Ceviche Authentic Mexican Recipe

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Receta de Ceviche de Pescado o Cayo de Hacha

Preparation:15
Cook Time:15
Servings:6

Recipe

Ingredients

2 pounds Cubed white fish or bay scallops, raw5 - 10 serrano peppers or jalapeño chiles(very hot), diced1 Red bell pepper, diced1 Green Chiles, diced1 Onion, diced3 Ripe tomatoes, diced1 - 2 cloves Garlic, minced1 Large avocado, diced1 bunch Cilantro, with stems removed and diced1 tsp sugar2 cups lime juice1/2 cup Lemon juice1 bag Tortilla chips or1 package Saltine crackersPinch Salt and pepper

Directions

In a large bowl combine all ingredients except the cilantro. Toss gently but thoroughly, making sure all fish is coated with lemon-lime mixture. Cover and refrigerate for one to three hours, stirring occasionally. Fish should become quite white and scallops will lose translucent appearance. (Once this happens, you will know that the lemon juice has cooked the fish). For garnish add diced cilantro on top.

Video Ceviche de Pescado. Receta de Jauja Cocina Mexicana

Receta de Ceviche de Pescado o Cayo de Hacha

related topicsSeafood Recipes

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RECIPE REVIEWS

Ceviche Authentic Mexican Recipe
4 Stars based on 3 Review(s)
4 Stars

Review for Ceviche - Mexican Recipe

Ok this is a great ceviche recipe. Only question, if I only put in half the avocado, where does the other half go? And are the crackers for dipping too, just like the tortilla chips?

4 Stars

Review for Ceviche - Mexican Recipe

I believe this to be by far one of the best Ceviche recipes I've come across.I used fresh talapia filets,made it in the morning,let it sit for 4-5 hours.Ate it for lunch,came out delicious.

4 Stars

Review for Ceviche - Mexican Recipe

ceviche is a fantastic dish! however, this recipe is guilding the lilly, so to speak. it can do with a much simpler recipe because it doesn't need so many ingredients. all you need is fish, tomato, onion, cilantro, lemon and lime juices and salt and it's perfect! also, I reccomend shrimp and crab for the seafood, but this recipe is very good both ways. cheers.



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