Fabiola here, bringing you another taste of authentic Mexico right to your home in Ireland! As the days get longer and the sun shines brighter, there’s one dish that perfectly captures the essence of summer: Ceviche. It’s light, refreshing, vibrant, and packed with incredible flavour – truly a summer dream!

Ceviche is a beloved dish across Latin America, with many countries claiming it as their own, most notably Peru, where it’s considered the national dish. While the core concept of “cooking” seafood in tangy citrus juice remains, each region adds its unique twist. Peruvian ceviche often keeps things simple with fish, red onion, and aji peppers. Mexican ceviche, however, is a fiesta of fresh vegetables! We love to load ours with juicy tomatoes, crisp cucumber, zesty cilantro, spicy jalapeño, creamy avocado, and aromatic garlic, creating a delightful texture and flavour explosion.

The magic of ceviche lies in its preparation: no heat required! The acidity from the lime and lemon juice “cooks” the raw fish or shrimp, firming it up and infusing it with bright, zesty notes. It’s a testament to the ingenious culinary traditions that have been passed down through generations.

Ready to cool down and tantalize your taste buds with this incredible summer dish? Let’s make some authentic Mexican Ceviche!

Homemade Mexican Ceviche Recipe

This recipe is incredibly fresh and perfect for a light lunch, a starter, or a vibrant side dish at your next summer gathering.

Yields: 4 servings
Prep time: 20 minutes
Marinating time: 20-30 minutes (or until shrimp is opaque)

Ingredients:

• 450g (1 lb) raw shrimp, peeled, deveined, and diced into 1/2-inch pieces (or firm white fish like cod or snapper)
• 1/2 red onion, thinly sliced
• 2 cloves garlic, minced
• 1-2 jalapeños, seeded and minced (adjust to your spice preference)
• 1/2 cup fresh lime juice (about 3-4 limes)
• 1/4 cup fresh lemon juice (about 1-2 lemons)
• 1 large tomato, diced
• 1/2 cucumber, peeled, seeded, and diced
• 1/2 cup fresh cilantro, chopped
• 1 ripe avocado, diced
• Salt to taste
• Freshly ground black pepper to taste
• To serve: Tostadas or tortilla chips (available on MexicanThings.ie)

Instructions:

1. Marinate the Seafood: In a medium glass or non-reactive bowl, combine the diced shrimp (or fish), thinly sliced red onion, minced garlic, and minced jalapeño. Pour the fresh lime juice and lemon juice over the mixture, ensuring the seafood is fully submerged.
2. “Cook” the Seafood: Stir gently to combine. Cover the bowl and refrigerate for 20-30 minutes. The shrimp will turn opaque and pink (or the fish will become firm and opaque) as the citrus acid “cooks” it. Do not over-marinate, as it can make the seafood tough.
3. Add Vegetables: Once the seafood is “cooked,” drain about half of the citrus juice from the bowl (you can keep more if you prefer a juicier ceviche). Add the diced tomato, diced cucumber, and chopped cilantro to the bowl.
4. Season and Finish: Gently fold in the diced avocado. Season generously with salt and freshly ground black pepper to taste. Mix well.
5. Serve: Serve your fresh Mexican Ceviche immediately with crispy tostadas or tortilla chips. Enjoy the explosion of fresh, tangy, and savoury flavours!

I hope this vibrant Ceviche recipe becomes a new summer favourite in your home! It’s the perfect dish to enjoy on a warm day, and it truly brings the authentic taste of Mexico to your table.

Remember, for all your essential Mexican ingredients, from dried chiles to authentic corn tortillas, visit us at MexicanThings.ie!

¡Buen provecho!

Warmly,
Fabiola
MexicanThings.ie