Copyright © 2014 The FOURnet Information Network. All rights reserved.

This recipe comes from Southern Mexico and has been passed down for generations. Be warned, it makes a lot of ceviche and is very spicy!

3 pounds of catfish fillets (any whitefish, fresh or saltwater will do, or some shrimp may be added.)
3-4 medium tomatoes
5-6 Serrano peppers
1 onion
24 limes
1/2 tablespoon salt
1/4 cup cilantro (finely chopped)

Dice fish into small pieces approximately an inch in size. Place in large plastic or glass bowl - it doesn't need to be shallow.

Using a lime juicer, add the juice of all 24 limes. Marinate for 1 to 1-1/2 hours in the refrigerator. Dice onion, tomatoes, and serranos and add to the fish mixture. Stir in salt and cilantro. Cover and place back in refrigerator for at least 30 minutes to allow flavors to mix.

We use this for parties and family gatherings. Recipe may be made smaller by reducing ingredients to half or one third of original quantities.

Remember to use 7-8 limes per pound of fish. The bottled lime juice may be used, but it will not yield the same result. It adds a concentrate sweet/bitter flavor to the dish and is not as good as fresh squeezed.

P. S. The "juice" of ceviche is called "Tiger's Milk" and is thought to increase virility and cure hangovers.

Submitted by: SS
Share: Add review or comment

  email this recipe to:  

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page

COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood