To Die For Ceviche

To Die For Ceviche
Print Recipe
2 to 4 servings Ceviche Que Te Mueres
Ingredients
  • 3/4 cup freshly squeezed lime juice
  • 3/4 cup freshly squeezed orange juice
  • 1/4 cup olive oil
  • 2 jalapeño chiles stemmed and coarsely chopped, seeding optional
  • 1/2 cup celery sliced
  • 1/2 cup red onion halved and thinly sliced, divided
  • 1/2 cup cilantro leaves and upper stems chopped, divided
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1 pound red snapper filet cut into about 1/2-inch dice (may substitute another mild flavored fish like grouper, trout, flounder, sole or rock fish)
  • 1 cup (about 1 large) ripe mango diced
  • 1 cup (about 1 large) ripe avocado diced
  • 1/3 cup (about 2) tomatillos husked, scrubbed, and diced
  • 2 tablespoons cacao nibs (optional)
  • Tortilla chips or tostadas
To Prepare
  • Combine the lime juice, orange juice, olive oil, jalapeños, celery, 1/4 cup of the red onion, 1/4 cup of the cilantro, and the salt in a blender and puree until completely smooth.
  • Place the fish in a bowl, add the pureed mixture, and toss well. Cover and let marinate for 20 to 25 minutes outside the refrigerator before serving, stirring from time to time. If marinating for more than 25 minutes, cover and refrigerate.
  • When ready to serve, add the rest of the onion and cilantro, the mango, avocado, tomatillo, and cacao nibs if using. Toss well, taste for salt and add more as needed. Serve with tortilla chips (totopos) or tostadas.
Ingredients
  • 3/4 cup freshly squeezed lime juice
  • 3/4 cup freshly squeezed orange juice
  • 1/4 cup olive oil
  • 2 jalapeño chiles stemmed and coarsely chopped, seeding optional
  • 1/2 cup celery sliced
  • 1/2 cup red onion halved and thinly sliced, divided
  • 1/2 cup cilantro leaves and upper stems chopped, divided
  • 1 teaspoon kosher or coarse sea salt or to taste
  • 1 pound red snapper filet cut into about 1/2-inch dice (may substitute another mild flavored fish like grouper, trout, flounder, sole or rock fish)
  • 1 cup (about 1 large) ripe mango diced
  • 1 cup (about 1 large) ripe avocado diced
  • 1/3 cup (about 2) tomatillos husked, scrubbed, and diced
  • 2 tablespoons cacao nibs (optional)
  • Tortilla chips or tostadas
To Prepare
  • Combine the lime juice, orange juice, olive oil, jalapeños, celery, 1/4 cup of the red onion, 1/4 cup of the cilantro, and the salt in a blender and puree until completely smooth.
  • Place the fish in a bowl, add the pureed mixture, and toss well. Cover and let marinate for 20 to 25 minutes outside the refrigerator before serving, stirring from time to time. If marinating for more than 25 minutes, cover and refrigerate.
  • When ready to serve, add the rest of the onion and cilantro, the mango, avocado, tomatillo, and cacao nibs if using. Toss well, taste for salt and add more as needed. Serve with tortilla chips (totopos) or tostadas.

10 comments on “To Die For Ceviche

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  1. I’m so excited to try this! How do I get cacao nibs do I just grate dark chocolate? Gracias por su programa lo disfruto muchísimo!!!

  2. Hi Pati! I enjoy your show very much! I wanted to ask something. You don’t cook the fish in this recipe? I thought that the fish was cooked at least in lemon juice. Thanks!

  3. I like your program and love it, i like your enthusiasm , love to prepare food and i learn todo much watching people like you , thanks for sharing.

  4. Muchas gracias por la receta bien rica Pati! I made this the other night thinking that “to die for” was just a cute title. This was the BEST ceviche I think I have ever had! You were not lying!
    When I made the leche de tigre, I thought it was too much and that I would have to drain it. But after letting it marinate in the refrigerator about 2 hours, the liquid was reduced to the perfect amount.
    Again, yummy!

  5. Pati saludos de todo corazon. Adoro tu programa me trae buenos recuredos condo estava en mexico. Muy buenos guisos y meda ideas para compartilas con mis hijos. Gracias por tus recetas y buen humor. Cuidate de Corazon un paisano Potosino!