Ceviche

1 lb fresh caught fish (fresher the better)
1 lb raw shrimp (peeled)
1 lb imitation crab meat
2 red onions diced
2 tomatoes seeded and diced
1 bunch of cilantro
Diced Jalapeno or Serrano to your taste
20-30 Mexican Lemons ( small greenish yellow ones)
4 regular yellow lemons
1 cucumber peeled and diced
Salt to taste


1) Cut your shrimp and fish into small pieces, place in a bowl and add the juice from all lemons except one.
2) Allow fish to turn white/grey and opaque 1 hr-2 hr
3) Meanwhile mix the rest of the ingredients in a seperate bowl ,add the juice of the last lemon, and refrigerate.
4)After the fish is cooked add the contents of the bowl to the bowl of veggies and stir.
5)You're ready to eat! Refrigerate overnight for better flavors...if time isnt an issue you can make it all in the same bowl..it'll just take the fish and shrimp longer to cook. This recipe is great on a hot day and believe it or not, it's excellent with stocked trout and catfish...especially the trout with pink salmon-like meat

Serve with chips, hot sauce, and beer

I've always had ceviche with one or the other only,shrimp,crab,or fish,but it can't be bad,since their all good,will try, thanks.

Cya Tuna Vic

Don't forget ceviche made from beef.

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Originally Posted by Trial and Error

Don't forget ceviche made from beef.

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Carpaccio?

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Originally Posted by BarracudaBen

1 lb fresh caught fish (fresher the better)
1 lb raw shrimp (peeled)
1 lb imitation crab meat
2 red onions diced
2 tomatoes seeded and diced
1 bunch of cilantro
Diced Jalapeno or Serrano to your taste
20-30 Mexican Lemons ( small greenish yellow ones)
4 regular yellow lemons
1 cucumber peeled and diced
Salt to taste


1) Cut your shrimp and fish into small pieces, place in a bowl and add the juice from all lemons except one.
2) Allow fish to turn white/grey and opaque 1 hr-2 hr
3) Meanwhile mix the rest of the ingredients in a seperate bowl ,add the juice of the last lemon, and refrigerate.
4)After the fish is cooked add the contents of the bowl to the bowl of veggies and stir.
5)You're ready to eat! Refrigerate overnight for better flavors...if time isnt an issue you can make it all in the same bowl..it'll just take the fish and shrimp longer to cook. This recipe is great on a hot day and believe it or not, it's excellent with stocked trout and catfish...especially the trout with pink salmon-like meat

Serve with chips, hot sauce, and beer

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Delicious sounding recipe. Just be careful because lemon juice (or lime) doesn't actually cook the meat, it denatures the protein and makes it appear similar to cooking with heat. The only thing that kills parasites, which are pretty common in catfish especially, is cooking with heat or freezing at very low temperatures for several days (72 hours at zero Fahrenheit is the time/temp, if memory serves. Most home freezers don't come close to that). Still, I'm not passing up a bowl of ceviche.
BTW, ever have calico bass ceviche? Delicious!

Ive never tasted ceviche with trout or catfish I need to try that out.
but I make my cevice with shrimp, baby clams and tilapia