Mexican Ceviche

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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 & fishor 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 to gether. In Mexico when they make this they often add Sea water

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Ingredients [?]

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


  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, Avacado 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 Avacado and sliced black Olives.