“This is a Rick Bayless recipe from Food and Wine Magazine, June 2002. The fish can actually be made the day before serving. Serving suggestions: Place the ceviche in a large bowl and let people spoon it onto individual plates to eat with chips or saltines; spoon the ceviche into small bowls and serve tostadas, chips or saltines alongside; or pile the ceviche onto chips or tostadas and pass around for guests to consume on these edible little plates. Garnish the ceviche with cilantro leaves before serving.”
4hrs 30mins

Ingredients Nutrition

  • 1 lb fresh skinless red snapper fillets or 1 lb bass fillets or 1 lb halibut fillets or 1 lb other ocean fish fillet, cut into 1/2-inch dice
  • 1 12 cups fresh lime juice
  • 1 medium white onion, chopped into 1/2-inch pieces
  • 2 medium tomatoes (about 1 pound) or 2 large tomatoes, chopped into 1/2-inch pieces (about 1 pound)
  • 1 -3 fresh hot green chili pepper, stemmed, seeded and finely chopped (2 to 3 serranos or 1 to 2 jalapenos)
  • 13 cup chopped cilantro, plus a few leaves for garnish
  • 13 cup chopped pitted green olives (manzanillos for a typical Mexican flavor)
  • 1 -2 tablespoon extra virgin olive oil (optional)
  • salt
  • 3 tablespoons fresh orange juice or 12 teaspoon sugar
  • 2 small avocados, peeled, pitted and diced
  • tostadas, tortilla chips or saltine crackers, for serving


  1. In a 1 1/2-quart glass or stainless steel bowl, combine the fish, lime juice and onion. Use enough juice to cover the fish and allow it to float freely; too little juice means unevenly "cooked" fish. Cover and refrigerate for about 4 hours, until a cube of fish no longer looks raw when broken open. Drain in a colander.
  2. In a large bowl, mix together the tomatoes, green chiles, cilantro, olives and optional olive oil. Stir in the fish and season with salt, usually about 1/2 teaspoon. Add the orange juice or sugar. Cover and refrigerate if not serving immediately. Just before serving, gently stir in the diced avocado.
  3. MAKE AHEAD Working ahead: The fish may be marinated a day in advance; after about 4 hours, when the fish is "cooked," drain it so that it will not become too tangy. For the freshest flavor, add the flavorings to the fish no more than a couple of hours before serving.

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