Ceviche, also called cebiche or seviche, is one of the dishes that I enjoy having in summer, even though the weather is starting to tell me otherwise. I had tried ceviche in different regions of Mexico, and the basics always apply: Fish, onion, tomato, chiles, cilantro, and lemon. The most intriguing ceviche I had was in Chetumal, Quintana, Roo, it was a “Conch Ceviche”.
When I saw the pulp "thing" coming out of the conch and my friend’s mom cutting it, I could not believe I would eat that “thing”, but hey! I was a guest and they were offering something special just for me. So, what should I do? Eat it! So I did eat the conch ceviche, and I liked it a lot and every time I went back to Chetumal, I always have Conch Ceviche. Live and learn.
Mexican Ceviche Recipe
How to make Mexican Ceviche Recipe
- First marinade the fish in a glass bowl with the lime juice and salt. Let it macerated in the refrigerator while you chop the rest of the vegetables. Drain the marinade from the bowl. Stir in the tomatoes, peppers, onion, cilantro and oregano. Taste and add salt if needed. Marinade for a couple of hours in the refrigerator.
MEXICAN CEVICHE RECIPE
Ingredients
- 1 pound red snapper filets trimmed and cut in ½ in. cubes
- ¾ cup of lime juice fresh preferable
- salt to taste
- 1 medium size onion finely chopped
- 3 chiles serranos or 1 large jalapeno finely chopped
- 1 cup of cilantro finely chopped
- ½ teaspoon of Mexican dried oregano crushed
- 2 large tomatoes finely chopped
Now these are optional but they make a great ceviche
- ¾ cup pimento stuffed green olives chopped
- 1 avocado cubed for garnish
- 4 tablespoons of olive oil
- Ketchup
- Tabasco Sauce
- Saltine crackers or fried tortillas chips to serve
Instructions
- First marinade the fish in a glass bowl with the lime juice and salt. Let it macerated in the refrigerator while you chop the rest of the vegetables. Drain the marinade from the bowl. Stir in the tomatoes, peppers, onion, cilantro and oregano. Taste and add salt if needed. Marinade for a couple of hours in the refrigerator.
- To serve, fill small bowls or cups and garnish with the avocado and green olives.
- If using the catsup and olive oil stir in before garnishing. The Tabasco sauce quantity will depend of everyone’s taste for spiciness.
Serve with crackers or tortilla chips.
Nutrition
Mely,
More recipes:
Canned Tuna Ceviche Tostadas
Tuna Empanadas
Ben
I love ceviche! El tuyo se ve tan delicioso que ya me dio hambre 😀 Cheers!
Byte64
Mely,
yo no le hago nada a las tostadas, compro las tostadas al chipotle ya listas, esas que se encuentran en México en el super... sigh!
Ciao!
Tlaz
Mely (mimk)
Hola Flavio,
FIjate que esas nolas he visto por aca. A que suspiros!
pityenlacocina
riquisimo este ceviche, gracias por el post ya que nunca lo he hecho me va a venir de perlas, tiene que estar delicioso y fresquito, te felicito,
besitos desde londres,
pity
Shari
Wonderful!
zerrin
Never had ceviche before. Eating raw fish is not a part of our cuisine, but it looks so healthy. As I love to learn new recipes of seafood, I must try this. I think I can find sea bass here, so I'll use it.
Anonymous
Hola!!
Me encontre tu blog y estoy super emocionada!! Vivo en Inglaterra y me muero de ganas de cocinar todo lo q visto aqui. Felicidades por tu blog que esta padriiisimo
Nayeli
Isabel
omg i love ceviche especialmente de camarones mmmm!im not a good cook & i no thats sad because im mexican cuban y nicaraguensen but i would love to learn!!!
evie5301979
I didn't know what ceviche was at first but when my friend made it i liked it. I really dont like fish but it really does taste good.
Tez @ Chile and Salt
Hi Mely, I LOVE Ceviche & this is a total WINNER. Hope you don`t mind but I included it in a blog post (obviously giving you credit & linking back) if you`d like. Thanks for all the great recipes & please keep them coming!