Ceviche de Pescado (Fish Ceviche)

One of the things I love the most about Mexican food is that simplicity of some of its dishes, like this lovely ceviche made with fish, tomato, onion, coriander and lime, simple ingredients, but when they are put together with a bit of seasoning, ufff! They like an explosion of amazing flavours.

My dad loved making ceviche and at home in Ensenada, we would make a big bowl to feed an army and we only needed an excuse to gather and make a cevichito and some nice cold beers!

As he would always say: the best things in life are simple and humble and a ceviche is just that! X

Makes 15 small tostadas


  • 350 gr fresh cod or monkfish
  • 4 limes
  • 2 medium tomatoes
  • 1 small white onion
  • 5 tbsp fresh chopped coriander
  • 1 fresh jalapeño (optional)
  • 1 tbsp mayonnaise
  • Salt to taste

To serve

  • 15 small tostadas
  • Slices of avocado
  • Spicy salsa


Chop the fish in small pieces, almost like mince fish.

Chop all the vegetables very well. Squeeze the juice of all the limes.

Add the juice to the fish and season with salt. Leave it on the side to rest for 5 min.

Than add the rest of the ingredients and mix. Don’t forget to add the mayonnaise. Leave to rest for further 5 more min.

Serve with on top of a tostada with slices of avocado and some spicy salsa.



Published by

Karla Zazueta

Mexican living in London

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