Mexican Tuna and Shrimp Ceviche Recipe

Ceviche is often served on Mexican beaches as a snack and learning how to make ceviche is easy. You can serve this ceviche recipe as an appetizer or side salad. You can also make it milder or spicier by leaving out the jalapeño or adding more jalapeño.

The shrimp is not usually marinated in ceviche recipes because it goes tough but the limejuice "cooks" the tuna. You can use other fish for ceviche too, like sea bass, halibut, or red snapper. If you are using frozen fish rather than fresh, choose something firm-fleshed and make sure it is thawed and dry before using it.

The Best Mexican Ceviche Recipe

Ingredients -

½ lb tuna, in ½ inch cubes
½ lb shrimp, peeled and cleaned
½ green bell pepper, finely chopped
5 or 6 limes (enough juice to cover the fish)
6 tablespoons chopped cilantro
2 tablespoons white vinegar
1 onion, finely chopped
1 dash Tabasco sauce
1 cup fresh tomato, finely chopped
¼ teaspoon salt
¼ teaspoon pepper
½ teaspoon oregano
2 jalapeño peppers, chopped
Parsley or coriander to garnish

Preparation:

Marinate the tuna in the limejuice overnight in the refrigerator, stirring every now and then.

Pour off the limejuice, leaving a small bit to keep the fish moist.

Steam or boil the shrimp until pink and add 2/3 of it to the tuna.

Add the rest of the ingredients to the mixture, stir well, and chill. Serve in individual dishes, garnished with the rest of the shrimp and a sprig of parsley or coriander.

(Serves 4 to 6)

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