• Prep Time:
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  • Serves: 6 Servings

Yucatan Style Ceviche

  • Recipe Submitted by on

Category: Seafood

 Ingredients List

  • 1 1/2 lb Firm White Fish Fillets
  • -Such As Halibut, Cod or
  • -Sea Bass
  • 3/4 lb Large Shrimp, 16-24 Count
  • 1 lg Sweet Onion Such As Vidalia,
  • -Maui, or Walla Walla
  • 3 To 4 Habaneros, Toasted
  • -Lightly On An Ungreased
  • -Skillet For About 5 Minutes
  • 1 c Fresh Lime Juice
  • 1/2 c Fresh Orange Juice


Cut the fish in 1/4-inch slices; remove any bones as you go. Place the
fish in a glass or glazed ceramic dish large enough to hold it in one

Shell and devein the shrimp, rinsing them only if necessary to rid them of
grit. Slice the shrimp in half lengthwise or butterfly them. Layer the
shrimp over the fish.

Slice the onion in half lengthwise, then crosswise in thin slices. Layer
the onion over the fish and shrimp.

Wearing rubber gloves, stem, seed and sliver the Habaneros and scatter them
over the onions. Season the dish with salt and pour on the lime and orange
juices. Cover and marinate in the refrigerator for 8 hours or overnight,
or until the fish and shrimp are opaque. Serve at cool room temperature.

Typed by Syd Bigger.

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