Sinaloa-Style Fish Ceviche
Fresh and vibrant white fish ceviche, cured in lime juice with a Sinaloa touch, served with crispy tostadas.
35 min2 servingsEasyMexican
350kcal / serving
34.7 gprotein
38.4 gcarbs
7.7 gfat
Ingredients
- 300 grams Fresh white fish fillet (tilapia, sea bass, or similar), skinless and boneless
- 200 ml Fresh lime juice
- ½ piece Red onion
- 2 pieces Tomato
- 1 piece Cucumber
- ¼ bunch Fresh cilantro
- 1 piece Serrano chile
- Salt, to taste
- Freshly ground black pepper, to taste
- 4 pieces Corn tostadas
Directions
- Cut the white fish into 1 cm cubes and place them in a glass bowl. Cover completely with fresh lime juice and refrigerate for 20-25 minutes, until the fish is opaque.
- Finely chop half a red onion, 2 seeded tomatoes, 1 seeded cucumber, and 1 serrano chile (or to taste). Finely chop a quarter bunch of cilantro.
- Drain the excess lime juice from the marinated fish. Add the chopped onion, tomato, cucumber, serrano chile, and cilantro to the bowl.
- Season with salt and black pepper to taste. Gently mix all ingredients.
- Serve the ceviche with corn tostadas.
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