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Active prep time: 15 to 20 minutes
Serves: 4
Ceviche is very popular in Mexico and now globally. It’s made with fresh white fish (cod, halibut or sea bass) and usually served with tostadas. You can also enjoy ceviche as an added protein to a green salad at lunch or dinner. Buen provecho!
Ingredients:
1 pound (16 ounces) fresh cod, halibut or sea bass, cut into 3/4-inch pieces
Juice from 10 to 12 limes
1/2 of a medium red or yellow onion, finely-chopped
3 Roma tomatoes, cut in half, inner pulp discarded and cut into 1/4-inch pieces
6 sprigs fresh cilantro, stems discarded and leaves finely-chopped
1 Serrano chile, finely-chopped
4 tablespoons extra virgin olive oil
salt and ground black pepper, to taste
8 to 12 corn tostadas
Directions:
1. Place the cutup fish in a 4–quart glass or porcelain bowl.
2. Pour the lime juice onto the fish and mix with a spoon.
3. Cover the bowl tightly with plastic wrap and refrigerate for 2 to 3 hours.
4. After 2 to 3 hours, using cooks’ plastic gloves, grab enough fish to fit in your palm and drain and squeeze the excess lime juice out, discarding it.
5. Place the drained fish in another glass or porcelain bowl; continue this process with remaining fish.
6. When all the fish has been drained and placed in bowl, mix in all ingredients except for tostadas. Taste and adjust chile, salt and black pepper levels.
7. Serve immediately by spooning a thin layer onto one tostada per person. If guests would like more, then serve the ceviche tostadas as you go along. This will keep the tostadas crispy and not soggy with the weight of the ceviche.
8. Alternatively, do not serve immediately, but cover the bowl of ceviche with plastic wrap. Refrigerate for up to 6 hours if serving the same day. If not, ceviche makes good leftovers for up to one day after it has been prepared.
Text & Photograph ©2026 Nancy DeLucia Real
Nancy DeLucia Real is an art historian and chef. She has led culinary courses at the Italian Cultural Institute, The Getty Center and The Getty Villa and is a former member of the Culinary Historians of Southern California. Nancy's gastronomy training took place in the heart of Italy under the tutelage of her grandmother. She has taught international cuisine at Williams Sonoma and Sur la Table Stores. Nancy's art history & culinary courses are ongoing at various institutions. She also teaches private cooking classes. 
