Classic ceviche (Ceviche clásico) from Mexico One Plate At A Time (page 14) by Rick Bayless

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Acarroll on November 07, 2021

    Made this with halibut. Excellent level of heat, and I love the addition of the olives.

  • Alowishs on April 02, 2016

    Great recipe. Would make again. Be sure to buy lots limes. Used dover sole as fish the first time we made it.

  • jjankows on December 09, 2014

    This is a really delicious dish that has become my go-to recipe for ceviche. I've only made it with halibut, but I'm sure it's equally good with any of his other suggestions. I HIGHLY recommend making the fried tortilla chips on page 136 to go along with it.

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