Ceviche is one of Mexico’s most beloved dishes, revered for its vibrant flavors and versatility.
Made with fresh seafood marinated in tangy lime juice and paired with a variety of vegetables and seasonings, this dish is the epitome of freshness and summer vibes.
What makes ceviche truly special is the endless ways it can be customized – from fish and shrimp to clams, octopus, and even tropical fruits like mango and pineapple.
Whether you’re hosting a summer fiesta, planning a family meal, or simply craving something light and flavorful, ceviche is always a crowd-pleaser.
In this article, we’ve gathered over 34 authentic Mexican ceviche recipes that bring you the freshest ingredients and the most delicious flavors from the country’s coastal regions.
From classic shrimp ceviche to innovative combinations, there’s a recipe here for everyone.
So, if you’re looking to dive into the world of ceviche or experiment with new variations, you’re in for a treat!
34+ Flavorful Authentic Mexican Ceviche Recipes to Brighten Your Table
Mexican ceviche is a reflection of the country’s rich culinary heritage, where fresh ingredients and bold flavors come together in perfect harmony.
Whether you’re a fan of the classic fish ceviche or excited to try unique variations like ceviche with tropical fruits or seafood combinations, there’s something for every taste.
With over 34 authentic Mexican ceviche recipes to explore, you can enjoy this delicious dish year-round, each recipe offering a new way to celebrate the vibrant and refreshing flavors of Mexico’s coastal cuisine.
So, gather your ingredients, invite your friends or family over, and get ready to enjoy a variety of ceviche dishes that will transport you straight to the beaches of Mexico.
Let the zesty lime, the rich seafood, and the fresh produce excite your taste buds in every bite!
Ceviche de Camarón (Shrimp Ceviche)
Ceviche de Camarón is a popular Mexican dish featuring shrimp marinated in lime juice, combined with fresh vegetables like tomato, onion, and cilantro. The acidity of lime juice “cooks” the shrimp, making it an incredibly refreshing and zesty appetizer or light meal. This dish is a perfect balance of flavors, combining the sweetness of shrimp with the tanginess of citrus and the earthiness of cilantro.
Ingredients:
- 1 lb fresh shrimp (peeled, deveined, and chopped into small pieces)
- 1 cup freshly squeezed lime juice
- 1/2 red onion (finely chopped)
- 2 medium tomatoes (diced)
- 1 cucumber (peeled, seeded, and diced)
- 1/4 cup fresh cilantro (chopped)
- 1-2 jalapeños (seeds removed, finely chopped)
- 1 avocado (sliced, for garnish)
- Salt and pepper to taste
- 1 tbsp olive oil (optional)
Instructions:
- In a bowl, combine the chopped shrimp with lime juice, making sure the shrimp is completely covered. Cover the bowl and refrigerate for about 2-3 hours, or until the shrimp turns pink and opaque.
- After the shrimp has marinated, drain any excess lime juice.
- Add the finely chopped red onion, diced tomatoes, cucumber, and cilantro to the shrimp mixture.
- Stir in the chopped jalapeños for a touch of heat, and drizzle with olive oil if desired for extra richness.
- Season with salt and pepper to taste, and mix thoroughly.
- Serve chilled, garnished with avocado slices.
Ceviche de Camarón is an ideal dish to serve on a hot day, offering a burst of flavor that is both light and satisfying. The fresh ingredients and vibrant colors create an inviting plate, while the combination of tangy lime, sweet shrimp, and the freshness of vegetables makes this ceviche an irresistible treat. Whether served as a starter, snack, or main dish, this ceviche embodies the essence of Mexican coastal cuisine and will be a crowd-pleaser at any gathering.
Ceviche de Pescado (Fish Ceviche)
Ceviche de Pescado is a traditional Mexican ceviche made with fresh fish, typically white fish like tilapia or snapper, marinated in lime juice. This dish combines tender, citrus-marinated fish with a variety of vegetables and a kick of spice from serrano peppers, resulting in a delicious and refreshing dish perfect for summer or beachside picnics.
