To Die For Ceviche


To-Die-For Ceviche

To-Die-For Ceviche

Ceviche Que Te Mueres

Recipe Yield

2 to 4 servings

Cooking time

35 minutes

Rate this recipe

4.50 from 6 votes


  • 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.


40comments inTo-Die-For Ceviche

  1. Cristina

    Sep 27

    Hi Patti,
    My hubby made this dish for me, he wanted me to try it since I’m Peruvian and the flavors are similar. It was so delicious, I want to make it again tomorrow. Thank you for all your recipes, your food is truly exquisite.

    1. Pati Jinich

      Oct 18

      Thanks for your message Cristina, so happy you liked my twist on Ceviche!

  2. Marlene

    Aug 02


    I would love to make this recipe however living down under in Aussie lands some of yur ingredients are jusr not available. However since I love your recipes would it be possible to suggest and alternative to some of your ingredients so we can make your beautiful recipes.

    1. Pati Jinich

      Sep 11

      Hola Marlene! If you do not have any Hispanic or Latin Markets around, I think your best shot should be to find your ingredients online. Good luck!

  3. Deborah Bonilla

    Jul 29

    On the recipe for the to die for ceviche can you marinate it overnight? I need to make it for a luncheon at work but I would have to make it the night before. With the fish get too soft? Please let me know thank you

    1. Pati Jinich

      Aug 05

      Ceviche is definitely better eaten fresh, but I guess it is OK to keep in the fridge overnight and until you are ready to serve 😉

  4. Irma Yolanda Gonzalez

    May 02

    I’ve just watched an episode of ceviche with red snapper from Campeche it looked delicious and I am going to try to make it for my family including the coconut shrimp.

    Thank you Pati for all delicious recipes you share.

    I am from Guatemala residing in Southern California and the way that we make ceviche is:
    About 4 strips of white sole cut in cubes and marinated with the juice of 6 limes for about an hour.
    In the meantime chop about a cup of cilantro and 1\4 cup of fresh meant,
    2 tomatoes chopped and 3 chopped scallions.
    1 avocado in cuves.
    1 chopped jalapeño (optional)
    1\2 C of olive oil, 1/4 C of distilled white vinegar, 2 Tbl of soy sauce, 1 Tbl of angostura.
    1 ts. of salt and 1 ts. of pepper or to taste.
    Add the juice of about 5 or 6 limes.
    Mix everything in a bowl.
    Drain the juice of the white fish and add to the bowl.
    Serve in tostadas or eat just with tortilla chips.

    1. Pati Jinich

      May 17

      I hope your family likes my recipe and thanks so much for sharing yours Irma 🙂

  5. Gina Cabesuela

    Feb 17

    Simply and most delicious Awesome cheviche

    1. Pati Jinich

      Feb 20

      Gracias Gina 😉

  6. Danielle

    Sep 29

    Thank you for this recipe, it was so good! We really enjoyed the mix of flavors and the complexity between sweet mango, sour tomatillos, and rich avocado.
    Love your show too! So fun seeing how sincere you are to learn about the people and food you travel to interview.

    1. Pati Jinich

      Oct 04

      Thanks so much for the kind words and the feedback on the Ceviche, love that you loved it Danielle 🙂

  7. Liz Y M

    Jun 11

    My friend Anne made this for my birthday dinner – absolutely delicious . Love the sweetness of the mango and crunch of the nibs and it works well with halibut and shrimp . Thank you Pati

    1. Pati Jinich

      Jun 21

      Glad you liked the Ceviche gift from your friend Liz, Happy Birthday!

  8. Sandra Mackenzie

    Jun 03

    Sorry live in Australia…what are tomatillos?

    1. Pati Jinich

      Jun 08

      Hi Sandra, you can read more about tomatillos here Have fun!

  9. Amber

    Sep 15

    This is not false advertising. It really is to die for! So delicious! My husband said it is the best ceviche he’s ever had. I think so too.

    1. Pati Jinich

      Sep 16

      Aw thank you, Amber!!!

  10. Chris and Melissa

    Mar 08

    My wife and i will be making this tonight for the………… I’m guessing the 15th time. ha. We love it and have made it for guests multiple times!

    1. Pati

      Mar 09

      I’m so happy to hear that this is a regular at your house, Chris and Melissa.

  11. Albertina

    Sep 08

    Gracias, muchas gracias, le deseo eterna felicidad en su vida.

    1. Pati

      Sep 10

      Mil gracias, Albertina.

  12. Anonymous

    Jan 09

    Hola Pati, eres maravillosa con tus recetas. Disculpa por molestarte solo quiero perdirte el link de tu video “To Die For Ceviche” ? Me gustaria hacer tu platillo. Estoy tratando de encontrar el video pero no e podido encontrarlo. Gracias.

    1. Pati

      Jan 10

      Mil gracias! Aquí está el video 🙂 (episode 5)

  13. Yvonne

    Oct 14

    Hi patti, I love you the first time I saw you on tv it was on Paula Deen show
    I’m from St Kitts in the Caribbean I watch your show when I’m in New York
    I love, love your recipes. You are beautiful. Thanks for your delicious recipes 🍷💕

    1. Pati

      Oct 18

      Oh wow…thank you for being a fan for such a long time Yvonne! Also you can now watch my show on Amazon…so you don’t have to wait until you are in New York :).

  14. Donna

    Aug 23

    Patti I just love your TV series. Gonna try the Ceviche with Shrimp(my idea) Can’t wait to try it.

    1. Pati

      Aug 23

      I hope you enjoy it Donna!

  15. Donna

    Aug 23

    What are cacao nibs??

    1. Pati

      Aug 23

      They are part of the cocoa bean. You can find them at grocery and health food stores.

  16. Vee

    Jun 16

    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!!!

    1. Pati

      Jun 16

      You can find cacao nibs at grocery and health food stores.

  17. Diana

    Apr 05

    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!

    1. Pati

      Apr 07

      Thank you for watching Diana! The lime and orange juice cook the fish.

  18. Jaime Muñoz

    Feb 18

    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.

    1. Pati

      Feb 23

      Thank you Jaime!

  19. Samantha

    Feb 17

    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!

    1. Pati

      Feb 23

      Samantha I’m so glad you agree with the name of the dish!

  20. Carlos R

    Feb 12

    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!

    1. Pati

      Feb 16

      Gracias, Carlos!

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