Mexican Ceviche


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.




30 min


1 min


No Comments

    Leave a Reply


    Skill Level