Ingredients:
- 1 lb fresh white fish (tilapia, snapper, or mahi-mahi), cut into small cubes
- 1 cup freshly squeezed lime juice
- 1/2 red onion (finely chopped)
- 2 tomatoes (diced)
- 1 cucumber (peeled and diced)
- 1/4 cup fresh cilantro (chopped)
- 1-2 serrano peppers (finely chopped, seeds removed for less heat)
- Salt and pepper to taste
- Tortilla chips or tostadas for serving
Instructions:
- Place the cubed fish in a large mixing bowl and pour the lime juice over it, making sure the fish is well-covered. Cover and refrigerate for 3-4 hours, stirring occasionally until the fish becomes opaque and “cooked.”
- Once the fish is marinated, add the red onion, diced tomatoes, cucumber, cilantro, and serrano peppers to the bowl.
- Season the ceviche with salt and pepper to taste, stirring everything gently to combine.
- Let the ceviche sit for about 10-15 minutes to allow the flavors to meld together.
- Serve the ceviche chilled, accompanied by tortilla chips or tostadas for crunch.
Ceviche de Pescado is a wonderful representation of the vibrant, fresh flavors of Mexico’s coastal cuisine. The lime juice and vegetables complement the tender fish, and the serrano peppers bring a delightful heat that makes each bite exciting. Perfect for any festive occasion or a refreshing dish to beat the heat, this ceviche will surely leave an impression with its bright, clean flavors and satisfying texture.
Ceviche Tulum (Tulum-Style Ceviche)
Ceviche Tulum, named after the coastal town of Tulum in Mexico’s Yucatán Peninsula, is a unique version of ceviche that often incorporates tropical fruits such as mango or pineapple alongside the traditional fish and shrimp. The combination of seafood, citrus, and fruit creates a balance of sweet, tangy, and savory flavors, making this ceviche a true representation of the tropical flavors that Mexico is known for.
Ingredients:
- 1/2 lb shrimp (peeled, deveined, and chopped)
- 1/2 lb fresh fish (snapper or tilapia), cut into small cubes
- 1/2 cup freshly squeezed lime juice
- 1/4 cup freshly squeezed orange juice
- 1/2 red onion (finely chopped)
- 1 mango (peeled and diced)
- 1/4 cup fresh cilantro (chopped)
- 1/2 cucumber (diced)
- 1/2 jalapeño (finely chopped, optional for spice)
- Salt and pepper to taste
- 1 avocado (diced, for garnish)
- Tortilla chips or plantain chips for serving
Instructions:
- In a large bowl, combine the shrimp and fish. Pour in the lime juice and orange juice, ensuring the seafood is fully covered. Cover and refrigerate for 2-3 hours, or until the seafood turns opaque and appears “cooked.”
- After marination, drain the excess citrus juice and add the red onion, diced mango, cucumber, cilantro, and jalapeño (if using).
- Season with salt and pepper to taste, and gently stir to combine all ingredients.
- Let the ceviche sit for another 10 minutes to allow the flavors to meld.
- Garnish with diced avocado and serve with tortilla or plantain chips for a tropical crunch.
Ceviche Tulum is a vibrant, refreshing dish that brings a taste of the Mexican Caribbean to your plate. The addition of mango or pineapple gives this ceviche a delightful sweetness that pairs beautifully with the citrusy, tangy marinated seafood. With its unique tropical twist, this ceviche is perfect for serving at beach parties or summer gatherings, offering a balance of flavors and textures that are sure to impress guests.
Ceviche de Atún (Tuna Ceviche)
Ceviche de Atún is a modern take on the classic Mexican ceviche, using fresh tuna as the main ingredient. The rich, meaty texture of tuna pairs perfectly with the acidity of lime juice and the fresh flavors of vegetables like tomatoes, onions, and cilantro. This ceviche is a more filling and flavorful version of the traditional, offering a slight twist with the use of fish that’s both hearty and delicate. It’s perfect for a light lunch or a fun appetizer.
