50+ Easy Mexican Food Recipes for Cinco de Mayo and Everyday
Cinco de Mayo is a holiday celebrated on May 5th. It is typically celebrated...
Recipe: #1663
October 29, 2011
Categories: Side Dishes, Halibut, Shrimp, Tomato, Appetizers, Onions, Peppers, Mexican, Brunch, Cinco de Mayo, Marinate, Cold Appetizers, Mexican Dinner, more
"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."
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.
Pour off most of the lime juice, just leave the fish moist
Put the drained fish in a large bowl add all remaining ingredients except lettuce, stir to mix
Place in fridge for at least two hours before serving
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
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.
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: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