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Apple and carrot muffins recipe

Recipe for apple and carrot muffins in our easy vegetarian recipes collection. If you liked our apple pudding recipe, then you will love this recipe also.

 Apple Carrot Muffins

Recipe ingredients

  • 1 large Granny Smith apple
  • 3 medium carrots, peeled
  • 3 egg whites, lightly beaten
  • 2 tablespoons canola oil
  • 1/4 cup unsweetened applesauce
  • 1/2 cup dark brown sugar
  • 1 teaspoon vanilla
  • 3/4 cup flour
  • 1 1/2 teaspoons baking soda
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/4 teaspoon cloves
  • 1/4 teaspoon salt
  • 1/3 cup quick-cooking oatmeal
  • 2/3 cup dark or golden raisins
  • 1/2 cup grape nuts cereal

How to make apple and carrot muffins

  • Preheat oven to 350 degrees F.
  • Spray 9 regular-size muffin cups with vegetable cooking spray and set aside.
  • Cut the apple into quarters and remove the core.
  • Coarsely grate the apple and carrots, either by hand or with a food processor.
  • Combine with the lightly beaten egg whites, oil, applesauce, brown sugar, and vanilla.
  • Sift together the flour, soda, baking powder, cinnamon, nutmeg, cloves, and salt.
  • Stir into the moist ingredients.
  • Add the oatmeal, raisins, and cereal.
  • Spoon into the prepared muffin tins, filling to the top.
  • Bake 30 minutes, until the muffins test clean.
  • Cool a few minutes in the pan before unmolding onto a cooling rack.

November 9, 2017   No Comments

Apple pudding recipe

If you liked our previous recipe, then you will love this recipe.

Recipe ingredients

  • 2 cups yogurt
  • 2/3 cup whipping cream
  • 2 eggs
  • 4 tablespoons castor sugar
  • Grated lemon rind
  • 1 large cooking apple, peeled and sliced
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons sugar
 Apple pudding recipe

How to make apple pudding

  • Drain the yogurt for about 4 hours.
  • Whip the cream and fold it into the drained yogurt.
  • Beat the eggs with the sugar and lemon rind and add to the yogurt mixture.
  • Turn into a greased shallow oven dish.
  • Lay the apple slices on top of the yogurt mixture.
  • Scatter cinnamon on top and then the sugar.
  • Bake at 350 degrees F for 50 minutes.
  • Serve warm.

November 6, 2017   No Comments

Amaretto biscuits recipe

Recipe for amaretto biscuits in our easy vegetarian recipes collection.

amaretto biscuits

Recipe ingredients

  • 2 egg whites
  • 1/2 cup fruit sugar
  • 2/3 cup ground almonds
  • 1 teaspoon kirsch, optional
  • Few drops vanilla essence
  • Almond slivers, for decorating

How to make amaretto biscuits

  • Preheat the oven to 350 degrees F.
  • Whisk the egg whites until they form soft peaks.
  • Gradually add the sugar, whisking continuously until the mixture is thick and lustrous.
  • Stir in the ground almonds, kirsch, and vanilla.
  • Line baking sheets with sheets of rice paper.
  • Take a spoonful of mixture about the size of a plum and roll it into a ball in the palms of your hands.
  • With a sticky mixture, you will find it easier if your hands are wet.
  • Flatten the balls and arrange them on the baking trays with plenty of space for them to expand during cooking.
  • Decorate each biscuit with a sliver of almond and bake for 20 to 30 minutes.
  • Allow to cool slightly, then carefully remove biscuits with their rice paper bases, which are edible.
  • Cool them completely on a wire rack.
  • Store in an airtight tin.
Your amaretto biscuits are ready, serve to your guest. I am sure they will definitely ask you for the recipe.
Stay tuned on Ceviche Recipe for more healthy recipes.

November 5, 2017   No Comments

Acorn squash with wehani rice and pecan stuffing recipe

Recipe for acorn squash with wehani rice and pecan stuffing in our easy vegetarian recipes collection.

Acorn squash with wehani rice and pecan stuffing recipe

Recipe ingredients

  • 3 acorn squash
  • 2 cups wehani rice or rice blend
  • 4 cups water
  • 1 tablespoon tamari
  • 1 tablespoon soy margarine or butter
  • 1 cup carrot, diced
  • 1 cup celery, diced
  • 1 cup onion, diced
  • 1/4 teaspoon dried thyme
  • 1/2 teaspoon fresh ginger, minced
  • 2 tablespoons pecan pieces
  • 1 tablespoon orange zest, minced
  • Sea salt
  • Freshly ground black pepper
  • Glaze:
    • 1 cup orange juice
    • 1 tablespoon honey or barley malt
    • 1/4 teaspoon cinnamon

