Blue bowl with mixed seafood ceviche - shrimp, calamari rings, fish. Other ingredients are sliced red onions, chopped herbs, red peppers and large corn kernels. Garnish is curly leaf lettuce. Sitting on a blue and white striped napkin with side dishes around it. Antiqued painted table surface underneath.

Peru’s national dish, and a popular meal in many other Latin and South American countries, ceviche traditionally uses small cubes of white fish like sea bass. Other variations feature shrimp, scallops, red snapper, halibut or mahi-mahi.

The flavorful brine features citrus juice, which mingles with the fish and effectively “cooks” it in the acid. This brine – leche de tigre – is a legend in its own right and is often tossed back with a shot of Pisco, or as hair of the dog. This recipe is a Mexican variation of the dish. 


  • 1 lb fresh raw fish or shrimp, diced into ½” cubes 
  • Juice of 4-6 limes (about ¾ cup) 
  • 1-2 garlic cloves, through a garlic press 
  • 1 – 1 ½ tsp salt (start with smaller amount and adjust to taste) 
  • ¼ tsp black pepper 
  • 1 Tbsp good quality extra virgin olive oil 
  • ½ red onion, thinly sliced with the grain 
  • 1 jalapeño or serrano pepper, de-seed/de-veined and very finely chopped 
  • 1/3 cup fresh cilantro, chopped 
  • 1 cup grape or cherry tomatoes, cut in half 
  • Optional: 1 cup each diced cucumber and avocado 
  • Optional: corn chips or toasted tortillas, for serving 


Add sliced red onion to a bowl with lime juice, salt/pepper and toss to coat well.  

Add fish, fresh chile and garlic. Mix gently. Add cilantro, tomatoes and olive oil. Stir to combine and marinate in the refrigerator for 45-60 minutes. 

Remove from refrigerator and adjust salt and heat. Gently fold in cucumber and avocado right before serving with chips or toasted tortillas (tostadas).