Spicy Mexican Ceviche

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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!

Spicy Mexican Ceviche Recipe with Tabasco and Lime

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.

Spicy Mexican Ceviche Recipe with Tabasco and Lime

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.

Spicy Mexican Ceviche
 
Prep time
Total time
 
Note that the prep time does not include chilling. Plan ahead for a super-easy party-friendly appetizer.
Author:
Serves: 4 to 6 appetizer servings
Ingredients
  • 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
Instructions
  1. 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.
  2. Stir in the tomato, cilantro, olive oil, and salt. Chill until ready to serve. Drain before serving, if desired.
  3. Garnish with avocado and serve with your favorite tortilla chips.

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

4 Comments

  1. Oddly, I have fresh sashimi in my fridge right now left over from yesterday’s lunch, which sounds horrible… I’m making this because it was either cook it or toss it. A little lime to “cook” the fish, some zesty spices, and this recipe was posted at the PERFECT time!

  2. I made shrimp ceviche and LOVE it! I don’t do tilapia (I won’t gross you out, but if you are curious, google tilapia growing conditions….) but shrimp is a great stand in.

    So easy, and yet I rarely make this!

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