How to make acorn squash with wehani rice and pecan stuffing

  • Halve squash lengthwise.
  • Seed, then steam for 20 minutes. Squash will not be fully cooked.
  • Set aside. May be prepared one day ahead. Refrigerate.
  • Bring water and tamari to a boil in a 2-quart saucepan over medium-high heat.
  • Add rice and return to a boil.
  • Reduce heat and simmer, covered, until liquid is absorbed and rice is tender.
  • Rice may be cooked up to 2 days ahead. Refrigerate until used.
  • For stuffing: In a large skillet, saute carrots, celery, onion, thyme, and ginger in margarine or butter until onions are golden. Thoroughly toss in pecans, orange zest, and rice. Season with salt and pepper to taste. Remove from heat and set aside. Stuffing may be prepared 1 day ahead and refrigerated.
  • Put glaze ingredients into a small jar and shake vigorously to combine.
  • Keep refrigerated until ready to use. Glaze may be prepared a day ahead.
  • One hour before serving, preheat oven to 375 degrees F.
  • Mound stuffing mixture into each squash half to about 2 inches over the top of squash.
  • Place stuffed squash halves in a baking pan filled with 1/2 cup of water.
  • Drizzle some glaze over stuffing and brush onto squash.
  • Cover with foil and bake 20 minutes.
  • Drizzle remaining glaze over squash, and continue baking, uncovered, for another 20 minutes until glazed and lightly browned.
  • Serve immediately.

If you have any doubts regarding this recipe, feel free to contact us here.

November 3, 2017   No Comments

Why I love using the KitchenAid Mini Mixer for my ceviche recipes

KitchenAid is the top mixer brand, we all already know this but what you may have missed out on is the fact that it’s mini stand mixer model is one of the best stand mixer 2017.

It is durable, small and easy to store and manage but that’s not all, its features and functions will just mind-boggled you and make cooking any of the ceviche recipes mentioned on the site super easy. Still hard to believe?

Then read on to know all the reasons which make KitchenAid mini stand mixer an ideal model for all ceviche lovers.

Light and easy to store

Unlike other KitchenAid stand mixers, this one is not large in size and is actually quite small and compact which makes it easy to store in a kitchen as it doesn’t take up much space.

While it is small, it would provide you with enough power to mix up a batch of dough or veggies depending on your recipe.

With its 250-watt motor, you can easily bake, grind chop etc. a few dozen ingredients at a time which makes it a popular option for all recipes especially if needed to be cooked in large quantities for a party.

Tilt-Head model

Another great reason for buying this stand mixer is that it comes with a tilt-head feature.

A tilt-head stand mixer is easy to use as you can easily tilt it back when you want to remove the bowl or add more ingredients which result in fewer mess and minimized time.

This model basically makes your cooking a whole lot easier at a much lower price. Isn’t that something worth thinking about now?

Several attachment options

Like all other KitchenAid stand mixers, this one also allows you an option of several attachments to use your stand mixer for a whole lot for another purpose than just mixing.

It allows you an option of 12 attachments which includes a pasta roller, a food processor, a food grinder, and the list goes on. Did making ceviche get any easier? There’s no stopping you now right?

Easily portable

As discussed before, this model is small and compact which makes it easy to store and carry around.

In fact, this model is 25% lighter than other Kitchen stand mixers which allows it to be easily transferable from one place to another.

You can also take this stand mixer when going on a small vacation to the woods or when you are going to your relative’s house.

This is your small, moving kitchen tool which can be used anywhere and everywhere.

Great design

As the KitchenAid stand mixers always have an amazing design to please its users and blend in with the kitchen surroundings, KitchenAid mini model just takes it to another level.

This small, compact stand mixer looks all cute and adorable and with its 10 color options, you can choose the one which suits your kitchen interiors easily.

Buying this stand mixer would feel like you are buying a small puppy because you won’t stop awing the whole time you look at it, isn’t that just adorable?

If you want to take any suggestions from us, just contact us here.

March 22, 2017   No Comments

Palm Heart Ceviche


Photo Courtesy of Zinny Fandel

Serve 4-6


1 large can of palm hearts
1 large red onion
2 medium diced fresh tomatoes
3 cups of orange juice
1 cup of lemon juice
3 tablespoons of ketchup
1 tablespoon of mustard
1 teaspoon of fresh chopped cilantro or parsley
1 tablespoon of olive oil
Salt and pepper to taste


Cut palm hearts into slices.

Cut the onion into long thin strips (julienne style). Place it in a bowl with water and salt and leave it to settle for 10 minutes. Then gently rinse it out with water.

In a large bowl, mix the palm hearts, onion, tomatoes, orange juice, lemon juice, ketchup, mustard, cilantro/parsley, oil, salt, and pepper.

Serve with plantain chips. Goes perfectly with a smooth pilsener beer.

