Citrus Ceviche


Citrus Ceviche

Course Fish
Cuisine Mexican


  • 1 lb raw firm white fish - Examples: tilapia cod, haddock, etc.
  • 1/2 cup lime juice
  • 1/2 cup lemon juice
  • 1/2 cup sweet onion finely diced
  • 1/2 cup Roma tomatoes finely diced
  • 1 jalapeno pepper seeds removed, minced
  • 1 tsp sea salt
  • 1 tsp dried oregano flakes
  • 1/2 tsp cumin
  • 2 Tbsp olive oil
  • 1 ripe avocado diced
  • 1/2 cup chopped fresh cilantro


  • Cut the raw fish up into small (1/2 inch) cubes and put in a large glass bowl or baking dish.
  • Add to the fish the next 8 ingredients; toss gently to combine, then cover with plastic wrap and refrigerate for about 4 to 6 hours.
  • Remove and add the olive oil, avocado, and cilantro; toss and serve immediately with crackers, tortilla chips, on greens, or as a condiment or side dish.
  • The citrus 'cooks' the fish, similar to pickling but without a vinegar taste, so you are not actually eating raw fish.