Ceviche is a popular Latin food, typically served as tapas in Spain and as an appetizer in the coastal regions of Latin America. The dish consists of fleshy fish cooked in citrus, either lemon or lime, and is typically served with garnish that may include sweet potatoes, corn on the cob, tomatoes, peppers, onions, or avocado.

Ceviche’s origins don’t actually come from Spain. Rather, Peru and Ecuador are thought to have created the simple, fresh, and flavorful appetizer. The creation of ceviche may have even come from ancient Inca civilizations of Peru and Ecuador, as those areas always had access to citrus and an abundance of fresh seafood. Long ago, the pre-Hispanic people cooked fish with a fruit called “tumbo” and salt. After the Spanish arrived, however, the addition of Lemon and onions was added, resulting in a version of Ceviche that is most popular today.

Serve on taco shells or with crackers for a perfect appetizer!

Servings: 6


1 pound halibut, turbot, sea bass, or salmon fillets, skinned

1 pound shrimp, deveined, peeled, and chopped

Juice from 4 limes

5 large tomatoes, peeled, seeded, and diced

1 large avocado, peeled and diced

2 tablespoons lemon juice

3 tablespoons extra virgin olive oil, divided


1 jalapeno, seeded and finely chopped

3 tablespoons cilantro, chopped


Cut the fish into cubes (approximately 1/2 inch by 1/2 inch). Lay the fish and the shrimp in a shallow dish and pour the lime juice over the fish mixture. Flip the fish mixture so that it is all well-coated in the juice. Cover with plastic wrap and allow to marinade/cook for an hour and a half

While the fish mixture is marinating, combine the tomatoes, avocado, lemon juice, and 2 tablespoons olive oil and set aside.

After one hour, season the fish and shrimp with salt and scatter the jalapenos over top. Drizzle approximately 1 tablespoon of olive oil. Toss the fish and shrimp well and coat with plastic wrap again. Allow to marinate in the fridge for another 30 minutes.

Once the fish and shrimp cooked through, combine the fish mixture with the tomato mixture. Top with chopped cilantro and serve immediately.



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