This is Authentic Mexican Ceviche, I've had it several times in Mexico, and also have learned to cook Mexican food for my husband. Every time I make this it's a hit.

Advertisement

Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place shrimp in a bowl (You may either coarsely chop the shrimp, or leave them whole, depending on your preference.) Add lemon, covering shrimp completely. Cover, and refrigerate for 30 minutes, or until opaque and slightly firm.

    Advertisement
  • Add tomatoes, onions, cucumber, radishes, and garlic; toss to combine. Gradually add cilantro and jalapenos to desired taste (jalapeno will grow stronger while marinating). Stir in tomato and clam juices to desired consistency. Cover, and refrigerate for 1 hour. Serve chilled with tortilla chips.

Nutrition Facts

387.1 calories; 17.7 g protein; 57.6 g carbohydrates; 86.3 mg cholesterol; 732.5 mg sodium. Full Nutrition

Reviews (45)

Read More Reviews

Most helpful positive review

Rating: 5 stars
07/27/2008
I've made this several times and here is what I've learned. This tastes better the next day. Make sure the onions you use aren't too large, otherwise the onion can overpower everything else. Don't skimp on the cilantro, it really adds flavor. I think less onion, and more cucumbers and radishes is a good idea. Also -- don't wimp out and use squeeze lemon juice. The real thing is so much better. Also, if you are going to make this a lot, invest $20 in one of those Vidalia Onion Chopper thingies. It cuts your prep time in half -- at least. Plus, the thing is just fun to use. Point it away from you when chopping tomatoes though, otherwise you will look like an axe murderer. Read More
(139)

Most helpful critical review

Rating: 3 stars
10/11/2010
i would recommend leaving it in the frig for about three hours or more, blend garlic, serrano peppers with lime juice, add the radishes, tomatoes, cucumbers, cilantro, onions after the shrimp or fish is cooked through and garnish with avocados eat with tostadas and add some valentina hot sauce Read More
(18)
67 Ratings
  • 5 star values: 40
  • 4 star values: 22
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
07/27/2008
I've made this several times and here is what I've learned. This tastes better the next day. Make sure the onions you use aren't too large, otherwise the onion can overpower everything else. Don't skimp on the cilantro, it really adds flavor. I think less onion, and more cucumbers and radishes is a good idea. Also -- don't wimp out and use squeeze lemon juice. The real thing is so much better. Also, if you are going to make this a lot, invest $20 in one of those Vidalia Onion Chopper thingies. It cuts your prep time in half -- at least. Plus, the thing is just fun to use. Point it away from you when chopping tomatoes though, otherwise you will look like an axe murderer. Read More
(139)
Rating: 5 stars
08/12/2010
Loved this recipe and ceviche however I did make a few changes per my hubby's suggestions. (I am sure it is delicious as is but wanted to make the hubby happy!) For 8 servings I used 2 lbs. of cleaned and peeled medium size shrimp which I cut into 4 pieces. Due to more shrimp, I didn't have enough lemon juice to cover them so I added a half squirt bottle of lime juice. I used tomato/shrimp cocktail juice (instead of the tomato and clam juice) I omitted the radishes and used one large white onion and one large jalapeno. Since my hubby needs his spicy;but not super hot, I added a bit of sea salt and 1 tsp. of cayenne pepper and a tsp. of garlic granules. My neighbor always makes ceviche but hers is very basic and her shrimp are always kind of raw so I would pick them out and microwave them for a minute. The lemon/lime juice does a great job of cooking the shrimp pieces but I left them soaking in it for 3 hours before adding other ingredients. YUMMY!!!! Thanks!!! Read More
(76)
Rating: 4 stars
10/15/2006
I cut the recipe down to 2 servings & I did decide to give my shrimp a rough chop. Like Caroline C. I added lime juice as well as lemon. I thickened it up a bit by giving it a squeeze of tomato paste & I added a tbp. or so of tequila. You couldn't really taste the tequila... it just tasted a bit richer & more complex. I served this in martini glasses rimmed w/ kosher salt (mostly for visual appeal) & lined w/ tortilla chips. Loved it...thanks! Read More
(52)
Advertisement
Rating: 4 stars
07/29/2007
I've made this ceviche a couple of times & got many compliments. I made the original & it was good. But the next times, I ommited the radishes & added 2 limes & 1 avacado. We love avacado! lol. I also didn't use jumbo shrimp to make it more tortilla friendly. The way we eat ceviche is, I toast whole tortillas in some oil & then, after they've cooled, spread some mayo in the tortilla, top it with ceviche & munch away. It's great! :) Read More
(26)
Rating: 3 stars
10/11/2010
i would recommend leaving it in the frig for about three hours or more, blend garlic, serrano peppers with lime juice, add the radishes, tomatoes, cucumbers, cilantro, onions after the shrimp or fish is cooked through and garnish with avocados eat with tostadas and add some valentina hot sauce Read More
(18)
Rating: 4 stars
06/10/2006
I knew this would be too spicy for me but it was spot-on for Husband. I pretty much just eyeballed the ingredients and I also added the juice of two small limes (you can't have ceviche without lime juice imo). He thoroughly enjoyed it. Thanks so much! Read More
(18)
Advertisement
Rating: 5 stars
06/28/2008
It was 100 degrees out and I was looking for a dish that wouldn't require my turning any heating element on. I found this ceviche recipe and having never attempted making this I have to say I was a bit nervous about it. OMG! This was the BEST ceviche I have ever had hands down! We did substitute mahi mahi for the whitefish but otherwise we followed the recipe as was directed. I could live on this stuff. Healthy low calorie and flavorful...what's better? Thanks for the excellent recipe. I have it laminated on my fridge and anticipate making it often throughout the hot summer months. Read More
(16)
Rating: 4 stars
01/01/2005
I got so many complements. The best part it is so easy to make!!! Read More
(10)
Rating: 5 stars
10/19/2009
Perfect and enough to make 3 meals for my family of 3. Read More
(9)