Ceviche Blanco

Prep Time
Cook Time
2h 15m
Ready In

Recipe: #19422

June 02, 2015

"Not all Mexican food is spicy hot. This ceviche contains mayonnaise and is not very tart. Adapted from Mexican Family Cooking. Be sure the cilantro is completely dry before you measure it; if it is wet it will pack down and you'll get far too much. Prep time includes chilling time."

Original is 24 servings


  • Serving Size: 1 (43 g)
  • Calories 34.7
  • Total Fat - 1.3 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 11.6 mg
  • Sodium - 14.5 mg
  • Total Carbohydrate - 0.8 g
  • Dietary Fiber - 0.2 g
  • Sugars - 0.4 g
  • Protein - 4.9 g
  • Calcium - 23.1 mg
  • Iron - 0.4 mg
  • Vitamin C - 1.7 mg
  • Thiamin - 0 mg

Step by Step Method

Step 1

Combine fish and lime juice, and marinate for 1 hour.

Step 2

Drain fish and dry well.

Step 3

Combine carrots, tomatoes, onions, cilantro, oil and vinegar.

Step 4

Add salt, pepper and water.

Step 5

Fold in fish.

Step 6

Cover and refrigerate at least 1 hour.

Step 7

Drain well.

Step 8

Add mayonnaise and mix well.

Step 9

Serve on corn chip and top with chopped lettuce.


No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

  • When selecting the white fish fillets, make sure they are fresh and have no odor.
  • For the cilantro, make sure it is completely dry before measuring; if it is wet it will pack down and you'll get far too much.

  • Substitute the white fish fillets with salmon fillets. The benefit of this substitution is that salmon has a higher fat content than white fish, which makes it a richer, more flavorful option for the ceviche. Additionally, salmon is a more sustainable fish than white fish.
  • Substitute the olive oil with avocado oil. The benefit of this substitution is that avocado oil has a higher smoke point than olive oil, so it is better for cooking at higher temperatures. Additionally, it has a milder flavor than olive oil, so it won't overpower the other ingredients in the ceviche.

Tropical Ceviche Replace the tomatoes with 1 cup of diced mangoes and add 1/4 cup of diced pineapple. Replace the white vinegar with apple cider vinegar. Add 1/4 cup of coconut milk to the mixture and reduce the olive oil to 1 teaspoon. Serve with plantain chips instead of corn chips.

Mexican Street Corn: Mexican street corn is a great side dish to serve with ceviche blanco. It is sweet and smoky, and the creamy mayonnaise and cheese topping balances the tartness of the ceviche. The combination of flavors will make for a delicious meal.

Cilantro Lime Rice: Cilantro lime rice is the perfect accompaniment to Mexican street corn and ceviche blanco. The bright flavor of the cilantro and lime will provide a great contrast to the smoky and tart flavors of the other dishes. The rice will also help to fill out the meal and make it more filling.


Q: What type of fish should be used for Ceviche Blanco?

A: Any meaty white fish fillets can be used, such as tilapia, cod, or halibut.

Q: What ingredients are needed to make Ceviche Blanco?

A: Fresh fish, lime juice, onion, cilantro, jalapeño, garlic, olive oil, and salt are the main ingredients. You can also add tomatoes, avocado, and/or peppers for additional flavor.

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Fun facts:

Ceviche is a popular dish in Latin American countries and is believed to have originated in Peru. It is a dish made of raw fish, marinated in citrus juice, and commonly served with onions, chili peppers, and cilantro.

The traditional Mexican version of ceviche, known as Ceviche Blanco, was popularized by the Mexican celebrity chef and restaurateur, Rick Bayless. He served the dish in his restaurants in the 1980s, and it is still served in many Mexican restaurants today.