I’m excited to share this recipe with you today. When we were in Cabo with friends for Spring Break a few years ago, the chef made the most amazing Ceviche. He was kind enough to share his recipe 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 but you could use shrimp or other seafood.
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 serve 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!
- 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
- Chop fish into about ¼ inch pieces.
- Marinate for 3 hours in lime juice covered in the refrigerator. (2 hours for medium)
- Drain lime juice and combine all ingredients gently in a large bowl.
- Salt and pepper to taste.
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 summer entertaining as well. I hope you’ll give this easy, make ahead dish a try. It really is a crowd pleaser.
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Photos by Mary Hafner
Recipe by Chef Lorenzo at Casa Turquesa
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