Traditional Ceviche Recipe | Fresh, Authentic Ceviche

by | Appetizer, Main Dish, Make this Weekend

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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!

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 summer 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!

Photos by Mary Hafner

Recipe by Chef Lorenzo at Casa Turquesa

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Traditional Ceviche Recipe

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Alicia Wood

MEET ALICIA

AliciaWoodLifestyle.com is a lifestyle destination for everyday living written by Alicia Wood. Alicia’s goal is create a timeless, fresh way to approach fashion, entertaining, beauty, design and travel.

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Alicia Wood

Meet Alicia

AliciaWoodLifestyle.com is a lifestyle destination for everyday living written by Alicia Wood. Alicia's goal is create a timeless, fresh way to approach fashion, entertaining, beauty, design and travel.

Read More

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Alicia Wood

Meet Alicia

AliciaWoodLifestyle.com is a lifestyle destination for everyday living written by Alicia Wood. Alicia's goal is create a timeless, fresh way to approach fashion, entertaining, beauty, design and travel.

Read More