Ceviche de Pescado- Mexican Fish Ceviche

Ceviche de Pescado- Mexican Fish Ceviche

Ceviche de Pescado is fish cooked in lime juice and mixed with fresh tomatoes, cucumbers, onions, cilantro, and jalapeno.

Author Renee Fuentes


  • 1 lb Semi-firm White Fish Tilapia, Sea Bass, or Cod
  • 1/2 Cup Lime Juice fresh squeezed
  • 2 Roma tomatoes diced small
  • 1 Cucumber diced small
  • 1/4 White onion finely chopped
  • 2 tbsp Cilantro rough chopped
  • 1 Jalapeno diced small and seeds removed for less spice
  • 1/4 tsp Salt taste and add more if needed
  • Sliced Avocado for serving


  1. Remove fish from refrigerator and cut into even chunks. There should be no bones or skin on the fish.
  2. Place fish in a glass dish with lime juice, cover, and refrigerate for at least 2 hours. The fish will cook in the lime juice.
  3. While the fish is cooking, chop tomatoes, cucumber, onion, and jalapeno into even dices. Rough chop cilantro.
  4. Remove fish, you can drain the lime juice, but we keep it in there. Add remaining ingredients, combine well and serve chilled with lettuce, chips, tostadas, and sliced avocado.