Mexican Ceviche

Submitted by Bergy

"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."

 

• Ready In: 8hrs 20mins
• Ingredients: 16
• Serves: 4-6

ingredients

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

directions

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, avocado 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 avocado and sliced black olives.

Reviews

[Laynie]

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.

 

[meblondie138]

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! <br/>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.

 

[Jeff12]

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!

 

[ratherbeswimmin]

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.

 

[ajstrader]

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 added a 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.