ceviche de pescado


Here in New Mexico, ceviche seems to be mostly made with tilapia, the easiest accessible and cheapest white fish. I don't think tilapia is the best fish for this. Dorado (mahi mahi,) cod, pollock and halibut are better choices for a more pleasant experience.

Ceviche lovers will find a few surprises here. Oranges, spinach, lettuce and chipotle sauce aren't exactly standard ingredients for ceviche, but the combination turned out to be very nice.


This is what you need for 3-4 servings:

  • 1 lb. white fish
  •  10 limes
  • 5 oranges
  • ½ onion
  • 4 plum tomatoes
  • 5 large tomatillos
  • ½ cup cilantro
  • ½ cup baby spinach
  • ½ cup red lettuce
  • S&P
  • balsamic vinegar
  • chipotle sauce
Pic1: ceviche de pescado




Pic2: gather the ingredients
Pic3: juice the limes
Pic4: juice the oranges, add balsamic vinegar


the fish

Pic5: tilapia
Pic6: dice, soak
Pic7: cover, refrigerate


the veggies

Pic8: chop the veggies
Pic9: add balsamic orange juice
Pic10: cover, refrigerate


serving time

Pic11: fish all done
Pic12: serve
Pic13: with sauce


and more

Pic14: served in a glass
Pic15: separate the leftovers