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Eric and Debi's Seafood Seviche
This is a fresh seafood dish that pops with flavor and keeps you coming back for more. Serve with toasted points of fresh, gourmet bread.
Avocado Shrimp Ceviche
This classic shrimp ceviche recipe cures fresh shrimp in lime juice. The shrimp is mixed with juicy tomatoes, onion, cilantro, avocado, and a special sauce for a delicious, light, and refreshing appetizer. Perfect on a sunny day with an ice-cold beer on the side. Of course, most Latinos (especially my wife) can make a good ceviche blindfolded on any day, rain or shine!
Salmon Ceviche
This salmon ceviche recipe calls for thin slices of salmon marinated in lime, garlic, and cilantro for four hours before being served with chips, rice, or tortillas. Fresh ingredients are what make this simple, easy dish amazing. The hardest part of it is the slicing and dicing. With minimal effort and no cooking, you'll get rave reviews. This can just as easily pass for an appetizer in smaller portions.
Tilapia Ceviche
This ceviche is so refreshing on hot summer days! Can eat it for snack or have it as an appetizer for your summer BBQ!!
Mexican Mango and White Fish Ceviche
Fresh and delicious, this Mexican mango and white fish ceviche will add a punch to your next party. It's an easy, no-cook, make-ahead starter or nibble. Serve with tortilla chips, avocado, lime wedges, and salt to garnish.
Tuna Ceviche
Fresh chunks of tuna, ripe mango, and creamy avocado combine to make the perfect appetizer or a tasty lunch. I love to eat this with lime-seasoned tortilla chips, but it's just as delicious served in lettuce cups. I try to keep the tuna, avocado and mango pieces between 1/4- and 1/2-inch in size. Best eaten same-day, but can be kept 1-2 days in fridge, keeping in mind that texture will change.
Fresh Tuna Ceviche
Ceviche made with fresh, raw tuna chunks. Great as an appetizer or side dish. I learned this one from my grandparents and found it to be a winner among my college buddies.
Javi's Really Real Mexican Ceviche
This recipe for shrimp and scallop ceviche is one of my family's favorites. It can be served on corn tostadas or with corn chips as a meal or as an appetizer, as it's normally served in most authentic Mexican restaurants. It goes best with a cold beer! Don't forget the hot sauce.
Clamato Shrimp "Ceviche" Style
Cool and tasty, this shrimp ceviche with Clamato is an ideal recipe for warm summer days.
Shrimp and Pineapple Ceviche
The start of summer means lighter meals, and ceviche is delicious and quick to prepare. This shrimp and pineapple ceviche recipe is great served on a bed of lettuce or in a martini glass with tortilla chips or wonton crisps for dipping.
Sinaloa-Style Ceviche
I tried many types of ceviche, none to my liking, so I created my own recipe. I hope you enjoy it. It looks appetizing and is really good, especially for hangovers. It's Sinaloa-style because of the slices of jalapeños and red onions. It's a delicate, classy dish. Serve on tostadas with Tapatio hot sauce, sliced avocados, and Mexican beer.
Shrimp Ceviche Baja Style
This ceviche will give you a hint of Baja California. This is my grandma Isabel Flores' recipe. Garnish with fresh oregano. Enjoy with tostadas and ketchup. I enjoy my ceviche spreading a thin layer of mayonnaise in my tostada prior to add the ceviche. From my table to yours. Enjoy.
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