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Yucatan ceviche

Yucatan Ceviche

This recipe evokes our angling adventures on the sea with Mexican fishermen. Their technique was simple: no rod or reel - just hook, line and bait. Our ingredients were just as simple: limes, tomatoes, onions, habaneros, salt and a bowl. We would start making the ceviche right there in the boat after the first catch. It would "cook" for a few hours in the cooler, then we'd share it under the blazing Yucatan sun.


1 lb very fresh fish filet

½ cup lime juice

2 medium tomatoes, diced

1 small red onion, minced fine

Habanero, chopped, to taste

Salt to taste

½ cup fresh cilantro, chopped


  1. 1

    Cut fish into thin strips, about ½ inch thick. Place in a bowl; add lime juice. Mix well. Let stand in a cold place for 20 minutes to 2 hours.

  2. 2

    Add remaining ingredients. Mix.