Ceviche A La Mexicana

By Abigail Garcia

These hot and sunny days remember me of my childhood vacations, when my family and I used to spend the summer at Nayarit, Mexico. We would always eat seafood in many ways, but the best was always the ceviche! It’s a no fuss, no cook meal which is perfect for hot days. All you have to do is let the lemon and lime juices “cook” the seafood and that’s it. Summer feels like easy and fresh food, so I hope you enjoy this recipe as much as I do. Feel free to prepare it with your favorite seafood!

Cook Time: 30 minutes

Preparation Time: 10 minutes

Yields 6 servings


  • 1 pound of fresh white-fleshed skinless fish such as flounder, sole or corvine, cut into ½ inch cubes
  • 1 teaspoon of sea salt
  • 1/2 cup fresh lime juice
  • 1/2 cup fresh lemon juice
  • 1/4 cup finely chopped red onion
  • 1/3 cup corn kernels
  • 1/2 cup diced Hass avocado
  • 1/4 cup finely chopped parsley
  • 1/4 cup finely chopped cilantro
  • 1 chile serrano, seeded and finely chopped
  • salt and pepper to taste
  • A drizzle of olive oil (optional)
  • Tostadas or tortilla chips (we prefer tostadas, of course)


  1. Season the fish with sea salt. Mix the lemon and lime juices and soak the fish and the onion. Refrigerate for 30 min, tossing occasionally, until the edges start to get opaque.
  2. Add the avocado, corn kernels, chilli, parsley and cilantro, and mix carefully. Season with salt and pepper and some olive oil if you want.
  3. Serve over tostadas, with tortilla chips or as tacos. Serve and enjoy!

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