CEVICHE A LA MEXICANA - Bright, Bold, and Unapologetically Delicious

ceviche on a tostada

CEVICHE A LA MEXICANA - Authentic Mexican Ceviche Recipe with Halibut

Introduction

Ceviche is one of those dishes you literally have to pull me away from. Bright, spicy, and oh-so-satisfying—it's everything good about fresh seafood in one bite. You'll see dishes labeled "a la Mexicana" all over Mexico, signaling a dish that proudly includes tomato, white onion, and jalapeño (or serrano chile), the colors of the Mexican flag.

This ceviche is your classic entry point, found everywhere from coastal towns to bustling mercados. My family in Jalisco traditionally makes theirs with pescado molido (minced fish), giving it rustic vibes and deep nostalgia. But trust me—small cubes of fish create a beautifully tender texture, taking this simple dish next-level.

Why It Works

🌊 Quick lime marinade gently "cooks" fish for ideal texture
🍅 Tomato, onion, serrano deliver vibrant freshness
✨ Optional MSG for boosted umami and depth

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Ingredients

For the Ceviche:

• 455g halibut filet, boneless, skinless, 10mm cubes (1 lb)

• 12g kosher salt, divided, plus extra as needed

• 5g sugar, plus extra as needed

• 200g fresh lime juice (from about 4 limes)

• 50g white onion, small dice (¼ onion)

• 225g Roma tomatoes, cored, small dice (2 tomatoes)

• 20g serrano chile, stemmed, small dice (2 chiles)

• 15g cilantro, leaves and stems, chiffonade

• Fresh cracked black pepper, to taste

• MSG, optional

To Serve:

• Tostadas, as needed

• 1 avocado, thinly sliced

• Salsa macha, as needed

• Salsa Huichol or your favorite hot sauce

Instructions

1️⃣ Chill & Marinade

Combine fish cubes, 6g salt, and sugar in a bowl set over ice; gently mix to coat evenly. Stir in lime juice and diced onion. Chill in fridge for 10 minutes.

2️⃣ Add Freshness

After 10 minutes, gently fold in diced tomatoes, serranos, cilantro, and remaining 6g salt. Return to fridge until fish is opaque and tender, about 30 minutes.

Note: Adjust marination to your texture preference. Shorter = poke-like; longer than 30 mins risks chalkiness.

3️⃣ Adjust & Serve

Before serving, taste and tweak seasoning (salt/sugar) depending on lime and chile intensity.

4️⃣ Compose Your Tostadas:

• Fan avocado slices (about 40g) on each tostada.

• Using a perforated spoon, evenly distribute ceviche onto tostadas, draining excess liquid.

• Drizzle generously with salsa macha and salsa Huichol. Serve immediately.

Alternate Plating:

• Arrange ceviche on a rimmed serving plate.

• Top with avocado slices, salsa macha drizzle, extra onion, and cilantro garnish.

• Serve alongside tostadas.

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Tools I Used

• Masienda Molcajete

• Perforated serving spoon

• Mixing bowls

Tips & Tricks

• 🐟 Swap halibut for fresh snapper, cod, or shrimp

• 🥒 Add cucumber or clamato for coctél-style ceviche

• ❄️ Chill serving plates for extra-refreshing bites

Make It & Show Me

Show off your ceviche creation and tag me @goatboyintl on Instagram or TikTok - I’m always hyped to see your spin! Salud!