Try this flavorful Sinaloa-style ceviche recipe for a refreshing and tangy seafood dish. Made with fresh fish, lime juice, tomatoes, onions, cilantro, and jalapenos, this ceviche is a perfect appetizer or light meal option. The marinated fish is cooked by the acid in the lime juice, resulting in a tender and flavorful dish. Serve with tortilla chips or tostadas for a complete experience.
Ingredients
- 1 pound fresh white fish fillets (such as red snapper or grouper), cut into small pieces
- 1 cup freshly squeezed lime juice
- 1 cup chopped tomatoes
- 1 cup finely chopped white onions
- 1/2 cup chopped fresh cilantro
- 1 jalapeno pepper, seeded and finely chopped
- Salt and pepper to taste
- Tortilla chips or tostadas, for serving
Directions
- In a glass or ceramic bowl, combine the fish and lime juice. Make sure the fish is completely submerged in the juice. Cover and refrigerate for at least 2 hours or until the fish is opaque.
- Drain the lime juice from the fish and discard. Add the tomatoes, onions, cilantro, and jalapeno to the fish. Season with salt and pepper to taste.
- Mix everything together gently until well combined. Adjust the seasoning if needed.
- Cover the ceviche and refrigerate for another 30 minutes to allow the flavors to meld together.
- Serve the ceviche chilled with tortilla chips or tostadas. Enjoy!
