La Cucina di Kat: Fabulous Ceviche!

Fabulous Ceviche

I just love Ceviche! For anybody not familiar with this, it consists of raw fish that has been marinated and cooked by an acidic mixture of citrus juice, mixed with chopped veggies and spices. The first time I ever had this was about 30 years ago in Mexico and it was something that always left me with a craving! Anytime, I have been fishing, I've always made Ceviche with a fresh catch and the white fish seems to make the best. Shrimp is good too as well as scallops - you can use any combination.

Of course it's really important that you start out with the freshest fish possible. The best is if you catch it yourself and that's not always possible! I happened to come across a really good filet of Grouper the other day and this is what I used for this recipe. It's just lately that I've been adding a couple tablespoons of Ketchup into the mix and it just seems to cut the acidity and add a little sweetness! This is so easy to make - the time consuming part is chopping everything up and the marination.


6 Large Limes
1 Large Lemon
1 Tablespoon of Olive Oil
2 Tablespoons of Ketchup
A 1lb filet of fresh fish
about 3/4 of a lb of fresh shrimp (peeled and deveined)
1/2 large Red Onion - diced
2 cloves of Garlic - chopped fine
1 rib of Celery - chopped
1/2 seedless cucumber - chopped
1 large tomato or 10 cherry tomatoes - diced
1 Jalepeno Pepper or hot pepper - chopped fine
1 bunch Cilantro or in my case Parsley (I hate Cilantro!)
Salt and Pepper to taste
An Avocado for garnish (optional)

Juice your Limes and Lemon:

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Start out with some really fresh seafood - In this case I'm using a filet of Grouper and some fresh shrimp

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Peel and devien the shrimp and chop everything into small cube size pieces.

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In a leakproof container, mix together the lime and lemon juice plus the Olive Oil...mix in the chopped fish and place in the refrigerator for at least 2 hours. Give it a shake to coat everything.

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Prepare and chop all of the vegetables...

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Mix them well into the marinating fish (shrimp and fish should be opaque by now) and add the Ketchup as well as salt and pepper to your liking.

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Return everything to the refrigerator for a couple of hours more. I like to use a really sealed container so I can turn it every so often - but a zip-lock bag works well also!

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Serve as an individual appetizer or with some crackers or Nacho's and it is way too good! Love it the next day also!

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Aka: “Kat’s Kitchen”. A warm and friendly place to really talk about good food, tell stories and share recipes from days gone by. Good down to earth cooking with an ethnic flair!

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Cubit owner: Katg