Fish Ceviche (Ceviche de Pescado)

This is a sponsored post in partnership with Kroger.

This fish is delish. Fish Ceviche is the perfect warm weather food. You never feel heavy after you eat it. It’s full of all my favorite Mexican flavors. On top of that, it’s cheap and easy to make. Talk about a great way to celebrate Cinco de Mayo. Winner! No chicken dinner, and it’ll help you stay thinner.

Fish ceviche is easier than shrimp ceviche. Cleaning raw shrimp takes time. With fish ceviche, you can even use frozen fish. SAY WHAT?! Mushy defrosted fish actually comes in hand when you’re chopping it up into tiny pieces.

Then you add tons of yummy lime to mask the frozen fish flavor. The acid from the lime “cooks” the fish. Put it in the fridge. Overnight is best, but no less than 4 hours. It needs time to absorb the lime. You know it’s ready when the fish has changed color.

I was inspired to make Fish Ceviche after a recent visit to Ralphs. Love their fresh produce section. I know many people think Mexican food is all about fried food and cheese. When I think of Mexican food, fresh is best. I have a tía in Mexico who doesn’t even have a refrigerator. She buys everything that day.

Look at these beauties that I picked up at Ralphs. I could eat them just by themselves with a salt shaker! But no… I diced them and added them to my Fish Ceviche.

This dish does not take any THYME, but it does take TIME. You can’t hurry good Fish Ceviche. I usually make this days ahead when I’m chopping up the other ingredients. Don’t do double the work. Chop once. Serve with some saltine crackers or tostada and your favorite hot sauce. Hope you enjoy!

2 lbs white fish (such as tilapia), cut into ½ inch pieces.

1 cup fresh lime juice (about 8 limes)

1/2 red onion, finely diced

1 tomato, diced

1 serrano chili, finely diced

1 bunch cilantro, chopped

Saltine crackers (optional)

Tostadas (optional)

Wash the fish.

Pat dry.

Chop into ½ inch pieces.

In plastic or glass container, add the fish and lime juice.

Cover and refrigerator for 4 hours, overnight is best.

Add onion, tomato, chili.

Mix well.

Cover again and refrigerate for another hour.

When ready to serve, add the cilantro and salt.

Mix well.

Serve with saltine crackers or tostadas.

Enjoy!

This recipe was made in collaboration with Kroger/Fry’s Grocery Store. I’m very selective with whom I partner up with as I don’t want to overwhelm my readers with products & sponsorships. Therefore, if you see a company or product I’m working with, it’s because they rock! They help this little blog of mine keep producing delish recipes and showing you the things I love.