Classic Mexican Ceviche

All products listed can be purchased at our Junior’s Supermarket stores.


  • 1-pound fresh white fish (tilapia, snapper, or similar), diced
  • 1 cup fresh lime juice
  • 1 cup diced tomatoes
  • 1/2 cup finely chopped red onion
  • 1/2 cup chopped fresh cilantro
  • 1 jalapeño, seeds removed and finely chopped
  • 1 cucumber, peeled and diced
  • Salt and pepper to taste
  • Salt and pepper to taste

  • In a glass bowl, combine the diced fish and lime juice. Ensure the fish is fully submerged. Cover and refrigerate for at least 30 minutes, allowing the lime juice to “cook” the fish.
  • Drain excess lime juice from the fish.
  • Add diced tomatoes, red onion, cilantro, jalapeño, and cucumber to the fish. Mix gently.
  • Season with salt and pepper to taste. Let the ceviche marinate in the refrigerator for an additional 15-20 minutes.
  • Serve chilled, garnished with additional cilantro, with tortilla chips on the side.

Brief History of Ceviche

Ceviche, a popular dish in Mexico and many Latin American countries, traces its roots to the coastal regions. The method of “cooking” raw fish or seafood in citrus juice, usually lime or lemon, is believed to have originated with the indigenous people of the Andes. Over time, this preparation method spread throughout the coastal regions of Latin America, each region adding its unique twist. Mexican ceviche typically features fresh fish or seafood mixed with vibrant ingredients for a refreshing and zesty dish.

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