Mexican Ceviche

From: mommyoffour

On May 20, 2009

WOW.....I could almost feel the ocean breeze while eating this. I have never made anything like this before and was a little leary what my family would think about it. I was concerned to nothing. They loved it as much as I.....so good. I plan on making this again when its time for an adult only party and impress my friends....god I love recipezaar for making me a great cook that can make so many things to impress my friends.....lol. thank you for sharing this recipe with us, I plan on repeating this for my family this summer as a lighter lunch.

From: The Happy Housewife

On Jan 11, 2009

Anyone who rated this less than 5 stars must have done something wrong. You have to use a FIRM fish, I used Chilean sea bass and patted it dry with a paper towel. I marinated it in a glass pyrex loaf dish, covered it with plastic wrap and set it in the fridge for 8 hours, stirring a few times. I drained it and added the rest of the ingredients (adding a bit more salt and using only 1 jalapeño for this 1st time) then served it in margarita glasses topped with chunks of avocado. It was a BIG hit, gone in literally minutes! I am Mexican-American so I KNOW MY CEVICHE. My in-laws are also missionaries in Guatemala. Whenever we visit the first thing we do is head to a cevicheria where they have several varieties of ceviches from different Latin countries. They often use shark; firm, white, boneless meat. I haven't been able to find it though. It's served in restaurants here (Houston) but it's 1.EXPENSIVE ($8 for 1/3 cup) and 2.they skimp on the fish. The Chilean sea bass was pricey ($20/lb.) but it was the only suggested fish I could find and is still cheaper than the restaurants. I'll try adding a bit more fish (or shrimp) next time, maybe another 1/4lb., but the flavor of this was excellent! Thank you, thank you Bergy!!!! P.S. I saw someone use salmon, I do NOT recommend this fish.

From: C in PA

On May 9, 2005

Absolutely fantastic! I used a lb of shrimp instead of the fish, and really simplified the recipe so as not to drown out the taste of the shrimp. I did not use the additional 2 tbsp cilantro listed at the end, nor the white vinegar. This was definitely that talk of the Cinco de Mayo party, and everyone commented on just how "fresh tasting" it was. This will definitely be a repeat!

From: ratherbeswimmin'

On May 2, 2003

This recipe is worth 10 million stars. My husband and I love seviche/ceviche and your recipe has us captivated. I used 5 large limes which provided plenty of juice. I used a mixture of red snapper and sea bass. Two jalapenos made it plenty hot. I served it on lettuce lined plates and it was a perfect supper for us. Bless you for sharing your recipe.