Only the best ceviche recipes from around the world.

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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 of 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?

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 thing strips (julienne style). Place it in a bowl with water and salt and leave it 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 perfect 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

Mixed Ceviche Recipe (Octupus, Shrimp and Scallops)

This recipe is really good in the summer. Why settle for normal summer seafood fare like breaded shrimp when you can go all out and enjoy an exotic seafood medley like this?

Serves 4


7 ounces octopus, cooked
shrimp, tails blanched
7 ounces scallops, cooked
1 red onion, sliced very fine
1/2 red aji limo chile, minced
1/2 yellow aji limo chile, minced
16 key limes, juiced
2 sweet potatoes, boiled (of the camote variety, if you can find them)
1 large fresh ear corn on the cob, cooked and cut into rounds (choclo variety, if you can find them)


Cut the octopus into bite-size pieces. Leave whole if using baby octopus.

Cut scallops into small pieces.

Mix seafood with onion in large bowl. Wash and drain thoroughly.

Season mixture with salt and aji limo chiles.

Toss preparation quickly in lime juice. Refresh with ice cubes, mixing well. Remove ice immediately before it has a chance to melt.

Serve on bed of lettuce with sweet potato (camote, if you can find it) and boiled corn rounds (choclo, if available).

Recipe Courtesy of

June 23, 2008   No Comments

Clam Ceviche Recipe

Serves 4


1 pound of fresh clam meat (you can also try canned clams)
1 red onion, cut in fine diced pieces
1 tablespoon of minced garlic
1 green bell pepper, cut in fine diced pieces
1 jalapeño, cut in fine diced pieces
3 limes, juiced
1 tablespoon of olive oil
½ bunch of fresh diced cilantro
1 avocado
Salt and pepper to taste


Mix the clam meat, onion, garlic, pepper and jalapeño. Then add the lemon juice, olive oil, cilantro, salt and pepper. Put the entire mix in the fridge for 20-30 min.

Leave the avocado until the last step because as soon as you peel it, it will darken. 5 minutes before serving, dice the avocado and add it gently to the mix.

It’s ready to eat! Enjoy with tortilla chips and a cold beer. I told you this was easy…

June 20, 2008   No Comments

Easy Ceviche Recipe – Video

I found this to be particularly easy even though it’s a little dry for my taste, maybe I would add a couple of oranges to it and one more lemon. Making ceviche sounds kind of hard at first, but once you get the “taste” down, you can experiment and make the appetizer very quickly and impress your friends!

June 19, 2008   No Comments

Dairy Free

Hi all,

After doing a bit of thinking, I came to the conclusion that ceviche isn’t only easy to make and healthy, it’s also dairy free! I know lactose intolerance can be a big deal to people, so I was pleased when I realized this. It gives me something else to brag about when telling people about my favorite dish!

I also found this site – Dairy Free Recipes to have some really tasty things to choose from as well. Check it out!

June 8, 2008   No Comments