Tagged:  ceviche

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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

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Prep time: 10 to 15 minutes
Serves: 4 to 6

I first had tuna ceviche at a seafood restaurant in Tijuana, Baja California, Mexico. It reminded me of tuna tartare or tuna poke. Here’s my take on this Japanese-inspired, Mexican food.

INGREDIENTS:
Two 6 to 8-ounce sushi-grade tuna filets, cut into 1/2-inch cubes (available at a Japanese supermarket or seafood section of any supermarket)
Juice of 1 to 2 limes
1/2 teaspoon Dijon mustard
2 to 3 tablespoons extra-virgin olive oil
1/2 to 1 teaspoon chopped jalapeno pepper
1/2 red onion, peeled and chopped into 1/4-inch pieces
1/2 cup finely-chopped carrot
1/2 cup finely-chopped cilantro
1/2 teaspoon salt
ground black pepper, to taste
1 package corn tostadas

DIRECTIONS:
1. In a large glass or porcelain bowl, combine the tuna, juice from one lime, Dijon mustard, olive oil, 1/2 teaspoon jalapeño pepper, red onion, carrot, cilantro, salt and ground black pepper.

2. Toss all ingredients together; taste.

3. If more lime juice, jalapeño and/or salt are needed, add a little more; taste once more.

4. If needed, adjust seasonings again.

5. Serve the tuna ceviche immediately on corn tostadas.

6. The tuna ceviche can be made a few hours ahead on the same day, covered and refrigerated.
Text & Photograph ©2025 Nancy DeLucia Real

After the holidays, I’m preparing delicious, guilt-free foods.

This ceviche recipe is from Mexico. The fish is marinated in lime juice. Just add carrots, cilantro, onion, olive oil … it’s fantastic! You can serve ceviche on tostadas as a starter. Alternatively, these tostadas are perfect for a light lunch or dinner.

Active prep time: 15 minutes
Inactive prep time: 1 hour (fish & lime juice marinate in refrigerator)
Serves: 4 to 6

Ingredients:
1 pound fresh cod or halibut fillets
Juice from 12 to 14 limes
1/2 cup chopped, red onion
1 carrot, peeled and finely shredded
1/3 cup finely-chopped cilantro (coriander)
1/2 to 1 teaspoon chopped, fresh jalapeño pepper
2 to 3 tablespoons extra virgin olive oil
salt and ground black pepper, to taste
12 corn tostada shells

Directions:
1. Rinse the fish fillets under cold water and pat them dry with paper towels.

2. Place the fillets in a 3-quart glass or porcelain bowl.

3. Using shears, make continuous cuts into the fillets until 1/2-inch pieces have formed.

4. Pour the lime juice over the fish pieces; cover bowl with plastic wrap and place it in the refrigerator.

5. Leave the fish and lime juice to marinate in refrigerator for 1 hour.

6. Meanwhile, place the chopped onion in a glass or porcelain bowl and cover it with cold water; set aside.

7. After one hour, transfer the bowl with the fish to a counter near a sink.

8. Wearing cooks’ rubber or plastic gloves, grab a handful of fish and squeeze out the excess lime juice over a sink.

9. Place the squeezed fish pieces in a clean glass or porcelain bowl.

10. Continue this process until all the fish has been drained of excess lime juice.

11. Rinse the gloves and, using the same squeezing process, repeat this technique with the onion.

12. Add the squeezed onion pieces to the fish ceviche in bowl.

13. Stir in the carrot, cilantro, jalapeño, olive oil, salt and pepper.

14. Place 3 tablespoons ceviche on a corn tostada shell. Repeat this procedure on remaining tostada shells. Serve immediately.
Wine pairing: Chilled Chardonnay, Pinot Grigio or Sauvignon Blanc
Text and Photograph ©2016 Nancy DeLucia Real