Mexican Ceviche Recipe
Photo Courtesy of Allrecipes.com
Serves 6
Ingredients:
2 pounds of shrimp
½ pound of white fish – sea bass fillet for example (dice into ½ inch cube)
3 large limes
1 small lemon
1 medium diced fresh tomato
½ small white onion, finely chopped
½ small green sweet pepper, chopped in cubes
½ jalapeño pepper, chopped in cubes
½ buch of fresh chopped parsley or chopped cilantro
1 teaspoon of olive oil
salt and pepper to taste
lettuce leaves (to line serving bowls)
avocado cut in slices (optional)
corn chips (optional)
Preparation:
In a large bowl, gently mix the shrimp and fish with the lime juice and lemon juice and put it in the fridge for 1 hour or until shrimp and fish are opaque (this step cooks the shrimp and fish).
In another bowl mix the tomato, onion, sweet pepper, jalapeño, cilantro/parsley, olive oil, salt and pepper.
Mix all ingredients; cover the bowl and chill ceviche in the refrigerator until ready to serve.
Serve the ceviche on top of lettuce leaves, garnish with avocado slices and corn chips. Voila, you’re done and your friends are impressed. Not bad…
13 comments
YUM!!!!
THIS IS PROBABLY ONE OF THE BEST RECIPE FOR CEVICHE AND EASY TO MAKE.
This is a great dish. I added capers and scallops and it was excellent.
This was amazing and delicious. My husband said it was as good or better than the best ceviche he’s ever eaten at a restaurant. I substituted a half red bell pepper for the sweet green pepper. I also used a whole pound of fish but only one pound of shrimp. Simply wonderful!
Wow, thanks Michelle. Glad you liked it!
Has anyone ever tried using a red fish like salmon instead of white fish before? I use a recipe just like this one, but substitute salmon instead… i get rave reviews for it. However, was curious how crazy that is..
This recipe was fantastic! My husband is Mexican and I have never made anything mexican before- he loved it. He said this is the real deal. He said that when we have company I have to make this for everyone. Thank You So Much!
No problem, glad he liked it!!
This recipe tastes just like the ceviche I used to get in Pananma. I added a little garlic and used 1lb grouper and 1 lb shrimp. I also felt it needed a little more lime(about one more). The grouper seems to work well as it is a firm and mild white fish. I will use sea bass next time, thanks for recipe.
Thanks very much for this recipe! I used it as a base for my own creation and it worked out great. I used slightly bigger portions for a larger batch.
I used 1½ pounds of shrimp and talapia each, 5 limes, 3 lemons, 3 tomatoes and one of everything else instead of ½’s. I also added raw corn, red and yellow peppers, garlic, cucumber and 1 tbsp. of olive oil.
I ended up with 6 Pints / 30 dL which comes out to about 8-12 servings depending on serving size. Thanks again!
How long can you keep it in the fridge? If I make a big batch to eat this week, how many days lunch can I get out of it?
thanks,
Add one guacamole (cubed or crushed) and it would be the exact same receipe I had at restaurants and wharfside eateries at Puerto Penasco Mexico.
Just made a variation of this recipe with fresh alaskan halibut up here in seattle and it was ridiculous! A local farm has all kinds of peppers you don’t see in a grocery store so we used cayennes, super chilies, ancho and a new sweet I’d never seen, plus red onion which added color and a subtle sweetness. So bomb!!!
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