Mexican Ceviche

  • Prep Time: 20 mins
  • Total Time: 8 hrs 20 mins
  • Servings: 4-6
  • About This Recipe

    “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 fish and make sure it is fully thawed with as much moisture as possible removed.”


  • 1lb halibut fillets (or use a mixture of fish and shrimp) or 1lb sea bass fillets (or use a mixture of fish and shrimp) or 1lbred snapper fillet( or use a mixture of fish and shrimp)
  • 5 -6limes( Enough Juice to cover fish)
  • 1cupdiced fresh tomato
  • 1green pepper, sweet, chopped
  • 4tablespoonschopped parsley or 4tablespoonschopped cilantro
  • 1/4 teaspoonsalt
  • 1/4 teaspoonpepper
  • 1/2 teaspoonoregano
  • 2jalapeno peppers, chopped( or more to suit your taste)
  • 2tablespoonswhite vinegar
  • 1mediumonion, finely chopped
  • 2tablespoonsfresh cilantro, chopped
  • 1dashTabasco sauce
  • lettuce leaf( to line serving bowls)
  • avocado(optional)
  • black olives, sliced( for garnish)(optional)
  • Directions

  • 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.
  • Reviews

  • “Out of this world!My wife and I really enjoyed this.We ate it with some baked corn chips, and both went back for seconds.We made it with half sea bass, and half halibut, and used fresh oregano.Yum!This is definitely something to repeat!”

  • “Here in Nova Scotia, we have shrimp on a regular basis….when I was first taught to make any Ceviche…you were to cover the shellfish with lime and leave is on for no longer than half an hour as longer could cause the shrimp to become tough and possibly ruining your dish.Any shellfish..shrimp, scallops, even clams, etc. can be “cooked” this way…super simple and delicious. AlLWAYS use lime not lemon juice.”

  • “Dee-lish!I used a Red Snapper, Shrimp and Bay Scallops combo, but instead of putting the jalapenos in the ceviche, I bought the whole canned jalapenos that come with carrots in the can. Halved and hollowed out the jalapenos and stuffed the them with the ceviche!WOW, it was good.Someone ate a carrot and started to cry, those babies are hotter than the jalapenos!
    TIP:For those of you who touch the jalapenos with your bare hands, wash wth Dawn dish detergent or scrub with lemon juice, either takes all the oil from the jalapenos off your skin.”

  • “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. “

  • “the fish only needs to cook for 45 minutes
    and don’t dare us juice
    squeeze the limes fresh yourself
    then check it out by making sure all the fish is hard
    if not add more lime
    then squueze all the lime out by rolling the fish into little balls
    then add the rest of the tomatoes onions etc
    but all the lime needs to out of the fish before mixing
    sorry bergy…”

  • “I first had ceviche at a friend’s BBQ last summer.I loved it, but forgot all about it until I came across this recipe.I’m really glad I did – that was really good.It wasn’t *quite* as good as I remembered it – thus 4 stars instead of 5, but I’m not sure what it was missing.In any case, this was really tasty, and I’ll definately be making it again.A few notes — I served it on the side of a marinated steak with brown rice.Although the rice was supposed to go with the steak, it was great with the ceviche as well.It really mellowed the flavors a bit.Also, for me, the prep time was a bit longer than 20 minutes.With all the chopping, plus de-skinning and dicing the fish, and juicing the limes, I’d say it was closer to 35 minutes.But well worth it – this was great!”

  • “Excellent!I added Red Onions and Garlic to mine and omitted the vinegar.I used Striped Bass!”

  • “Just what a ceviche should be…light, refreshing, and packed with flavor! I opted for sea bass, used only cilantro (no parsley), only one jalapeno, and no Tabasco, but I added a couple teaspoons of Thai chili-garlic sauce, which addeda lot of heat, garlic, and some extra flavor. Avocado was a definite enhancement, but I did not venture to try the olives. It also held up surprisingly well in the refrigerator overnight. Will definitely use this recipe again and experiment further.”

  • “I made this for my girlfriend’s sister’s bridal shower. It was a giant success. I did only use one jalapeno and omitted the vinegar. Instead of just fish, I added a pound of shrimp and used half a pound of fish. I also used just cilantro which seemed to be a wise and popular decision. This will be added to my arsenal. Great recipe.”

  • “Holy mother of God, I should have worn plastic gloves when chopping the jalapeño as suggested in other reviews.I chopped them first (and washed my hands), then the bell pepper, then the onion.When the onion made me cry I instinctively wiped my eyes.I thought it would be ok since I washed my hands.WRONG!Every time I opened my eyes it felt like a wet mist was hitting my eyeballs.I thought I had onion juice on my eyelashes, or something.Then the stinging set in.My nose drained like crazy.My husband had to get me an icepack while I sat on the kitchen floor freaking out.I just got out of a cold shower.It was the most beautiful shower in the whole wide world.I’ll let you know if this ceviche is worth it.To be continued…”

  • “I made this with ground tilapia that I picked up at a local Hispanic market.The tilapia had a strong, earthy taste that did not complement the dish.However, I tried the leftovers after sitting in the fridge overnight and the flavors had melded very nicely.The earthy taste was gone and it was delicious.I followed the basic recipe pretty closely except I didn’t use bell pepper because I didn’t have any, and I added a few cloves of garlic, which I will definitely do next time too.I also didn’t have avocado but will try it that way next time.I can only imagine how much more tasty it will make this dish.”

  • “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!”

  • “I would not recommend using parsley in place of cilantro.”

  • “The recipe is fantastic…a hit at every party I bring it to. I use tuna, shrimp and bay scallops. I do par boil the shrimp and bay scallops. I use bay scallops because they are the perfect size without cutting them. I omit the oregano. Green bell pepper is too strong for me so I use yellow bell which also adds a beautiful color against the green cilantro and red tomato. Also use red onion.”

  • “This recipe was great!We used cod and pre-cooked shrimp.We put the cod into the lime juice, but only for 2 hours, came out perfect.We added the shrimp into the whole mix as-is, no lime juice marinade. We also added a couple cloves of garlic and used fresh cilantro and parsley.We paired it with some lime-cilantro rice and it was scrumptious, we all raved!Thanks Bergy!”

  • “We followed this recipe exactly and it looked just like the picture, but it was COMPLETELY inedible–the (fresh, uncooked, firm) fish was tough and rubbery.What a waste of seafood!Never again!”

  • “We only used shrimp and i was scared so i got the already cooked kind.Mistake – the lime juice just made the shrimp kind of tough.Despite that, it was very good and I look forward to making it again – properly.Such a fresh, healthy dish! Thanks for posting!”

  • “Perfect.I used only shrimp.”

  • “Good recipe with great flavor.I used 1/2 halibut and 1/2 small scallops. I only used 1/2 green pepper, 1 jalapeno and 1/2 onion and that was more than enough of each.Used avocado for garnish, not sure if I would like the olives.”