Mexican Ceviche Ceviche Mexicano Recipes

MEXICAN CEVICHE

This dish is a regular served on the beaches of Mexico. Serve it as a seafood appetizer or as a side salad dish. You can alter it to suit your own taste. Make it as spicy or as mild as you wish. My friends all love it. I often use shrimp & fish or shrimp & scallops - when I do this I do not marinate the shrimp as the shrimp tend to get tough. I steam the shrimp and add them a few hours before serving as I mix all the ingredients together. In Mexico when they make this they often add sea water (not recommened). If you are using frozen fish, choose a firm-fleshed fish and make sure it is fully thawed with as much moisture as possible removed.

Provided by Bergy

Categories Halibut

Time 8h20m

Yield 4-6 serving(s)

Number Of Ingredients 16

Mexican Ceviche image

Steps:

Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp).
Marinate fish in the lime juice in the fridge overnight (this step cooks the fish).
Stir often.
Pour off most of the lime juice (just leave it moist).
Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate.
Toss well and arrange in individual serving bowls that are lined with the lettuce leaves.
If you wish garnish with sliced avocado and sliced black olives.

Ingredients

1 lb sea bass fillets (or use a mixture of fish and shrimp) or 1 lb red snapper fillet (or use a mixture of fish and shrimp)
5 -6 limes (Enough Juice to cover fish)
1 cup diced fresh tomato
1 green pepper, sweet, chopped
4 tablespoons chopped parsley or 4 tablespoons chopped cilantro
1/4 teaspoon salt
1/4 teaspoon pepper
1/2 teaspoon oregano
2 jalapeno peppers, chopped (or more to suit your taste)
2 tablespoons white vinegar
1 medium onion, finely chopped
2 tablespoons fresh cilantro, chopped
1 dash Tabasco sauce
lettuce leaf (to line serving bowls)
avocado (optional)
black olives, sliced (for garnish) (optional)

MEXICAN CEVICHE

This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it's a hit.

Provided by PHXGURL

Categories Appetizers and Snacks Seafood Shrimp

Time 2h

Yield 8

Number Of Ingredients 11

Mexican Ceviche image

Steps:

Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.
Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

Nutrition Facts : Calories 387.1 calories, Carbohydrate 57.6 g, Cholesterol 86.3 mg, Fat 12.4 g, Fiber 7.5 g, Protein 17.7 g, SaturatedFat 1.6 g, Sodium 732.5 mg, Sugar 7.1 g

Ingredients

5 large lemons, juiced
1 pound jumbo shrimp, peeled and deveined
¼ cup chopped fresh cilantro, or to taste
tomato and clam juice cocktail
2 white onions, finely chopped
1 cucumber, peeled and finely chopped
1 large tomatoes, seeded and chopped
3 fresh jalapeno peppers, seeded and minced
1 bunch radishes, finely diced
2 cloves fresh garlic, minced
tortilla chips

MEXICAN CEVICHE

This recipe is the "original" Ceviche. This recipe is for a big crowd. Best served as an appetizer or side dish. With tortillas chips or on a tostada!!! I recommend eating it with Tabasco Sauce or Red Devil sauce it gives it a kick! THIS REQUIRES NO COOKING ON STOVE OR OVEN, THE LEMON/LIME COOKS THE FISH!

Provided by DALLAS COWBOYS 1

Categories Tilapia

Time 5h

Yield 10 serving(s)

Number Of Ingredients 8

Mexican Ceviche image

Steps:

Juice lemons and limes in a juicer.
Mix fish and onions in a large bowl. Chill for 1-2 hours.
Add the remaining ingredients.
Chill for 2 hours or overnight.
Add salt and pepper to taste.
Enjoy!
You can add as much onion, tomatoes, or cilantro, as you wish.

Nutrition Facts : Calories 633.3, Fat 10.6, SaturatedFat 3.5, Cholesterol 295.1, Sodium 315.8, Carbohydrate 24.4, Fiber 8.2, Sugar 4.2, Protein 121.1

Ingredients

13 lbs tilapia fillets, uncooked, chopped
10 limes
10 lemons
3 medium purple onions, finely chopped
5 medium firm ripe tomatoes, finely chopped
2 sprigs fresh cilantro
2 (4 ounce) tequila
salt and pepper