Appetizer: Mexico – Baja California – Ceviche de Pescado Estilo Baja

Serving Size: 4

Approximate Time

Prep 15 min

Cook 0 min

Additional 35 min

Total 45 min

Ingredients

- 1 lb (450 g) fresh white fish fillets (corvina, sea bass, or rockfish), skinless and boneless, cut into 1/2-inch (1.2 cm) cubes
- 1 cup (240 ml) fresh lime juice (about 8–10 limes)
- 1/2 cup (120 ml) fresh lemon juice (about 3 lemons) — optional to balance acidity
- 2 medium Roma tomatoes, seeded and diced, about 1 1/2 cups (225 g)
- 1/2 medium red onion, very thinly sliced and rinsed under cold water, about 1/2 cup (70 g)
- 1/2 cup (15 g) fresh cilantro leaves, roughly chopped
- 1 serrano or jalapeño pepper, seeded and finely chopped (omit seeds for milder), about 1 tbsp (6 g)
- 1 medium avocado, ripe but firm, diced, about 7 oz (200 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 ml) extra-virgin olive oil (optional)
- 12 small tostadas or 2 cups (about 150 g) tortilla chips for serving

Instructions

Short Description:
A bright, fresh ceviche made with local white fish marinated in lime juice and tossed with diced tomatoes, red onion, cilantro, and avocado for a crisp Baja California starter. Served chilled on tostadas or with tortilla chips.

Regional Notes:
This Baja-style ceviche emphasizes very fresh local white fish (corvina, sea bass, or rockfish) and uses ripe tomatoes and cilantro for a cleaner, less spicy profile than some southern Mexican variants. Avocado is commonly added in Baja for creaminess, and the fish is briefly "cooked" in citrus rather than heavily spiced or stewed.

1. Pat the fish cubes dry with paper towels and place them in a nonreactive bowl (glass or stainless steel).
2. Pour the lime juice (and lemon juice if using) over the fish, ensuring the pieces are submerged. Sprinkle 1/2 tsp (2.5 g) salt over the fish and gently stir to coat.
3. Cover and refrigerate for 20–45 minutes, stirring once after 10–15 minutes. The fish is ready when it becomes opaque and firm to the touch; larger cubes may need up to 60 minutes. (If unsure about raw fish safety, use sushi‑grade fish or follow recommended freezing guidelines before use.)
4. While the fish is curing, drain any excess citrus from the bowl so the ceviche is not watery; leave a little citrus for flavor (about 1–2 tbsp / 15–30 ml).
5. Add the diced tomatoes, rinsed red onion, chopped cilantro, and chopped serrano/jalapeño to the fish. Gently fold to combine.
6. Season with the remaining 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) black pepper. Stir in 1 tbsp (15 ml) olive oil if using.
7. Just before serving, fold in the diced avocado carefully to avoid mashing. Adjust salt and pepper to taste.
8. Serve chilled in small bowls or on tostadas, with tortilla chips on the side. Ceviche is best eaten the same day; refrigerate leftovers and consume within 24 hours.