Ingredients:
- 1 lb fresh sushi-grade tuna (cut into small cubes)
- 1 cup freshly squeezed lime juice
- 1/2 red onion (finely chopped)
- 2 tomatoes (diced)
- 1 avocado (diced)
- 1/4 cup fresh cilantro (chopped)
- 1 serrano pepper (finely chopped, optional)
- 1 tbsp olive oil
- Salt and pepper to taste
- Tortilla chips for serving
Instructions:
- Place the cubed tuna in a mixing bowl and pour the lime juice over it, ensuring all pieces are covered. Refrigerate for about 1-2 hours, allowing the tuna to marinate and “cook” in the citrus.
- After marinating, drain any excess lime juice and add the chopped onion, tomatoes, cilantro, and serrano pepper (if using).
- Stir in the olive oil for a bit of richness and season with salt and pepper to taste.
- Gently mix everything together until well-combined.
- Serve the ceviche chilled, garnished with diced avocado and accompanied by tortilla chips.
Ceviche de Atún combines the best of both worlds: the freshness and lightness of ceviche with the boldness of tuna. The lime juice works wonders in brightening the tuna’s natural flavors, while the richness of avocado and the spice from the serrano pepper add layers of texture and depth. Whether served as a snack or a light main course, this ceviche is a crowd-pleasing dish that feels both fresh and sophisticated, making it a perfect addition to any summer meal or casual get-together.
Ceviche de Pulpo (Octopus Ceviche)
Ceviche de Pulpo is a seafood delicacy that features tender octopus marinated in lime juice, paired with colorful vegetables and zesty seasonings. The octopus becomes tender after marination, and when combined with fresh ingredients like tomato, onion, and cilantro, it creates a wonderfully savory and refreshing dish. This ceviche is perfect for those who want to try something different, offering a more unique and flavorful alternative to the typical shrimp or fish ceviche.
Ingredients:
- 1 lb octopus (cleaned and boiled, cut into small pieces)
- 1 cup freshly squeezed lime juice
- 1/2 red onion (finely chopped)
- 1 tomato (diced)
- 1 cucumber (peeled and diced)
- 1/4 cup fresh cilantro (chopped)
- 1 jalapeño (finely chopped, optional)
- 1 tbsp olive oil (optional)
- Salt and pepper to taste
- Tortilla chips or tostadas for serving
Instructions:
- First, cook the octopus by boiling it in water for about 45 minutes until it’s tender. Drain and allow it to cool before cutting it into small bite-sized pieces.
- In a large mixing bowl, combine the octopus with lime juice, making sure it’s fully covered. Let it marinate in the fridge for about 2-3 hours, allowing the flavors to meld.
- After marinating, drain excess lime juice and add the chopped red onion, diced tomato, cucumber, cilantro, and jalapeño (if using).
- Season with salt and pepper to taste, and drizzle with olive oil for extra smoothness and flavor.
- Stir gently to combine all the ingredients, and serve chilled with tortilla chips or tostadas for a delightful crunch.
Ceviche de Pulpo is an extraordinary dish that highlights the delicious, tender texture of octopus, paired with the bright and zesty flavors of lime and fresh vegetables. This ceviche offers a distinct seafood experience that’s perfect for adventurous eaters. Whether served at a family gathering or as a special treat, Ceviche de Pulpo will impress with its bold, vibrant flavors and tender, delicate octopus.
Ceviche de Soya (Soy Protein Ceviche)
Ceviche de Soya is a unique vegetarian take on the traditional Mexican ceviche. This version uses soy protein or tofu as the base, marinated in lime juice and combined with the typical fresh vegetables and seasonings. It’s a great alternative for those who want the ceviche experience without seafood, providing a satisfying, protein-packed dish that still offers the light, refreshing qualities of a classic ceviche.
