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Traditional Latin Ceviche

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2 lbs snapper, cubed
Dash of Tabasco
2 Tsp of salt
1 Tb cilantro leaves
1/2 cup lemon juice
1 avocado, sliced
1 cup of chopped fresh seeded tomatoes
1/2 cup of lime juice
1 serrano chili, seeded and finely diced
1/2 red onion, finely diced

Place the fish, onion, tomatoes, chili, salt, Tabasco, and oregano in a glass or Pyrex casserole dish. Pour lime and lemon juice over cover in refrigerator for 1 hour. Stir well. Let sit for no more than 4–5 more hours. When fish looks “cooked” it’s done. Garnish with cilantro & avocado. Serves 4–8.

TJ’s Tip: For different flavors substitute tuna or salmon. To use shrimp, scallops or lobster, always lightly cook for 1–2 min before marinating. For sweeter ceviche, add mango or pineapple. For creamier ceviche, add a little mayo. For cooler ceviche, add cucumber, celery or tomato juice. For spicier ceviche, add Blind Betty Original hot sauce or Sriracha. For crunch, serve with tortilla strips.