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mexican ceviche (ceviche mexicano)

(2 ratings)
Recipe by
Juliann Esquivel
Florida City, FL

Ceviche is prepared and enjoyed in many countries in Central and South America. The most famous of the ceviche's are from Peru and Mexico. Ceviche is raw fish that is maritnated in Lime juice for several hours and thus the acid in the lime juice actually cooks the ceviche without any heat at all. Ceviche is delicious with crackers and perhaps a boiled sweet potato on the side to counter act the acidity. Enjoy

(2 ratings)
yield 6 /8
prep time 30 Min
cook time 3 Hr
method No-Cook or Other

Ingredients For mexican ceviche (ceviche mexicano)

  • 4 lg
    fish fillets such as snapper, grouper, flounder, sea bass, any firm white fleshed fish that is non oily. cut in small bite sized pieces
  • 1 lg
    red or purple onion diced small
  • 2 md
    jalapenos, fresh seeded and de-veined diced fine
  • 2 lg
    red ripe but firm tomatos diced small
  • 1/2 c
    fresh cilantro diced
  • 1/2 tsp
    garlic powder
  • 1 1/2 c
    fresh lemon/lime juice. use a combination of lemons and limes. make sure your cevice is covered with the lemon juice.
  • 1/2 can
    green giant niblets corn, or vacum packed corn.
  • 1/2 tsp
  • 1/4 tsp
    ground black pepper

How To Make mexican ceviche (ceviche mexicano)

  • 1
    Have the fish market give you 4 fresh firm white fleshed fillets that have no bones. Cut in bite sized pieces. place into a glass or ceramic bowl. Do not use a metal bowl and avoid metal untencils if possible. Use a wooden spoon or fork to mix ceviche.
  • 2
    put all the diced veggies, onion, jalapenos, tomato, cilantro, and corn in the bowl with the raw fish. Add the salt, garlic powder, and black pepper. Pour the mixture of fresh lemon and lime juice over all the fish and veggies. With the wooden spoon mix everything very well being carful not to break up the tomatos. Add a little more salt. Cover with saran wrap and refrigerate for at least four hours. Better if left in the juice over night. Serve on top of fresh lettuce leaf with crackers. I usually boil two or three sweet potatoes after potatoes have cooked. I peel and slice and refrigerate and serve alongside the ceviche or serve with avacado slices. Enjoy

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