I find it refreshing to use a recipe that is simple & uncluttered as this. My ceviche turned out great. I however, used monk fish (since I already had some in the fridge). Thank you very much for this wonderful recipe. I heartily endorse this one.

Also works wonderfully with Tuna or Swordfish steaks.

Hi Alan, that's good to know. Thanks for the suggestion.

Excellent! This turned out great. I made it for a party and it was such a hit. I am amazed at how simple it was to make. Good ingredients.

I used fresh cod and cooked shrimp to make up the 2 lbs of seafood/fish. It was a hit!

Hi Alicia - Yum! Good to know about the cod and shrimp combo. Thanks.

My brother has always loved this dish, thanks for having this recipe on this site so I could make it without killing him!

This works well with Talapia & a little immitation crab as well!

Great recipe My wife who is originally from Nayarit Mexico adores ceviche. Just a warning however, we tried it with tilapia and discovered the six hour limit must strictly be followed. We let sit over night and the texture was completely lost.

Thanks for the tip Jeff!

Great recipe!! What's the longest you'd let the ceviche sit in the refrigerator before it looses its quality/flavor? Thanks!

Growing up, I never had ceviche made with fish. I actually do not care for the fish and find that yes, you do have to let it sit longer. I prefer to make my ceviche with raw shrimp. Shrimp, red, green, yellow bell peppers, onion, tomato, cilantro, one jalapeno or cilantro, a little cucumber, and LOTS of lemon or lime, or a mixture of both! Some salt and voila! We like to eat it on a tostada with some mayo spread on it! Trust me, its delicious!

This is a typical Peruvian recipe... one of the most famous dishes in the World... it's really delicious!!!

Hi Elise - I've been "fine tuning" my ceviche recipe for three years now. It's almost identical to yours except for one ingredient....Mango. I read about using Mango in Ceviche, but couldn't imagine it tasting right. Finally as a test, I made two batches (1 with, & 1 w/o Mango) and everyone who tried them (including me) preferred the batch with diced Mango! It seems to be just the right sweet to balance the acidity - Richard

Hi. Here are some more add-in's i've tried: clamato juice as part of the lime marinade, avocado (after the 6 hours is up), celery, and jalapenos. all scrumptious!

Growing up we usually had this with shellfish. Shrimp, scallops, octopus or squid and mussels.
Onions would be thinly sliced instead of diced. and finely diced cilantro and celery. Black pepper instead of red pepper and 1/4 cup of sour orange juice.

Wow, my neighbor treated me to some her father had made and was in heaven. Perfect for these dog days.
I know my dad would love this, but unfortunately he is allergic to citrus fruits. Has anybody tried a substitute for the citrus like vinegar? If so, what kind and in what quantity? The citrus was perfect and think it would be hard to match its light acidity.

Great recipe, thanks. I live in England but have travelled well and have such good memories of ceviche in a beach shack in Loreto, Baja California (washed down with a bucket size margarita!) Today in our supermarket I found some wild Canadian salmon and loin of North Atlantic Cod, so combined these in my dish - fantastic.

Great recipe!

My first cheviche was at "Los Canones"
(tilda over first N)
It was made with octopus rather than fish.
Los Canones is an open air restraunt right on the beach on the north coast of Panama. The also have an awesme Conche soup...

In my ceviche recipe I use mango, pineapple, fish, shrimp, crab meat, cilantro, onion, avocado, cucumber, lemon and orange juice. Can you say Umm Umm gooood!!!

I appreciate the recipe. I added a little bit of radish, cucumber, garlic, a few splashes of worstershire sauce, and a habanero pepper. Used tuna and shrimp as well... was incredible

Terrific recipe - made it this weekend. It was excellent.

Shortcut - buy bottled lemon juice, put in bowl, cut fish when frozen as small as you can and add fish. Then add plenty of salt. The salt in the lemon juice will make the fish cook way faster. Add all other ingredients after fish is cooked as not to dilute the acid. Add ketchup to mellow out lemon juice.

Fantastic recipe, it was very tasty.

Hey ppl, ceviche has to be the easiest and finest of all seafood dishes. I have travelled through central and south america, and my girlfriend is Peruvian. I can honestly say that peruvian ceviche is the greatest. However, the six hours is way off mark, 20mins max is sufficient to cook the fish. The quickest way is as follows (this is street ceviche). In a blender liquidize 3 red chillies, 2 cloves garlic, inch cube ginger, juice of 2 limes, ad this to juice of further 5 limes, add salt and ajinomoto (flavour enhancer available in all good international supermarkets). Add this to 1lb white fish (or whatever)and diced celery, let sit for 10-15 mins, add chopped coriander stir and serve, top with finely sliced red onion and spoon some more juice over, serve with lettuce and half corn on cob, total prep time 20mins