Ingredients:
- 1 cup soy protein (or tofu, cubed and pressed)
- 1 cup freshly squeezed lime juice
- 1/2 red onion (finely chopped)
- 1 tomato (diced)
- 1/2 cucumber (peeled and diced)
- 1/4 cup fresh cilantro (chopped)
- 1-2 serrano peppers (finely chopped)
- Salt and pepper to taste
- 1 tbsp olive oil (optional)
- Tortilla chips or tostadas for serving
Instructions:
- If using soy protein, cook it according to package instructions, then let it cool. If using tofu, press it to remove excess moisture, then cut it into small cubes.
- In a bowl, combine the soy protein or tofu with lime juice, making sure it’s well-covered. Let it marinate in the refrigerator for about 1-2 hours.
- After marinating, drain any excess lime juice and add the chopped red onion, diced tomato, cucumber, cilantro, and serrano peppers to the mixture.
- Season with salt and pepper to taste, and drizzle with olive oil for extra richness.
- Stir everything gently to combine, and serve chilled with tortilla chips or tostadas.
Ceviche de Soya provides a delightful twist on the traditional ceviche, offering all the bright and zesty flavors in a vegetarian form. The soy protein or tofu takes on the citrus flavors beautifully, while the fresh vegetables add crunch and freshness. This dish is perfect for those who follow plant-based diets but still want to indulge in the refreshing flavors of ceviche, making it an inclusive dish for any gathering or celebration.
Ceviche de Almeja (Clam Ceviche)
Ceviche de Almeja is a unique Mexican ceviche that uses fresh clams as the star ingredient. With its delicate and briny flavor, the clam offers a different texture and taste profile compared to traditional fish or shrimp ceviche. Marinated in lime juice with traditional ceviche accompaniments like tomato, onion, and cilantro, this dish brings an ocean-fresh essence that’s perfect for seafood lovers who want to try something a bit more adventurous.
Ingredients:
- 1 lb fresh clams (shucked, or use canned if fresh is unavailable)
- 1 cup freshly squeezed lime juice
- 1/2 red onion (finely chopped)
- 2 tomatoes (diced)
- 1 cucumber (peeled and diced)
- 1/4 cup fresh cilantro (chopped)
- 1 serrano pepper (finely chopped, optional)
- Salt and pepper to taste
- 1 tbsp olive oil (optional)
- Tortilla chips or tostadas for serving
Instructions:
- If using fresh clams, steam them open in a pot until they are fully cooked. Once cooled, remove the meat and chop it into small pieces. If using canned clams, drain and chop them into small pieces.
- Place the chopped clams in a bowl and pour the lime juice over them. Cover and refrigerate for about 2-3 hours, allowing the clams to “cook” in the citrus.
- After marinating, drain any excess lime juice and add the chopped red onion, tomatoes, cucumber, cilantro, and serrano pepper (if desired).
- Season with salt and pepper to taste, and stir in olive oil for extra richness if desired.
- Gently mix everything together and serve chilled with tortilla chips or tostadas.
Ceviche de Almeja is an intriguing and delicious variation of ceviche that showcases the ocean’s bounty in a unique way. The clams, with their subtle briny taste, pair perfectly with the tangy lime juice and crisp vegetables. This ceviche is ideal for those who love seafood and are looking for a new way to enjoy clams. Serve it as a light appetizer or a refreshing side dish for a seafood feast—it’s sure to be a conversation starter.
Ceviche de Mojarra (Tilapia Ceviche)
Ceviche de Mojarra is a traditional Mexican ceviche made with tilapia, a mild and tender white fish. This ceviche is simple but flavorful, featuring fresh ingredients like tomatoes, onions, and cilantro, all enhanced by the brightness of lime juice. It’s a perfect dish for a hot day, offering a refreshing and satisfying meal that can be enjoyed as a snack, appetizer, or even a light main course.
