Equipment
Ingredients
Main
- 910 g flounder, cut into 4cm pieces
- 120 ml lime juice
- 1 jalapeño, cored, seeded, and minced
- 24 g scallion, chopped
- 30 g cilantro, chopped
- 1 mango, peeled and diced
- 2 haas avocados, peeled and diced
- 2 g salt
- 1 g black pepper, freshly ground
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 215 kcal
- Protein
- 20 g
- Carbohydrates
- 12 g
- Fat
- 10 g
- Fiber
- 4 g
- Sugar
- 6 g
- Sodium
- 586 mg
- Saturated Fat
- 2 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 6 g
- Polyunsaturated Fat
- 2 g
- Cholesterol
- 68 mg
- Potassium
- 612 mg
- Calcium
- 48 mg
- Iron
- 0.7 mg
- Magnesium
- 48 mg
- Phosphorus
- 418 mg
- Zinc
- 0.9 mg
- Vitamin A
- 142 mcg
- Vitamin C
- 27 mg
- Vitamin D
- 4.3 mcg
- Vitamin E
- 2.4 mg
- Vitamin K
- 21 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 1.7 mcg
- Thiamin
- 0.09 mg
- Riboflavin
- 0.12 mg
- Niacin
- 2.8 mg
- Folate
- 68 mcg
- Water
- 217 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Cut the flounder into 4cm (1.5-inch) uniform pieces.
Place the fish in a non-reactive bowl and pour 90ml (juice of 3 limes) of lime juice over it. Stir once to coat.
Cover the bowl and refrigerate at 4°C (40°F) overnight or for at least 8 hours, stirring once to ensure even curing.
Using a slotted spoon, remove the fish from the bowl and drain thoroughly. Discard the used marinade liquid.
Transfer the fish to a shallow serving bowl and add the remaining 30ml (juice of 1 lime) of lime juice, jalapeño, scallions, and cilantro.
Gently fold the diced mango and avocado into the fish mixture to avoid breaking the fruit.
Season with salt and freshly ground pepper to taste. Serve immediately or chill for up to 30 minutes.
Chef's Notes
- Always use a non-reactive bowl (glass or ceramic) as the high acidity of the lime juice will react with aluminum or copper, imparting a metallic taste.
Storage
Refrigerator: 24 hours — Best consumed immediately; the acid will continue to break down the fish texture over time.
Troubleshooting
Fish is mushy or falling apart
Cause: The fish was marinated for too long, causing the acid to over-denature the proteins.
Fix: Cannot be fixed
Prevention: Do not exceed 24 hours of marination time.
Fish is still translucent or raw in the center
Cause: Insufficient marination time or not enough lime juice to cover the fish.
Fix: Return to the refrigerator with additional lime juice for 1-2 hours.
Prevention: Ensure fish is fully submerged and marinated for at least 8 hours.
Cultural Context
Ceviche, a dish of raw fish cured in citrus juices, has roots in ancient Peru, but has evolved and spread throughout Latin America. In Mexico, it's often prepared with a vibrant mix of fresh ingredients like mango and avocado, reflecting the country's rich culinary landscape and abundant tropical produce. It's a popular appetizer, especially in coastal regions, perfect for hot weather.
