Ceviche Mexicano Recipe

Ingredients:

• 1 lb fresh, high-quality fish fillets (such as snapper, sea bass, or tilapia), cut into small cubes
• 1 cup fresh lime juice (about 8-10 limes)
• 1/2 cup red onion, finely chopped
• 1 cup tomatoes, seeded and diced
• 1 jalapeño, seeded and finely chopped
• 1/2 cup cilantro, chopped
• 1 avocado, diced
• Salt and pepper to taste
• Tortilla chips or tostadas, for serving

Directions:

1. Marinate the Fish: Place the cubed fish in a glass bowl and pour the lime juice over it, ensuring the fish is completely covered. The acidity of the lime juice will "cook" the fish. Cover and refrigerate for about 2-4 hours, until the fish looks opaque and cooked.

2. Prepare the Vegetables: In another bowl, mix the red onion, tomatoes, jalapeño, and cilantro. Season with salt and pepper to taste. Refrigerate this mixture as well while the fish is marinating.

3. Combine and Serve: Once the fish is "cooked," mix it with the prepared vegetables. Gently fold in the diced avocado. Adjust the seasoning if necessary. Serve immediately with tortilla chips or tostadas.

Serving Suggestions:

Enjoy your Ceviche Mexicano chilled, accompanied by a side of crunchy tortilla chips or on top of tostadas for a delightful crunch. Pair it with a cold beer or a refreshing margarita for the ultimate Mexican culinary experience.