How to Make a Ceviche: Ceviche Recipes

Here is a quick and fairly easy recipe for Mexican Ceviche. This recipe is not only easy but very delicious. I prefer to use this recipe because the meat is substitutable and requires no cooking! Great for parties, weddings, appetizers or anything else you desire. This Ceviche can be served with crackers, rice, or over a salad. Try this recipe over a plate of pasta for an awesome Ceviche Pasta Salad!

1lb of red snapper fillets (halibut, sea bass, grouper or shrimp may also be used and or combined)

6 limes

1 cup freshly diced tomatoes

1 chopped, green pepper

4 tablespoons chopped parsley

¼ tsp each of salt and pepper

½ teaspoon oregano

2 chopped, jalapeno peppers

2 tablespoons of white vinegar

1 finely chopped, medium onion

2 tablespoons of fresh, chopped cilantro

1 dash Tabasco sauce

Step 1

Dice fish (or shrimp) into ½ pieces.

Step 2

Cut limes in half and squeeze juice evenly over fish. Make sure there is enough juice to fully cover the fish as this is how the fish is cooked. Once fish is fully covered in lime juice, place fish and juice in bowl, cover with clear wrap and place in the refrigerator over night. Be sure to mix well often.

Step 3

After marinating the fish over night pour off the remaining juice. Do not squeeze the rest of the lime juice out of the fish. Some will be needed to keep it moist. Add the remaining ingredients and mix will. Refrigerate 1-2 hours before serving.

Optional:

Cover serving plates with lettuce leaves for a beautiful look.

Use sliced avocado or black olives to garnish the top of the Ceviche to give it a little more color and a bit of taste!