Ingredients:
- 1 lb tilapia fillets (fresh, cut into small cubes)
- 1 cup freshly squeezed lime juice
- 1/2 red onion (finely chopped)
- 2 tomatoes (diced)
- 1/2 cucumber (peeled and diced)
- 1/4 cup fresh cilantro (chopped)
- 1 serrano pepper (finely chopped, optional)
- Salt and pepper to taste
- 1 tbsp olive oil (optional)
- Tortilla chips or tostadas for serving
Instructions:
- In a bowl, combine the cubed tilapia with the lime juice, making sure the fish is fully submerged. Cover and refrigerate for 2-3 hours, or until the fish turns opaque and “cooks” in the lime juice.
- After marinating, drain any excess lime juice and add the chopped red onion, diced tomatoes, cucumber, cilantro, and serrano pepper (if desired).
- Season with salt and pepper to taste, and mix in the olive oil for a touch of smoothness.
- Stir everything gently to combine and let it sit for another 10-15 minutes to allow the flavors to develop.
- Serve the ceviche chilled with tortilla chips or tostadas.
Ceviche de Mojarra is a classic and delightful Mexican ceviche that makes the most of fresh tilapia, giving you a light yet satisfying dish bursting with flavor. The combination of lime, cilantro, and fresh vegetables enhances the natural sweetness of the fish, while the serrano peppers add a hint of spice. This ceviche is perfect for any occasion, whether it’s a family gathering, a barbecue, or a casual snack, offering a delicious and healthy option to enjoy the tastes of Mexico.
Ceviche de Mariscos (Mixed Seafood Ceviche)
Ceviche de Mariscos is a mixed seafood ceviche that combines a variety of fresh seafood, including shrimp, fish, scallops, and squid, all marinated in lime juice and mixed with traditional vegetables and seasonings. This is a perfect choice for seafood enthusiasts who want to enjoy a variety of textures and flavors in one dish. The combination of seafood gives it depth, while the citrusy marinade makes it refreshing and light.
Ingredients:
- 1/2 lb shrimp (peeled, deveined, and chopped)
- 1/2 lb white fish (tilapia or snapper), cubed
- 1/2 lb scallops (sliced)
- 1/2 lb squid (cleaned and chopped)
- 1 cup freshly squeezed lime juice
- 1/2 red onion (finely chopped)
- 2 tomatoes (diced)
- 1 cucumber (peeled and diced)
- 1/4 cup fresh cilantro (chopped)
- 1-2 serrano peppers (finely chopped, optional)
- Salt and pepper to taste
- 1 tbsp olive oil (optional)
- Tortilla chips or tostadas for serving
Instructions:
- Combine all the seafood (shrimp, fish, scallops, and squid) in a large bowl and pour the lime juice over it, ensuring everything is well-coated. Cover and refrigerate for about 3-4 hours, allowing the seafood to marinate and “cook” in the citrus.
- After marinating, drain any excess lime juice and add the red onion, diced tomatoes, cucumber, cilantro, and serrano peppers (if desired).
- Season with salt and pepper to taste, and drizzle with olive oil for a touch of richness.
- Gently mix all the ingredients together, making sure everything is evenly distributed.
- Serve the ceviche chilled with tortilla chips or tostadas.
Ceviche de Mariscos is a fantastic way to enjoy a variety of seafood in one dish, offering different textures and flavors with each bite. The combination of shrimp, fish, scallops, and squid creates a rich and savory flavor profile, while the lime juice and fresh vegetables keep it light and refreshing. This ceviche is perfect for gatherings, offering something for everyone, and is sure to be a hit with seafood lovers. Whether served as an appetizer or a main dish, it’s a festive and flavorful choice that embodies the best of Mexican coastal cuisine.
Ceviche de Trucha (Trout Ceviche)
Ceviche de Trucha is a flavorful and slightly earthy variation of ceviche that uses fresh trout as the base. Known for its mild yet distinct taste, trout absorbs lime juice beautifully, giving it a light, fresh flavor that pairs wonderfully with the crunch of vegetables and the zest of chili peppers. This ceviche is perfect for those who enjoy a delicate fish with a bit of tang and spice, making it an ideal dish for a refreshing appetizer or light meal.
