Ceviche(Mexican Seafood Salad) Recipe

Name: Ceviche(Mexican Seafood Salad)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 lb. mild fish fillets (such as sole; uncooked); 1/2 lb. cooked shrimp meat; 1/2 lb. crabmeat (imitation is okay); 6 to 8 lemons; 1 medium to large cucumber; 1 medium to large tomato; 1 large carrot, grated; 1/2 yellow onion or to taste; 1 small can sliced olives; cilantro; tostados; hot sauce

Servings: persons

1/2 lb. mild fish fillets (such as sole; uncooked)
1/2 lb. cooked shrimp meat
1/2 lb. crabmeat (imitation is okay)
6 to 8 lemons
1 medium to large cucumber
1 medium to large tomato
1 large carrot, grated
1/2 yellow onion or to taste
1 small can sliced olives
cilantro
tostados
hot sauce

1
Tear fish fillets into small pieces and place in a glass bowl. Add shrimp meat and crab meat, also torn into small pieces. Squeeze juice from lemons over fish.
2
It should be enough to just cover the seafood.
3
Cover bowl and place in refrigerator for 1 1/2 to 2 hours.
4
Stir once or twice during refrigeration.
5
Peel cucumber and chop.
6
Place in a bowl.
7
Add chopped tomato, onion, grated carrot and cilantro to taste.
8
Add drained olives.
9
Drain fish and add vegetables.
10
Mix well.
11
Serve on Tostadas with a few dashes of hot sauce and some chopped cilantro.

122

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/2 lb. mild fish fillets (such as sole; uncooked), 1/2 lb. cooked shrimp meat, 1/2 lb. crabmeat (imitation is okay), 6 to 8 lemons, and more.

Yes, Ceviche(Mexican Seafood Salad) falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Ceviche(Mexican Seafood Salad)

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions