My present career began with ceviche.
After years as an academic, with two degrees and many policy research papers under my belt, with a husband, two kids and one on the way, I resigned from a prestigious think tank to walk a completely uncharted path.
I had been professionally frustrated for over a year and just continued to get involved in more projects in the office thinking I just had to work harder.
What triggered my career change was this: I had been asked to write a research paper comparing the democratic transitions of Mexico and Peru. Yet something was really off with me. Instead of doing my research on the political processes and crisis resolution tactics, I felt myself pulled to research the differences between Mexican and Peruvian ceviche.
Both countries boast to have the best ceviches, and both countries insist that they came up with the dish. I wondered about the true origins of ceviche in both countries. It has been recorded that the people of both countries had been eating raw fish since pre-Hispanic times…
But who got citrus first? How did their people come to use citrus to “cook” the fish, since citrus is native to neither country? What about chiles? Why is the spelling “ceviche” in one country and “cebiche” in the other, and what is the meaning and origin of the word? Why do Mexicans marinate their fish for a while, whereas Peruvians serve the citrus-dressed fish right away?
All I wanted to do was research, write about, and cook Mexican food – the food I missed so much. I knew it was time to pursue my passion in a more serious way.
My dad was perplexed about this change of direction. “After so many years of study, Pati, you are going into a kitchen to rinse pots and pans?”
Now I give him a hard time and respond, “…and to make the best ever ceviches.”
I have made many a ceviche over the course of the more than a decade since I switched careers. And I’ve liked each and every one.
But this one is truly special. And it is my very favorite one.
To Die For Ceviche
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Ingredients
- 1 pound red snapper filet (or another mild flavored fish like grouper, trout, flounder, sole or rock fish), cut in small (about 1/2 inch) dice
- 3/4 cup freshly squeezed lime juice
- 3/4 cup freshly squeezed orange juice
- 1/4 cup olive oil
- 1 jalapeno chile stemmed and coarsely chopped, or to taste, seeding optional
- 1/2 cup celery sliced
- 1/2 cup red onion halved and thinly sliced
- 1/2 cup cilantro leaves and upper part of stems, chopped
- 1 cup (about 1 large) ripe mango diced
- 1 cup (about 1 large) ripe avocado diced
- 1/3 cup (about 2) tomatillos husked and scrubbed, and diced
- 2 tablespoons cacao nibs optional
- 1 teaspoon kosher or coarse salt or to taste
- Tortilla chips or tostadas
To Prepare
- Combine the lime juice, orange juice, olive oil, jalapeño, celery, 1/4 cup of the sliced red onion, 1/4 cup of the chopped 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.
Comments
94comments inTo Die For Ceviche
Elizabeth Kriel
Jun 06
Greetings…..Perhaps you address this in later questions, but do you feel substituting shrimp would work in this particular recipe?? I’ve made other versions of shrimp ceviche but I love the combination of your ingredients….Thank you!
Pati Jinich
Jun 07
Of course Elizabeth, you can go ahead and use Shrimp is this recipe, it will work perfectly. And if what you like the best is shrimp, I recommend to try it in this recipe, you will lick your fingers 🙂 https://patijinich.com/pati_2020/shrimp-cocktail-pacifico/
Anne
May 06
I brought this to a party and had to share your recipe with a few people after rave reviews! Even people who claimed they didn’t like ceviche liked it. I used fresh halibut and a small yellow mango and was so good. Many requests to share the recipe followed. Patti, you made me the hit of the evening with this dish. It is the best! Have you tried using Yellowtail?
Pati Jinich
May 11
This is a great story, yay Anne! Yellowtail is a great fish for ceviche, I see you used halibut instead of snapper so that is great!
Marshall
Jan 28
Thank you for sharing this. I love the flavors and it doesn’t take a lot of time to prep.
Pati Jinich
Jan 31
So glad to hear you like this Ceviche Marshall!
Amy
Oct 18
Hello Pati
I tried your recipe for ceviche and it was delicious. My daughter loves ceviche and asked me to bring it to a summer swim team banquet potluck. I was a bit worried since I never made ceviche before and I am not of latino decent. Most of the crowd would be hispanic so I was unsure of the reactions. Well, everyone liked it because the bowl was empty by the end of the event. Thank you for all your great shows and recipes that are easy for busy moms like me to tackle and succeed with.
Pati Jinich
Oct 18
I’m so glad everyone loved it…and that you had fun making it, Amy.
Sarah
Aug 17
Hello! I would really like to try this. But the last time I had a dish with raw fish, I got food poisoning and had to go to the hospital because I was so sick and dehydrated. Can this dish be made with cooked fish? I really don’t want an encore! I love your recipes!
Pati Jinich
Aug 20
Oh I’m sorry to hear that, Sarah. The citrus cold cooks the fish…and this cooking method gives the fish a somewhat different texture to fish cooked on the stove or in the oven.
Chris Beck
Aug 28
Sarah, I am an avid fisherman so I know my fish is fresh. However, I frequently do 2 things in prep for my ceviche (or poke)
1) I freeze it as soon as I get home and thaw it out the next day
2) I brine the fish for a couple hours
I’ve been told by some sushi chef friends they often freeze it first because it kills bacteria and makes it easier to cut
I’ve been told by some ceviche friends that the brine kills bacteria and makes for much better fish flavor instead of just adding salt to the recip
Joseph,
Sep 26
Hi Chris Sushi and Sashimi. are not same texture and consistency as Ceviche I also avid fisherman have been around for 75 years ….freezing but never frozen solid makes easy to slice thin but I have eaten plenty of raw fish just caught and freezing does not kill bacteria ,,,freezing makes Cells rupture the digestive enzymes in the cells start to digest the cellthats why when thawing liquid developed ,,,citrus is an acid and like heat ,,,cooking, also breaks down the cells but in different way not loosing texture ,,acid kills bacteria ,,like in limes, and lemons now a brine uses SALT ,,which tenderizes used for meats and poultry ,totally different than acid ,,,,
Mónica Mandujano
May 02
Hi Sarah,
I make this recipe vegan and use Palm of Hearts! Palm of hearts are sold in cans in health food stores. Try it, no one notices a difference, and the texture is so on point it will blow your mind.
Judy
Aug 12
Thanks Pati! This dish lives up to its name. I will archive your recipe & will pass it down to my family! We love it & we also enjoy the heart you put in to cooking & everything you share about Mexican culture/cuisine.
Pati Jinich
Aug 13
Oh I love to hear that, thank you so much, Judy!
Marcella Corrales-Valenzuela
Jan 24
Pati I’m so happy to have found you.. Thank you for sharing so much… Love your show..
Pati
Jan 24
I’m so happy you found me too, Marcella!
PJ
Jan 21
Hello Pati! I love your show so much. The travel segments and history really bring the foods and heritage to life. I want to visit every one of the places you have shared. This recipe is actually the first one I have made. It really IS to die for! I plan on making it again for my book club. Not only is is beyond delicious, but it is beautiful and healthy. Thank you for all you do to enrich us!
Pati
Jan 23
Yay for your first recipe, PJ! I hope you enjoy many more.
Jewel Robertson
Nov 10
I love your recipes. Favorite is the cod in beer and egg white batter and fried. I must try it soon. I love seafood.
Pati
Nov 11
Oh enjoy the fish tacos and the ceviche, Jewel!
Monica Mandujano
Jun 29
Pati- I made this dish on Father’s Day and your ESQUITES! My dad & entir family we’re blown away. I veganized it by using palm of hearts instead of fish- they couldn’t tell the difference! My sister and I who hadn’t had ceviche since going vegan were drooling. Truly the b I at ceviche I ever had. The cacao nibs I nice touch ;). For the esquites I used simple store bought mayo and made some crema from almonds (so easy)! Thank you so much for this recipe. & Your passion in the kitchen that inspires
Pati
Jul 02
Oh I’m so glad you made the recipe your own, and that everyone loved it!
Jessaleah
Jan 16
Pati, I have never tried ceviche, and I would love to try your recipe. I am not familiar with rock fish or snapper as i have only tried fish like halibut, cod, talapia, shrimp, crab and lobster and I have never tried raw fish. My question is…does the citrus actually cook the raw fish like heat would or does it just make it edible, but still have the raw texture? If so I’m not sure if I will like raw fish, so do you have a suggestion of a fish to start me off with that can ease me into the dish like the mildest fish or maybe cooked shrimp….IDK Pati, Help!…Lol…I would really appreciate your answers and suggestion. Thank you again for your fabulous recipes and show. You are by far the best chef of all on television because your passion and entusiasm for each and every recipe and the history behind the food that you share with us just shines through. You do such a great job sharing the cultures and history, and it truly makes each dish taste better and more appreciated. Much thanks all the way from Milwaukee, WI, Jessica F.
Pati
Jan 18
The citrus cold cooks the fish but it does have a somewhat different texture to fish cooked on the stove or in the oven. You can use any white fish in this recipe as long as it if fresh!
Oh I hope you like it and thanks so much for your kind and lovely comments Jessaleah!
susana samaniego
Dec 17
Just love u r show u do great dishes and the look so easy to make them…thank you for sharing ur mexican cusine knowledge with us..is really apreciated …..from a true Mexican Lady from Juarez Chihuahua Mexico….Susana
Pati
Dec 18
Thank you so much Susana!
