How to make Ceviche
Recipe type: Appetizer
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 1 pound of fresh, skinless red snapper well cleaned and cut into ½ inch cubes (remove all black and red)
  • 1 pound of oysters
  • 6 ripe tomatoes chopped into ¼ inch pieces
  • 1 can of sliced pickled jalapeno peppers
  • 20 lemons (the juice)
  • ¾ cup of olive oil, preferably extra-virgin to give a glistening appearance
  • 1 white onion chopped into ¼ inch pieces
  • 2 tablespoons of oregano
  • ½ cup chopped fresh cilantro
  • 10 olives
  • 1 large avocado peeled and diced
  • 1 cup catsup
  • salt and pepper added to taste.
  1. Place the fish in a glass or stainless steel bowl.
  2. Add the lemon juice and allow to marinade for 4 hours.
  3. Rinse out the fish and dispose of the juice.
  4. In a large bowl, mix the remaining ingredients.
  5. Stir in the fish, then taste and season with salt and pepper.
  6. Serve with parted lemon, tortilla chips or saltine crackers.
Recipe by Mom's Mexican Recipes at