Mexican Ceviche

Ingredients

  • 1/2 lb of halibut, cut into 1/2 inch cubes
  • 3/4 cup fresh lime juice
  • 1/4 cup fresh lemon juice
  • 1 small red onion diced
  • 1 avocado, diced into 1/2 half inch pieces
  • 2 tomatoes seeded and diced
  • 2 jalapeños, seeded and chopped (if you like it really spicy use Serrano peppers)
  • 1/2 cup of cilantro, chopped
  • 1 tbs of oregano
  • 1/2 cup black olives, chopped
  • 1/2 cup fresh orange juice
  • 1/2 cup tomato juice
  • 1/4 cup extra virgin olive oil
  • kosher salt and fresh cracked black pepper to taste
  • 1/2 lb shrimp peeled and devined
Ceviche is quite common in Latin America, with each country providing their own twist. This is a version that you are likely to find in Mexico.
  • Add all ingredients to a non reactive glass bowl. mix well.
  • Refrigerate for 1 hour.
  • Remove from refrigerator and pour juice through a strainer and reserve.
  • Cover and refrigerate Ceviche and juice in separate containers for another hour.
  • Serve Ceviche in martini glasses or an other attractive dish.
  • The juice is called leche de Tigre or milk of the tiger. You may serve the juice in shot glasses, garnished with some of the vegetables from the Ceviche.

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