Cindy
Oct 26
Hi Pati,
I love to watch you cook! My question is, do you have a recipe using the outer part of a pineapple for a vinearette ? I remember making it and lost the recipe .
Thank you for taking my question
Cindy
Pati
Oct 30
Thank you for tuning in Cindy! Are you thinking of this salad https://patijinich.com/pati_2020/recipe/grilled-shrimp-and-pineapple-salad-with-vanilla-and-chile-de-arbol-vinaigrette/
Jim R
Feb 21
Wow 😯 That Shrimp Salad looks Fantastic! I would Love to try it! 😋 Thank You… 👌😊
Pati
Feb 22
Hope you love it, Jim.
Ivette
Oct 15
Thank you so much Pati for your delicious food. You inspire me! So much passion into everything that you do
Pati
Oct 19
Thank YOU Ivette!
AK
Oct 09
Made this using 1.5 pounds of shrimp instead of red snapper. First time making Ceviche, so I gave the shrimp 2 hours in the mixture before eating and it was absolutely DELICIOUS!! I omitted the cacao nibs and avocado (didn’t have any) and it was still amazing. Thank you so much for sharing!!
Pati
Oct 12
That is great that you made the recipe your own AK! So glad you enjoyed it.
Anonymous
May 18
Last time I had ceviche was 11 years ago at the beach in northern Cali. Your recipe was truly “to die for”!!!! Sherrie
Pati
May 19
Sherrie that is so wonderful to hear! Thank you.
Travis
Apr 23
Wow! All I can say is wow! Made this tonight, the only adjustment I had to make is the fish . They didn’t have red snapper at the market. But the seasoning and marinade are spot-on. Very good dish!
Pati
Apr 27
YAY!!!
Andy Rodriguez
Feb 27
I tried this recipe, almost immediately after seeing it on PBS. I had to make a few adjustments, because I didn’t have a mango, but wow, it was delicious! I also let it sit in the refrigerator for 2 hours, and it mixed all the flavors together, and tasted even better, then it did at 30 minutes.
Thank you for sharing such great recipes.
All the way from Idaho.
Andy
Pati
Feb 27
So glad you enjoyed it Andy!
Marion J Rojas
Feb 22
I am addicted to your ceviche; I have made your recipe,
and all my friends and family loved it!
So, I told them how to find your page online!
Appreciaitvely,
Marion J Rojas (I was the only survivor of twins, and my father filled out my birthcertificate; did not know “Marian!”
Pati
Feb 23
Super happy you love this ceviche…and that you share it with all of your friends and family!
Patricia Hernandez
Feb 15
Hola Paty, gracias por enseñar al mundo nuestra riqueza culinaria, me encanta tu programa soy una gran fan tuya al igual me esposo…. nos encanto esta receta de ceviche nos hacen sentir parte de tu familia a través de la pantalla ya conocemos tus hijos y esposo eres un Orgullo Mexicano!!!!
Pati
Feb 24
Gracias a ti y tu esposo por ver la programa… y por darnos a mi y a mi familia, la bienvenida en tu casa.
Karen Herrington Santiago. Texas
Feb 12
I love ceviche and absolutely love your ceviche recipe! You have a great show!
Pati
Feb 13
Thank you Karen!
Frida Loyola
Sep 17
Hello Pati
Did you ever come to a difinite conclusion as to which country invented civiche. I’m curios because my father was Peruvian and my mom who is Ecuadorian learned to make ceviche the Peruvian way.
I just started watching your show and the passion you have for the cuisine of Mexico is contagious and infectious. I can’t wait to try this and more of your recipes.
Best regards,
Frida
Frida Loyola
Sep 17
Hello Pati
Did you ever come to a difinite conclusion as to which country invented civiche. I’m curios because my father was Peruvian and my mom who is Ecuadorian learned to make ceviche the Peruvian way.
I just started watching your show and the passion you have for the cuisine of Mexico is contagious and infectious. I can’t wait to try this and more of your recipes.
Best regards,
Frida
Pati
Oct 11
Oh thank you! Turns out that we are all quite even: Mexicans and Peruvians were eating raw fish, spiked with salt and spices before the Spanish arrived…
amarlow
Oct 31
Ahhh… spoken like a true, inside-the-beltway diplomat!
~Allen
Pati
Nov 01
haha!
Pati
Nov 01
haha!
amarlow
Oct 31
Ahhh… spoken like a true, inside-the-beltway diplomat!
~Allen
Brenda Babcock
Sep 17
Love your passion(s)! How very interesting! But … you leave us hanging 🙂 What are the answers to your ceviche questions above?
Brenda Babcock
Sep 17
Love your passion(s)! How very interesting! But … you leave us hanging 🙂 What are the answers to your ceviche questions above?
