Mexican Ceviche Recipe

Mexican Ceviche 


5 -6 limes (Enough Juice to cover fish)

1 cup diced fresh tomato

1 green pepper , sweet, chopped

1 lb halibut fillets (or use a mixture of fish and shrimp) or 1 lb sea bass fillets (or use a mixture of fish and shrimp) or 1 lb red snapper fillet (or use a mixture of fish and shrimp)

1/4 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon oregano

4 tablespoons chopped parsley or 4 tablespoons chopped cilantro

2 tablespoons white vinegar

1 medium onion , finely chopped

2 tablespoons fresh cilantro , chopped

2 jalapeno peppers , chopped (or more to suit your taste)

avocado (optional)

black olives , sliced (for garnish) (optional)

1 dash Tabasco sauce

lettuce leaf (to line serving bowls)


Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp). Marinate fish in the lime juice in the fridge overnight (this step cooks the fish). Stir often. Pour off most of the lime juice (just leave it moist). Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate. Toss well and arrange in individual serving bowls that are lined with the lettuce leaves. If you wish garnish with sliced avocado and sliced black olives.

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