Mexican Ceviche

We’ve been wanting to try Ceviche for a long time, so tonight was the night. It was definitely worth the wait. This may be my new favorite dish. It’s super easy to make and is the perfect dish for our first REAL spring day.


  • 1 lb tilapia
  • 5 -6 limes (Enough Juice to cover fish)
  • 1 cup diced fresh tomato
  • 1 green pepper chopped
  • 4 tablespoons chopped cilantro
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/2 teaspoon oregano
  • 2 jalapeno peppers, chopped (or more to suit your taste)
  • 2 tablespoons rice vinegar
  • 1 medium onion, finely chopped
  • 1 dash Sriracha
  • avocado
  • black olives sliced (for garnish)

    Dice the fish (approximately 1/2-inch dice if using shrimp use cleaned shrimp). Marinate fish in the lime juice in the fridge overnight (this step cooks the fish). Stir often.

    Pour off most of the lime juice (just leave it moist). Add remaining ingredients except lettuce, avocado and olive. Do this preferably a few hours before serving & refrigerate. Toss well and arrange in individual serving bowls that are lined with the lettuce leaves. If you wish garnish with sliced avocado and sliced black olives.


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