Yucatan-Style Ceviche with Avocado

Southern Kitchen
Yucatan-Style Ceviche with Avocado

Serves: 4

Hands On Time: 20 minutes

Total Time: 50 minutes


12 ounces firm, white fish fillets (see note), cut into 1/2-inch pieces

1/2 red onion, finely diced

1 cup fresh lime juice

2 oranges, segmented

2 Roma tomatoes, seeded and diced

1 bunch cilantro, roughly chopped

1 avocado, halved, seeded, and diced

2 jalapeno peppers, seeded and minced

2 tablespoons extra-virgin olive oil

Kosher salt

Corn tostadas or tortilla chips, for serving


In a large bowl, combine the fish, onion and lime juice. Refrigerate for 30 minutes, then remove the fish and onion from the lime juice; discard the juice.

Stir in the oranges, tomatoes, cilantro, avocado, jalapeno and olive oil. Season to taste with salt and serve with the tostadas or chips.

About the recipe

Ceviche refers to fish that has been “cooked” by the acidity of the lime juice. No actual heat transfer takes place, but the acid denatures the proteins of the fish enough to mimic the texture of cooked fish.

You’ll want to find the freshest fish of the highest quality available; look for sashimi-grade fish. Bass, snapper, grouper and halibut are all great choices. This is not the time to cut corners with bottled citrus juices. Buy your own limes and juice them — the difference is very noticeable.