Ceviche de Mariscos Recipe from our Riviera Maya Cooking Vacation

November 19, 2020  |  By Liz SanFilippo Hall
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The Riviera Maya is known as a haven of stunning luxury resorts, and they’re also increasingly becoming food destinations in their own right. After time spent lounging in the sun, or enjoying the crystal clear waters with jet-skiing, snorkeling, and so much more, a hearty and refreshing meal is a must. And while you’ll find a lot of flavors and gourmet dishes in this part of Mexico, one of the most popular will always be ceviche, such as this recipe from our Cooking on the Riviera Maya culinary vacation.

Since today is Memorial Day too, it also could work quite well as a great cold appetizer, as its perfect for sharing at a barbecue (as long as your local seafood supplier is still open!) If not, bookmark or Pinterest this page, as its a perfect Summer dish. This particular authentic Mexican seafood ceviche serves eight people.

Browse our Mexico cooking vacations.

Ceviche on a culinary tour to Mexico

Ceviche de Mariscos

Serves 4
Prep time: 10 minutes
Cook time: 4 hours
Cook method: acid


  • 1/2 lb (220 g) skilled fillets of Sierra (kingfish)
  • 1/2 lb fresh shrimp
  • 100 Surimi Crab
  • Juice of 6 or 7 large limes (1 1/4 to 1 1/2 cups) diluted with about a half-cup of water
  • 12 oz (340 g) tomatoes, finely chopped
  • 3 or 4 serrano chiles en escabeche
  • 1/4 cup (65 ml) olive oil
  • 1/2 tsp dried Mexico oregano
  • 1/2 tsp salt (to taste)
  • Freshly ground pepper
  • 1 small avocado, sliced
  • 1 small purple onion, sliced into rings
  • 2 tbsp cilantro, chopped

Cook in Mexico with The International Kitchen.

Cenote Swimming hole in MexicoDirections

1. Cut the seafood into small cubes, about ½ inch (1.5 cm), and cover them with the lime juice.
2. Set the fish aside and put in the refrigerator to chill until the fish loses its transparent look and becomes opaque (around 3 hours).
3. Stir the pieces from time to time so that they get evenly “cooked” in the lime juice.
4. Mix the tomatoes with the serrano chiles en escabeche, olive oil, dried Mexican oregano, salt, and pepper. Add to the ceviche, and then return the ceviche to the refrigerator for at least 1 hour to season. (You should serve it chilled, but not so cold that the oil congeals.)
5. Before serving, top each portion of ceviche with slices of avocado and onion rings and sprinkle with a little chopped cilantro, if desired. It’s best eaten the same day.

The ceviche is delicious all on its own, but can also be enjoyed with tortilla chips for dipping.

Read our interview with Chef Ale.

Learn how to make this and other traditional Mexican dishes with our cooking vacation to the Riviera Maya. Pair these lessons with a “sobremesa” – after-meal socializing – and you’ll have the basis for a dream culinary getaway to Mexico!

Looking for addition variations on ceviche? Try Chef Ana’s ceviche recipe, or this Peruvian ceviche.

By Liz Hall

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