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Mexican Ceviche Recipe


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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…


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