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I’m excited to share this recipe with you today.  When we were in Cabo with friends for Spring Break, the chef made the most amazing Ceviche.  He was kind enough to share it with me!

This recipe is so easy that I can’t believe I’ve not tried a ceviche before.  Chef Lorenzo made it each morning so we had it for lunch most days.  This is a traditional ceviche recipe using fish.

His recipe just said white fish so I used my favorite mild white fish Halibut.  There is a fair bit of chopping (which I love) in this recipe.  In most grocery stores you can pick up pre chopped tomatoes and onions if you want a short cut.

Ceviche is traditionally served with tortilla chips but is also great wrapped in a tortilla or lettuce as a “taco.”  I also served it with a simple salad like my Spicy Spring Salad for lunch and also a light dinner.

I like the fish firm so I marinated it for 3-3 1/2 hours in the lime juice.  This actually “cooks” the fish so that it is not raw.  If you like it medium, then marinate it for 2 hours.  This is another dish that tastes like summer in a bowl to me.  The other is my Watermelon Gazpacho.  I think I’ll make both of these this weekend!  They are great cool summer dishes.  You can find a few other in this post.

You’ll never guess that the secret ingredient is ketchup!  I know, sounds very strange.  I’m NOT a ketchup fan.  In fact, I had to buy some to even make this.  I accidentally left it out when I served first served it for a Cabo get together with the families who we went to Cabo with and we all agreed it was “missing something.”  I realized I hadn’t added the tiny amount of ketchup.  When I added it everyone deemed it “perfecto!”  Crazy but true!

Traditional Ceviche Recipe | Fresh, Authentic Ceviche
 
Prep time
Total time
 
Note: Can be made the night before. Will keep for 24 hours after making when covered and refrigerated.
Author:
Ingredients
  • 3 lbs mild white fish - I used Halibut
  • 20 limes - Juiced
  • 4 chopped tomatoes
  • ¾ of a chopped onion
  • 1 chopped cucumber
  • 1 grated carrots
  • ¾ c chopped cilantro
  • ¾ tsp of ketchup
  • salt and pepper to taste
Instructions
  1. Chop fish into about ¼ inch pieces.
  2. Marinate for 3 hours in lime juice covered in the refrigerator. (2 hours for medium)
  3. Drain lime juice and combine all ingredients gently in a large bowl.
  4. Salt and pepper to taste.
  5. Enjoy!

 

This dish looks as beautiful as it tastes.  You can see it on the table in the Outdoor Entertaining post.  I made it in the morning for the shoot and served it for dinner.  I love those days when dinner is ready at 10 am!  It is the perfect make ahead dish for July 4th entertaining as well.  I hope you’ll give this easy, make ahead dish a try.  It really is a crowd pleaser.

xo

Alicia

PS – Be sure to subscribe to my newsletter so you don’t miss any summer inspiration coming your way including a new eBook!  When you register now, you’ll receive my first one, Fresh Sips, immediately!

SHOP THE POST

Photos by Mary Hafner

Recipe by Chef Lorenzo at Casa Turquesa

 

 

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