Ingredients:
- 1 lb fresh trout fillets (skin removed, cut into small cubes)
- 1 cup freshly squeezed lime juice
- 1/2 red onion (finely chopped)
- 1 tomato (diced)
- 1/4 cup fresh cilantro (chopped)
- 1 cucumber (peeled and diced)
- 1-2 serrano peppers (finely chopped, optional for spice)
- Salt and pepper to taste
- 1 tbsp olive oil (optional)
- Tortilla chips or tostadas for serving
Instructions:
- In a bowl, combine the cubed trout with lime juice, making sure the fish is fully covered. Cover the bowl and refrigerate for 2-3 hours, allowing the trout to marinate and become opaque.
- Once the fish is marinated, drain any excess lime juice and add the chopped red onion, diced tomato, cucumber, cilantro, and serrano peppers (if desired).
- Season the ceviche with salt and pepper to taste. For a richer flavor, drizzle with olive oil.
- Mix everything gently and let it rest for 10 minutes to allow the flavors to blend.
- Serve the ceviche chilled, garnished with extra cilantro and accompanied by tortilla chips or tostadas.
Ceviche de Trucha is a light and flavorful dish that highlights the fresh taste of trout. The tanginess of lime combined with the freshness of vegetables creates a well-balanced ceviche that’s both refreshing and satisfying. This dish is perfect for a warm day, offering a healthy, easy-to-make option for seafood lovers who want a twist on the classic ceviche. It’s simple yet sophisticated, making it an ideal choice for gatherings or a relaxing meal on the patio.
Ceviche de Pargo (Red Snapper Ceviche)
Ceviche de Pargo is made with red snapper, a fish known for its firm texture and slightly sweet flavor. This ceviche is a coastal favorite in Mexico, where the fish is paired with fresh vegetables and the bright acidity of lime juice. The red snapper absorbs the citrus marinade wonderfully, becoming tender and flavorful while retaining its natural sweetness. This dish is perfect for those who love a hearty, yet light, ceviche experience, ideal for serving at any festive occasion.
Ingredients:
- 1 lb fresh red snapper fillets (cut into small cubes)
- 1 cup freshly squeezed lime juice
- 1/2 red onion (finely chopped)
- 2 tomatoes (diced)
- 1/2 cucumber (peeled and diced)
- 1/4 cup fresh cilantro (chopped)
- 1 serrano pepper (finely chopped, optional)
- Salt and pepper to taste
- 1 tbsp olive oil (optional)
- Tortilla chips or tostadas for serving
Instructions:
- Place the cubed red snapper in a bowl and pour the lime juice over it, making sure the fish is well-coated. Cover and refrigerate for about 2-3 hours, or until the fish turns opaque and becomes “cooked.”
- After marinating, drain any excess lime juice and add the finely chopped red onion, diced tomatoes, cucumber, cilantro, and serrano pepper (if desired).
- Season the ceviche with salt and pepper to taste. Add olive oil for extra smoothness and richness.
- Stir gently to combine all the ingredients, and let the ceviche sit for another 10 minutes for the flavors to meld together.
- Serve the ceviche chilled with tortilla chips or tostadas for a crunchy contrast.
Ceviche de Pargo is an excellent dish that beautifully showcases the delicate flavors of red snapper. The fish’s natural sweetness shines through when paired with the tartness of lime and the freshness of vegetables. Whether served as an appetizer or main dish, this ceviche is a fantastic way to enjoy the flavors of the sea. It’s light, refreshing, and bursting with flavor, making it a perfect dish for any occasion, from casual family dinners to festive gatherings.
Ceviche de Pez Mantequilla (Butterfish Ceviche)
Ceviche de Pez Mantequilla (Butterfish Ceviche) is a luxurious variation of ceviche that uses butterfish, known for its soft, buttery texture and delicate flavor. The tender, rich flesh of the butterfish pairs perfectly with the tart lime juice and crisp vegetables, offering a smooth yet zesty dish that’s both light and indulgent. This ceviche is perfect for special occasions or as a treat for seafood aficionados who appreciate the tender texture and mild taste of butterfish.
