Mexican Ceviche

"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."
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Ashley Cuoco
photo by Single Gal  Disaste photo by Single Gal  Disaste
photo by Ashley Cuoco photo by Ashley Cuoco
photo by Derf2440 photo by Derf2440
photo by run for your life photo by run for your life
Ready In:
8hrs 20mins




  • 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.

Questions & Replies

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  1. Rae K.
    How long to wait for a answer?
  2. Rae K.
    Can I use scallop and shrimp sea bass covered overnight in like juice shrimp are raw?
  3. kimby doll
    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.


  1. Laynie
    Here in Nova Scotia, we have shrimp on a regular basis....when I was first taught to make any 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.
  2. 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.
  3. 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!
  4. 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.
  5. 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.


  1. Cecilie
    This is really good. I make this dish all the time, but instead of fish I use Crab and I also put onions, cucumbers and omit the vinegar. My husband is from Mexico and since he's in the states, he doesn't get to eat real mexican food (he hates taco bell) so he loves when I make this.
  2. Muffin Goddess
    I've been meaning to try ceviche for quite some time now, but never got around to it until DH made a specific request for it a few days ago (he's too funny, always happily surprised when he wishes out loud for something authentic from home and I whip out a Zaar recipe and grant his wish). Wow, was I missing out! This was soooo good! I went to the grocery store for fish and scallops, and they were out of red snapper and sea bass (the halibut was just too expensive), so the fish guy suggested salmon instead. The only ingredient that I didn't have was the green pepper, but that was okay, I just added an extra jalapeno to make up for it (I was worried that it would be too spicy for me, but I actually had to add extra hot sauce before serving). DH said the loads of lime juice counteracts the spiciness of the peppers, as he poured on the extra hot sauce before eating, lol. For extra color, I used red onion. Very attractive and fresh-looking dish. DH wanted this on tostada shells, so I didn't bother with the lettuce. Next time I make this, I think I'm going to add more scallops -- I think it was a 2 to 1 ratio of salmon to scallops this time, and I was wishing for more scallops (I REALLY like scallops). This is definitely going to be a repeater in my house! Thanks for posting!
  3. C in PA
    Absolutely fantastic! I used a lb of shrimp instead of the fish, and really simplified the recipe so as not to drown out the taste of the shrimp. I did not use the additional 2 tbsp cilantro listed at the end, nor the white vinegar. This was definitely that talk of the Cinco de Mayo party, and everyone commented on just how "fresh tasting" it was. This will definitely be a repeat!


On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine. I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help. My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods. I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England! In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging. Here are a few of my photos <embed type="application/x-shockwave-flash" wmode="transparent" allowNetworking="all" allowFullscreen="true" src=" slideshow/d95d7a18.pbw" height="360" width="480">
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