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    You are in: Home / Mexican / Mexican Ceviche Recipe
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    Mexican Ceviche

    Mexican Ceviche. Photo by Derf

    1/11 Photos of Mexican Ceviche

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    Total Time:

    Prep Time:

    Cook Time:

    8 hrs 20 mins

    20 mins

    8 hrs

    Bergy's Note:

    This dish is a regular served on the beaches of Mexico. Serve it as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. My friends all love it. I often use shrimp & fish or shrimp & scallops - when I do this I do not marinate the shrimp as the shrimp tend to get tough. I steam the shrimp and add them a few hours before serving as I mix all the ingredients together. In Mexico when they make this they often add sea water (not recommened). If you are using frozen fish, choose a firm-fleshed fish and make sure it is fully thawed with as much moisture as possible removed.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
    2. 2
      Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
    3. 3
      Stir often.
    4. 4
      Pour off most of the lime juice (just leave it moist).
    5. 5
      Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
    6. 6
      Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
    7. 7
      If you wish garnish with sliced avocado and sliced black olives.

    Ratings & Reviews:

    • on August 11, 2010

      55

      Here in Nova Scotia, we have shrimp on a regular basis....when I was first taught to make any Ceviche...you were to cover the shellfish with lime and leave is on for no longer than half an hour as longer could cause the shrimp to become tough and possibly ruining your dish. Any shellfish..shrimp, scallops, even clams, etc. can be "cooked" this way...super simple and delicious. AlLWAYS use lime not lemon juice.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 30, 2002

      55

      Out of this world! My wife and I really enjoyed this. We ate it with some baked corn chips, and both went back for seconds. We made it with half sea bass, and half halibut, and used fresh oregano. Yum! This is definitely something to repeat!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 11, 2010

      Dee-lish! I used a Red Snapper, Shrimp and Bay Scallops combo, but instead of putting the jalapenos in the ceviche, I bought the whole canned jalapenos that come with carrots in the can. Halved and hollowed out the jalapenos and stuffed the them with the ceviche! WOW, it was good. Someone ate a carrot and started to cry, those babies are hotter than the jalapenos!
      TIP: For those of you who touch the jalapenos with your bare hands, wash wth Dawn dish detergent or scrub with lemon juice, either takes all the oil from the jalapenos off your skin.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (53)

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    Nutritional Facts for Mexican Ceviche

    Serving Size: 1 (221 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 181.7
     
    Calories from Fat 20
    11%
    Total Fat 2.2 g
    3%
    Saturated Fat 0.4 g
    2%
    Cholesterol 68.1 mg
    22%
    Sodium 247.7 mg
    10%
    Total Carbohydrate 15.4 g
    5%
    Dietary Fiber 4.2 g
    17%
    Sugars 4.8 g
    19%
    Protein 27.3 g
    54%

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