July 19, 2008   No Comments

Shrimp Ceviche Recipe


This is one of the best ceviches you will ever taste. Done in the traditional style of Quito, Ecuador, this recipe is quick, healthy and exotic. Served with popcorn on top and tostones, your guests will love this and wonder when you became such a gourmet cook!

Contains shrimp, limes, orange juice, tomatoes & more – absolutely delicious. Viva Quito!

Serves 4-6



2 pounds of shrimp
1 large red onion 3 medium tomatoes
3 cups of fresh orange juice (preferably use sour oranges or you can use Tropicana pure natural orange juice with no pulp)
1 cup of lemon juice (fresh squeezed lemons)
3 tablespoons of ketchup
1 tablespoon of mustard
1 tablespoon of fresh chopped cilantro or parsley
2 tablespoons of vegetable oil
Salt and pepper to taste


Boil water salt and pepper in a pan. After it boils, add shrimp. Let it boil for 3 minutes (or until shrimp becomes lightly red) and remove from heat. Pour out water and let shrimp cool. Don’t let them overcook! If they are overcooked, the shrimp will be a little chewy, but still delicious.

Cut the onion into long thing strips -julienne style-. Place them in a bowl with water and 2 tablespoons of salt and let it settle for 10 minutes. Then gently rinse with water. This will remove the bitter bite from the onion and make it sweeter.

Cut tomatoes into small squares.

In a large bowl, mix the onion, tomatoes, orange and lemon juice, ketchup, mustard, cilantro (or parsley), oil, salt and pepper. Once the shrimp has cooled, add shrimp and mix.

Serve with fried plantains (fried green bananas) or plantain chips, popcorn and maiz tostado (dry corn kernels). Enjoy the classic ecuadorian ceviche recipe, preferably with a light pilsener beer.

July 7, 2008   No Comments

Peruvian Fish Ceviche Recipe

Photo Courtesy of Picasa web

This recipe is done in the traditional Peruvian style. If you are able to get tilapia or corvina (Chilean sea bass), those work best. The traditional way to make this recipe is with raw fish, but you may also cook the fish beforehand if you prefer. Personally, I always cook the fish first.

Serves 6


2 pounds of tilapia fillets, diced (you can also use other white fish fillets)
1 ½ cup of fresh lemon juice
1 fresh yellow hot pepper, seeded and chopped (if you can’t find it, use a habanero pepper)
½ cup of celery, chopped
2 garlic cloves, chopped
2 large red onions, cut into long thing strips – julienne style
3 tablespoons of fresh cilantro, chopped
1 cup of lemon juice
Boiled corn, cut in 2 inch pieces
Boiled sweet potatoes, cut in slices
Lettuce leaves


Put the fish into a large glass bowl with the lemon juice (1 ½ cup), cover, and put in the fridge for at least 2 hours.

Drain the lemon juice from the fish and add the hot pepper, celery, garlic, onions, cilantro, salt, pepper and the rest of the lemon juice (1 cup). Put in the fridge until ready to serve.

Serve the ceviche on top of lettuce leaves. Enjoy with corn and sweet potatoes on the side!

July 2, 2008   No Comments

Tuna Ceviche Recipe

Photo Courtesy of

Very easy, very tasty recipe. This is a good one to try if you are less adventurous, as most people have eaten tuna before, so it’s not that big of a jump. Try it, it only takes about 10 minutes to prepare from the moment you get all the groceries out of the refrigerator.

Serves 4


2 cans of solid white tuna packed in water
4 lemons, juiced
1 medium red onion, peeled and finely chopped
2 medium fresh diced tomatoes
1 diced fresh jalapeño (without seeds)
2 tablespoons of diced celery
2 tablespoon of chopped fresh cilantro and parsley (for garnish)
1 teaspoon of minced garlic glove
1 tablespoon of olive oil
Lettuce leaves
Salt and pepper to taste


Drain the tuna.

Mix the lemon juice with the onion, jalapeño and garlic. Gently add the tuna and allow it to stand for few minutes. Then add the tomatoes, celery, olive oil, salt and pepper.

Serve over the lettuce leaves and garnish with springs of cilantro and parsley.

This recipe is really healthy and may be the easiest to make. Seriously, it takes less than 10 minutes!

Serve in a martini glass for extra effect…

July 1, 2008   No Comments

Mexican Ceviche Recipe


Photo Courtesy of

Serves 6


2 pounds of shrimp
½ pound of white fish – sea bass fillet for example (dice into ½ inch cube)
3 large limes
1 small lemon
1 medium diced fresh tomato
½ small white onion, finely chopped
½ small green sweet pepper, chopped in cubes
½ jalapeño pepper, chopped in cubes
½ 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)


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).

In another bowl mix the tomato, onion, sweet pepper, jalapeño, cilantro/parsley, olive oil, salt and pepper.

Mix all ingredients; cover the bowl and chill ceviche in the refrigerator until ready to serve.

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…

July 1, 2008   No Comments