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.

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!

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

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.

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

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

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!

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!

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...

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

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.

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

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

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 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 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.

Having different renditions of Ceviche from all around the world and now living in Yuma, AZ I finally decided to make my first batch and it came out spectacular! No measurements, no set recipe. Just a sharp knife and a little imagination. I used (real) Crab claw meat, shrimp, clams, grilled tilapia, cilantro, red onion, green onion, jalapeno, lemon and lime juice (more lemon than lime) cucumber, salt, pepper, a little clamato. I'm going to continue to experiment with different as well as more combinations of seafood. Some scallops, lobster, oysters and squid will make great additions, I'm sure. The great thing is, you can make it a different way everytime and it's always fabulous.

I used to go fishing all the time down near La Paz in "la bahia de los muertos". We would go to a small cafe in La Paz after fishing, drink cold Mexican beer and eat good fresh sea food. The lady that owned the restaurant would always serve a large bowl of civiche and tortilla chips to munch on before dinner. The Mexicans in that area made it with a fish they called la sierra, (a type of sea trout), that was absolutely delicious. This recipe made with Red Snapper reminds me of it. Thanks for putting it on the webb for us, I love the Taste and it takes me back to memories of Fishing, cold Mexican beer, good food, and good friends.

Thanks again, great recipe.

Nice recipe. I prefer speckled trout, and/or redfish with shrimp or scallops cubed a little smaller. About 1/4 inch. It "cooks" faster and is more scoopable. Keep up the great recipes. If you cook it, they will come.....

I had ceviche in Argentia many years ago and really enjoyed it. We caught a bunch of Black Sea Bass while fishing this past weekend off the coast of NC and thought it would make good ceviche, so I surfed the web and found your recipe and all the comments to follow it. We used your recipe and added Mango. It was great. Thanks for sharing!

JD
Cape Carteret, NC

Ceviche is delicious when made with shrimp! My boyfriend doesn't even like seafood, but he will eat shrimp ceviche. One must in my recipe is to spread a little bit of mayo on a tostada, and top the tostada with the ceviche. I can't believe no one has suggested this in the comments!

Another good suggestion is adding cucumber to the ceviche once everything is cooked. It adds a great texture and if you like your ceviche spicy like I do, the cucumber also adds a little bit of cooling to your taste buds!

Looks lovely - perfect for the weather we're having here! My husband makes a lovely scallop ceviche with lime juice, hot sauce and red onion that he layers over tomato concasse and diced avocado I should get him to make that this weekend - thanks for the reminder.

Oh yes, isn't ceviche wonderful? Particularly on a hot day. I am particularly fond of scallop ceviche. Your recipe looks gorgeous and I love the kick of the serrano chili and Tabasco sauce.

I've got to try this ceviche recipe. I've had authentic ceviche from Mexico, Guatemala, and Spain and they all tasted quite different, but always excellent. This looks like a fairly simple recipe that would be fun and delicious to make, yet another one of your recipes to add to my "must try" list. Thanks!

Ceviche is the perfect summer recipe. Thank you for sharing.

Excellent! Similar to Guatemalan ceviche!

I love ceviche but may I recommend using a more sustainable fish? Red snapper numbers are dwindling due to overfishing. You can find sustainable fish options at the Monteray Bay Aquarium's website and their Seafood Watch Guide:
http://www.montereybayaquarium.org/cr/seafoodwatch.aspx

According to Seafood Watch, it depends on the specific type of red snapper and where it is caught. I buy fish at Whole Foods; they do a pretty good job at sourcing sustainable fish. ~Elise

This is really great!
Thank you for the information.
I also wanted to add based on the an individual's comments posted here-
Quote-
This is a typical Peruvian recipe... one of the most famous dishes in the World... it's really delicious!!!
Unquoted
Peruvians have their own recipe of making cerviche but if you try the Ecuadorian cerviche you will find the difference. It's not all these mixed ingredients like avocado or cucumber. That is only the Peruvian way!

The typical peruvian recipe does not carry avocado... Though this one is quite close to it.

Other than that ceviche is typically served with "choclos"[in Peru they are large kernels of corn] or if unattainable a normal steamed ear of corn will do and steamed sweet potato. The contrast between the spicy sourness flavor and the potato is quite delicious. But this is how my family and typical Peruvian cuisine restaurants will serve it.

In Peru there are several different types of ceviche depending on the region, and because of that the fish is sometimes cut differently and the recipes include additional things like shrimp for example.