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Ceviche Recipe


1 1/2 lb halibut fillets, skinned,
juice of 3 limes and 3 lemons,
1 fresh chilli, seeded and finely chopped,
a dash of Tabasco, or other hot pepper sauce,
1 Tbsp. olive oil,
1 tsp. salt;
For the salsa:
4 large firm tomatoes, peeled, seeded and diced,
1 ripe avocado, peeled, pitted and diced,
1 Tbsp. lemon juice,
2 Tbsp. olive oil,
1 Tbsp. fresh coriander,
chopped, salt and pepper to taste; Fresh tortillas.


1. Cut the fish into 2 1/2-inch thick strips. Lay these in a shallow non-reactive (such as glass ware) dish and pour over the lime and lemon juice.

2. Cover with plastic wrap and leave in a refrigerator for one hour, turning the fish strips once or twice.

3. After one hour sprinkle with the olive oil, chopped chilli, Tabasco and salt. Cover again and keep refrigerated for another hour or until the fish turns pale. The acidity in the lemon and lime juices will change the protein structure in the fish, effectively cooking it.

4. When the fish is done, mix together the ingredients for the salsa and serve the ceviche in fresh tortillas with some salsa for delicious ceviche tacos.

Tip: Ceviche can be prepared with other firm-fleshed seafood such as shrimp, squid or different kinds of fish fillets such as mackrel, sardines, etc.

Ceviche is a very popular dish in many Latin American countries, with its origin traced back to the ancient Peruvian Mochika Indians, who prepared similar dish with the fermented juices of a local fruit called "tumbo". Lemons and onions were added to the mix after the arrival of the Spaniards to the New World.

Chef George Krumov
About the author: George Krumov is a Red Seal certified chef with many years of culinary experience working around the world in Europe, the Middle East, the cruise line industry and North America. In the last two decades he has headed the kitchens of several restaurants in Canada, and ran his own restaurant.

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