Mexican Ceviche Recipe #8899
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.
by Bergy
½ day | 20 min prep
SERVES 4 -6
- 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)
- 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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