Mexican Ceviche Recipe

Name: Mexican Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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)

Servings: persons

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)

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.

kcal

Calories

Carbs

Protein

Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: 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, and more.

Yes, Mexican Ceviche falls under the General 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.

Mexican Ceviche

How did you like this recipe?

Frequently Asked Questions