Mexican Ceviche Recipe

Name: Mexican Ceviche
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredients:; 2 pounds of shrimp; 1/2 pound of white fish - sea bass fillet for example (dice into 1/2 inch cube); 3 large limes; 1 small lemon; 1 medium diced fresh tomato; 1/2 small white onion, finely chopped; 1/2 small green sweet pepper, chopped in cubes; 1/2 jalapeno pepper, chopped in cubes; 1/2 buch of fresh chopped parsley or chopped cilantro; 1 teaspoon of olive oil; salt and pepper to taste; lettuce leaves (to line serving bowls); avocado cut in slices (optional); corn chips (optional)

Servings: persons

Ingredients:
2 pounds of shrimp
1/2 pound of white fish - sea bass fillet for example (dice into 1/2 inch cube)
3 large limes
1 small lemon
1 medium diced fresh tomato
1/2 small white onion, finely chopped
1/2 small green sweet pepper, chopped in cubes
1/2 jalapeno pepper, chopped in cubes
1/2 buch of fresh chopped parsley or chopped cilantro
1 teaspoon of olive oil
salt and pepper to taste
lettuce leaves (to line serving bowls)
avocado cut in slices (optional)
corn chips (optional)

1
Preparation:
2
In a large bowl, gently mix the shrimp and fish with the lime juice and lemon juice and put it in the fridge for 1 hour or until shrimp and fish are opaque (this step cooks the shrimp and fish).
3
In another bowl mix the tomato, onion, sweet pepper, jalapeno, cilantro/parsley, olive oil, salt and pepper.
4
Mix all ingredients; cover the bowl and chill ceviche in the refrigerator until ready to serve.
5
Serve the ceviche on top of lettuce leaves, garnish with avocado slices and corn chips. Voila, you're done and your friends are impressed. Not bad

278

kcal

Calories

Fat

Carbs

Protein

Fat 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.

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

You need 15 ingredients. The key ingredients include: Ingredients:, 2 pounds of shrimp, 1/2 pound of white fish - sea bass fillet for example (dice into 1/2 inch cube), 3 large limes, and more.

Yes, Mexican Ceviche 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.

Mexican Ceviche

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