Last year I marveled at a chef demonstration when he so easily and quickly demonstrated homemade ceviche. Pathetically, I hadn’t realized that the seafood was “cooked” from the acidity of the citrus, nor that you could make it with anything other than shrimp (he used salmon)! This easy Mexican ceviche recipe goes a step further, using a cost-effective white fish, such as tilapia, and mixes things up with key lime juice!
The recipe and photo for this spicy Mexican ceviche were shared with us from the kitchens of Tabasco to dazzle for labor day parties, game night, and beyond. Ceviche is one of those naturally dairy-free recipes that is filled with flavor and a must-try for seafood fans.
Special Diet Notes: Spicy Mexican Ceviche
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free and optionally paleo.
- 1 pound fresh tilapia or other fresh, firm white fish, diced
- ½ cup fresh key lime juice (can sub regular lime juice)
- ½ cup chopped white onion
- 1 clove garlic, minced
- 2 teaspoons hot sauce, such as Tabasco Original Red Sauce (or to taste)
- 1 large Roma tomato, chopped
- ¼ cup chopped cilantro
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 avocado, diced
- Tortilla chips, for serving
- Place the fish, lime juice, onion, garlic and hot sauce in a bowl. Stir to thoroughly combine, cover and refrigerate for 4 to 6 hours.
- Stir in the tomato, cilantro, olive oil, and salt. Chill until ready to serve. Drain before serving, if desired.
- Garnish with avocado and serve with your favorite tortilla chips.