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May 8, 2010

I am kind of obsessed with tortilla chips. Chips and salsa, chips and guacamole, crushed up chips on top of chili! Nachos…nachos. If I kept them in the house regularly, I’d probably be too big to fit through the door. Anyway, I wanted to make ceviche yesterday because I felt like eating tortilla chips. Luckily, it turned out so well, it was even delicious wrapped in lettuce, and today there are still chips left in the bag. Amazing.

½ lb. medium shrimp, peeled, deveined, chopped into half-inch pieces
½ lb. red snapper filet, chopped into half-inch pieces
2/3 cup fresh lime juice
1/3 cup fresh lemon juice
1/3 cup fresh orange juice
1 ripe avocado, diced
½ small red onion, diced
½ cup peeled and diced jicama
1 or 2 serrano chiles, minced
1/3 cup finely chopped cilantro
2 tbsp finely chopped mint
½ tsp salt
1 tsp Tapatío (or vinegary hot sauce of your choice)
Tortilla chips and/or Boston lettuce leaves, to serve


  1. Combine all ingredients in a large glass or ceramic mixing bowl. Add more citrus juice if needed to cover fish.
  2. Cover the bowl tightly with plastic wrap and refrigerate at least 4 hours. Return to room temperature before serving.


  • This is moderately spicy. If you don’t like spicy, you can remove the ribs and seeds from the chiles, use a milder type of chile, or leave them out altogether. You can also cut back on the hot sauce, or leave it out.
  • Substitute with the seafood you like. I can’t eat scallops, but I hear scallop ceviche is delicious. It’s great with squid, and any mild-flavored ocean fish.
2 Comments leave one →
  1. Aunt June permalink
    July 29, 2011 4:15 am

    I want to make Ceviche and all the recipes I see call for fresh fresh fish and shrimp. Can I use the fish sold at Kroger(in the specialty section) or do I need to track down certifed never frozen fish. and the Shrimp, I guess using the frozen stuff is out to make it correctly.
    Any suggestions for a country girl with limited access to fresh seafood.
    Thanks. Hugs

    • arlemonbar permalink*
      July 29, 2011 2:55 pm

      Hey sweet Auntie! You can absolutely use frozen fish or shrimp. There’s plenty of good quality frozen uncooked peeled and deveined shrimp, which defrost quickly, and then you just have to cut them up. It’s very convenient and it comes out great. I’ve made it that way several times. Don’t forget the margaritas!

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