Pati
Oct 11
Turns out Mexicans and Peruvians were both doing it long before the Spanish arrived! I say it’s a tie. =)
Buffy Miller
Sep 05
Your job in a think tank doesn’t surprise me. I could tell you were very intelligent the first time I saw you on TV. I’m glad you switched to being a chef. I believe that everyone should pursue their passion to be truly happy. Thank you for all your wonderful recipes.
Pati
Sep 05
Thank you!
Buffy Miller
Sep 05
Doesn’t surprise me. I could tell you were very intelligent the first time I saw you on TV. I’m glad you are a chef. I strongly believe that you need to pursue your passion to be truly happy. Thank you for the wonderful recipes.
M Carst
Jul 24
Delicious ceviche!
Pati
Jul 25
Thank you!
Tim
Nov 13
I haven’t made it yet. I have eaten Ceviche from the Officer’s Club at the old Fort Clayton Base in Panama, which was exceptional. I hope this is as good. Pati your making my mouth water just thinking of it.
Pati
Nov 16
Panama?! Now THAT sounds divine, Tim! I hope you enjoy it!
Grandma
Jun 21
Hi Patie, This dish this did is the bomb . COM ….
Pati
Jun 30
Haha!! So glad you like it!
Erich Brough
Jun 05
¡Imaginase! My mind is now officially blown… Pati, a think-tank academic?? Shut the front door!
Pati
Jun 09
=)
Chris Beck
May 13
Making this tonite for missionary friends who are leaving San Diego for 3 years in Norway. Hope this makes them homesick. I’m substituting blood oranges because…well…Shelley went with nectarines.
Pati
May 16
=)
Shelley Geary
May 08
Omg, I just made this for Mother’s day lunch and you’re right, it’s to die for. I used nectarines instead of mangoes since I had them here and it’s still delicious. Thanks! Your recipes never disappoint, Pati.
Pati
May 09
YAY!!!!
wrknathome
May 08
Thanks for sharing this, Pati. I had to laugh when you described the difference between the Peruvian and Mexican approaches to this classic dish. My first experience with Ceviche was in a small restaurant in the Mid-west US many years ago. My co-workers were both Mexican and Peruvian. One day (after a fairly long night of imbibing I might add) my good friend Kike (de Peru) promised to make some civiche for breakfast. I didn’t know what it was. He did use Snapper with lots of garlic, onions, peppers and lemon. As I recall he also used lettuce as well, which was interesting. My point is that he let it sit for maybe a few minutes before serving. I thought I was eating raw fish! But it was really fantastic and delicious. I look forward to trying your recipe. Thanks again!
Pati
May 09
Lettuce? Amazing!!!!! Love this story! Thanks for sharing and for trying my recipe!
Jor
May 05
Made this tonight and it was delicious! I thought the cacao nibs would be weird but they weren’t.
Pati
May 09
yay!
MB
May 05
Hi Pati,
I just saw your mango, avocado, bacon shrimp rolls on TODAY. They look amazing. I’m unable to eat avocado. What if anything, would you suggest as a replacement for avocado?
Thank you!!
Myrna
Pati
May 12
If you don’t like avocado, you can either skip it or add cherry tomatoes, asparagus or corn…. I think those would be lovely in there too!
MB
May 12
Wonderful! Thank you Pati!
jkraszkowski
May 04
Can raw shrimp be used in this recipe but marinated longerer? How much longer? Thank you!
Pati
May 09
Yes! Raw shrimp would be lovely, marinade is the same time. You can also quickly “blanche” the shrimp, in hot boiling water for 1 minute.
Shuly
May 03
Pati, por fa acaba de contarnos la historia del ceviche/cebiche, me dejaste picada!
Pati
May 09
Voy a escribir un articulo al respecto!
Velia
May 03
Is this your version of ceviche? If not, where did it come from? Never heard of adding mangos, orange juice or cacao nibs to it. But then the world’s cuisine varies a lot!
Pati
May 04
Yes, this is my recipe! I hope you like it =)
Velia
May 04
I will, thank you
lecole
May 03
Pineapple is a new world citrus fruit; is there any evidence that it was used in ceviche prior to the arrival of lemons, limes, etc.?
Pati
May 09
No evidence that I have found yet, but sounds very plausible
Ben Gritzewsky
May 03
Hola Pati. I am dying to try it – I think even I can make it! I’ll let you know…abrazo
Pati
May 04
Yes, Ben! Let me know!
Ben Gritzewsky
Jun 13
Pati, the ceviche was awesome! Smart career move of yours!
Pati
Jun 14
I’m glad you liked it, Ben! Thank you for trying it!
Nun Ya
May 03
I can eat Ceviche every day! I Just had Cebiche Chileno yesterday and it was amazing with cucumber. I can’t wait to try your recipe. My mouth is watering now.
Pati
May 04
Yay!