Colette Bowling


Delicious appetizer that is refreshing on hot days.


★★★★★ 1 vote

2 Hr
5 Min
Stove Top


  • 1/2 lb
    whitefish(red snapper or orange roughy or mahi mahi)
  • 1/2 lb
    medium shrimp
  • 6-8 medium
    limes, juiced
  • 1/2 medium
    red onion, sliced
  • 4 Tbsp
    cilantro, fresh, chopped
  • 1-2 medium
    jalapenos, fresh, diced
  • ·
    salt n pepper to taste

How to Make Ceviche


  1. Cut fish into cubes. Slice the onions and toss with the fish. Bring water to a boil and toss the shrimp in the boiling water for 2 to 5 minutes, then strain and cool. Peel the shrimp and add it to the fish and onions. Chop the jalapeño and the cilantro and add to the mixture.Add salt and pepper to your taste. Squeeze enough limes to cover the fish and shrimp. Refrigerate for an hour; mix it to blend the flavors and refrigerate for another hour or two. Serve cold with sliced avocadoes, sliced cold, boiled sweet potatoes and corn nuts (as in Peru)

Printable Recipe Card

About Ceviche

Course/Dish: Seafood Appetizers
Main Ingredient: Seafood
Regional Style: Latin American
Other Tag: Healthy

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