Mexican Seviche

Prep Time
Cook Time
Ready In

"This ceviche is regularly served on the beaches of Mexico. Serve it as an appetizer or as a side salad dish. When I use shrimp and fish I do not marinate the shrimp as they become tough. I use cooked shrimp and add them an hour or so before serving. If you are using frozen fish be sure that it is a firm fleshed fish and fully thawed with as much moisture as possible removed. Substitute any other firm fleshed fish for the halibut such as sea bass or snapper. If you like spicy add more jalapeno peppers. Optional condiments: sliced avocado, black olives. Marinating time not included in preparation time."

Original is 4 servings


  • Serving Size: 1 (385.5 g)
  • Calories 217.8
  • Total Fat - 8.9 g
  • Saturated Fat - 1.5 g
  • Cholesterol - 97.5 mg
  • Sodium - 7448 mg
  • Total Carbohydrate - 19.7 g
  • Dietary Fiber - 5.4 g
  • Sugars - 6.8 g
  • Protein - 18 g
  • Calcium - 87 mg
  • Iron - 1.7 mg
  • Vitamin C - 129.7 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Marinate the halibut in the lime juice for at least 8 hours. Put in in a zip lock bag. Flip the bag a few times as it is marinating - this cooks the fish.

Step 2

Pour off most of the lime juice, just leave the fish moist

Step 3

Put the drained fish in a large bowl add all remaining ingredients except lettuce, stir to mix

Step 4

Place in fridge for at least two hours before serving

Step 5

Line the serving bowl with lettuce or use 4 individual bowls lined with lettuce, divide the seviche between the bowls.If you are using avocado and olives decorate the tops of the bowls


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.

  • Choose fresh, high-quality ingredients for the best flavor.
  • If using frozen fish, make sure it is fully thawed and all moisture is removed.

  • Substitute salmon for the halibut - Salmon is a good source of omega-3 fatty acids, which are known to reduce inflammation and help protect against heart disease. This substitution adds an extra boost of health benefits.
  • Substitute white wine vinegar for the white vinegar - White wine vinegar has a milder, fruitier flavor than white vinegar, making it a great substitution for those who prefer a milder taste.

Tropical Ceviche Replace the halibut with 8 ounces of mango, cubed. Replace the tomatoe with 1 cup of cubed pineapple. Replace the jalapeno peppers with 1/4 teaspoon of cayenne pepper.

Seafood Ceviche Replace the halibut with 8 ounces of squid, cut into thin strips.

Lemon Garlic Roasted Potatoes: Cut potatoes into cubes and toss with olive oil, lemon juice, garlic, salt, and pepper. Roast in the oven at 400°F until golden and crispy.

Grilled Corn on the Cob: Cut the corn into pieces, brush with olive oil and season with salt and pepper. Grill on medium heat for about 10 minutes, turning occasionally.


Q: How long do I need to marinate the halibut?

A: At least 8 hours, flipping the zip lock bag a few times as it is marinating to cook the fish.

Q: What kind of fish can I substitute for halibut?

A: Any other firm flesh fish; salmon, tilapia, cod.

1 Reviews


Excellent! We loved this and could have pigged out and just ate this or dinner, but alas, only an appie. Besides they wanted an atrocious price for the halibut fresh and I chose to reduce the recipe size rather than get frozen fish. I also used some salad shrimp, which this and shrimp cocktail are about all I use that size for, but perfect! After the photo I tossed this with some diced avocado and served with chips (it wouldn't all go in the margarita glass).


review by:
(4 May 2013)

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Fun facts:

1:Ceviche is a popular dish in Latin American countries, and is often served as a starter or side dish. It was popularized in the 16th century by the Spanish conquistadors, who introduced the dish to the locals.

2:Celebrity chef Bobby Flay is a big fan of ceviche, and often features the dish in his restaurants