summer ceviche {mexican cooked ceviche recipe}

do you know what made me giggle? this cooked ceviche recipe, on the allrecipes mexico site, translated with comments to say, “for those afraid of raw fish.” i’m no scaredy-cat; i love some raw sushi. however, i’ll be honest when i say that the fresh cod i bought smelled very fishy the next morning when i pulled it out. i soaked it in lemon and salted water for a bit, but i was still glad for the “cooking” phase to pull out the last bits of fishy-ness.

cod ceviche

don’t be afraid to add the two peppers – i think they make this dish sing!

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my favorite ceviche ever was at a little roadside stand in costa rica when we flew there for the week for a wedding. my hubby was the pastor-officiant for a couple we loved dearly, and the trip was romantic for us, too.  one day, we ventured off from the wedding party and went exploring on our own, ending up at this little shack overlooking cliffside cottages and distant islands.  i can still smell the salt air and picture the wrinkled old man, casting his net into the glassy water, and then cutting up the fish he caught right outside the stand where the cook was whipping up local delicacies.  while my hubby felt safer (and yet still adventurous) with the flaky fish tacos, i nearly melted when i sampled my first bite of tangy, bright, and peppery scallops, shrimp, and white fish “cooked” in the marinade that boasted citrus, onions, peppers… oh man, my mouth is watering…


cooked ceviche a


now don’t you want some?  (or like me, do you just want to head to costa rica?!  🙂

well, i say, eat it outside, with bare feet, soaking in the summer heat.  maybe with some white sangria, but definitely with someone you love.  here’s the recipe for you!


Summer Ceviche Recipe {Mexican Cooked Ceviche}


  • 1 large onion, finely chopped
  • 2 serrano peppers, ribs and seeds removed, finely minced
  • 1 teaspoon oregano
  • 1/4 cup fresh lemon juice
  • 2 pounds fresh white fish (we used Cod)
  • 6 carrots, peeled and grated
  • salt and pepper to taste
  • avocado, peeled and cut into small cubes (optional)


  1. Place onions and peppers in a medium sized bowl.
  2. Season with salt and pepper, add the oregano, and pour lemon juice over mixture.
  3. Let stand for ten minutes.
  4. Bring enough salted water to cover fish to a rolling boil in a medium saucepan and place fish into water.
  5. Remove fish from pot and place in a strainer; allow to drain and cool for five minutes.
  6. Shred the fish with a fork and place in bowl with onion mix.
  7. Add grated carrot, reserving a few pieces to garnish.
  8. Toss mixture and allow to stand for 10-30 minutes in refrigerator.
  9. If desired, serve over a salad and top with cut avocado.


summer ceviche recipe


do you love ceviche?  have a killer uncooked recipe for me?  i’d love for you to share in the comments, and if you make this recipe, let me know!  (and if you’re feeling adventurous, click over to allrecipes mexico and try your hand at some translating!)


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2 Comment

  1. Reply
    June 4, 2014 at 4:31 am

    This sounds so incredibly refreshing for our pending summer heat!

    1. Reply
      June 11, 2014 at 2:09 am

      Thanks, Samantha! It is delicious and fast! Perfect for a quick meal after a day in the sun. 🙂

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