Ceviche is probably one of my absolute favorite foods ! It is a perfect dish 24/7 ! For the last 15+ years, I have had the distinct pleasure of learning to cook many Ecuadorean dishes. My husband loves that I prepare dishes from his mother's native country. We love to expose our children to the culture of one of the most wonderful places on earth.
It is fascinating that ceviche differs so greatly from region to region in the latin world (just as it is with paella). In Ecuador, ceviche(or seviche/sebiche/cebiche) is made from many kinds of fish,seafood,crustaceans, even just mushrooms or hearts of palm ! Proportionately, there is more liquid than solid, but it is FULL of exquisite flavor ! No hot peppers at all ! A squeeze of orange adds sweetness. Of all of the varieties, my favorites are made with shrimp, bay scallops, heart of palm,or sea bass.

Here's another version......

Peel raw shrimp and place in a bowl of lemon juice either fresh or from the bottle. Make sure the shrimp are fully covered in the lemon juice. Place in the fridge until shrimp have turned color approx a few hours depending on how many shrimp your using. You can also use cooked shrimp eliminating the lemon juice. Peel a couple of cucumbers and cut into bite sizes. Also cut tomatoes, onions, avacados, and a jalapeno into bite sizes and mix with the shrimp. Cut a hand full of cilantro and if you want add a little fresh garlic chopped. Last you want a bottle of clamato juice. Pour over shrimp and veggies until covered, more if desired. Fridge again for a few hours to chill and to mix flavors. Eat by itself or serve with tortilla chips. Mmmmmgood

I learned to make ceviche in Mexico and I like it really spicy so I use habanero peppers (1-2). First batch I put 4 habaneros and my mexican friend and I ate it all but our faces turned red and we had tears in our eyes, runny noses etc. I've also tried it with rainbow trout and it turned out fabulous. I also use grated carrots, celery, onions, garlic, cilantro, tomatoes and avocado slices, kinda like a ceviche salad. All the veggies add color and crunch factor.

Hi everyone. I'm from Belize, Central America, and we make and eat ceviche all the time. Some additions can include cucumber, tomatoe, cilantro, white Mexican onion, carrots. All raw and chopped of course. We also use shellfish as oppose to actuall fish. We usually use conch, a see snail like mollusk. Conch is actually sweeter in taste and it get more tender the longer it sits. We also use shrimp (raw). It's best to use raw ingredients remember, because the acidity in the lime and lemon juices actually cooks the ingredients. We also serve ceviche with fried corn tortilla chips. We use raw habanero peppers (the flavour of habanero is amazing, although true it's very very hot!). Just be sure to deseed the pepper and cut it into teeny tiny pieces. And please don't use any more than you can handle.

Thanks Shakira, for your explanation of ceviche in Belize. Here in the US I wouldn't use raw shrimp unless it was fresh right off the boat. The acid in the lime and lemon juices "cooks" the fish, but it doesn't kill bacteria. It's too easy to get food poisoning from uncooked or undercooked shrimp to risk it. ~Elise

I am so excited to surprise my fiance with this recipe! On our first ever vacation in Mexico together, we tried ceviche and fell in love with it...this will bring back so many happy memories. Thanks!

I love ceviche, never tried until I moved to Yuma a town bordering Mexico. The local hispanics that I befriended taught me how to make it and I use fresh raw shrimp and have not had a problem. I made a variation once with mangos, habaneros and scallops along with the regular ingredients of cucumber, peppers, tomato, onion, lemon & lime juice, cilantro and clamato. Delicious!

I usually make mine with shrimp, diced tomatoes, onions, cilantro, green olives, and if you like a little spice with pickled jalapeños and top it with avocado. You can also make some Aguachile, it's just serrano chiles and lemon/lime (blended), some salt to taste, and you can add some red onion to put it on top of your ceviche. I love mayo on my shells. When I don't have time to chop all this I just make the Aguachile, it's fast and delicious but spicy.

I love ceviche. You might even say I am OBSESSED with the dish. I have tried it from several different countries with many varieties of seafood. The preparation I make is very simple. I do not use cilantro because I detest it! I find fresh chopped parsley accompishes the same thing without making the whole dish taste like laundry detergent :)

Sea Scallops are my favorite, but a delicate white fish (like flounder) is also excellent. Obviously freshness is the key. I typically use limes or key limes, and sometimes a little lemon in addition. I let my fish "cook" for only abt 45 mins- half that time if using scallops. I also find that a nice healthy pour of extra virgin olive oil on top just before serving adds nice flavor and mellows the citrus.

Been making this dish for years-lots of good sugestions and ideas on this page--I like to use Orange Ruffy filets--(my family likes it this way) this fish was not mentioned but indeed is a good tasting fish and easy to work with--you might want to give it a try--myself I will try some of these good suggestions-NJoy