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Nutrition Facts
Serving Size 1 (340g) Recipe makes 4 servings The following items or measurements are not included below: 1/4 teaspoon pepper
Calories 215
Calories from Fat 33		(15%)
Amount Per Serving		%DV
	Total Fat 3.8g	5%
	Saturated Fat 0.5g	2%
	Monounsaturated Fat 1.2g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 46mg		15%
Sodium 232mg		9%
Potassium 984mg		28%
Total Carbohydrate 15.6g		5%
	Dietary Fiber 4.2g	16%
	Sugars 4.8g
Protein 32.0g		64%
detailed view... how is this calculated?

Menus using this recipe:

Mexican Cocktail Party

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Bergy

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Sweetiebarbara

VIVA! el CINCO DE MAYO!!

~Rita~

June 21-June 25

Jaudon

Mexican Ceviche

Recipe #8899 | ½ day | 20 min prep | add private note

⁽³⁴⁾ RATE IT NOW Print Recipe

By: Bergy
May 2, 2001

This dish is a regular served on the beaches of Mexico. Serve it as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. My friends all love it. I often use shrimp & fish or shrimp & scallops - when I do this I do not marinate the shrimp as the shrimp tend to get tough . I steam the shrimp and add them a few hours before serving as I mix all the ingredients together. In Mexico when they make this they often add sea water (not recommened). If you are using frozen fish choose a firm fleshed one and make sure that if is fully thawed with as much moisture as possible removed.

SERVES 4 -6 (change servings and units)

Ingredients

1 lb halibut fillet or sea bass fillet or red snapper fillet (or use a mixture of fish and shrimp)
5-6 limes (Enough Juice to cover fish)
1 cup diced fresh tomato
1 green pepper, sweet, chopped
4 tablespoons chopped parsley or chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
2 jalapeno peppers, chopped (or more to suit your taste)
2 tablespoons white vinegar
1 medium onion, finely chopped
2 tablespoons fresh cilantro, chopped
1 dash Tabasco sauce
lettuce leaf (to line serving bowls)
avocado (optional)
black olives, sliced (for garnish) (optional)

Directions

1
Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
2
Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
3
Stir often.
4
Pour off most of the lime juice (just leave it moist).
5
Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
6
Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
7
If you wish garnish with sliced avocado and sliced black olives.

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Featured Reviews for This Recipe

From: Chef #402191

On Nov 3, 2009

Wow! What a great recipe! When I have had it in Mexico, it always had both garlic and jalopenas, so I added 4 cloves of garlic and 1 jalopena finely diced. My guests had never heard of it and all asked for the recipe!

1 person found this review helpful

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From: Jill L. "Margaritta Lover"

On Jul 29, 2009

My husband fishes often. I am always looking for new "fish recipes". Soooo glad I decided to try this one. I used walleye in this recipe. Turned out great. I added two ingredients, per my personal taste. A tsp of cumin and a few cloves of fresh minced garlic. Very tasty. Thanks for posting. My mother in-law already asked for the recipe to take to a gathering she was going to.

2 people found this review helpful

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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!

16 people found this review helpful

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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.

15 people found this review helpful

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