To-Die-For Ceviche

To-Die-For Ceviche

Ceviche Que Te Mueres
2 to 4 servings
Pati Jinich
Course: Main Course
Cuisine: Mexican
Keyword: Avocado, cacao nibs, Ceviche, flounder, grouper, jalapeno, mango, pati's mexican table, red snapper, rock fish, tomatillos, trout
Author:Pati Jinich
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
To-Die-For Ceviche recipe from Pati's Mexican Table Season 5, Episode 5 “Campeche: Tale of a Pirate City”


  • 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.

30 comments on “To-Die-For Ceviche

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  1. 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.

  2. 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

  3. 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.

  4. 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!

  5. 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.

  6. 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. 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 :).

  7. 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!!!

  8. 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!

  9. 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.

  10. 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!

  11. 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!