34 Reviews of Mexican Ceviche

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.

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: Muffin Goddess

On Aug 26, 2006

I've been meaning to try ceviche for quite some time now, but never got around to it until DH made a specific request for it a few days ago (he's too funny, always happily surprised when he wishes out loud for something authentic from home and I whip out a Zaar recipe and grant his wish). Wow, was I missing out! This was soooo good! I went to the grocery store for fish and scallops, and they were out of red snapper and sea bass (the halibut was just too expensive), so the fish guy suggested salmon instead. The only ingredient that I didn't have was the green pepper, but that was okay, I just added an extra jalapeno to make up for it (I was worried that it would be too spicy for me, but I actually had to add extra hot sauce before serving). DH said the loads of lime juice counteracts the spiciness of the peppers, as he poured on the extra hot sauce before eating, lol. For extra color, I used red onion. Very attractive and fresh-looking dish. DH wanted this on tostada shells, so I didn't bother with the lettuce. Next time I make this, I think I'm going to add more scallops — I think it was a 2 to 1 ratio of salmon to scallops this time, and I was wishing for more scallops (I REALLY like scallops). This is definitely going to be a repeater in my house! Thanks for posting!

From: Cecilie

On Aug 5, 2007

This is really good. I make this dish all the time, but instead of fish I use Crab and I also put onions, cucumbers and omit the vinegar. My husband is from Mexico and since he's in the states, he doesn't get to eat real mexican food (he hates taco bell) so he loves when I make this.

From: Chef #864391

On Jun 17, 2008

LOVE IT! Went to Rex's Seafood on Lovers (Dallas,TX) and they helped with the portions and how to cut fish. Just one word of advise, use plastic gloves when cutting the jalapenos. For three days I could not touch my eyes for fear of burning them. I marinated the fish overnight, but did not turn until the next day. It took a little longer doing it this way, but got enough sleep.

From: Sooz Cooks

On Jun 16, 2008

Like another reviewer my fish was very mushy (wet inside Kristi said) but the flavor was very good and everyone liked it. We did have a lot leftover though so I think I wil try to make this again with scallops and shrimp and re-rate the recipe.

From: Chef #517609

On Jul 26, 2007

I served this as a salad mounded on top of small cripy salted tostadas...A HUGE HIT with everyone at the party. Great recipe for a crowd and any "do ahead" recipe helps make the party less hectic! It tasted fresh, light and only slightly citrus (not over powering as one might expect from all the lime juice). Avocado is a must...not optional!

From: Chef Pachuco

On Dec 30, 2007

I thought that it was a good recipe for a novice. Something that may be a good idea to try is to instead serve on tostadas, with or without mayonesa(Mexican mayonese with lime juice added). I know it may sound disgusting, but it tastes great. Also, add one finely chopped clove of garlic, and a little cumin and a pinch of Mexican oregano(has a better/bolder flavor than Italian or Greek Oregano).

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.