Ceviche - Fish And/Or Shrimp

Total Time
Prep 30 mins
Cook 0 mins

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.

Ingredients Nutrition

  • 793.78 g 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 793.78 g 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 )
  • 29.58 ml garlic, chopped
  • 2 peeled shallots, finely chopped
  • 29.58 ml green onions, chopped (both white and green parts)
  • 2 seeded roma tomatoes, chopped
  • 14.79 ml cilantro leaf, chopped
  • 22.18 ml hot sauce
  • 1 jalapeno pepper, finely chopped
  • 4.92 ml salt
  • 2.46 ml pepper
  • 118.29 ml 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.
Most Helpful

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

Muffin Goddess April 04, 2013

Oh wow, this is a 5 star ceviche!! Only problem was -- 1/2 cup lime juice wasn't nearly enough to cover the ingredients! I added considerably more lime plus lemon juice. I used a fat ripe tomato from my veggie garden. Did not have jalapenos, but used a pickled cayenne pepper. We love fish, and I'd eat all fish raw if I could!! Tilapia is unknown here except near inland lakes, but I used a fillet of a fresh-off-the-boats white-fleshed ocean fish of the kob family. (South African coast here). Maybe you should check out the amount of lime juice in the recipe. Thanks for posting!

Zurie March 01, 2012