Name: Mexican Ceviche
Prep time: 20 min
Cook time: 8 h
Total time: 8 h 20 min
Yield: 4-6 serving(s)
Ingredients: 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)

Community Pick

54

Recipe by Bergy

65

People talking

Join In Now Join the conversation!

MORE

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
Serves:
Units:

65

People talking

Join In Now Join the conversation!

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

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.

Submit a Recipe Correction

Add a Note

RECIPE MADE WITH LOVE BY

@Bergy

Contributor

@Bergy

Contributor

"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."

JOIN THE CONVERSATION

upload

review

tweak

ask

all

reviews

tweaks

q&a

sort by:

question by Rae K.

2/8/2020

How long to wait for a answer?

Replies 1
question by Rae K.

2/8/2020

Can I use scallop and shrimp sea bass covered overnight in like juice shrimp are raw?

Replies 2
photo by Ashley Cuoco

6/15/2018

5

Reply
photo by Ashley Cuoco

6/15/2018

1

Reply
question by kimby doll

9/22/2017

Can I do this on a Thursday, drain it, freeze it and travel with it three hours on Sunday, then add the veggies? I know there won't be a food safety issue, but wondering about texture.

Reply