Ingredients:
- 1 lb fresh butterfish (cut into small cubes)
- 1 cup freshly squeezed lime juice
- 1/2 red onion (finely chopped)
- 2 tomatoes (diced)
- 1/2 cucumber (peeled and diced)
- 1/4 cup fresh cilantro (chopped)
- 1 serrano pepper (finely chopped, optional)
- Salt and pepper to taste
- 1 tbsp olive oil (optional)
- Tortilla chips or tostadas for serving
Instructions:
- Place the cubed butterfish in a mixing bowl and pour the lime juice over it, ensuring the fish is completely covered. Cover the bowl and refrigerate for 2-3 hours until the fish turns opaque and “cooks.”
- Once the fish is marinated, drain any excess lime juice and add the chopped red onion, diced tomatoes, cucumber, cilantro, and serrano pepper (if using).
- Season with salt and pepper to taste, and drizzle with olive oil if you’d like an extra touch of smoothness.
- Stir everything gently to combine, allowing the flavors to blend for about 10 minutes.
- Serve the ceviche chilled, garnished with additional cilantro and accompanied by tortilla chips or tostadas.
Ceviche de Pez Mantequilla is a refined and flavorful take on ceviche that highlights the delicate and buttery texture of butterfish. The fish absorbs the lime juice beautifully, becoming tender and flavorful, while the combination of vegetables and cilantro adds freshness and crunch. This ceviche is perfect for seafood lovers who appreciate a more luxurious ceviche experience. It’s a fantastic choice for special gatherings or a delicious treat for those who appreciate fine seafood.
Ceviche de Sardina (Sardine Ceviche)
Ceviche de Sardina is an incredibly flavorful and unique take on ceviche, using sardines as the primary ingredient. Sardines, known for their bold and slightly oily flavor, pair beautifully with the bright acidity of lime and the freshness of vegetables like cucumber, onion, and cilantro. This ceviche is perfect for those who enjoy more robust, savory fish, and it’s a great way to enjoy the benefits of sardines in a light and refreshing preparation. It’s a great alternative for those who want something different from the more common shrimp or fish ceviche.
Ingredients:
- 1 lb fresh sardines (filleted and boneless, or canned sardines if fresh is unavailable)
- 1 cup freshly squeezed lime juice
- 1/2 red onion (finely chopped)
- 1 cucumber (peeled and diced)
- 1 tomato (diced)
- 1/4 cup fresh cilantro (chopped)
- 1-2 serrano peppers (finely chopped, optional)
- Salt and pepper to taste
- 1 tbsp olive oil (optional)
- Tortilla chips or tostadas for serving
Instructions:
- If using fresh sardines, fillet and remove the bones, then chop the fish into small pieces. If using canned sardines, drain and chop the fish into small chunks.
- Place the sardines in a bowl and cover with lime juice. Refrigerate for 2-3 hours to allow the fish to marinate and “cook” in the citrus.
- After marinating, drain any excess lime juice and add the chopped red onion, cucumber, tomato, cilantro, and serrano peppers (if desired).
- Season with salt and pepper to taste, and drizzle with olive oil for added richness and flavor.
- Mix everything gently and serve chilled with tortilla chips or tostadas for a delightful crunch.
Ceviche de Sardina is an exciting and bold variation of ceviche that showcases the intense flavor of sardines. The marinated sardines, paired with the zesty lime and fresh vegetables, create a perfect balance of rich and refreshing flavors. This ceviche is an excellent choice for adventurous eaters looking to try something different, as it offers a unique taste of the ocean that is both hearty and light. Whether served as an appetizer or a snack, this ceviche is sure to impress and surprise guests with its delicious, savory notes.
