are uniform in size for even cooking in the lemon juice.

Transfer the sliced tilapia to a plate and pour the lemon juice over it, ensuring the fish is completely soaked.

Season the fish with himalaya salt, black pepper, and mexican oregano, mixing well to combine.

Cover the fish with plastic wrap and refrigerate for 45 minutes to allow it to 'cook' in the lemon juice.

While the fish is marinating, rinse and prepare the vegetables: peel the cucumber and remove the seeds to reduce liquid in the ceviche.

Slice the white onion very thinly and pull apart the slices to prepare it for mixing.

Cube the tomatillos to match the size of the fish pieces for even incorporation.

Dice the cilantro finely and set aside.

After 45 minutes, check the fish; it should be opaque and no longer pink. Add all the prepared vegetables to the fish mixture, including the serrano chilies.

Mix everything together gently, ensuring all the vegetables are coated in the lemon juice and spices.

Slice the avocado and add it on top of the ceviche, mixing it in gently to combine.

Optionally, add green habanero salsa to taste for extra flavor and heat.

Serve the ceviche with homemade crispy tostadas.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary