by: Ruben Urias
For a cold snack on a hot summer day, ceviche hits the spot! The chilled mixture of fresh seafood and produce will satisfy your hunger and cool you down. Many variations of ceviche exist around the globe, each highlighting favorite local ingredients. For the basic Mexican version that follows, you will get a refreshing mixture of fish, shrimp, lime juice, and fresh vegetables.


  • 8 oz. Fish fillet(s), 1/4-1/2 inch cubes
  • 4 oz. Bay shrimp, cooked
  • 1/2 cup Lime juice
  • 1/2 cup Red onion, fine dice
  • 1/4 cup Tomatoes, small dice
  • 1 tablespoon Jalapeños, fine dice
  • 1 tablespoon Cilantro, chopped
  • 1 teaspoon Sugar
  • Salt, to taste
  • Black pepper, to taste

  • Kitchen knife
  • Medium non-reactive bowl
  • Spoon or spatula for mixing


A large variety of fish will work for this recipe. Generally, use a medium to light textured fillet that will flake easily. Some varieties include flounder, sole, snapper, perch, rock fish, and many other salt and fresh water varieties. Assuming you purchased pre-skinned fillets, simply stack the fillets together, and cut them into small 1/4-1/2 inch cubes. The smaller the pieces, the easier it will be to plate later. Place into a bowl.


For a well made ceviche, a two part process works great! First you pickle the fish, then you add your fresh produce. So to pickle your fish, combine the fillet pieces, the lime juice, and the red onions in a non-reactive bowl. Cover tightly and refrigerate for at least 6 hours or overnight. This length of time ensures the fish is thoroughly pickled, and mellows the bite of the onions.


As the fish pickles, the citrus juices essentially cold-cook the fish, giving it an opaque appearance. When done pickling, add the tomatoes, jalapeños, shrimp, sugar, and cilantro. Mix well.


Taste the ceviche and adjust seasoning to your liking. Because the flavors are so delicate, be careful to not over season the dish. The ceviche is ready now to serve.


Ceviche is often served on top of fried corn tortillas, to be eaten tostada style or by breaking the tortillas into chips. But your standard corn chips are just as good. Top each portion with additional fresh tomatoes, onions, or cilantro if desired. The ceviche is good for 2-3 days, but the sooner you consume it, the tastier it will be. And remember, the juice is mostly pure lime juice, so expect a citrusy kick with the dish! When served ice cold with salted corn chips, your ceviche will be a perfect summer dish!