Mexican ceviche has to be one of my favourite dishes. While it is traditionally from Peru, every country has its own take on it. It’s even a popular Honduran food and no one talks about eating ceviche there.
For example in Ecuadorian ceviche, they actually boil the shrimp first and serve it in a tomato sauce with popcorn.
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Peruvian ceviche is my favourite as the recipe also calls for a bit of ginger.
When I was couchsurfing in Chiclayo I was lucky enough to stay with a family and while the host mother did not speak any English and I spoke beginner Spanish we bonded through food.
Now here in Loreto I was happy to learn how to make Mexican ceviche with Chef Manuel from Villa del Palmar, he admitted it wasn’t traditional but this is one of his favourite recipes.
And if I didn’t like the red onion I could choose white, yellow or even green onion. The same goes for the mint, basil could be substituted in its place.
I am constantly surprised at how easy it is to make ceviche and yet people pay such a premium for it. Save your money and pair it with one of many classic drinks in Mexico.
Mexican Ceviche Recipe
- 1 lb firm white fish, chopped into 1/4 inch pieces
- 5 lime, juiced
- 1/3 cup red onion
- 1/4 cup papaya, chopped (can also use mango)
- 1/4 jalapeno
- 1 tbsp mint, chopped
- 1/2 tbsp salt
- pepper to taste
- 1/2 avocado for garnish
- Mix finely cut fish with lime juice.
- Add salt, pepper, mint, onion, papaya, jalapeño and mix.
- Let sit 10 minutes.
- Garnish with avocado and serve with tortilla chips
Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 314Total Fat: 16gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 87mgSodium: 953mgCarbohydrates: 15gFiber: 4gSugar: 5gProtein: 29g
Nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although BaconisMagic.ca attempts to provide accurate nutritional information, these figures are only estimates.
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