Ceviche - Fish And/Or Shrimp

READY IN: 30mins
Recipe by Kalihi Chef

Healthy and terribly yummy. I always love sampling ceviche at farmers' markets, but can't justify spending $6 - $8 for a small tub. Making it yourself at home is not difficult, and much more budget-friendly.

Top Review by Muffin Goddess

Very good ceviche, but I agree with Zurie -- 1/2 cup of the lime juice definitely isn't enough to cover everything. I think I needed about 8 limes-worth of juice to properly cover the fish. I also upped the jalapeno (1/2 a pepper would've been okay with me, but it never would've been spicy enough for DH). I used some fresh halibut for the fish, and I also added some diced cucumber (DH's preference in ceviches). I served this with sliced avocado, saltines, and Valentina hot sauce on the side. DH was a very happy camper for dinner last night, thanks for posting! Made for PAC Spring 2013

Ingredients Nutrition

  • 1 34 lbs tilapia fillets (chopped into small cubes. or 1 3/4 lbs substitute shrimp or 1 3/4 lbs use a combination of fish and ) or 1 34 lbs other white fish (chopped into small cubes. or 1 3/4 lbs substitute shrimp or 1 3/4 lbs use a combination of fish and )
  • 2 tablespoons garlic, chopped
  • 2 peeled shallots, finely chopped
  • 2 tablespoons green onions, chopped (both white and green parts)
  • 2 seeded roma tomatoes, chopped
  • 1 tablespoon cilantro leaf, chopped
  • 1 12 tablespoons hot sauce
  • 12 jalapeno pepper, finely chopped
  • 1 teaspoon salt
  • 12 teaspoon pepper
  • 12 cup fresh lime juice


  1. Combine all ingredients in a large bowl. Mix thoroughly. Store in a covered glass or plastic container, lime juice should cover all ingredients; if not, add more lime juice. Refrigerate for 2-3 hours. When done, the seafood should be totally opaque. Stir before serving. Serve with tortilla chips or (my favorite way) chop avocado and place in a dish. Spoon ceviche on top of avocado.

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