Ceviche de Camarón y Mango (Shrimp and Mango Ceviche)
Ceviche de Camarón y Mango is a tropical twist on the classic shrimp ceviche, incorporating sweet and juicy mango for a refreshing contrast to the shrimp’s natural brininess. The mango adds a vibrant sweetness that balances perfectly with the citrusy marinade, cilantro, and the mild heat of serrano peppers. This ceviche is an ideal dish for hot summer days or as a fun, fruity appetizer for a gathering. The combination of shrimp and mango is a crowd-pleasing favorite that offers an exciting fusion of sweet, savory, and tangy flavors.
Ingredients:
- 1 lb shrimp (peeled, deveined, and chopped into small pieces)
- 1 cup freshly squeezed lime juice
- 1 ripe mango (peeled and diced)
- 1/2 red onion (finely chopped)
- 1/4 cup fresh cilantro (chopped)
- 1 serrano pepper (finely chopped, optional for heat)
- Salt and pepper to taste
- 1 tbsp olive oil (optional)
- Tortilla chips or tostadas for serving
Instructions:
- In a bowl, combine the chopped shrimp with lime juice, making sure the shrimp is fully covered. Cover and refrigerate for 2-3 hours, or until the shrimp turns opaque and “cooks” in the citrus.
- After marinating, drain any excess lime juice and add the diced mango, chopped red onion, cilantro, and serrano pepper (if using).
- Season with salt and pepper to taste, and drizzle with olive oil for added richness if desired.
- Gently mix everything together, allowing the flavors to combine. Let it sit for 10-15 minutes to meld.
- Serve the ceviche chilled with tortilla chips or tostadas for a refreshing and crunchy contrast.
Ceviche de Camarón y Mango is a vibrant and delicious variation of ceviche that brings a tropical flair to the table. The sweetness of mango pairs wonderfully with the briny shrimp, while the lime juice, cilantro, and serrano peppers provide the perfect balance of tartness and spice. This ceviche is ideal for summer gatherings, beach parties, or anytime you want a refreshing, flavorful dish that stands out. The combination of flavors makes it a unique and satisfying option that will delight your guests.
Ceviche de Pescado con Piña (Fish and Pineapple Ceviche)
Ceviche de Pescado con Piña is a tropical and exotic variation of ceviche that uses fresh fish paired with sweet and tangy pineapple. The pineapple adds a delightful balance of sweetness to the acidity of lime juice, while the fish absorbs the citrus marinade, becoming tender and flavorful. This ceviche is perfect for those who enjoy fruity, refreshing dishes with a hint of tropical flair. It’s ideal for summer picnics, BBQs, or as a fun appetizer for a festive occasion.
Ingredients:
- 1 lb fresh white fish (like tilapia or snapper), cubed
- 1 cup freshly squeezed lime juice
- 1/2 red onion (finely chopped)
- 1 cup pineapple (diced)
- 1/4 cup fresh cilantro (chopped)
- 1 serrano pepper (finely chopped, optional for heat)
- Salt and pepper to taste
- 1 tbsp olive oil (optional)
- Tortilla chips or tostadas for serving
Instructions:
- Place the cubed fish in a bowl and pour the lime juice over it, ensuring that the fish is fully submerged. Cover and refrigerate for 2-3 hours, allowing the fish to marinate and “cook.”
- After marinating, drain any excess lime juice and add the diced pineapple, chopped red onion, cilantro, and serrano pepper (if using).
- Season with salt and pepper to taste, and drizzle with olive oil for an extra layer of smoothness and flavor.
- Gently mix everything together, ensuring the pineapple and fish are well combined. Let it sit for another 10 minutes to allow the flavors to marry.
- Serve chilled with tortilla chips or tostadas for a refreshing and tropical appetizer.
Ceviche de Pescado con Piña brings a fresh, tropical twist to the classic ceviche with the sweet and tangy addition of pineapple. The pineapple balances out the acidity of lime and the mild flavor of the fish, creating a light, fruity dish that is both savory and sweet. This ceviche is perfect for warm-weather gatherings and offers a unique flavor profile that will refresh your palate. Whether served as a starter at a summer BBQ or as a light meal on a hot day, this ceviche is sure to impress with its vibrant, tropical flavors.
Note: More recipes are coming soon!